Journal publications of the HEALTHGRAIN EU project
All papers that have been published in a journal as a result of the HEALTHGRAIN EU project are listed in the table below. You may want to apply search filter(s) to only display the results you are interested in.
| # | Author(s) | Title | Journal | Year |
|---|---|---|---|---|
| 1 | Peter R. Shewry; Malcolm J. Hawkesford; Vieno Piironen; Ann-Maija Lampi; Kurt Gebruers; Danuta Boros; Annica A. M. Andersson; Per Åman; Mariann Rakszegi; Zoltan Bedo; Jane L. Ward | Natural Variation in Grain Composition of Wheat and Related Cereals | Journal of Agricultural and Food Chemistry | 2013 |
| 2 | Björck, I.; Östman, E.; Kristensen, M.; Anson, N.M.; Price, R.K.; Haenen, G.R.M.M.; Havenaar, R.; Knudsen, K.E.B.; Frid, A.; Mykkänen, H.; Welch, R.W.; and Riccardi, G. | Cereal grains for nutrition and health benefits: Overview of results from in vitro, animal and human studies in the HEALTHGRAIN project | Trends in Food Science & Technology | 2012 |
| 3 | Delcour, J.A.; Rouau, X.; Courtin, C.M.; Poutanen, K.; and Ranieri, R. | Technologies for enhanced exploitation of the health-promoting potential of cereals | Trends in Food Science & Technology | 2012 |
| 4 | Poutanen, K. | Past and future of cereal grains as food for health | Trends in Food Science & Technology | 2012 |
| 5 | Shepherd, R.; Dean, M.; Lampila, P.; Arvola, A.; Saba, A.; Vassallo, M., Claupein, E.; Winkelmann, M.; Lähteenmäki, L. | Communicating the benefits of wholegrain and functional grain products to European consumers | Trends in Food Science & Technology | 2012 |
| 6 | Shewry, P.R.; Charmet, G.; Branlard, G.; Lafiandra, D.; Gergely, S.; Salgó, A.; Saulnier, L.; Bedo, Z.; Mills, C.; and Ward, J. L. | Developing new types of wheat with enhanced health benefits | Trends in Food Science & Technology | 2012 |
| 7 | Van der Kamp, J.W. | Paving the way for Innovation in enhancing the intake of whole grain | Trends in Food Science & Technology | 2012 |
| 8 | Renzetti, S., Courtin, C.M., Delcour, J.A., Arendt, E.K. | Fundamental studies on the improved bread making performances of oat flour by oxidases and protease enzymatic treatment: rheological, biochemical and microstructural background. | Journal of Cereal Science | 2011 |
| 9 | Verjans P., Dornez, E., Segers, M., Van Campenhout, S., Bernaerts, K., Beliën, T., Delcour J.A., Courtin C.M. | Truncated derivatives of a multidomain thermophilic glycosyl hydrolase family 10 xylanase from Thermotoga maritima reveal structure related activity profiles and substrate hydrolysis patterns. | Journal of Biotechnology 145: 160-167 | 2010 |
| 10 | Van Craeyveld, V., Dornez, E., Holopainen, U., Selinheimo, E., Poutanen, K., Delcour, J.A., and Courtin, C.M. | Wheat bran AX properties and choice of xylanase affect enzymatic production of wheat bran-derived arabinoxylan-oligosaccharides. | Cereal Chemistry 2010 In press. | 2010 |
| 11 | Tooler, G., Wellner, N., Faulds, C. B., Mills, E.N.C., Barron, C., Devaux, M.F. and Guillon, F. | Spatial mapping of cell wall components in the cereal endosperm using spectroscopic, fluorescent and immunochemical methods. | In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. pp217-246 | 2010 |
| 12 | Shewry, P.R., Ward, J.L. (Eds.) | HEALTHGRAIN Methods – Analysis of Bioactive components in Small Grain Cereals. | AACC International. | 2010 |
