Journal publications of the HEALTHGRAIN EU project

All papers that have been published in a journal as a result of the HEALTHGRAIN EU project are listed in the table below. You may want to apply search filter(s) to only display the results you are interested in.
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# Author(s) Title Journal Year
1 Peter R. Shewry; Malcolm J. Hawkesford; Vieno Piironen; Ann-Maija Lampi; Kurt Gebruers; Danuta Boros; Annica A. M. Andersson; Per Åman; Mariann Rakszegi; Zoltan Bedo; Jane L. Ward Natural Variation in Grain Composition of Wheat and Related Cereals Journal of Agricultural and Food Chemistry 2013
2 Björck, I.; Östman, E.; Kristensen, M.; Anson, N.M.; Price, R.K.; Haenen, G.R.M.M.; Havenaar, R.; Knudsen, K.E.B.; Frid, A.; Mykkänen, H.; Welch, R.W.; and Riccardi, G. Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project Trends in Food Science & Technology 2012
3 Delcour, J.A.; Rouau, X.; Courtin, C.M.; Poutanen, K.; and Ranieri, R. Technologies for enhanced exploitation of the health-promoting potential of cereals Trends in Food Science & Technology 2012
4 Poutanen, K. Past and future of cereal grains as food for health Trends in Food Science & Technology 2012
5 Shepherd, R.; Dean, M.; Lampila, P.; Arvola, A.; Saba, A.; Vassallo, M., Claupein, E.; Winkelmann, M.; Lähteenmäki, L. Communicating the benefits of wholegrain and functional grain products to European consumers Trends in Food Science & Technology 2012
6 Shewry, P.R.; Charmet, G.; Branlard, G.; Lafiandra, D.; Gergely, S.; Salgó, A.; Saulnier, L.; Bedo, Z.; Mills, C.; and Ward, J. L. Developing new types of wheat with enhanced health benefits Trends in Food Science & Technology 2012
7 Van der Kamp, J.W. Paving the way for Innovation in enhancing the intake of whole grain Trends in Food Science & Technology 2012
8 Renzetti, S., Courtin, C.M., Delcour, J.A., Arendt, E.K. Fundamental studies on the improved bread making performances of oat flour by oxidases and protease enzymatic treatment: rheological, biochemical and microstructural background. Journal of Cereal Science 2011
9 Verjans P., Dornez, E., Segers, M., Van Campenhout, S., Bernaerts, K., Beliën, T., Delcour J.A., Courtin C.M. Truncated derivatives of a multidomain thermophilic glycosyl hydrolase family 10 xylanase from Thermotoga maritima reveal structure related activity profiles and substrate hydrolysis patterns. Journal of Biotechnology 145: 160-167 2010
10 Van Craeyveld, V., Dornez, E., Holopainen, U., Selinheimo, E., Poutanen, K., Delcour, J.A., and Courtin, C.M. Wheat bran AX properties and choice of xylanase affect enzymatic production of wheat bran-derived arabinoxylan-oligosaccharides. Cereal Chemistry 2010 In press. 2010
11 Tooler, G., Wellner, N., Faulds, C. B., Mills, E.N.C., Barron, C., Devaux, M.F. and Guillon, F. Spatial mapping of cell wall components in the cereal endosperm using spectroscopic, fluorescent and immunochemical methods. In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. pp217-246 2010
12 Shewry, P.R., Ward, J.L. (Eds.) HEALTHGRAIN Methods – Analysis of Bioactive components in Small Grain Cereals. AACC International. 2010
13 Saulnier, L and Quemener, B Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. pp191-201 2010
14 Salgó, A., Gergely, S., Gebruers, K. Screening for dietary fibre constituents in cereals by near infrared spectroscopy. HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp247-261 2010
