Results 251 to 260 of about 92,189 (260)

Oat Protein as a Novel Protein Ingredient: Structure, Functionality, and Factors Impacting Utilization

Cereal Chemistry, 2022
Maneka Malalgoda, Roshema Mel
exaly  

Effects of Oat β-Glucan, Oat Resistant Starch, and the Whole Oat Flour on Insulin Resistance, Inflammation, and Gut Microbiota in High-Fat-Diet-Induced Type 2 Diabetic Rats

Journal of Functional Foods, 2020
Yingying Zhu, Yang Yao, Zhenxing Shi
exaly  

Insights Into Molecular Structure and Digestion Rate of Oat Starch

Food Chemistry, 2017
Sumei Zhou, Xingxun Liu, Jinchuan Xu
exaly  

Key Aroma Compounds in Oats and Oat Cereals

Journal of Agricultural and Food Chemistry, 2019
Robert J McGorrin
exaly  

In Vitro Measurements of Luminal Viscosity and Glucose/Maltose Bioaccessibility for Oat Bran, Instant Oats, and Steel Cut Oats

Food Hydrocolloids, 2017
Maria Corradini, Michael A. Rogers, Fatemah M Alhasawi   +2 more
exaly  

Nutritional Advantages of Oats and Opportunities for Its Processing as Value Added Foods - A Review

Journal of Food Science and Technology, 2015
Latha Sabikhi, Prasad Rasane, Arvind Kumar   +2 more
exaly  

Structures, Properties, Modifications, and Uses of Oat Starch

Food Chemistry, 2017
Fan Zhu
exaly  

Survey of T-2 and HT-2 Toxins by LC–MS/MS in Oats and Oat Products From European Oat Mills in 2005–2009

Food Additives and Contaminants: Part B Surveillance, 2011
Hans Pettersson
exaly  

Oat Lipids

JAOCS, Journal of the American Oil Chemists' Society, 1999
Meixue Zhou, Stuart Helliwell, Kevin Robards   +2 more
exaly  

Impact of Roasted Oat Flour on the Gas Cell Structure of Steamed Oat Cake and Its Underlying Mechanism

Food Hydrocolloids
Sen Ma, Xiaoxi Wang, Xiaojie Qian
exaly