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Items: 1 to 20 of 151

1.

Natural variation in grain composition of wheat and related cereals.

Shewry PR, Hawkesford MJ, Piironen V, Lampi AM, Gebruers K, Boros D, Andersson AA, Åman P, Rakszegi M, Bedo Z, Ward JL.

J Agric Food Chem. 2013 Sep 4;61(35):8295-303. doi: 10.1021/jf3054092.

2.

The HEALTHGRAIN Cereal Diversity Screen: concept, results, and prospects.

Ward JL, Poutanen K, Gebruers K, Piironen V, Lampi AM, Nyström L, Andersson AA, Aman P, Boros D, Rakszegi M, Bedo Z, Shewry PR.

J Agric Food Chem. 2008 Nov 12;56(21):9699-709. doi: 10.1021/jf8009574.

PMID:
18921969
3.

Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN Diversity Screen.

Gebruers K, Dornez E, Boros D, Fraś A, Dynkowska W, Bedo Z, Rakszegi M, Delcour JA, Courtin CM.

J Agric Food Chem. 2008 Nov 12;56(21):9740-9. doi: 10.1021/jf800975w.

PMID:
18921978
4.

Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.

Angioloni A, Collar C.

J Sci Food Agric. 2011 May;91(7):1283-92. doi: 10.1002/jsfa.4314.

PMID:
21337578
5.

A comparison of contents of group A and B trichothecenes and microbial counts in different cereal species.

Perkowski J, Stuper K, Buśko M, Góral T, Jeleń H, Wiwart M, Suchowilska E.

Food Addit Contam Part B Surveill. 2012;5(3):151-9. doi: 10.1080/19393210.2012.675591.

PMID:
24779779
6.

Relationship between the contents of bioactive components in grain and the release dates of wheat lines in the HEALTHGRAIN diversity screen.

Shewry PR, Gebruers K, Andersson AA, Aman P, Piironen V, Lampi AM, Boros D, Rakszegi M, Bedo Z, Ward JL.

J Agric Food Chem. 2011 Feb 9;59(3):928-33. doi: 10.1021/jf103860x.

PMID:
21218832
7.

A survey of β-glucan and arabinoxylan content in wheat.

Pritchard JR, Lawrence GJ, Larroque O, Li Z, Laidlaw HK, Morell MK, Rahman S.

J Sci Food Agric. 2011 May;91(7):1298-303. doi: 10.1002/jsfa.4316.

PMID:
21469147
8.

Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.

Kulawinek M, Jaromin A, Kozubek A, Zarnowski R.

J Agric Food Chem. 2008 Aug 27;56(16):7236-42. doi: 10.1021/jf801707g.

PMID:
18666777
9.

Occurrence of proteinaceous endoxylanase inhibitors in cereals.

Goesaert H, Elliott G, Kroon PA, Gebruers K, Courtin CM, Robben J, Delcour JA, Juge N.

Biochim Biophys Acta. 2004 Feb 12;1696(2):193-202. Review.

PMID:
14871660
10.

Phenolic compounds in grains, sprouts and wheatgrass of hulled and non-hulled wheat species.

Benincasa P, Galieni A, Manetta AC, Pace R, Guiducci M, Pisante M, Stagnari F.

J Sci Food Agric. 2015 Jul;95(9):1795-803. doi: 10.1002/jsfa.6877.

PMID:
25131800
11.

The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.

Le Gall M, Serena A, Jørgensen H, Theil PK, Bach Knudsen KE.

Br J Nutr. 2009 Dec;102(11):1590-600. doi: 10.1017/S0007114509990924.

PMID:
19635175
12.

Variability in xylanase and xylanase inhibition activities in different cereals in the HEALTHGRAIN diversity screen and contribution of environment and genotype to this variability in common wheat.

Gebruers K, Dornez E, Bedõ Z, Rakszegi M, Courtin CM, Delcour JA.

J Agric Food Chem. 2010 Sep 8;58(17):9362-71. doi: 10.1021/jf100474m.

PMID:
20462210
13.

Evaluation of the technological characteristics and bread-making quality of alternative wheat cereals in comparison with common and durum wheat.

Pasqualone A, Piergiovanni AR, Caponio F, Paradiso VM, Summo C, Simeone R.

Food Sci Technol Int. 2011 Apr;17(2):135-42. doi: 10.1177/1082013210381547.

PMID:
21421673
14.

Combined meta-genomics analyses unravel candidate genes for the grain dietary fiber content in bread wheat (Triticum aestivum L.).

Quraishi UM, Murat F, Abrouk M, Pont C, Confolent C, Oury FX, Ward J, Boros D, Gebruers K, Delcour JA, Courtin CM, Bedo Z, Saulnier L, Guillon F, Balzergue S, Shewry PR, Feuillet C, Charmet G, Salse J.

Funct Integr Genomics. 2011 Mar;11(1):71-83. doi: 10.1007/s10142-010-0183-2.

PMID:
20697765
15.

APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.

Makowska A, Polcyn A, Chudy S, Michniewicz J.

Acta Sci Pol Technol Aliment. 2015 Oct-Dec;14(4):375-386. doi: 10.17306/J.AFS.2015.4.37.

PMID:
28068043
16.

Characterization of proteins from grain of different bread and durum wheat genotypes.

Zilić S, Barać M, Pešić M, Dodig D, Ignjatović-Micić D.

Int J Mol Sci. 2011;12(9):5878-94. doi: 10.3390/ijms12095878.

17.

Alkylresorcinols in cereals and cereal products.

Ross AB, Shepherd MJ, Schüpphaus M, Sinclair V, Alfaro B, Kamal-Eldin A, Aman P.

J Agric Food Chem. 2003 Jul 2;51(14):4111-8.

PMID:
12822955
18.

Bioactive healthy components of bulgur.

Tacer Caba Z, Boyacioglu MH, Boyacioglu D.

Int J Food Sci Nutr. 2012 Mar;63(2):250-6. doi: 10.3109/09637486.2011.639748.

PMID:
22136100
19.

Absorption of plant lignans from cereals in an experimental pig model.

Bolvig AK, Adlercreutz H, Theil PK, Jørgensen H, Bach Knudsen KE.

Br J Nutr. 2016 May 28;115(10):1711-20. doi: 10.1017/S0007114516000829.

PMID:
27001342
20.

Phytochemical quantification and total antioxidant capacities of emmer (Triticum dicoccon Schrank) and einkorn (Triticum monococcum L.) wheat landraces.

Serpen A, Gökmen V, Karagöz A, Köksel H.

J Agric Food Chem. 2008 Aug 27;56(16):7285-92. doi: 10.1021/jf8010855.

PMID:
18593174

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