Sarah Alsharif

Composition and content of phenolic acids and avenanthramides in commercial oat products: Are oats an important polyphenol source for consumers?

Gulten Soycan, Manuel Y. Schär, Angelika Kristek et al. · Food Chemistry X · 2019 · 101 citations · Full text

Agriculture, Food Science, Nutritional Sciences +13

Oat bran, but not its isolated bioactive<i>β</i>-glucans or polyphenols, have a bifidogenic effect in an<i>in vitro</i>fermentation model of the gut microbiota

Angelika Kristek, Maria Wiese, Patrizia Heuer et al. · British Journal Of Nutrition · 2019 · 83 citations · Full text

Life Sciences, Microbiology, Nutrition +15

Excretion of Avenanthramides, Phenolic Acids and their Major Metabolites Following Intake of Oat Bran

Manuel Y. Schär, Giulia Corona, Gulten Soycan et al. · Molecular Nutrition & Food Research · 2017 · 44 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +14