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Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

Food chemistry, 2023-03, Vol.405, p.134902, Article 134902

2023

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Effects of oat β-glucan, oat resistant starch, and the whole oat flour on insulin resistance, inflammation, and gut microbiota in high-fat-diet-induced type 2 diabetic rats

Journal of functional foods, 2020-06, Vol.69, p.103939, Article 103939

2020

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Variation in the physical properties of oat groats, flakes and oat flake flour – Processability of thirty pure cultivar oat batches from Finland

Food science & technology, 2022-06, Vol.163, p.113595, Article 113595

2022

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Hypolipidaemic effects of oat flakes and β‐glucans derived from four Chinese naked oat (Avena nuda) cultivars in Wistar–Lewis rats

Journal of the science of food and agriculture, 2016-01, Vol.96 (2), p.644-649

2016

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Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products

TheScientificWorld, 2023, Vol.2023, p.2730175-16

2023

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oat

Oxford Dictionary of Word Origins, 2021

Julia Cresswell

3, 2021

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Key Aroma Compounds in Oats and Oat Cereals

Journal of agricultural and food chemistry, 2019-12, Vol.67 (50), p.13778-13789

McGorrin, Robert J

2019

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Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles

Food chemistry, 2022-03, Vol.372, p.131291-131291, Article 131291

2022

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Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles

Journal of cereal science, 2023-11, Vol.114, p.103799, Article 103799

2023

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Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion

Food hydrocolloids, 2022-03, Vol.124, p.107311, Article 107311

2022

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Survey of T-2 and HT-2 toxins by LC–MS/MS in oats and oat products from European oat mills in 2005–2009

Food additives & contaminants Part B, Surveillance communications, 2011-06, Vol.4 (2), p.110-115

2011

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In vitro measurements of luminal viscosity and glucose/maltose bioaccessibility for oat bran, instant oats, and steel cut oats

Food hydrocolloids, 2017-09, Vol.70, p.293-303

2017

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Cholesterol-lowering effects of oat β-glucan

Nutrition reviews, 2011-06, Vol.69 (6), p.299-309

2011

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Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry

Journal of agricultural and food chemistry, 2021-02, Vol.69 (5), p.1589-1597

2021

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Nutritive value of field pea - oat and common vetch - oat bicrops

Journal of agricultural sciences (Belgrade, Serbia), 2023, Vol.68 (1), p.1-18

2023

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oat

Oxford Dictionary of Idioms, 2020

John Ayto

4, 2020

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Oat mega‐environments in Canada

Crop science, 2021-03, Vol.61 (2), p.1141-1153

2021

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Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein

Food hydrocolloids, 2021-03, Vol.112, p.106368, Article 106368

2021

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Effects of Oat Fiber Intervention on Cognitive Behavior in LDLR–/– Mice Modeling Atherosclerosis by Targeting the Microbiome–Gut–Brain Axis

Journal of agricultural and food chemistry, 2020-12, Vol.68 (49), p.14480-14491

2020

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Effect of adding oat bran to instant oatmeal on glycaemic response in humans - a study to establish the minimum effective dose of oat β-glucan

Food & function, 2018-03, Vol.9 (3), p.1692-1700

2018

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Oat: unique among the cereals

European journal of nutrition, 2008-03, Vol.47 (2), p.68-79

2008

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Oat proteins: A perspective on functional properties

Food science & technology, 2021-12, Vol.152, p.112307, Article 112307

2021

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Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight

Food hydrocolloids, 2019-08, Vol.93, p.19-23

2019

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Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials

The American journal of clinical nutrition, 2014-12, Vol.100 (6), p.1413-1421

2014

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High Levels of Avenanthramides in Oat-Based Diet Further Suppress High Fat Diet-Induced Atherosclerosis in Ldlr–/– Mice

Journal of agricultural and food chemistry, 2018-01, Vol.66 (2), p.498-504

2018

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Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

Effects of oat β-glucan, oat resistant starch, and the whole oat flour on insulin resistance, inflammation, and gut microbiota in high-fat-diet-induced type 2 diabetic rats

Variation in the physical properties of oat groats, flakes and oat flake flour – Processability of thirty pure cultivar oat batches from Finland

Hypolipidaemic effects of oat flakes and β‐glucans derived from four Chinese naked oat (Avena nuda) cultivars in Wistar–Lewis rats

Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products

oat

Key Aroma Compounds in Oats and Oat Cereals

Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles

Structure changes of ethanol–water modified oat flour and the influence on the processing qualities of oat noodles

Structural changes in oat milk and an oat milk‒bovine skim milk blend during dynamic in vitro gastric digestion

Survey of T-2 and HT-2 toxins by LC–MS/MS in oats and oat products from European oat mills in 2005–2009

In vitro measurements of luminal viscosity and glucose/maltose bioaccessibility for oat bran, instant oats, and steel cut oats

Cholesterol-lowering effects of oat β-glucan

Changes in the Concentrations of Key Aroma Compounds in Oat (Avena sativa) Flour during Manufacturing of Oat Pastry

Nutritive value of field pea - oat and common vetch - oat bicrops

oat

Oat mega‐environments in Canada

Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein

Effects of Oat Fiber Intervention on Cognitive Behavior in LDLR–/– Mice Modeling Atherosclerosis by Targeting the Microbiome–Gut–Brain Axis

Effect of adding oat bran to instant oatmeal on glycaemic response in humans - a study to establish the minimum effective dose of oat β-glucan

Oat: unique among the cereals

Oat proteins: A perspective on functional properties

Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight

Cholesterol-lowering effects of oat β-glucan: a meta-analysis of randomized controlled trials

High Levels of Avenanthramides in Oat-Based Diet Further Suppress High Fat Diet-Induced Atherosclerosis in Ldlr–/– Mice

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