15 Saba, A., Vassallo, M., Shepherd, R., Lampila, P., Arvola, A., Dean, M., Winkelmann, M., Claupein, E., Lähteenmäki, L. Country-wise differences in perception of health-related messages in cereal-based food products. Food Quality and Preference 2010. doi:10.1016/j.foodqual.2009.09.007. 2010
16 Putseys, J.A., Lamberts, L., Delcour, J.A. Amylose-lipid complexes: Formation, identity and physico-chemical properties. Journal of Cereal Science 2010
17 Putseys, J.A., Derde, L.J., Lamberts, L., Östman, E. Björck, I., Delcour, J.A. Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation. Journal of Agricultural and Food Chemistry, DOI: 10.1021/jf903523h. 2010
18 Poutanen, K., Shepherd, R., Shewry, P.R., Delcour, J.A., Björk, I.M., Kamp, J.-W. van der, Ranieri, R. More of the grain – Progress in the HEALTHGRAIN project for healthy cereal foods. Cereal Foods World, 55:79-84 2010
19 Poutanen, K. Cereals in diet and health. HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. pp1-5 2010
20 Nyström, L., Nurmi, T., Lampi, A.-M., Piironen, V. Sterols. Analysis of Bioactive Components in Small Grain Cereals. HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp7-14 2010
21 Mateo Anson, N., Havenaar, R., Bast, A., Haenen, G.R. Antioxidant and anti-inflammatory capacity of bioaccessible compounds from wheat fractions after gastrointestinal digestion. Journal of Cereal Science 51: 110-114 2010
22 Li, L., Harflett, C., Beale, M., Ward, J. Phenolic acids. In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp41-52 2010
23 Le Gall, M, Eybye, K and Bach Knudsen, K E Molecular weight changes of arabinoxylans incurred by the digestion processes in the upper gastrointestinal tract of pigs. Livestock Production, accepted. 2010
24 Lappi, J., Selinheimo, E., Schwab, U., Katina, K., Lehtinen, P., Mykkänen, H., Kolehmainen, M., Poutanen, K. Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses. Journal of Cereal Science 51: 152-158 2010
25 Landberg, R., Kamal-Elidn, A., Andersson, A.A.M. and Åman, P. Analytical procedures for determination of alk(en)ylresorcinols in cereals and ceral products. In: HEATHGRAIN Methods. Analysis of bioactive components in small grain cereals, Ward, J. and Shewry, P.R. (Editors). AACC International Inc. St Paul MN, pp 25-40 2010
26 Lampi, A.-M., Piironen, V. Tocopherols and tocotrienols. In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds). AACC, St Paul, MN, 2010. Pp15-23 2010
27 Kariluoto, S., Piironen, V. Total folate. In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp59-68l 2010
28 Hemery Y., Mabille F., Martelli M., Rouau X. Influence of sample water content and negative temperatures on the mechanical properties of wheat bran and its constitutive layers. Journal of Food Engineering 98: 360–369 2010
29 Gebruers, K. Courtin, C.M. and Delcour, J. A. Quantification of arabinoxlans and their degree of branching using GC-MS. In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp177-189 2010
30 Ercsey, K., Scholz, É., Gergely, S., Salgó, A. Lignan analysis of cereal samples In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp53-57 2010
31 Dimberg, L. and Jastrebova, J. Quantitative analysis of oat avenanthramides. In: HEALTHGRAIN Methods. Aalysis of bioactive components in small grain cereals, Ward, J. and Shewry, P.R. (Editors). AACC International Inc. St Paul MN, pp 113-128 2010
32 Boros, D., Åman, P. Dietary fibre. HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp167-176 2010
33 Bedő, Z., Rakszegi, M., Láng, L., Gebruers, K., Piironen, V., Lafiandra, D., Ward, J., Phillips, A., Shewry, P.R. Combining bioactive components with conventional targets in plant breeding programs. HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp 263-280 2010
