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Fermentation-induced changes in the nutritional value of native or germinated rye

Journal of cereal science, 2007-11, Vol.46 (3), p.348-355

2007

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Germination / a means to improve the functionality of oat

Agricultural and food science, 2004-01, Vol.13 (1-2), p.100

2004

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Lipid removal enhances separation of oat grain cell wall material from starch and protein

Journal of cereal science, 2011-07, Vol.54 (1), p.104-109

2011

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Development of a Germination Process for Producing High β‐Glucan, Whole Grain Food Ingredients from Oat

Cereal chemistry, 2001-11, Vol.78 (6), p.715-720

2001

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The Formation and Hydrolysis of Barley Malt Gel-Protein Under Different Mashing Conditions

Journal of the Institute of Brewing, 2002, Vol.108 (2), p.261-267

2002

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Functional Oat Ingredients--Opportunities and Challenges for Food Technology

Cereal foods world, 2009-11

Lehtinen

2009

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THE EFFECT OF KILNING ON THE CAPABILITY OF MALT TO OXIDISE LIPIDS

Journal of the Institute of Brewing, 1998-11, Vol.104 (6), p.327-332

1998

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Effect of Germination and Thermal Treatments on Folates in Rye

Journal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9522-9528

2006

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Enzymatic detoxification of gluten by germinating wheat proteases: Implications for new treatment of celiac disease

Annals of medicine (Helsinki), 2009, Vol.41 (5), p.390-400

2009

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Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour

Journal of cereal science, 1993, Vol.17 (3), p.255-265

1993

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Flavor in Processing New Oat Foods

Cereal foods world, 2011

Heinio

2011

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Fermentation-induced changes in the nutritional value of native or germinated rye: The contribution of cereals to a healthy diet

Journal of cereal science, 2007, Vol.46 (3), p.348-355

2007

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Improvement of lipid stability in oat products by alkaline wet-processing conditions

Journal of agricultural and food chemistry, 1992-10, Vol.40 (10), p.1972-1976

1992

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10 - Traditional and modern oat-based foods

Technology of functional cereal products, 2008, p.215-232

2008

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Traditional and Modern Oat-Based Foods

Technology of Functional Cereal Products, 2008, p.1-1

Hamaker Bruce R

2008

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Comparison of acid and enzymatic hydrolyses of oat bran β-glucan at low water content

Food research international, 2013-06, Vol.52 (1), p.99-108

2013

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Influence of Germination Conditions on the Bioactivity of Rye

Whole Grains and Health, 2007, p.229-240

2007

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Role of lipids in barley malting and during use of malt

Kaukovirta-Norja, Anu Riiker

1999

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Oat Products and Their Current Status in the Celiac Diet

Gluten-Free Cereal Products and Beverages, 2008, p.1-1

2008

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8 - Oat products and their current status in the celiac diet

Gluten-Free Cereal Products and Beverages, 2008, p.191-202

2008

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(Bio)processing as Tool to Tailor Cereal Flavour

Consumer Driven Cereal Innovation, 2008, p.21-23

2008

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Fermentation-induced changes in the nutritional value of native or germinated rye

Germination / a means to improve the functionality of oat

Lipid removal enhances separation of oat grain cell wall material from starch and protein

Development of a Germination Process for Producing High β‐Glucan, Whole Grain Food Ingredients from Oat

The Formation and Hydrolysis of Barley Malt Gel-Protein Under Different Mashing Conditions

Functional Oat Ingredients--Opportunities and Challenges for Food Technology

THE EFFECT OF KILNING ON THE CAPABILITY OF MALT TO OXIDISE LIPIDS

Effect of Germination and Thermal Treatments on Folates in Rye

Enzymatic detoxification of gluten by germinating wheat proteases: Implications for new treatment of celiac disease

Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour

Flavor in Processing New Oat Foods

Fermentation-induced changes in the nutritional value of native or germinated rye: The contribution of cereals to a healthy diet

Improvement of lipid stability in oat products by alkaline wet-processing conditions

10 - Traditional and modern oat-based foods

Traditional and Modern Oat-Based Foods

Comparison of acid and enzymatic hydrolyses of oat bran β-glucan at low water content

Influence of Germination Conditions on the Bioactivity of Rye

Role of lipids in barley malting and during use of malt

Oat Products and Their Current Status in the Celiac Diet

8 - Oat products and their current status in the celiac diet

(Bio)processing as Tool to Tailor Cereal Flavour

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