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Rye
"Segale studi"
by Fillp (3511 pt)
2019-Sep-01 11:36

Review Consensus: 8 Rating: 8 Number of users: 1
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Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule).
Warechowska M, Warechowski J, Tyburski J, Siemianowska E, Nawrocka A, Miś A, Skrajda-Brdak M.
J Food Sci Technol. 2019 Jul;56(7):3422-3430. doi: 10.1007/s13197-019-03827-1.

Decreased plasma serotonin and other metabolite changes in healthy adults after consumption of wholegrain rye: an untargeted metabolomics study.
Keski-Rahkonen P, Kolehmainen M, Lappi J, Micard V, Jokkala J, Rosa-Sibakov N, Pihlajamäki J, Kirjavainen PV, Mykkänen H, Poutanen K, Gunter MJ, Scalbert A, Hanhineva K.
Am J Clin Nutr. 2019 Jun 1;109(6):1630-1639. doi: 10.1093/ajcn/nqy394.

Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour.
Stępniewska S, Hassoon WH, Szafrańska A, Cacak-Pietrzak G, Dziki D.
Foods. 2019 Aug 8;8(8). pii: E331. doi: 10.3390/foods8080331.

Physical and textural properties of biscuits containing jet milled rye and barley flour.
Drakos A, Andrioti-Petropoulou L, Evageliou V, Mandala I.
J Food Sci Technol. 2019 Jan;56(1):367-375. doi: 10.1007/s13197-018-3497-z.

Physicochemical characterization and microbiology of wheat and rye flours.
Cardoso RVC, Fernandes Â, Heleno SA, Rodrigues P, Gonzaléz-Paramás AM, Barros L, Ferreira ICFR.
Food Chem. 2019 May 15;280:123-129. doi: 10.1016/j.foodchem.2018.12.063.

Impact of rye-based evening meals on cognitive functions, mood and cardiometabolic risk factors: a randomized controlled study in healthy middle-aged subjects.
Sandberg JC, Björck IME, Nilsson AC.
Nutr J. 2018 Nov 6;17(1):102. doi: 10.1186/s12937-018-0412-4.

The effects of whole-grain compared with refined wheat, rice, and rye on the postprandial blood glucose response: a systematic review and meta-analysis of randomized controlled trials.
Musa-Veloso K, Poon T, Harkness LS, O'Shea M, Chu Y.
Am J Clin Nutr. 2018 Oct 1;108(4):759-774. doi: 10.1093/ajcn/nqy112.

Anthocyanin Composition and Content in Rye Plants with Different Grain Color.
Zykin PA, Andreeva EA, Lykholay AN, Tsvetkova NV, Voylokov AV.
Molecules. 2018 Apr 19;23(4). pii: E948. doi: 10.3390/molecules23040948.

Allergie

Characterisation of clinical and immune reactivity to barley and rye ingestion in children with coeliac disease.
Hardy MY, Russell AK, Pizzey C, Jones CM, Watson KA, La Gruta NL, Cameron DJ, Tye-Din JA.
Gut. 2019 Aug 28. pii: gutjnl-2019-319093. doi: 10.1136/gutjnl-2019-319093.

Celiac Disease.
Taylor AK, Lebwohl B, Snyder CL, Green PHR.
In: Adam MP, Ardinger HH, Pagon RA, Wallace SE, Bean LJH, Stephens K, Amemiya A, editors. GeneReviews® [Internet]. Seattle (WA): University of Washington, Seattle; 1993-2019.

Coeliac disease.
Lindfors K, Ciacci C, Kurppa K, Lundin KEA, Makharia GK, Mearin ML, Murray JA, Verdu EF, Kaukinen K.
Nat Rev Dis Primers. 2019 Jan 10;5(1):3. doi: 10.1038/s41572-018-0054-z. Review.

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