34 Andersson, R., Andersson, A.A.M. and Åman, P. Molecular weight distributions of water-extractable β-glucan and arabinoxylan. HEALTHGRAIN Methods. Analysis of bioactive components in small grain cereals, Ward, J. and Shewry, P.R. (Editors). AACC International Inc. St Paul MN, pp 203-216 2010
35 Vassallo, M., Saba, A., Arvola, A., Dean, M., Messina, F., Winkelmann, M., Claupein, E., Lahteenmaki, L., Shepherd, R. Willingness to use functional breads: Applying the Health Belief Model across four European countries. Appetite, 52: 452-460 2009
36 Van Craeyveld, V., Holopainen, U., Selinheimo, E., Poutanen, K., Delcour, J.A., Courtin, C.M. Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation. Journal of Agricultural and Food Chemistry 57: 8467-8473 2009
37 Theil, P.K., Jørgensen, H., Larsen, T., Serena, A., Bach Knudsen, K.E. Comparison of glucose measurements in whole blood vs. plasma in order to quantify absorption of glucose from the GI-tract in pigs using Fick’s principle. Livest. Prod, accepted 2009
38 Shewry, P.R. The HEALTHGRAIN programme opens new opportunities for improving wheat for nutrition and health. Nutrition Bulletin, 34: 225-231 2009
39 Renzetti, S., Arendt, E.K. Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure. Journal of Cereal Science 50: 22-28 2009
40 Renzetti S., Arendt, E.K. Effect of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours. European Food Reseach and Technology 229: 307-317 2009
41 Putseys, J.A., Derde, L.J., Lamberts, L., Goesaert, H., Delcour, J.A. Production of tailor made short chain amylose-lipid complexes using varying reaction conditions. Carbohydrate Polymers 78: 854-861 2009
42 Poutanen, K. Dietary fibre in a gluten-free diet. In Science of Gluten-Free Foods and Beverages, Arendt, E.K. and Dal Bello, F., eds., AACC International St. Paul, Minnesota, USA, 125-128 2009 2009
43 Mateo Anson, N., Selinheimo, E., Havenaar, R., Aura, A.-M., Mattila, I., Lehtinen, P., Bast A., Poutanen, K., Haenen, G.R. Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. Journal of Agricultural and Food Chemistry. 57: 6148–6155 2009
44 Mateo Anson N., van den Berg R., Havenaar R., Bast A., Haenen G.R. Bioavailability of ferulic acid is determined by its bioaccessibility. Journal of Cereal Science 49: 296-300 2009
45 Lynch, E.J., Dal Bello, F., Sheehan, E.M., Cashman, K.D., Arendt, E.K. Fundamental studies on the reduction of salt on dough and bread characteristics. Food Research International 42: 885-891 2009
46 Le Gall, M., Serena, A., Jørgensen, H., Theil, P.K., Bach Knudsen, K.E. The role of whole-grain wheat and wheat and rye ingredients on the digestion and fermentation processes in the gut – a model experiment with pigs. British Journal of Nutrition 102: 1590-600 2009
47 Kristensen, M., Jensen, M.G., Riboldi, G., Petronio, M., Bügel, S., Toubro, S., Tetens, I., Astrup, A. Wholegrain vs. refined wheat bread and pasta - effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults. Appetite 2009
48 Kamp, J.W. van der. Strategies for raising health promoting compounds in cereal products - overview of results of the HEALTHGRAIN project. Proceedings of the Opatija Conference 2009
49 Huettner, E.K., Dal Bello, F, Poutanen, K., Arendt, E.K. Fundamental evaluation of the impact of high hydrostatic pressure on oat batters. Journal of Cereal Science 49: 363-370 2009
50 Grootaert, C., Van den Abbeele, P., Marzorati, M., Broekaert, W.F., Courtin C.M., Delcour J.A., Verstraete W., Van de Wiele T. Comparison of prebiotic effects of arabinoxylan oligosaccharides and inulin in a simulator of the human intestinal microbial ecosystem. FEMS Microbiology Ecology 69: 231-242 2009
