Genotypic variation in wheat grain fructan content revealed by a simplified HPLC method

By B. Huynh, Lachlan J Palmer, D. Mather, H. Wallwork, R. Graham, Ross M. Welch, J. Stangoulis. 2008

115 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/56f01546649bf8a1ffc05fc41004383a2e8ca29f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Nutrition and Dietetics

1. S. Hey
2. P. Shewry

In Plant Science

1. S. Hey
2. D. Thavarajah
3. P. Shewry

Citations in the corpus

• Lentil (Lens culinaris L.): A prebiotic-rich whole food legume (2013, background): “In wheat (Triticum spp.) varieties, fructans range from 0.5 to 1.5% (Huynh et al., 2008) and RS from1.”
• New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, unknown): “Total fibre (lignin, oligosaccharides, resistant starch and phytic acid included): 9·0–17·3 g/100 g – 492) Insoluble fibre (lignin included): 9·5–11·4 g/100 g((482,488,490,493)) Soluble fibre: 1·1–3·2 g/100 g((482,488,490,491,493)) Cellulose: 2·1–2·8 g/100 g((479,482,494)) Hemicellulose: 8·6 g/100 g”
• The contribution of wheat to human diet and health (2015, background): “6% for the same lines grown in the glasshouse) (Huynh et al. 2008).”