Superheated steam processing of oat groats

Oats: Chemistry and technology

Barbara Brockway · Food Chemistry · 1987 · 347 citations

Food Chemistry, Chemical Engineering, Engineering +5

Effects of Commercial Processing on Levels of Antioxidants in Oats (<i>Avena sativa</i> L.)

Susanne Bryngelsson, Lena H. Dimberg, Afaf Kamal‐Eldin · Journal of Agricultural and Food Chemistry · 2002 · 204 citations

Lipoxygenases and the quality of foods

David S. Robinson, Zecai Wu, Claire Domoney et al. · Food Chemistry · 1995 · 149 citations

Food Chemistry, Nutrition, Lipid Analysis +2

The composition of dietary fibre-rich extrudates from oat affects bile acid binding and fermentation in vitro

Barbora Drzikova, G. Dongowski, Erich Gebhardt et al. · Food Chemistry · 2004 · 147 citations

Nutrition, Food Composition, In Vitro Fermentation +6

Effect of Heat Treatment on Lipid Stability in Processed Oats

Pekka Lehtinen, Katja Kiiliäinen, Ilkka Lehtomäki et al. · Journal of Cereal Science · 2003 · 137 citations

Food Chemistry, Food Engineering, Food Processing +4