In vitro digestibility and colonic fermentability of aleurone isolated from wheat bran

By Thomas M. Amrein, Peter Gränicher, E. Arrigoni, R. Amadó. 2003

110 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/9eb87b6060e0b707fbabd4d759b7adffed498801

How researchers see this paper

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

In Food Science

1. A. Fardet

In Nutrition and Dietetics

1. Cécile Barron
2. A. Fardet

Citations in the corpus

• Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in milling fractions (2009, background): “This observation are in agreement with microscopy observations (Amrein et al., 2003; Buri et al., 2004) showing that these aleuronerich fractions are composed of clusters of intact cells.”
• New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? (2010, background): “Insoluble fibre (lignin included): 32·4–41·6 g/100 g – 557) Soluble fibre: 1·3–5·8 g/100 g((482,485,488,493,552,555)) Cellulose: 6·5–9·9 g/100 g – 561) Hemicellulose: 20·8–33·0 g/100 g – 561) Lignins: 2·2–9 g/100 g – 562) Fructans: 0·6–4·0 g/100 g((485,487,551)) Raffinose: 1·08–1·32 g/100 g((482,485”