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Disruption of the FMN-A524 interaction cascade and Glu513-induced collapse of the hydrophobic barrier promotes light-induced Jα-helix unfolding in AsLOV2

Biophysical journal, 2023-12, Vol.122 (24), p.4670-4685

2023

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Identification and Quantification of Avenanthramides and Free and Bound Phenolic Acids in Eight Cultivars of Husked Oat (Avena sativa L) from Finland

Journal of agricultural and food chemistry, 2018-03, Vol.66 (11), p.2900-2908

2018

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A systematic review of phytochemicals in oat and buckwheat

Food chemistry, 2021-02, Vol.338, p.127982-127982, Article 127982

2021

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Cellulose fibers extracted from rice and oat husks and their application in hydrogel

Food chemistry, 2017-04, Vol.221, p.153-160

2017

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Klebsiella sp. confers enhanced tolerance to salinity and plant growth promotion in oat seedlings (Avena sativa)

Microbiological research, 2018-01, Vol.206, p.25-32

2018

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Linoleic acid esters of hydroxy linoleic acids are anti-inflammatory lipids found in plants and mammals

The Journal of biological chemistry, 2019-07, Vol.294 (27), p.10698-10707

2019

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Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet

International journal of biological macromolecules, 2017-12, Vol.105 (Pt 1), p.931-939

2017

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Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique

Food chemistry, 2021-05, Vol.343, p.128408, Article 128408

2021

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Oat starch: Physico-chemical, morphological, rheological characteristics and its applications - A review

International journal of biological macromolecules, 2020-07, Vol.154, p.493-498

2020

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In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch

Food chemistry, 2016-12, Vol.212, p.749-758

2016

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The Chemistry and Health Benefits of Dietary Phenolamides

Journal of agricultural and food chemistry, 2020-06, Vol.68 (23), p.6248-6267

2020

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Enhancement of γ-aminobutyric acid, avenanthramides, and other health-promoting metabolites in germinating oats (Avena sativa L.) treated with and without power ultrasound

Food chemistry, 2019-06, Vol.283, p.239-247

2019

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Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

Meat science, 2018-01, Vol.135, p.6-13

2018

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Novel breads of non-wheat flours

Food chemistry, 2019-06, Vol.282, p.134-140

2019

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Mass spectrometric characterisation of avenanthramides and enhancing their production by germination of oat (Avena sativa)

Food chemistry, 2019-03, Vol.277, p.682-690

2019

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Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota

Nutrition reviews, 2020-08, Vol.78 (Suppl 1), p.13-20

2020

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Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Molecules (Basel, Switzerland), 2017-12, Vol.22 (12), p.2275

2017

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Quantitation and Taste Contribution of Sensory Active Molecules in Oat (Avena sativa L.)

Journal of agricultural and food chemistry, 2020-09, Vol.68 (37), p.10097-10108

2020

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Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation

Food chemistry, 2020-02, Vol.305, p.125269-125269, Article 125269

2020

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Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran

Journal of agricultural and food chemistry, 2017-07, Vol.65 (28), p.5713-5719

2017

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A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

Molecules, 2015-06, Vol.20 (6), p.10884-10909

2015

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Variation in Lignin, Cell Wall-Bound p‑Coumaric, and Ferulic Acid in the Nodes and Internodes of Cereals and Their Impact on Lodging

Journal of agricultural and food chemistry, 2020-11, Vol.68 (45), p.12569-12576

2020

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Lipid profiling and analytical discrimination of seven cereals using high temperature gas chromatography coupled to high resolution quadrupole time-of-flight mass spectrometry

Food chemistry, 2019-06, Vol.282, p.27-35

2019

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Improvement of emulsifying properties of oat protein isolate–dextran conjugates by glycation

Carbohydrate polymers, 2015-08, Vol.127, p.168-175

2015

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Factors that control the chemistry of the LOV domain photocycle

PloS one, 2014-01, Vol.9 (1), p.e87074

2014

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Disruption of the FMN-A524 interaction cascade and Glu513-induced collapse of the hydrophobic barrier promotes light-induced Jα-helix unfolding in AsLOV2

Identification and Quantification of Avenanthramides and Free and Bound Phenolic Acids in Eight Cultivars of Husked Oat (Avena sativa L) from Finland

A systematic review of phytochemicals in oat and buckwheat

Cellulose fibers extracted from rice and oat husks and their application in hydrogel

Klebsiella sp. confers enhanced tolerance to salinity and plant growth promotion in oat seedlings (Avena sativa)

Linoleic acid esters of hydroxy linoleic acids are anti-inflammatory lipids found in plants and mammals

Effect of germination on the structures and physicochemical properties of starches from brown rice, oat, sorghum, and millet

Characterization and antioxidant activity of avenanthramides from selected oat lines developed by mutagenesis technique

Oat starch: Physico-chemical, morphological, rheological characteristics and its applications - A review

In-vitro digestibility, rheology, structure, and functionality of RS3 from oat starch

The Chemistry and Health Benefits of Dietary Phenolamides

Enhancement of γ-aminobutyric acid, avenanthramides, and other health-promoting metabolites in germinating oats (Avena sativa L.) treated with and without power ultrasound

Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation

Novel breads of non-wheat flours

Mass spectrometric characterisation of avenanthramides and enhancing their production by germination of oat (Avena sativa)

Emerging science on benefits of whole grain oat and barley and their soluble dietary fibers for heart health, glycemic response, and gut microbiota

Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

Quantitation and Taste Contribution of Sensory Active Molecules in Oat (Avena sativa L.)

Dynamic changes in the phenolic composition and antioxidant activity of oats during simultaneous hydrolysis and fermentation

Effect of Dephytinization by Fermentation and Hydrothermal Autoclaving Treatments on the Antioxidant Activity, Dietary Fiber, and Phenolic Content of Oat Bran

A Review of Extraction and Analysis of Bioactives in Oat and Barley and Scope for Use of Novel Food Processing Technologies

Variation in Lignin, Cell Wall-Bound p‑Coumaric, and Ferulic Acid in the Nodes and Internodes of Cereals and Their Impact on Lodging

Lipid profiling and analytical discrimination of seven cereals using high temperature gas chromatography coupled to high resolution quadrupole time-of-flight mass spectrometry

Improvement of emulsifying properties of oat protein isolate–dextran conjugates by glycation

Factors that control the chemistry of the LOV domain photocycle

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