Results 271 to 280 of about 52,927 (295)

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  

Composition and Content of Phenolic Acids and Avenanthramides in Commercial Oat Products: Are Oats an Important Polyphenol Source for Consumers?

Food Chemistry: X, 2019
Peter Shewry, Giulia Corona, Jeremy P E Spencer   +2 more
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  

Titus Oates

Notes and Queries
openaire   +1 more source

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  

Oats

2019
Sumei Zhou, Litao Tong, Liya Liu
openaire   +1 more source

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  

OATS

2004
openaire   +1 more source