App "Tiiips Ingredients Pro", Live Healthier!
App "Tiiips Ingredients Pro", Live Healthier!
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 | "Bran studies" by Flight444 (3413 pt) | 2019-Jul-18 18:41 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
Expression and characterisation of feruloyl esterases from Lactobacillus fermentum JN248 and release of ferulic acid from wheat bran.
Deng H, Jia P, Jiang J, Bai Y, Fan TP, Zheng X, Cai Y.
Int J Biol Macromol. 2019 Jul 12. pii: S0141-8130(19)34102-9. doi: 10.1016/j.ijbiomac.2019.07.086.
Contribution of momilactones A and B to diabetes inhibitory potential of rice bran: Evidence from in vitro assays.
Quan NV, Xuan TD, Tran HD, Ahmad A, Khanh TD, Dat TD.
Saudi Pharm J. 2019 Jul;27(5):643-649. doi: 10.1016/j.jsps.2019.03.006.
Safe and efficient gene delivery based on rice bran polysaccharide.
Wu S, Ni D, Yan Y, Pan X, Chen X, Guan J, Xiong X, Liu L.
Int J Biol Macromol. 2019 Jul 9;137:1041-1049. doi: 10.1016/j.ijbiomac.2019.07.049.
Oleochemical Properties for Different Fractions of Foxtail Millet Bran.
Ji J, Liu Y, Ge Z, Zhang Y, Wang X.
J Oleo Sci. 2019 Jul 10. doi: 10.5650/jos.ess19063
Fabrication of a soluble crosslinked corn bran arabinoxylan matrix supports a shift to butyrogenic gut bacteria.
Zhang X, Chen T, Lim J, Xie J, Zhang B, Yao T, Hamaker BR.
Food Funct. 2019 Jun 25. doi: 10.1039/c8fo02575d
Maize bran feruloylated oligosaccharides inhibited AGEs formation in glucose/amino acids and glucose/BSA models.
Huang J, Ren J, Tao G, Chen Y, Yao S, Han D, Qiu R.
Food Res Int. 2019 Aug;122:443-449. doi: 10.1016/j.foodres.2019.04.040.
Molecular properties and structural characterization of an alkaline extractable arabinoxylan from hull-less barley bran.
Guo R, Xu Z, Wu S, Li X, Li J, Hu H, Wu Y, Ai L.
Carbohydr Polym. 2019 Aug 15;218:250-260. doi: 10.1016/j.carbpol.2019.04.093.
Antioxidant and Anti-Apoptotic Properties of Oat Bran Protein Hydrolysates in Stressed Hepatic Cells.
Esfandi R, Willmore WG, Tsopmo A.
Foods. 2019 May 11;8(5). pii: E160. doi: 10.3390/foods8050160.
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