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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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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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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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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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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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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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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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The negative impact of increasing temperatures on rice yields in southern China

The Science of the total environment, 2022-05, Vol.820, p.153262-153262, Article 153262

2022

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Recommendations for reporting whole-grain intake in observational and intervention studies

The American journal of clinical nutrition, 2015-05, Vol.101 (5), p.903-907

2015

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Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit1

The American journal of clinical nutrition, 2016-12, Vol.104 (6), p.1508-1514

2016

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systematic review and meta-analysis of dietary patterns and depression in community-dwelling adults

The American journal of clinical nutrition, 2014, Vol.99 (1), p.181-197

2014

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Association between carbohydrate quality and inflammatory markers: systematic review of observational and interventional studies

The American journal of clinical nutrition, 2014-04, Vol.99 (4), p.813-833

2014

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Will industrial structure changes promote or reduce non-grain production? Evidence from the Yangtze River Economic Belt

Journal of cleaner production, 2024-08, Vol.466, p.142902, Article 142902

2024

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Health-Promoting Components of Fruits and Vegetables in the Diet

Advances in nutrition (Bethesda, Md.), 2013-05, Vol.4 (3), p.384S-392S

Liu, Rui Hai

2013

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Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber

The American journal of clinical nutrition, 2015-02, Vol.101 (2), p.251-261

2015

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Natural age dispersion arising from the analysis of broken crystals. Part I: Theoretical basis and implications for the apatite (U–Th)/He thermochronometer

Geochimica et cosmochimica acta, 2013-12, Vol.122, p.478-497

2013

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Getting consumers to eat more whole-grains: The role of policy, information, and food manufacturers

Food policy, 2008-12, Vol.33 (6), p.489-496

2008

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Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

Critical reviews in food science and nutrition, 2015, Vol.55 (4), p.503-520

2015

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Composition and functionality of wheat bran and its application in some cereal food products

International journal of food science & technology, 2015-12, Vol.50 (12), p.2509-2518

2015

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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

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

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

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

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

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

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

The negative impact of increasing temperatures on rice yields in southern China

Recommendations for reporting whole-grain intake in observational and intervention studies

Thinking critically about whole-grain definitions: summary report of an interdisciplinary roundtable discussion at the 2015 Whole Grains Summit1

systematic review and meta-analysis of dietary patterns and depression in community-dwelling adults

Association between carbohydrate quality and inflammatory markers: systematic review of observational and interventional studies

Will industrial structure changes promote or reduce non-grain production? Evidence from the Yangtze River Economic Belt

Health-Promoting Components of Fruits and Vegetables in the Diet

Whole-grain wheat consumption reduces inflammation in a randomized controlled trial on overweight and obese subjects with unhealthy dietary and lifestyle behaviors: role of polyphenols bound to cereal dietary fiber

Natural age dispersion arising from the analysis of broken crystals. Part I: Theoretical basis and implications for the apatite (U–Th)/He thermochronometer

Getting consumers to eat more whole-grains: The role of policy, information, and food manufacturers

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

Composition and functionality of wheat bran and its application in some cereal food products

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