In Vitro Digestion Characteristics of Unprocessed and Processed Whole Grains and Their Components-Reference-Cited by-同舟云学术

In Vitro Digestion Characteristics of Unprocessed and Processed Whole Grains and Their Components

Published:2008-11-05 Issue:22 Volume:56 Page:10721-10726
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hernot David C.¹,Boileau Thomas W.¹,Bauer Laura L.¹,Swanson Kelly S.¹,Fahey George C.¹

Affiliation:

1. Department of Animal Sciences, University of Illinois, 1207 West Gregory Drive, Urbana, Illinois 61801, Bell Institute of Health and Nutrition, General Mills, Inc., 9000 Plymouth Avenue North, Minneapolis, Minnesota 55427

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801944a

Reference27 articles.

1. The Role of Whole Grains in Disease Prevention

2. Whole Grain Foods and Heart Disease Risk

3. Whole Grain Consumption and Body Mass Index in Adult Women: An Analysis of NHANES 1999-2000 and the USDA Pyramid Servings Database

4. Why whole grains are protective: biological mechanisms

5. U.S. Department of Health and Human Services and the United States Department of Agriculture. Nutrition and Your Health: Dietary Guidelines for Americans. 2005 Dietary Guidelines Advisory Committee Report, August 27, 2004, PDFform,http://www.health.gov/dietaryguidelines/dga2005/report/.

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