| 13 | Saulnier, L and Quemener, B | Analysis of Bioactive Components in Small Grain Cereals. | Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. pp191-201 | 2010 |
| 14 | Salgó, A., Gergely, S., Gebruers, K. | Screening for dietary fibre constituents in cereals by near infrared spectroscopy. | HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp247-261 | 2010 |
| 15 | Saba, A., Vassallo, M., Shepherd, R., Lampila, P., Arvola, A., Dean, M., Winkelmann, M., Claupein, E., Lähteenmäki, L. | Country-wise differences in perception of health-related messages in cereal-based food products. | Food Quality and Preference 2010. doi:10.1016/j.foodqual.2009.09.007. | 2010 |
| 16 | Putseys, J.A., Lamberts, L., Delcour, J.A. | Amylose-lipid complexes: Formation, identity and physico-chemical properties. | Journal of Cereal Science | 2010 |
| 17 | Putseys, J.A., Derde, L.J., Lamberts, L., Östman, E. Björck, I., Delcour, J.A. | Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation. | Journal of Agricultural and Food Chemistry, DOI: 10.1021/jf903523h. | 2010 |
| 18 | Poutanen, K., Shepherd, R., Shewry, P.R., Delcour, J.A., Björk, I.M., Kamp, J.-W. van der, Ranieri, R. | More of the grain – Progress in the HEALTHGRAIN project for healthy cereal foods. | Cereal Foods World, 55:79-84, doi: 10.1094/CFW-55-2-0079 | 2010 |
| 19 | Poutanen, K. | Cereals in diet and health. | HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. pp1-5 | 2010 |
| 20 | Nyström, L., Nurmi, T., Lampi, A.-M., Piironen, V. Sterols. | Analysis of Bioactive Components in Small Grain Cereals. | HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp7-14 | 2010 |
| 21 | Mateo Anson, N., Havenaar, R., Bast, A., Haenen, G.R. | Antioxidant and anti-inflammatory capacity of bioaccessible compounds from wheat fractions after gastrointestinal digestion. | Journal of Cereal Science 51: 110-114 | 2010 |
| 22 | Li, L., Harflett, C., Beale, M., Ward, J. | Phenolic acids. | In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp41-52 | 2010 |
| 23 | Le Gall, M, Eybye, K and Bach Knudsen, K E | Molecular weight changes of arabinoxylans incurred by the digestion processes in the upper gastrointestinal tract of pigs. | Livestock Production, accepted. | 2010 |
| 24 | Lappi, J., Selinheimo, E., Schwab, U., Katina, K., Lehtinen, P., Mykkänen, H., Kolehmainen, M., Poutanen, K. | Sourdough fermentation of wholemeal wheat bread increases solubility of arabinoxylan and protein and decreases postprandial glucose and insulin responses. | Journal of Cereal Science 51: 152-158 | 2010 |
| 25 | Landberg, R., Kamal-Elidn, A., Andersson, A.A.M. and Åman, P. | Analytical procedures for determination of alk(en)ylresorcinols in cereals and ceral products. | In: HEATHGRAIN Methods. Analysis of bioactive components in small grain cereals, Ward, J. and Shewry, P.R. (Editors). AACC International Inc. St Paul MN, pp 25-40 | 2010 |
| 26 | Lampi, A.-M., Piironen, V. | Tocopherols and tocotrienols. | In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds). AACC, St Paul, MN, 2010. Pp15-23 | 2010 |
| 27 | Kariluoto, S., Piironen, V. | Total folate. | In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp59-68l | 2010 |
