A new life for whole grainsEDGE, Marianne Smith; JONES, Julie Miller; MARQUART, Len et al.Journal of the American Dietetic Association. 2005, Vol 105, Num 12, pp 1856-1860, issn 0002-8223, 5 p.Article

Development and Evaluation of a Nutritionally Enhanced Multigrain Tortilla SnackISLAS-RUBIO, Alma Rosa; CALDERON DE LA BARCA, Ana María; MOLINA-JACOTT, Luis Enrique et al.Plant foods for human nutrition (Dordrecht). 2014, Vol 69, Num 2, pp 128-133, issn 0921-9668, 6 p.Article

Development and validation of a micromethod for fast quantification of 5-n-alkylresorcinols in grains and whole grain productsSAMPIETRO, D. A; JIMENEZ, C. M; BELIZAN, M. M et al.Food chemistry. 2013, Vol 141, Num 4, pp 3546-3551, issn 0308-8146, 6 p.Article

Validation of a FFQ for estimating whole-grain cereal food intakeROSS, Alastair B; PINEAU, Nicolas; KOCHHAR, Sunil et al.British journal of nutrition. 2009, Vol 102, Num 11, pp 1547-1551, issn 0007-1145, 5 p.Article

Whole grain intakes in the diets of Irish children and teenagersDEVLIN, Niamh F. C; MCNULTY, Breige A; GIBNEY, Michael J et al.British journal of nutrition. 2013, Vol 110, Num 2, pp 354-362, issn 0007-1145, 9 p.Article

Whole-grain and fiber intakes and periodontitis risk in menMERCHANT, Anwar T; PITIPHAT, Waranuch; FRANZ, Mary et al.The American journal of clinical nutrition. 2006, Vol 83, Num 6, pp 1395-1400, issn 0002-9165, 6 p.Article

The impact of a 16-week dietary intervention with prescribed amounts of whole-grain foods on subsequent, elective whole grain consumptionBROWNLEE, Iain A; KUZNESOF, Sharron A; MOORE, Carmel et al.British journal of nutrition. 2013, Vol 110, Num 5, pp 943-948, issn 0007-1145, 6 p.Article

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?FARDET, Anthony.Nutrition research reviews. 2010, Vol 23, Num 1, pp 65-134, issn 0954-4224, 70 p.Article

Cereal alkylresorcinols are absorbed by humansROSS, Alastair B; KAMAL-ELDIN, Afaf; LUNDIN, Eva A et al.The Journal of nutrition. 2003, Vol 133, Num 7, pp 2222-2224, issn 0022-3166, 3 p.Article

Putting the Whole Grain Puzzle Together: Health Benefits Associated with Whole Grains—Summary of American Society for Nutrition 2010 Satellite SymposiumJONNALAGADDA, Satya S; HARNACK, Lisa; RUI HAI LIU et al.The Journal of nutrition. 2011, Vol 141, Num 5, issn 0022-3166, 1011S-1022SConference Paper

Whole-Grain Intake and Cereal Fiber Are Associated with Lower Abdominal Adiposity in Older AdultsMCKEOWN, Nicola M; YOSHIDA, Makiko; KYLA SHEA, M et al.The Journal of nutrition. 2009, Vol 139, Num 10, pp 1950-1955, issn 0022-3166, 6 p.Article

Metabolic effects of whole grain wheat and whole grain rye in the C57BL/6J mouseANDERSSON, Ulrika; ROSEN, Liza; ÖSTMAN, Elin et al.Nutrition (Burbank, Los Angeles County, Calif.). 2010, Vol 26, Num 2, pp 230-239, issn 0899-9007, 10 p.Article

Whole grains, bran, and germ in relation to homocysteine and markers of glycemic control, lipids, and inflammationJENSEN, Majken K; KOH-BANERJEE, Pauline; FRANZ, Mary et al.The American journal of clinical nutrition. 2006, Vol 83, Num 2, pp 275-283, issn 0002-9165, 9 p.Article

Health benefits of cereal fibre: a review of clinical trialsSMITH, Caren E; TUCKER, Katherine L.Nutrition research reviews. 2011, Vol 24, Num 1, pp 118-131, issn 0954-4224, 14 p.Article

Whole-grain corn tortilla prepared using an ecological nixtamalisation process and its impact on the nutritional valueCECILIA MAYA-CORTES, Diana; DE DIOS FIGUEROA CARDENAS, Juan; GUADALUPE GARNICA-ROMO, Ma et al.International journal of food science & technology. 2010, Vol 45, Num 1, pp 23-28, issn 0950-5423, 6 p.Article

Variations in compliance with starchy food recommendations and consumption of types of starchy foods according to sociodemographic and socioeconomic characteristicsTOUVIER, Mathilde; MEJEAN, Caroline; KESSE-GUYOT, Emmanuelle et al.British journal of nutrition. 2010, Vol 103, Num 10, pp 1485-1492, issn 0007-1145, 8 p.Article

Cereal foods are the major source of betaine in the Western diet - Analysis of betaine and free choline in cereal foods and updated assessments of betaine intakeROSS, Alastair B; ZANGGER, Alicia; GUIRAUD, Seu Ping et al.Food chemistry. 2014, Vol 145, pp 859-865, issn 0308-8146, 7 p.Article

Presence of alkylresorcinols, potential whole grain biomarkers, in human adipose tissueJANSSON, Erika; LANDBERG, Rikard; KAMAL-ELDIN, Afaf et al.British journal of nutrition. 2010, Vol 104, Num 5, pp 633-636, issn 0007-1145, 4 p.Article

Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye breadBECKMANN, Manfred; LLOYD, Amanda J; HALDAR, Sumanto et al.Molecular nutrition & food research (Print). 2013, Vol 57, Num 10, pp 1859-1873, issn 1613-4125, 15 p.Article

Whole-grain rye and wheat alkylresorcinols are incorporated into human erythrocyte membranesLINKO, Anna-Maria; ADLERCREUTZ, Herman.British journal of nutrition. 2005, Vol 93, Num 1, pp 11-13, issn 0007-1145, 3 p.Article

Whole-grain intake favorably affects markers of systemic inflammation in obese children: A randomized controlled crossover clinical trialHAJIHASHEMI, Parisa; AZADBAKHT, Leila; HASHEMIPOR, Mahin et al.Molecular nutrition & food research (Print). 2014, Vol 58, Num 6, pp 1301-1308, issn 1613-4125, 8 p.Article

Identification of bitter compounds in whole wheat breadDESHOU JIANG; PETERSON, Devin G.Food chemistry. 2013, Vol 141, Num 2, pp 1345-1353, issn 0308-8146, 9 p.Article

Whole-grain consumption is associated with a reduced risk of noncardiovascular, noncancer death attributed to inflammatory diseases in the Iowa Women's Health StudyJACOBS, David R; ANDERSEN, Lene Frost; BLOMHOFF, Rune et al.The American journal of clinical nutrition. 2007, Vol 85, Num 6, pp 1606-1614, issn 0002-9165, 9 p.Article

Total dietary fiber intakes in the US population are related to whole grain consumption: results from the National Health and Nutrition Examination Survey 2009 to 2010REICKS, Marla; JONNALAGADDA, Satya; ALBERTSON, Ann M et al.Nutrition research (New York, NY). 2014, Vol 34, Num 3, pp 226-234, issn 0271-5317, 9 p.Article

Bound phytophenols from ready-to-eat cereals: Comparison with other plant-based foodsNEACSU, M; MCMONAGLE, J; FLETCHER, R. J et al.Food chemistry. 2013, Vol 141, Num 3, pp 2880-2886, issn 0308-8146, 7 p.Article