Dietary fiber benefitsMEHTA, R. S.Cereal foods world. 2005, Vol 50, Num 2, pp 66-71, issn 0146-6283, 6 p.Article

Fibrex®, fibre diététique fonctionnelle et polyvalente = Fibrex®, a highly functional and multipurpose dietary fiberPETITDIDIER, Catherine.Arômes ingrédients additifs. 2003, Num 48, pp 57-61, issn 1260-9978, 5 p.Article

Nahrungsfasern = Les fibres alimentairesAMADO, R; SCHWEIZER, T. F.1986, 252 p., isbn 0-12-055825-4Book

The Lifelong Benefits of Inulin and OligofructoseO'NEILL, J.Cereal foods world. 2008, Vol 53, Num 2, pp 65-68, issn 0146-6283, 4 p.Article

Dietary fiber definitions at riskGORDON, Dennis T.Cereal foods world. 2007, Vol 52, Num 3, pp 112-123, issn 0146-6283, 12 p.Article

Dietary fiberNutrition research (New York, NY). 1998, Vol 18, Num 4, pp 605-669, issn 0271-5317Conference Proceedings

Soluble vs insoluble fiber. Different physiological responses = Les fibres solubles par rapport aux fibres insolubles. Les différentes réponses physiologiquesSCHNEEMAN, B. O.Food technology (Chicago). 1987, Vol 41, Num 2, pp 81-82, issn 0015-6639Conference Paper

Analisis de fibra dietética en alimentos = Analyse des fibres diététiques des produits alimentaires = Analysis of dietary fiber in foodsGUILLEN, R; HEREDIA, A; FERNANDEZ-BOLANOS, J et al.Grasas y aceites (Sevilla). 1987, Vol 38, Num 6, pp 404-408, issn 0017-3495Article

Codex dietary fibre definition ― Justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisationWENZEL DE MENEZES, Elizabete; BISTRICHE GIUNTINI, Eliana; TANASOV DAN, Milana Cara et al.Food chemistry. 2013, Vol 140, Num 3, pp 581-585, issn 0308-8146, 5 p.Conference Paper

Dietary Fiber Analysis: Challenges of AutomationKOMAREK, A. R.Cereal foods world. 2012, Vol 57, Num 2, pp 50-54, issn 0146-6283, 5 p.Article

Development of an Integrated Total Dietary Fiber Method Consistent with the Codex Alimentarius DefinitionMCCLEARY, Barry V.Cereal foods world. 2010, Vol 55, Num 1, pp 24-28, issn 0146-6283, 5 p.Article

Inbicon - production of cellulosic bioethanol on an industrial scale in sightPERSSON, Michael.International sugar journal. 2009, Vol 111, Num 1331, pp 709-712, issn 0020-8841, 4 p.Article

A simplified modification of the AOAC official method for determination of total dietary fiber using newly developed enzymesTADA, Shusaku; INNAMI, Satoshi.Journal of AOAC International. 2007, Vol 90, Num 1, pp 217-224, issn 1060-3271, 8 p.Article

A rapid and simultaneous determination of soluble and insoluble dietary fibre = Dosage rapide et simultané des fibres alimentaires solubles et insolublesPAK, N; AYALA, C; VERA, G et al.Nutrition reports international. 1989, Vol 40, Num 3, pp 551-565, issn 0029-6635Article

Veränderungen von Ballaststoffen durch die Verfahrenstechnik der Getreidetechnologie. 3. Mitteilung : Einfluss des Backens auf die Ballaststofffraktionen von Roggenerzeugnissen = Modifications des fibres alimentaires au cours des procédés de technologie céréalière. 3ème comm. : influence de la cuisson sur la fraction fibres alimentaires des produits à base de seigle = Alterations of dietary fibre fractions in cereal food by process engineering. 3. Part : influence of baking conditions on fibre fractions in rye productsSIEVERT, D; SEIBEL, W; RABE, E et al.Getreide, Mehl und Brot (1972). 1988, Vol 42, Num 6, pp 172-176, issn 0367-4177Article

The total dietary fiber content of wheat, corn, barley, sorghum, and distillers'dried grains with solubles = Teneurs en fibres alimentaires totales du blé, de maïs, de l'orge, du sorgho, des drèches et des solubles de distilleriesSAN BUENAVENTURA, M. L; DONG, F. M; RASCO, B. A et al.Cereal chemistry. 1987, Vol 64, Num 2, pp 135-136, issn 0009-0352Article

Modification of the neutral detergent fiber procedure for hays = Modification du procédé de dosage des fibres au détergent neutre pour les fourragesGOLDING, E. J; CARTER, M. F; MOORE, J. E et al.Journal of dairy science. 1985, Vol 68, Num 10, pp 2732-2736, issn 0022-0302Article

On the Use of the Horwitz Ratio (HorRat) as an Acceptance Criterion for Dietary Fiber Collaborative StudiesWEHLING, Paul; DEVRIES, Jonathan W.Journal of AOAC International. 2012, Vol 95, Num 5, pp 1541-1546, issn 1060-3271, 6 p.Article

Microchannel reactors are highly effective at processing cellulosic biofuelsATKINSON, Derek; MCDANIEL, Jeff.International sugar journal. 2009, Vol 111, Num 1323, pp 192-197, issn 0020-8841, 6 p.Article

Dietary Fiber: Consumer Attitudes and PreferencesBLACK, P. D; LEWIS, D.Cereal foods world. 2009, Vol 54, Num 5, pp 213-215, issn 0146-6283, 3 p.Article

Enhancing the agro-industrial value of the cellulosic residues of sugarcaneGODSHALL, Mary An.International sugar journal. 2005, Vol 107, Num 1273, pp 53-60, issn 0020-8841, 7 p.Article

Dietary fiber: The influence of definition on analysis and regulation : Novel dietary fibers: the importance of carbohydrates in the dietDEVRIES, Jonathan W.Journal of AOAC International. 2004, Vol 87, Num 3, pp 682-706, issn 1060-3271, 25 p.Article

Métodos de determinación de la fibra dietética. Aspectos críticos = Methods for dietary fibre analysis. Critical aspectsLOPEZ, G; ROS, G; PERIAGO, M. J et al.Revista española de ciencia y tecnología de alimentos. 1994, Vol 34, Num 3, pp 241-256, issn 1131-799XArticle

Ballaststoffbestimmung und Ballaststoffgehalte von Getreidemahlerzeugnissen und Backwaren = Dosage et teneur en fibres alimentaires des produits de mouture des céréales et des produits de boulangerie = Dietary fiber determination and content in milled and baked productsRABE, E.Getreide, Mehl und Brot (1972). 1988, Vol 42, Num 8, pp 230-235, issn 0367-4177Article

Veränderungen von Ballaststoffen durch die Verfahrenstechnik der Getreidetechnologie. 2. Mitteilung : Einfluss des Backens auf die Ballaststofffraktionen von Weizenerzeugnissen = Modifications des fibres alimentaires au cours des procédés de transformation des céréales. 2ème comm. : influence des conditions de cuisson sur les fibres alimentaires des produits à base de blé = Alterations of dietary fibre fractions in cereal food by process engineering. 2. Part : influence of baking conditions on fibre fractions in wheat productsSIEVERT, D; SEIBEL, W; RABE, E et al.Getreide, Mehl und Brot (1972). 1988, Vol 42, Num 5, pp 148-152, issn 0367-4177Article