| 28 | Hemery Y., Mabille F., Martelli M., Rouau X. | Influence of sample water content and negative temperatures on the mechanical properties of wheat bran and its constitutive layers. | Journal of Food Engineering 98: 360–369 | 2010 |
| 29 | Gebruers, K. Courtin, C.M. and Delcour, J. A. | Quantification of arabinoxlans and their degree of branching using GC-MS. | In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp177-189 | 2010 |
| 30 | Ercsey, K., Scholz, É., Gergely, S., Salgó, A. | Lignan analysis of cereal samples | In: HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp53-57 | 2010 |
| 31 | Dimberg, L. and Jastrebova, J. | Quantitative analysis of oat avenanthramides. | In: HEALTHGRAIN Methods. Analysis of bioactive components in small grain cereals, Ward, J. and Shewry, P.R. (Editors). AACC International Inc. St Paul MN, pp 113-128 | 2010 |
| 32 | Boros, D., Åman, P. | Dietary fibre. | HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp167-176 | 2010 |
| 33 | Bedő, Z., Rakszegi, M., Láng, L., Gebruers, K., Piironen, V., Lafiandra, D., Ward, J., Phillips, A., Shewry, P.R. | Combining bioactive components with conventional targets in plant breeding programs. | HEALTHGRAIN Methods. Analysis of Bioactive Components in Small Grain Cereals. Ward, J., Shewry, P.R. (eds.). AACC, St Paul, MN, 2010. Pp 263-280 | 2010 |
| 34 | Andersson, R., Andersson, A.A.M. and Åman, P. | Molecular weight distributions of water-extractable β-glucan and arabinoxylan. | HEALTHGRAIN Methods. Analysis of bioactive components in small grain cereals, Ward, J. and Shewry, P.R. (Editors). AACC International Inc. St Paul MN, pp 203-216 | 2010 |
| 35 | Vassallo, M., Saba, A., Arvola, A., Dean, M., Messina, F., Winkelmann, M., Claupein, E., Lahteenmaki, L., Shepherd, R. | Willingness to use functional breads: Applying the Health Belief Model across four European countries. | Appetite, 52: 452-460 | 2009 |
| 36 | Van Craeyveld, V., Holopainen, U., Selinheimo, E., Poutanen, K., Delcour, J.A., Courtin, C.M. | Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation. | Journal of Agricultural and Food Chemistry 57: 8467-8473 | 2009 |
| 37 | Theil, P.K., Jørgensen, H., Larsen, T., Serena, A., Bach Knudsen, K.E. | Comparison of glucose measurements in whole blood vs. plasma in order to quantify absorption of glucose from the GI-tract in pigs using Fick’s principle. | Livest. Prod, accepted | 2009 |
| 38 | Shewry, P.R. | The HEALTHGRAIN programme opens new opportunities for improving wheat for nutrition and health. | Nutrition Bulletin, 34: 225-231 | 2009 |
| 39 | Renzetti, S., Arendt, E.K. | Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure. | Journal of Cereal Science 50: 22-28 | 2009 |
| 40 | Renzetti S., Arendt, E.K. | Effect of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours. | European Food Reseach and Technology 229: 307-317 | 2009 |
| 41 | Putseys, J.A., Derde, L.J., Lamberts, L., Goesaert, H., Delcour, J.A. | Production of tailor made short chain amylose-lipid complexes using varying reaction conditions. | Carbohydrate Polymers 78: 854-861 | 2009 |
| 42 | Poutanen, K. | Dietary fibre in a gluten-free diet. | In Science of Gluten-Free Foods and Beverages, Arendt, E.K. and Dal Bello, F., eds., AACC International St. Paul, Minnesota, USA, 125-128 2009 | 2009 |
