Papers mentioning oats or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Maize yellow mosaic virus (MaYMV) is an emerging polerovirus that has been detected in maize, other cereal crops, and weedy grass species in Asia, Africa, and the Americas. Disease... Read full abstract on PubMed →
This study delves into the dynamic interplay of volatile compounds, free amino acids, and metabolites, meticulously exploring their transformations during oat fermentation. Analysi... Read full abstract on PubMed →
In this study, pulse (pea, lentil) and cereal (barley, oats) seeds were firstly milled into whole flours, which were then sieved into coarse and fine flours. The particle sizes of... Read full abstract on PubMed →
The gut microbiota consists of a set of microorganisms that colonizes the intestine and ferment fibers, among other nutrients, from the host's diet. A healthy gut microbiota, colon... Read full abstract on PubMed →
Understory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xi... Read full abstract on PubMed →
Worldwide consumption of oats is gaining popularity due to its composition and multifunctional benefits of individual components. Oat starch being the major component accounts up t... Read full abstract on PubMed →
To investigate the effect of ambient ultraviolet (UV) radiation on the Qinghai-Tibetan Plateau on anaerobic fermentation and subsequent methane emissions, oats grown under differen... Read full abstract on PubMed →
OBJECTIVE: To consider the effects of whole-grain processing, specifically milling, on glycemic control in free-living adults with type 2 diabetes. RESEARCH DESIGN AND METHODS: Par... Read full abstract on PubMed →
Oats are a good source of soluble dietary fiber, especially β-glucan, which has outstanding functional and nutritional properties. β-Glucan is considered to be the major active com... Read full abstract on PubMed →
A review of epidemiological studies on the intake of oats and oat-based products and its effect on the risk of chronic disease and deaths was performed. Seven studies were identifi... Read full abstract on PubMed →
To our knowledge, no studies of associations between intake of whole grain (WHG) and survival of colorectal cancer have been published, despite evidence that dietary fiber, and to... Read full abstract on PubMed →
Saponins are a diverse family of secondary metabolites that are produced by many plant species, particularly dicots. These molecules commonly have potent antifungal activity and th... Read full abstract on PubMed →
has improved nutritional value, significantly increased the content of active ingredients, and reduced the level of eGI and two antinutritional factors (phytate and oxalate), which... Read full abstract on PubMed →
The objective of this study was the develop of fortified cookies enriched with oats flour and bitter gourd powder and monitoring the effects of these enrichments on the physicochem... Read full abstract on PubMed →
Objective: This study aimed to analyze the fermentation quality, microbial community, and volatile metabolites of oat silage harvested at two different stages, while examining the... Read full abstract on PubMed →
), and premix. D-optimal mixture experimental design was used to generate 11 runs applying the following constraints: 60-70% toasted oat, 10-25% roasted and soaked de-bittered whit... Read full abstract on PubMed →
Eight plant-based foods: oat flour and pureed apple, blackcurrant, carrot, gold- and green-fleshed kiwifruit, pumpkin, sweetcorn, were pre-digested and fermented with pooled inocul... Read full abstract on PubMed →
Background levels of etheno adducts have been attributed to the reaction of DNA with 2,3-epoxyaldehydes, a proposed product of lipid peroxidation. We have examined the reaction of... Read full abstract on PubMed →
In an attempt to investigate the carbonyl-trapping abilities of 5-alkylresorcinols, this study describes the role of these compounds in inhibiting the formation of the 2,5-dialkylp... Read full abstract on PubMed →
The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction and lipid degradation but also from the interactions between both reacti... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.