grain rye flake
Selected indexed studies
- Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread. (Mol Nutr Food Res, 2013) [PMID:23681766]
- Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products. (J Agric Food Chem, 2005) [PMID:16218677]
- Isolation and characterization of folate-producing bacteria from oat bran and rye flakes. (Int J Food Microbiol, 2010) [PMID:20678822]
_Worker-drafted node — pending editorial review._
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- Hydroxylated phenylacetamides derived from bioactive benzoxazinoids are bioavailable in humans after habitual consumption of whole grain sourdough rye bread. (2013) pubmed
- Contents of phenolic acids, alkyl- and alkenylresorcinols, and avenanthramides in commercial grain products. (2005) pubmed
- Isolation and characterization of folate-producing bacteria from oat bran and rye flakes. (2010) pubmed
- Whole Grain Consumption Increases Gastrointestinal Content of Sulfate-Conjugated Oxylipins in Pigs - A Multicompartmental Metabolomics Study. (2015) pubmed
- Lead and cadmium in some cereal products on the Finnish market 1990-91. (1993) pubmed
- Assessment of exposure to nickel intake with selected cereal grains and cereal-based products. (2020) pubmed
- Minerals and their bioavailability in relation to dietary fiber, phytates and tannins from gluten and gluten-free flakes. (2020) pubmed
- Occurrence of aflatoxins, ochratoxin A, and fumonisins in retail foods in Japan. (2006) pubmed
- Production of folate by bacteria isolated from oat bran. (2010) pubmed
- Characterisation of dietary fibre components in cereals and legumes used in Serbian diet. (2013) pubmed