| 43 | Mateo Anson, N., Selinheimo, E., Havenaar, R., Aura, A.-M., Mattila, I., Lehtinen, P., Bast A., Poutanen, K., Haenen, G.R. | Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. | Journal of Agricultural and Food Chemistry. 57: 6148–6155 | 2009 |
| 44 | Mateo Anson N., van den Berg R., Havenaar R., Bast A., Haenen G.R. | Bioavailability of ferulic acid is determined by its bioaccessibility. | Journal of Cereal Science 49: 296-300 | 2009 |
| 45 | Lynch, E.J., Dal Bello, F., Sheehan, E.M., Cashman, K.D., Arendt, E.K. | Fundamental studies on the reduction of salt on dough and bread characteristics. | Food Research International 42: 885-891 | 2009 |
| 46 | Le Gall, M., Serena, A., Jørgensen, H., Theil, P.K., Bach Knudsen, K.E. | The role of whole-grain wheat and wheat and rye ingredients on the digestion and fermentation processes in the gut – a model experiment with pigs. | British Journal of Nutrition 102: 1590-600 | 2009 |
| 47 | Kristensen, M., Jensen, M.G., Riboldi, G., Petronio, M., Bügel, S., Toubro, S., Tetens, I., Astrup, A. | Wholegrain vs. refined wheat bread and pasta – effect on postprandial glycemia, appetite, and subsequent ad libitum energy intake in young healthy adults. | Appetite | 2009 |
| 48 | Kamp, J.W. van der. | Strategies for raising health promoting compounds in cereal products – overview of results of the HEALTHGRAIN project. | Proceedings of the Opatija Conference | 2009 |
| 49 | Huettner, E.K., Dal Bello, F, Poutanen, K., Arendt, E.K. | Fundamental evaluation of the impact of high hydrostatic pressure on oat batters. | Journal of Cereal Science 49: 363-370 | 2009 |
| 50 | Grootaert, C., Van den Abbeele, P., Marzorati, M., Broekaert, W.F., Courtin C.M., Delcour J.A., Verstraete W., Van de Wiele T. | Comparison of prebiotic effects of arabinoxylan oligosaccharides and inulin in a simulator of the human intestinal microbial ecosystem. | FEMS Microbiology Ecology 69: 231-242 | 2009 |
| 51 | Delcour, J.A., Broekaert, W.F., Courtin, C.M., Goesaert, H. | Enzymes in the production of functional food ingredients – the arabinoxylan case. | In: The Science of Gluten-Free Foods and Beverages. Proceedings of 1st International Symposium on Gluten-free Cereal Products and Beverages. AACC, CPL Scientific Publishing Services Limited | 2009 |
| 52 | Courtin, C.M., Swennen, K., Verjans, P., Delcour J.A. | Heat and pH stability of prebiotic arabinoxylooligosaccharides, xylooligosaccharides and fructooligosaccharides. | Food Chemistry 112: 831-837 | 2009 |
| 53 | Charmet, G., Masood-Quraishi, U., Ravel, C., Romeuf, I., Balfourier, F., Perretant, M.R., Joseph, J.L., Rakszegi, M., Guillon, F., Sado, P.E., Bedo, Z., Saulnier, L. | Genetics of dietary fibre in bread wheat. | Euphytica 170: 155-168 | 2009 |
| 54 | Cervera Tison, M., André-Leroux, G., Lafond, M., Georis, J., Juge, N., Berrin, J.-G. | Molecular determinants of substrate and inhibitor specificities of the Penicillium griseofulvum family 11 xylanases. | Biochimica et Biophysica Acta – Proteins & Proteomics 1794: 438-445 | 2009 |
| 55 | Bondia-Pons, I., Aura, A.-M., Vuorela, S., Kolehmainen, M., Mykkänen, H., Poutanen, K. | Rye phenolics in nutrition and health. | Journal of Cereal Science 49: 323–336 | 2009 |
| 56 | Zhao, F.J., Su, Y.H., Dunham, S.J., Rakszegi, M., Bedo, Z., McGrath, S.P., Shewry, P.R. | Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin. | J. Cereal Sci. 49, 290-295. | 2009 |
