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High-frequency simultaneous measurements of velocity and concentration within turbulent flows in wind-tunnel experiments

Experiments in fluids, 2020-12, Vol.61 (12), Article 245

2020

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Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

Foods, 2023-03, Vol.12 (7), p.1358

2023

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Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends

Foods, 2023-03, Vol.12 (6), p.1307

2023

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Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement

Journal of cereal science, 2014-01, Vol.59 (1), p.33-40

2014

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High-Molecular-Weight β-Glucan Decreases Serum Cholesterol Differentially Based on the CYP7A1 rs3808607 Polymorphism in Mildly Hypercholesterolemic Adults

The Journal of nutrition, 2016-04, Vol.146 (4), p.720-727

2016

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Consumption of whole purple and regular wheat modestly improves metabolic markers in adults with elevated high-sensitivity C-reactive protein: a randomised, single-blind parallel-arm study

British journal of nutrition, 2020-12, Vol.124 (11), p.1179-1189

2020

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Final Results of the Pyramid 1 Study, a Phase 3 Registrational Trial of Ravidasvir (PPI-668) and Sofosbuvir in HCV Genotype-4 Patients: High Rates of Sustained Viral Clearance in Cirrhotic and Non-Cirrhotic Patients

Journal of hepatology, 2016, Vol.64 (2), p.S770-S770

2016

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Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread

Food science & technology, 2015-01, Vol.60 (1), p.78-85

2015

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Effect of seed treatments on the chemical composition and properties of two amaranth species: starch and protein

Journal of the science of food and agriculture, 2005-01, Vol.85 (2), p.319-327

2005

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Effect of seed treatments on the chemical composition of two amaranth species: oil, sugars, fibres, minerals and vitamins

Journal of the science of food and agriculture, 2006-01, Vol.86 (1), p.82-89

2006

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Effects of Selected Barley Cultivars and Their Pearling Fractions on Inhibition of Human LDL Oxidation In Vitro Using a Modified Conjugated Dienes Method

Cereal chemistry, 2008-11, Vol.85 (6), p.730-737

2008

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Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties

Journal of agricultural and food chemistry, 2008-12, Vol.56 (23), p.11171-11177

2008

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DRIED PEELED ROOTS OF GLOSSOSTEMON BRUGUIERI (MOGHAT) AS A POTENTIAL FUNCTIONAL FOOD

Journal of food processing and preservation, 2010-02, Vol.34 (1), p.55-67

2010

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FLAVOR COMPOUNDS OF POPPED AMARANTH SEEDS

Journal of food processing and preservation, 2008-08, Vol.32 (4), p.656-668

2008

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Nutritional study of raw and popped seed proteins of Amaranthus caudatus L and Amaranthus cruentus L

Journal of the science of food and agriculture, 2004-08, Vol.84 (10), p.1153-1158

2004

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Seed treatments affect functional and antinutritional properties of amaranth flours

Journal of the science of food and agriculture, 2006-05, Vol.86 (7), p.1095-1102

2006

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Application of the Rapid Visco Analyzer (RVA) as an Effective Rheological Tool for Measurement of β‐Glucan Viscosity

Cereal chemistry, 2012-01, Vol.89 (1), p.52-58

2012

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Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil

Grasas y aceites (Sevilla), 1999-10, Vol.50 (5), p.345-350

1999

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Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits

Cereal chemistry, 2020-01, Vol.97 (1), p.34-38

2020

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SAT-161 - Final Results of the Pyramid 1 Study, a Phase 3 Registrational Trial of Ravidasvir (PPI-668) and Sofosbuvir in HCV Genotype-4 Patients: High Rates of Sustained Viral Clearance in Cirrhotic and Non-Cirrhotic Patients

Journal of hepatology, 2016, Vol.64 (2), p.S770-S770

2016

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Phenolic acids and antioxidant properties of barley wholegrain and pearling fractions

Agricultural and food science, 2012-06, Vol.21 (2), p.118-131

2012

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Changes of β-glucan physicochemical characteristics in frozen and freeze dried oat bran bread and porridge

Journal of cereal science, 2013-07, Vol.58 (1), p.104-109

2013

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Characterization and properties of a novel plasmid vector for Bacillus thuringiensis displaying compatibility with host plasmids

Gene, 1992-10, Vol.120 (1), p.17-26

1992

Volltextzugriff (PDF)

Effect of phenolic extracts on trans fatty acid formation during frying

Grasas y aceites (Sevilla), 1999-12, Vol.50 (6), p.421-425

1999

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Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults

Journal of cereal science, 2019-03, Vol.86, p.60-68

2019

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High-frequency simultaneous measurements of velocity and concentration within turbulent flows in wind-tunnel experiments

Purple Wheat: Food Development, Anthocyanin Stability, and Potential Health Benefits

Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends

Enzymatic extraction of beta-glucan from oat bran cereals and oat crackers and optimization of viscosity measurement

High-Molecular-Weight β-Glucan Decreases Serum Cholesterol Differentially Based on the CYP7A1 rs3808607 Polymorphism in Mildly Hypercholesterolemic Adults

Consumption of whole purple and regular wheat modestly improves metabolic markers in adults with elevated high-sensitivity C-reactive protein: a randomised, single-blind parallel-arm study

Final Results of the Pyramid 1 Study, a Phase 3 Registrational Trial of Ravidasvir (PPI-668) and Sofosbuvir in HCV Genotype-4 Patients: High Rates of Sustained Viral Clearance in Cirrhotic and Non-Cirrhotic Patients

Effect of yeast-fermented and sour-dough making processes on physicochemical characteristics of β-glucan in whole wheat/oat bread

Effect of seed treatments on the chemical composition and properties of two amaranth species: starch and protein

Effect of seed treatments on the chemical composition of two amaranth species: oil, sugars, fibres, minerals and vitamins

Effects of Selected Barley Cultivars and Their Pearling Fractions on Inhibition of Human LDL Oxidation In Vitro Using a Modified Conjugated Dienes Method

Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties

DRIED PEELED ROOTS OF GLOSSOSTEMON BRUGUIERI (MOGHAT) AS A POTENTIAL FUNCTIONAL FOOD

FLAVOR COMPOUNDS OF POPPED AMARANTH SEEDS

Nutritional study of raw and popped seed proteins of Amaranthus caudatus L and Amaranthus cruentus L

Seed treatments affect functional and antinutritional properties of amaranth flours

Application of the Rapid Visco Analyzer (RVA) as an Effective Rheological Tool for Measurement of β‐Glucan Viscosity

Effect of methanol extracts of rosemary and olive vegetable water on the stability of olive oil and sunflower oil

Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits

SAT-161 - Final Results of the Pyramid 1 Study, a Phase 3 Registrational Trial of Ravidasvir (PPI-668) and Sofosbuvir in HCV Genotype-4 Patients: High Rates of Sustained Viral Clearance in Cirrhotic and Non-Cirrhotic Patients

Phenolic acids and antioxidant properties of barley wholegrain and pearling fractions

Changes of β-glucan physicochemical characteristics in frozen and freeze dried oat bran bread and porridge

Characterization and properties of a novel plasmid vector for Bacillus thuringiensis displaying compatibility with host plasmids

Effect of phenolic extracts on trans fatty acid formation during frying

Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults

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