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Chickpea-supplemented diet alters the gut microbiome and enhances gut barrier integrity in C57Bl/6 male mice

Journal of functional foods, 2017-11, Vol.38, p.663-674

2017

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Cooked Red Lentils Dose-Dependently Modulate the Colonic Microenvironment in Healthy C57Bl/6 Male Mice

Nutrients, 2019-08, Vol.11 (8), p.1853

2019

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Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses

Foods, 2020-02, Vol.9 (2), p.175

2020

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Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

Food research international, 2015-01, Vol.67, p.117-125

2015

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Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients

Foods, 2013-07, Vol.2 (3), p.338-349

2013

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The impact of different hydrocolloids on gluten-free bazlama bread quality

Food hydrocolloids, 2024-11, Vol.156, p.110236, Article 110236

2024

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Effect of blood sampling schedule on the ability to discriminate between postprandial glycemic responses

Nutrition (Burbank, Los Angeles County, Calif.), 2009-10, Vol.25 (10), p.1064-1066

2009

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Identification of high β-glucan oat lines and localization and chemical characterization of their seed kernel β-glucans

Food chemistry, 2013-04, Vol.137 (1-4), p.83-91

2013

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Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition

Journal of agricultural and food chemistry, 2014-04, Vol.62 (14), p.3160-3167

2014

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Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal

Journal of agricultural and food chemistry, 2010-07, Vol.58 (13), p.7723-7730

2010

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In vitro assessment of oat β-glucans nutritional properties: An inter-laboratory methodology evaluation

Carbohydrate polymers, 2018-11, Vol.200, p.271-277

2018

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Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β-Glucan

Cereal chemistry, 2008-03, Vol.85 (2), p.211-217

2008

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Glycemic Response to Extruded Oat Bran Cereals Processed to Vary in Molecular Weight

Cereal chemistry, 2012-09, Vol.89 (5), p.255-261

2012

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Increasing the viscosity of oat β-glucan beverages by reducing solution volume does not reduce glycaemic responses

British journal of nutrition, 2013-10, Vol.110 (8), p.1465-1471

2013

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Reducing Beta-Glucan Solubility in Oat Bran Muffins by Freeze-Thaw Treatment Attenuates Its Hypoglycemic Effect

Cereal chemistry, 2007-09, Vol.84 (5), p.512-517

2007

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Increasing the viscosity of oat [beta]-glucan beverages by reducing solution volume does not reduce glycaemic responses

British journal of nutrition, 2013-10, Vol.110 (8), p.1465

2013

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Evaluation of structure in the formation of gels by structurally diverse (1→3)(1→4)-β- d-glucans from four cereal and one lichen species

Carbohydrate polymers, 2004-09, Vol.57 (3), p.249-259

2004

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Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution

Food & function, 2013-02, Vol.4 (3), p.41-48

2013

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Extraction and Physicochemical Characterization of Rye [beta]-Glucan and Effects of Barium on Polysaccharide Molecular Weight

Cereal chemistry, 2008-03, Vol.85 (2), p.174

2008

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Extraction and Physicochemical Characterization of Rye β-Glucan and Effects of Barium on Polysaccharide Molecular Weight

Cereal chemistry, 2008-03, Vol.85 (2), p.174-181

2008

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Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of [beta]-Glucan

Cereal chemistry, 2008-03, Vol.85 (2), p.211

2008

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A comprehensive characterization of phenolics, amino acids and other minor bioactives of selected honeys and identification of botanical origin markers

Journal of Food Bioactives, 2024-03, Vol.25

2024

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Physicochemical and structural characterization of fenugreek gum

Brummer, Yolanda

2002

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Chickpea-supplemented diet alters the gut microbiome and enhances gut barrier integrity in C57Bl/6 male mice

Cooked Red Lentils Dose-Dependently Modulate the Colonic Microenvironment in Healthy C57Bl/6 Male Mice

Proximate Analysis and Nutritional Evaluation of Twenty Canadian Lentils by Principal Component and Cluster Analyses

Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas

Nutritional Profile and Carbohydrate Characterization of Spray-Dried Lentil, Pea and Chickpea Ingredients

The impact of different hydrocolloids on gluten-free bazlama bread quality

Effect of blood sampling schedule on the ability to discriminate between postprandial glycemic responses

Identification of high β-glucan oat lines and localization and chemical characterization of their seed kernel β-glucans

Textural and Rheological Properties of Oat Beta-Glucan Gels with Varying Molecular Weight Composition

Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal

In vitro assessment of oat β-glucans nutritional properties: An inter-laboratory methodology evaluation

Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β-Glucan

Glycemic Response to Extruded Oat Bran Cereals Processed to Vary in Molecular Weight

Increasing the viscosity of oat β-glucan beverages by reducing solution volume does not reduce glycaemic responses

Reducing Beta-Glucan Solubility in Oat Bran Muffins by Freeze-Thaw Treatment Attenuates Its Hypoglycemic Effect

Increasing the viscosity of oat [beta]-glucan beverages by reducing solution volume does not reduce glycaemic responses

Evaluation of structure in the formation of gels by structurally diverse (1→3)(1→4)-β- d-glucans from four cereal and one lichen species

Attenuation of glycemic responses by oat β-glucan solutions and viscoelastic gels is dependent on molecular weight distribution

Extraction and Physicochemical Characterization of Rye [beta]-Glucan and Effects of Barium on Polysaccharide Molecular Weight

Extraction and Physicochemical Characterization of Rye β-Glucan and Effects of Barium on Polysaccharide Molecular Weight

Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of [beta]-Glucan

A comprehensive characterization of phenolics, amino acids and other minor bioactives of selected honeys and identification of botanical origin markers

Physicochemical and structural characterization of fenugreek gum

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