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Carbohydrate Polymers|December 19, 2016
Reaction pathways during oxidation of cereal β-glucansNoora Mäkelä, Tuula Sontag-Strohm, Sonja Schiehser, et al.
Food Chemistry|May 2, 2021
Role of β-glucan content, molecular weight and phytate in the bile acid binding of oat β-glucanNoora Mäkelä, Natalia Rosa-Sibakov, Yu-Jie Wang, et al.
Journal of the Science of Food and Agriculture|September 23, 2014
Nutritive quality and protein production from grain legumes in a boreal climateClara I Lizarazo, Anna-Maija Lampi, Jingwei Liu, et al.
Food Science & Nutrition|July 10, 2018
Protein-lipid co-oxidation in emulsions stabilized by microwave-treated and conventional thermal-treated faba bean proteinsGöker Gürbüz, Chang Liu, Zhong-Qing Jiang, et al.
Foods (Basel, Switzerland)|May 14, 2022
Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture ExtrusionKatja Kantanen, Anni Oksanen, Minnamari Edelmann, et al.
International Journal of Food Microbiology|February 25, 2014
In situ enrichment of folate by microorganisms in beta-glucan rich oat and barley matricesSusanna Kariluoto, Minnamari Edelmann, Laura Nyström, et al.
Foods (Basel, Switzerland)|August 7, 2021
Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated GroatsIina Jokinen, Juha-Matti Pihlava, Anna Puganen, et al.
Nutrients|November 9, 2017
Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel SyndromeReijo Laatikainen, Jari Koskenpato, Sanna-Maria Hongisto, et al.
American Journal of Physiology. Gastrointestinal and Liver Physiology|January 25, 2014
Testing safety of germinated rye sourdough in a celiac disease model based on the adoptive transfer of prolamin-primed memory T cells into lymphopenic miceTobias L Freitag, Jussi Loponen, Marcel Messing, et al.
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