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A Small In Vitro Fermentation Model for Screening the Gut Microbiota Effects of Different Fiber Preparations

artículo científico publicado en 2019

Amino acid-derived betaines dominate as urinary markers for rye bran intake in mice fed high-fat diet--A nontargeted metabolomics study

scientific article published on 28 May 2015

Birch pulp xylan works as a food hydrocolloid in acid milk gels and is fermented slowly in vitro

artículo científico publicado en 2016

Contribution of gut microbiota to metabolism of dietary glycine betaine in mice and in vitro colonic fermentation

scientific article published on 10 July 2019

Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye: an untargeted metabolomics study

artículo científico publicado en 2019

Diets rich in whole grains increase betainized compounds associated with glucose metabolism

scientific article published on 01 November 2018

Effect of Varying Molecular Weight of Oat β-Glucan Taken just before Eating on Postprandial Glycemic Response in Healthy Humans

artículo científico publicado en 2020

Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta

article published in 2016

Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract - A human cross over trial

artículo científico publicado en 2020

In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestine

artículo científico publicado en 2020

Phytic Acid Reduction by Bioprocessing as a Tool To Improve the In Vitro Digestibility of Faba Bean Protein

artículo científico publicado en 2018

Structural properties and foaming of plant cell wall polysaccharide dispersions

artículo científico publicado en 2017

Study into the effect of microfluidisation processing parameters on the physicochemical properties of wheat (Triticum aestivum L.) bran

artículo científico publicado en 2019

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