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10 - Traditional and modern oat-based foods

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

2008

Volltextzugriff (PDF)

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

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

2008

Volltextzugriff (PDF)

(Bio)processing as Tool to Tailor Cereal Flavour

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

2008

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes: diminishing toxic effects in intestinal epithelial cells

Clinical and experimental immunology, 2010-08, Vol.161 (2), p.242-249

2010

Volltextzugriff (PDF)

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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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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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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Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour

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

1993

Volltextzugriff (PDF)

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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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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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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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

Volltextzugriff (PDF)

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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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

Volltextzugriff (PDF)

Influence of barley and malt storage on lipoxygenase reaction

Cereal chemistry, 1998-09, Vol.75 (5), p.742-746

1998

Volltextzugriff (PDF)

Influence of Germination Conditions on the Bioactivity of Rye

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

2007

Volltextzugriff (PDF)

Influence of Water Processing on the Composition, Behavior, and Oxidizability of Barley and Malt Lipids

Journal of agricultural and food chemistry, 1998-04, Vol.46 (4), p.1556-1562

1998

Volltextzugriff (PDF)

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

Volltextzugriff (PDF)

Lipolytic and oxidative changes of barley lipids during malting and mashing

Journal of the Institute of Brewing, 1993-09, Vol.99 (5), p.395-403

1993

Volltextzugriff (PDF)

Oat Products and Their Current Status in the Celiac Diet

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

2008

Volltextzugriff (PDF)

Role of lipids in barley malting and during use of malt

Kaukovirta-Norja, Anu Riiker

1999

Volltextzugriff (PDF)

Starch lipids of barley and malt

Cereal chemistry, 1997-11, Vol.74 (6), p.733-738

1997

Volltextzugriff (PDF)

Traditional and Modern Oat-Based Foods

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

Hamaker Bruce R

2008

Volltextzugriff (PDF)

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10 - Traditional and modern oat-based foods

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

(Bio)processing as Tool to Tailor Cereal Flavour

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

Degradation of coeliac disease-inducing rye secalin by germinating cereal enzymes: diminishing toxic effects in intestinal epithelial cells

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

Effect of Germination and Thermal Treatments on Folates in Rye

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

Elimination of Lipid Hydrolysis in Aqueous Suspensions of Oat Flour

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

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

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

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

Germination / a means to improve the functionality of oat

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

Influence of barley and malt storage on lipoxygenase reaction

Influence of Germination Conditions on the Bioactivity of Rye

Influence of Water Processing on the Composition, Behavior, and Oxidizability of Barley and Malt Lipids

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

Lipolytic and oxidative changes of barley lipids during malting and mashing

Oat Products and Their Current Status in the Celiac Diet

Role of lipids in barley malting and during use of malt

Starch lipids of barley and malt

Traditional and Modern Oat-Based Foods

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