51 Delcour, J.A., Broekaert, W.F., Courtin, C.M., Goesaert, H. Enzymes in the production of functional food ingredients – the arabinoxylan case. In: The Science of Gluten-Free Foods and Beverages. Proceedings of 1st International Symposium on Gluten-free Cereal Products and Beverages. AACC, CPL Scientific Publishing Services Limited 2009
52 Courtin, C.M., Swennen, K., Verjans, P., Delcour J.A. Heat and pH stability of prebiotic arabinoxylooligosaccharides, xylooligosaccharides and fructooligosaccharides. Food Chemistry 112: 831-837 2009
53 Charmet, G., Masood-Quraishi, U., Ravel, C., Romeuf, I., Balfourier, F., Perretant, M.R., Joseph, J.L., Rakszegi, M., Guillon, F., Sado, P.E., Bedo, Z., Saulnier, L. Genetics of dietary fibre in bread wheat. Euphytica 170: 155-168 2009
54 Cervera Tison, M., André-Leroux, G., Lafond, M., Georis, J., Juge, N., Berrin, J.-G. Molecular determinants of substrate and inhibitor specificities of the Penicillium griseofulvum family 11 xylanases. Biochimica et Biophysica Acta – Proteins & Proteomics 1794: 438-445 2009
55 Bondia-Pons, I., Aura, A.-M., Vuorela, S., Kolehmainen, M., Mykkänen, H., Poutanen, K. Rye phenolics in nutrition and health. Journal of Cereal Science 49: 323–336 2009
56 Zhao, F.J., Su, Y.H., Dunham, S.J., Rakszegi, M., Bedo, Z., McGrath, S.P., Shewry, P.R. Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin. J. Cereal Sci. 49, 290-295. 2009
57 Martelli, M.R., Barron, C., Delaporte, P., Viennois, G., Rouau, X., Sadoudi, A. Pulsed laser ablation: a new approach to reveal wheat outer layers properties. J. Cereal Sci. 49, 354-362. 2009
58 Leman, P., Goesaert, H., Delcour, J.A. Residual amylopectin structure of amylase treated starch slurries reflects amylase mode of action. Food Hydrocolloids, 23, 153-164. 2009
59 Landberg, R., Andersson, A.A.M., Kamal-Eldin, A., Åman, P. Comparison of GC and colorimetry for the determination of alkylresorcinol homologues in cereal grains and products. Food Chem. 113, 1363-1369. 2009
60 Hemery Y.M.., Rouau X., Dragan C., Bilici M., Beleca R., Dascalescu L. Electrostatic properties of wheat bran and its constitutive layers: influence of particle size, composition, and moisture content. Journal of Food Engineering. 93, 114-124. 2009
61 Ward, J.L., Poutanen, K., Gebruers, K., Piironen, V., Lampi, A.-M., Nyström, L., Anderson, A.A.M., Åman, P., Boros, D., Rakszegi, M., Bedo, Z., Shewry, P.R. The HEALTHGRAIN cereal diversity screen: concept, results, and prospects. Journal of Agricultural and Food Chemistry 56: 9699-9709 2008
62 Shewry, P.R., Piironen, V., Lampi, A-M., Nyström, L., Li, L., Rakszegi, M., Fraś, A., Boros, D., Gebruers, K., Courtin, C.M., Delcour, J.A., Andersson, A.A.M., Dimberg, L., Bedo, Z., Ward, J.L. Phytochemical and fiber components in oat varieties in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry 56: 9777-9784 2008
63 Rouau, X., Abécassis, J., Barron, C., Chaurand, M., Devaux, M-F., Hemery, Y., Lullien-Pellerin, V., Martelli, M., Samson, M.F. De nouveaux procédés pour exploiter le potentiel nutritionnel des céréales: le projet intégré Européen "HEALTHGRAIN". Industries des céréales, 158, 3-8 2008
64 Piironen, V., Edelmann, M., Kariluoto, S., Bedo, Z. Folate in wheat genotypes in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry 56: 9726-9731 2008
65 Nyström, L., Lampi, A.-M., Andersson, A.A.M., Kamal-Eldin, A., Gebruers, K., Courtin, C.M., Delcour, J.A., Li, L., Ward, J.L., Fraś, A., Boros, D., Rakszegi, M., Bedo, Z., Shewry, P.R, Piironen, V. Phytochemicals and dietary fiber components in rye varieties in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry 56: 9758-9766 2008
