Milling fractionation of rye produces different sensory profiles of both flour and bread

Whole-grain intake may reduce the risk of ischemic heart disease death in postmenopausal women: the Iowa Women's Health Study

David R. Jacobs, Katie A. Meyer, Lawrence H. Kushi et al. · American Journal of Clinical Nutrition · 1998 · 642 citations · Full text

Medicine, Nutrition, Nutritional Sciences +14

Effect of whole grains on insulin sensitivity in overweight hyperinsulinemic adults

Mark A. Pereira, David R. Jacobs, Joel J. Pins et al. · American Journal of Clinical Nutrition · 2002 · 561 citations · Full text

Medicine, Endocrinology, Nutritional Sciences +10

A prospective study of whole-grain intake and risk of type 2 diabetes mellitus in US women

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Public Health, Nutrition, Nutritional Sciences +16

Flavor of Cereal Products—A Review

Werner Grosch, Peter Schieberle · Cereal Chemistry · 1997 · 148 citations · Full text

Agriculture, Food Science, Cereal Science +16

Content of Nutrients and Lignans in Roller Milled Fractions of Rye

Mathias Nilsson, Per Åman, Helena Härkönen et al. · Journal of the Science of Food and Agriculture · 1997 · 127 citations

Agriculture, Food Science, Nutritional Sciences +16