| 57 | Martelli, M.R., Barron, C., Delaporte, P., Viennois, G., Rouau, X., Sadoudi, A. | Pulsed laser ablation: a new approach to reveal wheat outer layers properties. | J. Cereal Sci. 49, 354-362. | 2009 |
| 58 | Leman, P., Goesaert, H., Delcour, J.A. | Residual amylopectin structure of amylase treated starch slurries reflects amylase mode of action. | Food Hydrocolloids, 23, 153-164. | 2009 |
| 59 | Landberg, R., Andersson, A.A.M., Kamal-Eldin, A., Åman, P. | Comparison of GC and colorimetry for the determination of alkylresorcinol homologues in cereal grains and products. | Food Chem. 113, 1363-1369. | 2009 |
| 60 | Hemery Y.M.., Rouau X., Dragan C., Bilici M., Beleca R., Dascalescu L. | Electrostatic properties of wheat bran and its constitutive layers: influence of particle size, composition, and moisture content. | Journal of Food Engineering. 93, 114-124. | 2009 |
| 61 | Ward, J.L., Poutanen, K., Gebruers, K., Piironen, V., Lampi, A.-M., Nyström, L., Anderson, A.A.M., Åman, P., Boros, D., Rakszegi, M., Bedo, Z., Shewry, P.R. | The HEALTHGRAIN cereal diversity screen: concept, results, and prospects. | Journal of Agricultural and Food Chemistry 56: 9699-9709 | 2008 |
| 62 | Shewry, P.R., Piironen, V., Lampi, A-M., Nyström, L., Li, L., Rakszegi, M., Fraś, A., Boros, D., Gebruers, K., Courtin, C.M., Delcour, J.A., Andersson, A.A.M., Dimberg, L., Bedo, Z., Ward, J.L. | Phytochemical and fiber components in oat varieties in the HEALTHGRAIN diversity screen. | Journal of Agricultural and Food Chemistry 56: 9777-9784 | 2008 |
| 63 | Rouau, X., Abécassis, J., Barron, C., Chaurand, M., Devaux, M-F., Hemery, Y., Lullien-Pellerin, V., Martelli, M., Samson, M.F. | De nouveaux procédés pour exploiter le potentiel nutritionnel des céréales: le projet intégré Européen “HEALTHGRAIN”. | Industries des céréales, 158, 3-8 | 2008 |
| 64 | Piironen, V., Edelmann, M., Kariluoto, S., Bedo, Z. | Folate in wheat genotypes in the HEALTHGRAIN diversity screen. | Journal of Agricultural and Food Chemistry 56: 9726-9731 | 2008 |
| 65 | Nyström, L., Lampi, A.-M., Andersson, A.A.M., Kamal-Eldin, A., Gebruers, K., Courtin, C.M., Delcour, J.A., Li, L., Ward, J.L., Fraś, A., Boros, D., Rakszegi, M., Bedo, Z., Shewry, P.R, Piironen, V. | Phytochemicals and dietary fiber components in rye varieties in the HEALTHGRAIN diversity screen. | Journal of Agricultural and Food Chemistry 56: 9758-9766 | 2008 |
| 66 | Nurmi, T., Nyström, L., Edelmann, M., Lampi, A.-M., Piironen, V. | Phytosterols in wheat genotypes in the HEALTHGRAIN diversity screen. | Journal of Agricultural and Food Chemistry 56: 9710-9715 | 2008 |
| 67 | Nilsson, A.C., Östman, E., Preston, T., Björck, I.M. | Effects of GI vs content of cereal fibre of the evening meal on glucose tolerance at a subsequent standardized breakfast. | European Journal of Clinical Nutrition 62: 712-720, | 2008 |
| 68 | Nilsson, A.C., Östman, E., Holst, J.J., Björck, I. M. | Importance of the composition of indigestible carbohydrates in the evening meal on glucose tolerance, satiety and inflammatory markers at a subsequent standardised breakfast. | Journal of Nutrition, 138: 732-739 | 2008 |
| 69 | Mateo Anson, N., van den Berg R., Havenaar, R., Bast, A., Haenen, G.R. | Ferulic acid from aleurone determines the antioxidant potency of wheat grain (Triticum aestivum L.). | Journal of Agricultural and Food Chemistry 56: 5589-5594 | 2008 |