66 Nurmi, T., Nyström, L., Edelmann, M., Lampi, A.-M., Piironen, V. Phytosterols in wheat genotypes in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry 56: 9710-9715 2008
67 Nilsson, A.C., Östman, E., Preston, T., Björck, I.M. Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast. European Journal of Clinical Nutrition 62: 712-720, 2008
68 Nilsson, A.C., Östman, E., Holst, J.J., Björck, I. M. Importance of the composition of indigestible carbohydrates in the evening meal on glucose tolerance, satiety and inflammatory markers at a subsequent standardised breakfast. Journal of Nutrition, 138: 732-739 2008
69 Mateo Anson, N., van den Berg R., Havenaar, R., Bast, A., Haenen, G.R. Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.). Journal of Agricultural and Food Chemistry 56: 5589-5594 2008
70 Li, L., Shewry, P.R., Ward, J.L. Phenolics acids in wheat varieties in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry 56: 9732-9739 2008
71 Lampi, A.-M., Nurmi, T., Ollilainen, V., Piironen, V. Tocopherols and tocotrienols in wheat genotypes in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry 56: 9716-9721 2008
72 Goesaert, H., Courtin, C.M., Delcour, J.A. Use of enzymes in the production of cereal-based functional foods and food ingredients. In: Gluten-free Cereal Products and Beverages. E.K. Arendt, F. Dal Bello (eds.), Elsevier Inc, San Diego, CA, USA. pp 237-265 2008
73 Gebruers, K., Dornez, E., Boros, D., Fraś, A., Dynkowska, W., Bedo, Z., Rakszegi, M., Delcour, J.A. Courtin, C.M. Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN diversity screen. Journal of Agricultural and Food Chemistry 56: 9740-9749 2008
74 Dascalescu, L., Dragan, C., Bilici, M., Beleca, R., Hemery, Y., Rouau, X. Premises for the electrostatic separation of wheat bran tissues. Industry Applications Society Annual Meeting, 2008. IAS '08. IEEE: 1-6, 2008
75 Claupein, E., Winkelmann, M., Arvola, A., Dean, M., Vassallo, M., Lähteenmäki, L., Saba, A., Shepherd, R. Konsumhäufigkeit und Bewertung von Getreideprodukten bei europäischen Verbrauchern-Ergebnisse aus dem Healthgrain Projekt. Getreidetechnologie 2: S.111-118 2008
76 Barron, C., Rouau, X. FTIR and Raman signatures of wheat grain peripheral tissues. Cereal Chemistry 85: 619-625 2008
77 Renzetti, S., Behr, J., Vogel, R.F., Arendt, E.K. Cereal proteomics: interactions of transglutaminase and buckwheat proteins. Cereal Foods World 52, 20. 2008
78 Renzetti, S., Behr, J., Vogel, R.F., Arendt, E.K. Transglutaminase polymerization of Buckwheat (Fagopyrum esculentum Moench) proteins. J. Cereal Sci. 48, 747-754. 2008
79 Renzetti, S., Dal Bello, F., Arendt, E.K. Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. J. Cereal Sci. 48, 33-45. 2008
80 Poutanen, K., Shepherd, R., Shewry, P.R., Delcour, J.A., Björck, I.M., Kamp, J.-W. van der. Beyond whole grain: the European HEALTHGRAIN project aims at healthier cereal foods. Cereal Foods World, 53: 32-35 2008
81 Nilsson, A.C., Östman, E.M., Holst, J.J., Björck, I.M.E. Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast. J. Nutr. 138, 732-739. 2008
82 Moore, M.M., Dal Bello, F., Arendt, E.K. Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten free bread. Eur. Food Res. Technol. 226, 1309-1316. 2008
83 Laubin B., Lullien-Pellerin V., Nadaud I., Gaillard-Martinie B., Chambon C., Branlard G. Isolation of the wheat aleurone layer for 2D electrophoresis and proteomics analysis. J. Cereal Sci. 48, 709-714. 2008
