Bulk laxatives: their dietary fibre composition, degradation, and faecal bulking capacity in the ratNYMAN, M; ASP, N.-G.Scandinavian journal of gastroenterology. 1985, Vol 20, Num 7, pp 887-895, issn 0036-5521Article

Effect of oat saponins on plasma and liver lipids in gerbils (Meriones unguiculatus) and ratsÖNNING, G; ASP, N.-G.British journal of nutrition. 1995, Vol 73, Num 2, pp 275-286, issn 0007-1145Article

Minerals and phytate in the analysis of dietary fiber from cereals. III = Les éléments minéraux et les phytates lors de l'analyse des fibres alimentaires des céréales. IIIFROLICH, W; ASP, N. G.Cereal chemistry. 1985, Vol 62, Num 4, pp 238-242, issn 0009-0352Article

Effect of oat saponins and different types of dietary fibre on the digestion of carbohydratesÖNNING, G; ASP, N.-G.British journal of nutrition. 1995, Vol 74, Num 2, pp 229-237, issn 0007-1145Article

Resistant starch formation during baking. Effect of baking time and temperature and variations in the recipe = Formation d'amidon résistant au cours de la panification. Effets de la durée et de la température de cuisson et des variations de la formulationSILJESTROM, M; ASP, N. G.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 181, Num 1, pp 4-8, issn 0044-3026Article

Dietary fibre fermentation in the rat intestinal tract: effect of adaptation period, protein and fibre levels, and particle sizeNYMAN, M; ASP, N.-G.British journal of nutrition. 1985, Vol 54, Num 3, pp 635-643, issn 0007-1145Article

Analysis of saponins in oat kernelsÖNNING, G; ASP, N.-G.Food chemistry. 1993, Vol 48, Num 3, pp 301-305, issn 0308-8146Article

Starch content and α-amylolysis rate in precooked legume floursTOVAR, J; BJÖRCK, I. M; ASP, N.-G et al.Journal of agricultural and food chemistry (Print). 1990, Vol 38, Num 9, pp 1818-1823, issn 0021-8561Article

Dietary carbohydrates : classification by chemistry and physiologyASP, N.-G.Food chemistry. 1996, Vol 57, Num 1, pp 9-14, issn 0308-8146Conference Paper

Degradation of water-soluble fibre polysaccharides in carrots after different types of processingNYMAN, M; NYLANDER, T; ASP, N.-G et al.Food chemistry. 1993, Vol 47, Num 2, pp 169-176, issn 0308-8146Article

Saponin content in different oat varietes and in different fractions of oat grainÖNNING, G; ASP, N.-G; SIVIK, B et al.Food chemistry. 1993, Vol 48, Num 3, pp 251-254, issn 0308-8146Article

Enzymic degradation of phytate (myo-inositol hexaphosphate) in whole grain flour suspension and dough. A comparison between ³¹P NMR spectroscopy and a ferric ion method = Dégradation enzymatique des phytates (hexaphosphates de myo-inositol) dans des suspensions de farines de céréales et dans la pâte. Comparaison entre la spectroscopie RMN du P³¹ et la méthode utilisant les ions ferriquesFROLICH, W; DRAKENBERG, T; ASP, N. G et al.Journal of cereal science (Print). 1986, Vol 4, Num 4, pp 325-334, issn 0733-5210Article

Protein nutritional value of extrusion-cooked wheat flours = Valeur nutritionnelle des protéines de farines de blé après cuisson-extrusionBJORCK, I; ASP, N. G; DAHLQVIST, A et al.Food chemistry. 1984, Vol 15, Num 3, pp 203-214, issn 0308-8146Article

Fermentation of oat fiber in the rat intestinal tract: a study of different cellular areasNYMAN, M. G.-L; ASP, N.-G. L.The American journal of clinical nutrition. 1988, Vol 48, Num 2, pp 274-278, issn 0002-9165Article

Dietary fibre in bread and corresponding flours. Formation of resistant starch during baking = Les fibres alimentaires dans le pain et les farines correspondantes. Formation d'amidon résistant lors de la cuissonJOHANSSON, C. G; SILJESTROM, M; ASP, N. G et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1984, Vol 179, Num 1, pp 24-28, issn 0044-3026Article

Canavanine content in sword beans (Canavalia gladiata) : Analysis and effect of processingEKANAYAKE, S; SKOG, K; ASP, N.-G et al.Food and chemical toxicology. 2007, Vol 45, Num 5, pp 797-803, issn 0278-6915, 7 p.Article

Incomplete digestion of legume starches in rats : a study of precooked flours containing retrograded and physically inaccessible starch fractionsTOVAR, J; BJÖRCK, I. M; ASP, N.-G et al.The Journal of nutrition. 1992, Vol 122, Num 7, pp 1500-1507, issn 0022-3166Article

Effect of scalding procedures on the degradation of starch in Rye productsASK, L;; NAIR, B; ASP, N.-G et al.Journal of cereal science (Print). 1991, Vol 13, Num 1, pp 15-26, issn 0733-5210Article

Effects of processing on dietary fibre in vegetables = Effet des traitement technologiques sur les fibres alimentaires des légumesNYMAN, M; PALSSON, K. E; ASP, N. G et al.Lebensmittel - Wissenschaft + Technologie. 1987, Vol 20, Num 1, pp 29-36, issn 0023-6438Article

Protein digestibility of pigskin and bovine tendon in rats = Digestibilité, chez le rat, des protéines de la peau de porc et des tendons de bovinsLASER REUTERSWARD, A; ASP, N. G; BJORCK, I et al.Journal of Food Technology. 1985, Vol 20, Num 6, pp 745-752, issn 0022-1163Article

On the nutritional properties of starch and dietary fiber in cassava bread = Les propriétés nutritionnelles de l'amidon et des fibres alimentaires dans le pain de maniocTOVAR, J; BJORCK, I; ASP, N. G et al.Nutrition reports international. 1989, Vol 39, Num 6, pp 1237-1246, issn 0029-6635Article

Extrusion cooking and dietary fiber : effects on dietary fiber content and on degradation in the rat intestinal tract = La cuisson par extrusion et les fibres alimentaires : effet de l'extrusion sur la teneur en fibres alimentaires et sur leur dégradation dans le tractus intestinal chez le ratBJORCK, I; NYMAN, M; ASP, N. G et al.Cereal chemistry. 1984, Vol 61, Num 2, pp 174-179, issn 0009-0352Article

Minerals and phytate in the analysis of dietary fiber from cereals. II = Les éléments minéraux et les phytates lors de l'analyse des fibres alimentaires de céréales. IIFROLICH, W; SCHWEIZER, T. F; ASP, N. G et al.Cereal chemistry. 1984, Vol 61, Num 4, pp 357-359, issn 0009-0352Article

European process for the assessment of scientific support for claims on foods (PASSCLAIM)CONTOR, L; AGGETT, P. J; ASP, N-G et al.Food Australia. 2005, Vol 57, Num 9, pp 392-396, issn 1032-5298, 5 p.Article

Determination of insoluble and soluble dietary fiber in foods and food products : collaborative studyPROSKY, L; ASP, N.-G; SCHWEIZER, T. F et al.Journal of AOAC International. 1992, Vol 75, Num 2, pp 360-367Conference Paper