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Probiotic strain Lactobacillus plantarum 299v increases iron absorption from an iron-supplemented fruit drink: a double-isotope cross-over single-blind study in women of reproductive age

British journal of nutrition, 2015-10, Vol.114 (8), p.1195-1202

2015

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Solution behavior of barley β-glucan as studied with asymmetrical flow field-flow fractionation

Food hydrocolloids, 2012, Vol.26 (1), p.175-180

2012

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Antihypertensive activity of blueberries fermented by Lactobacillus plantarum DSM 15313 and effects on the gut microbiota in healthy rats

Clinical nutrition (Edinburgh, Scotland), 2015-08, Vol.34 (4), p.719-726

2015

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Nutritional properties of oat-based beverages as affected by processing and storage

Journal of the science of food and agriculture, 2007-09, Vol.87 (12), p.2294-2301

2007

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Degradation of Oat Saponins during Heat Processing - Effect of pH, Stainless Steel, and Iron at Different Temperatures

Journal of agricultural and food chemistry, 1994-11, Vol.42 (11), p.2578-2582

1994

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Nutrigenomics: new tools for nutritional science

Scandinavian journal of nutrition, 2004, Vol.48

2004

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Occurrence of Selenoprotein Enzyme Activities and mRNA in Bovine Mammary Tissue

Journal of dairy science, 2007-02, Vol.90 (2), p.918-927

2007

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Influence of a drink containing different antioxidants and Lactobacillus plantarum 299v on plasma total antioxidant capacity, selenium status and faecal microbial flora

International journal of food sciences and nutrition, 2003-07, Vol.54 (4), p.281-289

2003

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Intestinal function, microflora and nutrient intake of children after administration of a fermented oat product containing Lactobacillus plantarum DSM 9843 (299v)

Microbial ecology in health and disease, 2003-12, Vol.15 (4), p.160-168

2003

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Probiotic strain Lactobacillus plantarum 299v increases iron absorption from an iron-supplemented fruit drink: a double-isotope cross-over single-blind study in women of reproductive age

Solution behavior of barley β-glucan as studied with asymmetrical flow field-flow fractionation

Antihypertensive activity of blueberries fermented by Lactobacillus plantarum DSM 15313 and effects on the gut microbiota in healthy rats

Nutritional properties of oat-based beverages as affected by processing and storage

Degradation of Oat Saponins during Heat Processing - Effect of pH, Stainless Steel, and Iron at Different Temperatures

Nutrigenomics: new tools for nutritional science

Occurrence of Selenoprotein Enzyme Activities and mRNA in Bovine Mammary Tissue

Influence of a drink containing different antioxidants and Lactobacillus plantarum 299v on plasma total antioxidant capacity, selenium status and faecal microbial flora

Intestinal function, microflora and nutrient intake of children after administration of a fermented oat product containing Lactobacillus plantarum DSM 9843 (299v)

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