(Q34222113)

31 July 2017

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title

Grain processing and nutrition. (English)

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31 July 2017

Slavin JL

1

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31 July 2017

Jacobs D

series ordinal

2

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31 July 2017

Marquart L

series ordinal

3

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31 July 2017

publication date

1 January 2001

1 reference

Critical Reviews in Biotechnology

31 July 2017

published in

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31 July 2017

volume

21

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31 July 2017

issue

1

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31 July 2017

page(s)

49-66

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Achieving dietary recommendations: whole-grain foods in the Food Guide Pyramid

31 July 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Incomplete absorption of the carbohydrate in all-purpose wheat flour

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Whole grain food intake and cancer risk.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Optimizing the diet with whole grains

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Chemical and nutritional changes in foods during extrusion

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Database and quick methods of assessing typical dietary fiber intakes using data for 228 commonly consumed foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Effect of processing on dietary fiber content of cereals and pulses

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Whole-grain consumption and chronic disease: protective mechanisms

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Phyto-oestrogens and Western diseases

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Antioxidants and hormone-mediated health benefits of whole grains

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Oat products and lipid lowering. A meta-analysis

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

The influence of phytic acid in wheat bran on early biomarkers of colon carcinogenesis

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Free radical-scavenging properties of lignin.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Effect of bran particle size on stool weight

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Effect of bran, ispaghula, and inert plastic particles on gastric emptying and small bowel transit in humans: the role of physical factors

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Chemical Changes during Extrusion Cooking

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

Loss and/or formation of antioxidants during food processing and storage

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F20013891081683

21 January 2018

Identifiers

DOI

10.1080/20013891081683

1 reference

31 July 2017

1 reference