Nutritional Value Improvement of Oats by Solid-State Fermentation with <i>Monascus purpureus</i>. [PDF]
FoodsYu Y, Li Y, Zhang J, Wang J.
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Valorization of Local Agricultural Byproducts for the Development of Functional Oat-Based Milk Formulations. [PDF]
FoodsDe Santis D +4 more
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Modulation of Mast Cell Activation via MRGPRX2 by Natural Oat Extract. [PDF]
Int J Mol SciKaesler S +14 more
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Integration of targeted metabolome and transcript profiling of Pseudomonas syringae-triggered changes in defence-related phytochemicals in oat plants. [PDF]
PlantaPretorius CJ, Dubery IA.
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Chemopreventive potential of oat derived phytochemicals. The role of naturally isolated and chemically synthesized avenanthramides. [PDF]
, 2017 Antonini, Elena
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Avenanthramide C and chondroitin sulphate promote chondrogenic differentiation of adipose-derived mesenchymal stem cells. [PDF]
Sci RepSun P +3 more
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Avenanthramide-C Mitigates High-Fat Diet-Accelerated Alzheimer's Pathologies via NOD1-Driven Neuroinflammation in 5×FAD Mice. [PDF]
NutrientsWang M, Jin B, Xu J, Wang C.
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New Frontiers in Cereal and Pseudocereal Germination: Emerging Inducers for Maximizing Bioactive Compounds. [PDF]
FoodsMinchán-Velayarce HH +4 more
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Characterization and Potential Food Applications of Oat Flour and Husks from Differently Colored Genotypes as Novel Nutritional Sources of Bioactive Compounds. [PDF]
FoodsNikolić V +8 more
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The probiotic bacteria and their encapsulated forms as food components: Survival, effects and quality. [PDF]
AIMS MicrobiolNikitina E, Khrundin D.
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