84 Landberg, R., Kamal-Eldin, A., Salmenkallio-Marttila, M., Rouau, X., Åman, P. Localization of alkylresorcinols in barley, wheat and rye kernels. J. Cereal Sci. 48, 401-406. 2008
85 Lagrain, B., Leman, P., Goesaert, H., Delcour, J.A. Impact of thermostable amylases during bread making on wheat bread crumb structure and texture. Food Res. Int. 41, 819-827. 2008
86 André-Leroux G, Berrin JG, Georis J, Arnaut F, Juge N. Structure-based mutagenesis of Penicillium griseofulvum xylanase using computational design. Proteins. 72, 1298-1307. 2008
87 Hemery Y.M., Lullien-Pellerin V., Rouau X., Abécassis J., Samson M.F., Åman P., von Reding W., Spoerndli C. and Barron C. Biochemical markers: efficient tools for the assessment of wheat grain tissue proportions in milling fractions. J. Cereal Sci. 49, 55-64. 2008
88 Andersson A. A. M.; Lampi, A.-M., Nyström; L.; Piironen, V.; Li, L.; Ward, J.; Gebruers, K.; Courtin, C. M.; Delcour, J. A.; Boros, D.; Fraś, A.; Dynkowska, W.; Rakszegi, M.; Bedo, Z.; Shewry, P. R.; Åman, P. Phytochemical and Fibre Components in Barley Varieties in the HEALTHGRAIN Diversity Screen J. Agric. Food Chem. 56:9767 2008
89 Andersson, A. A. M; Kamal-Eldin, A.; Fraś, A.; Boros, D.; Åman, P. Alkylresorcinols in wheat varieties in the HEALTHGRAIN diversity screen J. Agric. Food Chem. 56:9722 2008
90 Shewry P., Poutanen, K. The contribution of cereals to a healthy diet. Foreword to special issue. Journal of Cereal Science. 46: 187 2007
91 Shepherd, R. Consumer attitudes towards healthy cereal products. Proceedings of C&E Spring Meeting 2007. Weegels, P., Courtin, C.M., Silvestri, M., Arrachid, A. (eds.). AACC International, St Paul, MN, 2007. pp 3-5. 2007
92 Östman, E., Björck, I. Role of food form on second meal glucose tolerance and satiety after whole grain wheat or rye products in healthy subjects. European Journal of Clinical Nutrition 2007
93 Moore, M.M., Arendt, E.K. Assessment of the suitability of a range of gluten-free cereals for their potential use in gluten-free bread. Cereal Foods World 52, 16 2007
94 Moore, M., Schober, T., Ulmer, H., Arendt, E.K. Lactic acid bacteria and their influence on the rheological properties of dough and quality criteria of bread. Journal of Cereal Chemistry 81: 567-575 2007
95 Grootaert, C., Delcour, J.A., Courtin, C.M., Broekaert, W.F., Verstraete, W., Van de Wiele, T. Microbial metabolism and prebiotic potency of arabinoxylan oligosaccharides in the human intestine. Trends in Food Science and Technology 18: 64-71 2007
96 Dean, M., Raats, M.M., Shepherd, R. Consumers and functional cereal products. Technology of Functional Cereal Products, B.R. Hamaker (ed.), Woodhead Publishing, Cambridge, UK. pp 3-22 2007
97 Dal Bello, F., Arendt, E.K. Fundamental studies on the high pressure treatment of oat doughs. Cereal Foods World, 52, p30 2007
98 Berrin, J.-G., Ajandouz, E.H., Georis, J., Arnaut, F., Juge, N. Substrate and product hydrolysis specificity in family 11glycoside hydrolases: an analysis of Penicillium funiculosum and Penicillium griseofulvum xylanases. Applied Microbiology and Biotechnology 74: 1001-1010 2007
99 Arvola, A., Lähteenmäki, L., Dean, M., Vassallo, M., Winkelmann, M., Claupein, E., Saba, A., Shepherd, R. Consumers' beliefs about whole and refined grain products in UK, Italy and Finland Journal of Cereal Science 46: 197-206 2007
100 Saulnier, L., Sado, P.-E., Branlard, G., Charmet, G., Guillon, F. Wheat arabinoxylans: exploiting variation in amount and composition to develop enhanced varieties. J. Cereal Sci. 46, 261-281. 2007

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