| 70 | Li, L., Shewry, P.R., Ward, J.L. | Phenolics acids in wheat varieties in the HEALTHGRAIN diversity screen. | Journal of Agricultural and Food Chemistry 56: 9732-9739 | 2008 |
| 71 | Lampi, A.-M., Nurmi, T., Ollilainen, V., Piironen, V. | Tocopherols and tocotrienols in wheat genotypes in the HEALTHGRAIN diversity screen. | Journal of Agricultural and Food Chemistry 56: 9716-9721 | 2008 |
| 72 | Goesaert, H., Courtin, C.M., Delcour, J.A. | Use of enzymes in the production of cereal-based functional foods and food ingredients. | In: Gluten-free Cereal Products and Beverages. E.K. Arendt, F. Dal Bello (eds.), Elsevier Inc, San Diego, CA, USA. pp 237-265 | 2008 |
| 73 | Gebruers, K., Dornez, E., Boros, D., Fraś, A., Dynkowska, W., Bedo, Z., Rakszegi, M., Delcour, J.A. Courtin, C.M. | Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN diversity screen. | Journal of Agricultural and Food Chemistry 56: 9740-9749 | 2008 |
| 74 | Dascalescu, L., Dragan, C., Bilici, M., Beleca, R., Hemery, Y., Rouau, X. | Premises for the electrostatic separation of wheat bran tissues. | Industry Applications Society Annual Meeting, 2008. IAS ’08. IEEE: 1-6, | 2008 |
| 75 | Claupein, E., Winkelmann, M., Arvola, A., Dean, M., Vassallo, M., Lähteenmäki, L., Saba, A., Shepherd, R. | Konsumhäufigkeit und Bewertung von Getreideprodukten bei europäischen Verbrauchern-Ergebnisse aus dem Healthgrain Projekt. | Getreidetechnologie 2: S.111-118 | 2008 |
| 76 | Barron, C., Rouau, X. | FTIR and Raman signatures of wheat grain peripheral tissues. | Cereal Chemistry 85: 619-625 | 2008 |
| 77 | Renzetti, S., Behr, J., Vogel, R.F., Arendt, E.K. | Cereal proteomics: interactions of transglutaminase and buckwheat proteins. | Cereal Foods World 52, 20. | 2008 |
| 78 | Renzetti, S., Behr, J., Vogel, R.F., Arendt, E.K. | Transglutaminase polymerization of Buckwheat (Fagopyrum esculentum Moench) proteins. | J. Cereal Sci. 48, 747-754. | 2008 |
| 79 | Renzetti, S., Dal Bello, F., Arendt, E.K. | Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase. | J. Cereal Sci. 48, 33-45. | 2008 |
| 80 | Poutanen, K., Shepherd, R., Shewry, P.R., Delcour, J.A., Björck, I.M., Kamp, J.-W. van der. | Beyond whole grain: the European HEALTHGRAIN project aims at healthier cereal foods. | Cereal Foods World, 53: 32-35 | 2008 |
| 81 | Nilsson, A.C., Östman, E.M., Holst, J.J., Björck, I.M.E. | Including indigestible carbohydrates in the evening meal of healthy subjects improves glucose tolerance, lowers inflammatory markers, and increases satiety after a subsequent standardized breakfast. | J. Nutr. 138, 732-739. | 2008 |
| 82 | Moore, M.M., Dal Bello, F., Arendt, E.K. | Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten free bread. | Eur. Food Res. Technol. 226, 1309-1316. | 2008 |
| 83 | Laubin B., Lullien-Pellerin V., Nadaud I., Gaillard-Martinie B., Chambon C., Branlard G. | Isolation of the wheat aleurone layer for 2D electrophoresis and proteomics analysis. | J. Cereal Sci. 48, 709-714. | 2008 |
| 84 | Landberg, R., Kamal-Eldin, A., Salmenkallio-Marttila, M., Rouau, X., Åman, P. | Localization of alkylresorcinols in barley, wheat and rye kernels. | J. Cereal Sci. 48, 401-406. | 2008 |
