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Cholesterol-lowering effects of oat β-glucanOTHMAN, Rgia A; MOGHADASIAN, Mohammed H; JONES, Peter Jh et al.Nutrition reviews. 2011, Vol 69, Num 6, pp 299-309, issn 0029-6643, 11 p.Article

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Analysis of volatile aldehydes in oat flakes by SPME-GC/MSKLENSPORF, Dorota; JELEN, Henryk H.Polish journal of food and nutrition sciences. 2005, Vol 14, Num 4, pp 389-395, issn 1230-0322, 7 p.Article

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Avenanthramide concentrations and hydroxycinnamoyl-CoA:hydroxyanthranilate N-hydroxycinnamoyltransferase activities in developing oatsPETERSON, David M; DIMBERG, Lena H.Journal of cereal science (Print). 2008, Vol 47, Num 1, pp 101-108, issn 0733-5210, 8 p.Article

Influence of hydrothermal processes on selected physical properties of oat grainPANASIEWICZ, Marian; GROCHOWICZ, Jozef; SOBCZAK, Pawel et al.Journal of food engineering. 2008, Vol 90, Num 1, pp 81-89, issn 0260-8774, 9 p.Article

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Superheated steam processing of oat groatsHEAD, D. S; CENKOWSKI, S; ARNTFIELD, S et al.Lebensmittel - Wissenschaft + Technologie. 2010, Vol 43, Num 4, pp 690-694, issn 0023-6438, 5 p.Article

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Food protein-induced enterocolitis syndrome caused by solid food proteinsNOWAK-WEGRZYN, Anna; SAMPSON, Hugh A; WOOD, Robert A et al.Pediatrics (Evanston). 2003, Vol 111, Num 4, pp 829-835, issn 0031-4005, 7 p.Article

Rheological behaviour of β-glucan preparations from oat productsDONGOWSKI, G; DRZIKOVA, B; SENGE, B et al.Food chemistry. 2005, Vol 93, Num 2, pp 279-291, issn 0308-8146, 13 p.Article

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Oat fibre: overview on their main biological propertiesRUI XU.European food research & technology (Print). 2012, Vol 234, Num 4, pp 563-569, issn 1438-2377, 7 p.Article

The utilization of oat polar lipids produced by supercritical fluid technologies in the encapsulation of probioticsARO, H; JÄRVENPÄÄ, E; MÄKINEN, J et al.Lebensmittel - Wissenschaft + Technologie. 2013, Vol 53, Num 2, pp 540-546, issn 0023-6438, 7 p.Article

Free and bound minor polar compounds in oats: Different extraction methods and analytical determinationsVERARDO, Vito; SEREA, Cristian; SEGAL, Rodica et al.Journal of cereal science (Print). 2011, Vol 54, Num 2, pp 211-217, issn 0733-5210, 7 p.Article

Effects of transglutaminase on the rheological and Mixolab thermomechanical characteristics of oat doughWEINING HUANG; LINGLING LI; FENG WANG et al.Food chemistry. 2010, Vol 121, Num 4, pp 934-939, issn 0308-8146, 6 p.Article