Fermentability of Oat and Wheat Fractions Enriched in β-Glucan Using Human Fecal Inoculation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Fermentability of Oat and Wheat Fractions Enriched in β-Glucan Using Human Fecal Inoculation

Published:2002-05 Issue:3 Volume:79 Page:445-454
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wood Peter J.¹²,Arrigoni Eva³,Miller S. Shea⁴,Amadò Renato³

Affiliation:

1. Agriculture and Agri-Food Canada, Food Research Program, 93 Stone Rd. West, Guelph, N1G 5C9, ON, Canada.

2. Corresponding author. Contribution S076 of Food Research Program and 11747 of Eastern Cereal and Oilseed Research Centre.

3. Swiss Federal Institute of Technology, Institute of Food Science, ETH Zentrum, CH-8092 Zurich, Switzerland.

4. Agriculture and Agri-Food Canada, Eastern Cereal and Oilseed Research Centre, Ottawa, K1A 0C6, ON, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference28 articles.

1. In vitro fermentability of a commercial wheat germ preparation and its impact on the growth of bifidobacteria

2. Gravimetric method for the determination of insoluble and soluble dietary fibres

3. Chemistry and Organization of Aleurone Cell Wall Components From Wheat and Barley

4. Estimation of the fermentability of dietary fibrein vitro: a European interlaboratory study

Cited by 46 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. In-Vitro Study on Fermentation Characteristics of Different Hulless Barley Cultivar Flakes;Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.;2021-12-01

2. Systematic Review of the Effects of Oat Intake on Gastrointestinal Health;The Journal of Nutrition;2021-09-06

3. Premilling pearling for producing wheat fractions with distinct digestibility and fermentability;Cereal Chemistry;2021-03-18

4. In vitro fermentation profile of soluble dietary fibers obtained by different enzymatic extractions from barley bran;Bioactive Carbohydrates and Dietary Fibre;2020-01

5. Side‐by‐side comparison of composition and structural properties of wheat, rye, oat, and maize bran and their impact on in vitro fermentability;Cereal Chemistry;2019-09-26

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3