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Publications by Caroline Wange

Effects of Oat Bran, Processed to Different Molecular Weights of Β-Glucan, on Plasma Lipids and Caecal Formation of SCFA in Mice

British Journal of Nutrition

English

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Effects of Some Chinese Spices on Body Weights, Plasma Lipids, Lipid Peroxides, and Glucose, and Liver Lipids in Mice

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The Impact of Different Levels of Oat Β-Glucan and Water on Gluten-Free Cake Rheology and Physicochemical Characterisation

Journal of Food Science and Technology

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Nutritive Value of Oat Flour and Oat Bran.

Journal of Animal Science

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Physical and Sensory Characteristics of Extruded Products Made From Two Oat Lines With Different Β-Glucan Concentrations

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Effects of Monobutyrin and Tributyrin on Liver Lipid Profile, Caecal Microbiota Composition and SCFA in High-Fat Diet-Fed Rats

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Correlated Responses to Selection for Greater Β-Glucan Content in Two Oat Populations

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Bioactive Oat Β-Glucan Reduces LDL Cholesterol in Caucasians and Non-Caucasians

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Effects of Hydrolyzed Oat Bran Proteins on Free Radicals, Toxic Metals and Lipid Oxidation

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Can Β-D-Glucan Protect Oat Seeds Against a Heat Stress?

Nova Biotechnologica et Chimica

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