| 85 | Lagrain, B., Leman, P., Goesaert, H., Delcour, J.A. | Impact of thermostable amylases during bread making on wheat bread crumb structure and texture. | Food Res. Int. 41, 819-827. | 2008 |
| 86 | André-Leroux G, Berrin JG, Georis J, Arnaut F, Juge N. | Structure-based mutagenesis of Penicillium griseofulvum xylanase using computational design. | Proteins. 72, 1298-1307. | 2008 |
| 87 | Hemery Y.M., Lullien-Pellerin V., Rouau X., Abécassis J., Samson M.F., Åman P., von Reding W., Spoerndli C. and Barron C. | Biochemical markers: efficient tools for the assessment of wheat grain tissue proportions in milling fractions. | J. Cereal Sci. 49, 55-64. | 2008 |
| 88 | Andersson A. A. M.; Lampi, A.-M., Nyström; L.; Piironen, V.; Li, L.; Ward, J.; Gebruers, K.; Courtin, C. M.; Delcour, J. A.; Boros, D.; Fraś, A.; Dynkowska, W.; Rakszegi, M.; Bedo, Z.; Shewry, P. R.; Åman, P. | Phytochemical and Fibre Components in Barley Varieties in the HEALTHGRAIN Diversity Screen | J. Agric. Food Chem. 56:9767 | 2008 |
| 89 | Andersson, A. A. M; Kamal-Eldin, A.; Fraś, A.; Boros, D.; Åman, P. | Alkylresorcinols in wheat varieties in the HEALTHGRAIN diversity screen | J. Agric. Food Chem. 56:9722 | 2008 |
| 90 | Shewry P., Poutanen, K. | The contribution of cereals to a healthy diet. | Foreword to special issue. Journal of Cereal Science. 46: 187 | 2007 |
| 91 | Shepherd, R. | Consumer attitudes towards healthy cereal products. | Proceedings of C&E Spring Meeting 2007. Weegels, P., Courtin, C.M., Silvestri, M., Arrachid, A. (eds.). AACC International, St Paul, MN, 2007. pp 3-5. | 2007 |
| 92 | Östman, E., Björck, I. | Role of food form on second meal glucose tolerance and satiety after whole grain wheat or rye products in healthy subjects. | European Journal of Clinical Nutrition | 2007 |
| 93 | Moore, M.M., Arendt, E.K. | Assessment of the suitability of a range of gluten-free cereals for their potential use in gluten-free bread. | Cereal Foods World 52, 16 | 2007 |
| 94 | Moore, M., Schober, T., Ulmer, H., Arendt, E.K. | Lactic acid bacteria and their influence on the rheological properties of dough and quality criteria of bread. | Journal of Cereal Chemistry 81: 567-575 | 2007 |
| 95 | Grootaert, C., Delcour, J.A., Courtin, C.M., Broekaert, W.F., Verstraete, W., Van de Wiele, T. | Microbial metabolism and prebiotic potency of arabinoxylan oligosaccharides in the human intestine. | Trends in Food Science and Technology 18: 64-71 | 2007 |
| 96 | Dean, M., Raats, M.M., Shepherd, R. | Consumers and functional cereal products. | Technology of Functional Cereal Products, B.R. Hamaker (ed.), Woodhead Publishing, Cambridge, UK. pp 3-22 | 2007 |
| 97 | Dal Bello, F., Arendt, E.K. | Fundamental studies on the high pressure treatment of oat doughs. | Cereal Foods World, 52, p30 | 2007 |
| 98 | Berrin, J.-G., Ajandouz, E.H., Georis, J., Arnaut, F., Juge, N. | Substrate and product hydrolysis specificity in family 11glycoside hydrolases: an analysis of Penicillium funiculosum and Penicillium griseofulvum xylanases. | Applied Microbiology and Biotechnology 74: 1001-1010 | 2007 |
| 99 | Arvola, A., Lähteenmäki, L., Dean, M., Vassallo, M., Winkelmann, M., Claupein, E., Saba, A., Shepherd, R. | Consumers’ beliefs about whole and refined grain products in UK, Italy and Finland | Journal of Cereal Science 46: 197-206 | 2007 |
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