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Whole-grain food intake among US adults, based on different definitions of whole-grain foods, NHANES 2003–2018

The American journal of clinical nutrition, 2022-12, Vol.116 (6), p.1704-1714

2022

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Lifetime grain consumption and breast cancer risk

Breast cancer research and treatment, 2016-09, Vol.159 (2), p.335-345

2016

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Barley for food: Characteristics, improvement, and renewed interest

Journal of cereal science, 2008-09, Vol.48 (2), p.233-242

2008

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The effects of a whole grain–enriched hypocaloric diet on cardiovascular disease risk factors in men and women with metabolic syndrome

The American journal of clinical nutrition, 2008-01, Vol.87 (1), p.79-90

2008

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Intake of whole grains, refined grains, and cereal fiber measured with 7-d diet records and associations with risk factors for chronic disease

The American journal of clinical nutrition, 2007-12, Vol.86 (6), p.1745-1753

2007

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Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis

Journal of texture studies, 2024-04, Vol.55 (2), p.e12832-n/a

2024

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Nutritional importance and effect of processing on tocols in cereals

Trends in food science & technology, 2009-12, Vol.20 (11), p.511-520

2009

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Grain-associated xylanases: occurrence, variability, and implications for cereal processing

Trends in food science & technology, 2009-12, Vol.20 (11), p.495-510

2009

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Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

Journal of agricultural and food chemistry, 2006-06, Vol.54 (13), p.4696-4704

2006

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Whole and Refined Grain Intakes Are Related to Inflammatory Protein Concentrations in Human Plasma

The Journal of nutrition, 2010-03, Vol.140 (3), p.587-594

2010

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Whole-grain consumption is associated with a reduced risk of noncardiovascular, noncancer death attributed to inflammatory diseases in the Iowa Women's Health Study

The American journal of clinical nutrition, 2007-06, Vol.85 (6), p.1606-1614

2007

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Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults

European journal of clinical nutrition, 2005-03, Vol.59 (3), p.353-362

2005

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Consumers’ beliefs about whole and refined grain products in the UK, Italy and Finland

Journal of cereal science, 2007-11, Vol.46 (3), p.197-206

2007

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Whole- and refined-grain intakes are differentially associated with abdominal visceral and subcutaneous adiposity in healthy adults: the Framingham Heart Study

The American journal of clinical nutrition, 2010-11, Vol.92 (5), p.1165-1171

2010

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Pasting properties of starch and protein in selected cereals and quality of their food products

Food chemistry, 2006-03, Vol.95 (1), p.9-18

2006

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Dietary Fiber Intake, Dietary Glycemic Load, and the Risk for Gestational Diabetes Mellitus

Diabetes care, 2006-10, Vol.29 (10), p.2223-2230

2006

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In Vitro Digestion Characteristics of Unprocessed and Processed Whole Grains and Their Components

Journal of agricultural and food chemistry, 2008-11, Vol.56 (22), p.10721-10726

2008

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Food security: The gaffes of the past and the options for the future

Global journal of medicine and public health, 2024-08, Vol.3 (6)

Vikash Bajpai

2024

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Influence of climatic and non-climatic factors on sustainable food security in India: a statistical investigation

International Journal of Sustainable Agricultural Management and Informatics, 2017, Vol.3 (1), p.1

2017

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Dietary fibre and health: an overview

Nutrition bulletin, 2008-09, Vol.33 (3), p.186-200

2008

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Major orthogonal dimensions measurement of food grains by machine vision using ImageJ

Food research international, 2009, Vol.42 (1), p.76-84

2009

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Health Benefits of Whole Grain Phytochemicals

Critical reviews in food science and nutrition, 2010-01, Vol.50 (3), p.193-208

2010

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Perceptions of Children, Parents, and Teachers Regarding Whole-Grain Foods, and Implications for a School-Based Intervention

Journal of nutrition education and behavior, 2006-07, Vol.38 (4), p.230-237

2006

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Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits

Journal of agricultural and food chemistry, 2014-07, Vol.62 (29), p.7029-7049

2014

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Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment

Food chemistry, 2025-01, Vol.462, p.140987, Article 140987

2025

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Whole-grain food intake among US adults, based on different definitions of whole-grain foods, NHANES 2003–2018

Lifetime grain consumption and breast cancer risk

Barley for food: Characteristics, improvement, and renewed interest

The effects of a whole grain–enriched hypocaloric diet on cardiovascular disease risk factors in men and women with metabolic syndrome

Intake of whole grains, refined grains, and cereal fiber measured with 7-d diet records and associations with risk factors for chronic disease

Correlation between acoustic characteristics and sensory evaluation of puffed‐grain food based on energy analysis

Nutritional importance and effect of processing on tocols in cereals

Grain-associated xylanases: occurrence, variability, and implications for cereal processing

Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

Whole and Refined Grain Intakes Are Related to Inflammatory Protein Concentrations in Human Plasma

Whole-grain consumption is associated with a reduced risk of noncardiovascular, noncancer death attributed to inflammatory diseases in the Iowa Women's Health Study

Whole-grain consumption and the metabolic syndrome: a favorable association in Tehranian adults

Consumers’ beliefs about whole and refined grain products in the UK, Italy and Finland

Whole- and refined-grain intakes are differentially associated with abdominal visceral and subcutaneous adiposity in healthy adults: the Framingham Heart Study

Pasting properties of starch and protein in selected cereals and quality of their food products

Dietary Fiber Intake, Dietary Glycemic Load, and the Risk for Gestational Diabetes Mellitus

In Vitro Digestion Characteristics of Unprocessed and Processed Whole Grains and Their Components

Food security: The gaffes of the past and the options for the future

Influence of climatic and non-climatic factors on sustainable food security in India: a statistical investigation

Dietary fibre and health: an overview

Major orthogonal dimensions measurement of food grains by machine vision using ImageJ

Health Benefits of Whole Grain Phytochemicals

Perceptions of Children, Parents, and Teachers Regarding Whole-Grain Foods, and Implications for a School-Based Intervention

Whole Grains and Pulses: A Comparison of the Nutritional and Health Benefits

Texture of cooked germinated brown rice subjected to freeze-thaw treatment and its improvement by magnetic field treatment

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