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Journal of Obesity|July 14, 2012
Psychobehavioural factors are more strongly associated with successful weight management than predetermined satiety effect or other characteristics of dietLeila Karhunen, Marika Lyly, Anja Lapveteläinen, et al.Journal of Agricultural and Food Chemistry|April 29, 2004
Studies of the in vitro intestinal metabolism of isoflavones aid in the identification of their urinary metabolitesSatu-Maarit Heinonen, Kristiina Wähälä, Kirsi-Helena Liukkonen, et al.Food & Function|May 16, 2013
Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye branJenni Lappi, Anna-Marja Aura, Kati Katina, et al.Carbohydrate Polymers|September 1, 2016
Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitroNatalia Rosa-Sibakov, Terhi K Hakala, Nesli Sözer, et al.International Journal of Molecular Sciences|May 19, 2010
Impact of dietary polyphenols on carbohydrate metabolismKati Hanhineva, Riitta Törrönen, Isabel Bondia-Pons, et al.Plos One|June 23, 2015
Systematic Review and Meta-Analysis of Human Studies to Support a Quantitative Recommendation for Whole Grain Intake in Relation to Type 2 DiabetesAurelie Chanson-Rolle, Alexandra Meynier, François Aubin, et al.Food Chemistry|February 5, 2014
The role of oxygen in the liquid fermentation of wheat branOtto I Savolainen, Rossana Coda, Katja Suomi, et al.Journal of Agricultural and Food Chemistry|May 16, 2013
Effects of disintegration on in vitro fermentation and conversion patterns of wheat aleurone in a metabolical colon modelNatalia N Rosa, Anna-Marja Aura, Luc Saulnier, et al.Journal of Agricultural and Food Chemistry|September 17, 2009
Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentationValerie Van Craeyveld, Ulla Holopainen, Emilia Selinheimo, et al.Journal of Agricultural and Food Chemistry|February 17, 2017
Effect of Bioprocessing on the In Vitro Colonic Microbial Metabolism of Phenolic Acids from Rye Bran Fortified BreadsVille M Koistinen, Emilia Nordlund, Kati Katina, et al.Pageof 11