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Wholegrain cereals for coronary heart diseaseWheat bran: its composition and benefits to health, a European perspectiveWhole grains are associated with serum concentrations of high sensitivity C-reactive protein among premenopausal women.Dietary intake and adherence to the 2010 Dietary Guidelines for Americans among individuals with chronic spinal cord injury: a pilot study.Impact of the components of Mediterranean nutrition regimen on long-term prognosis of diabetic patients with coronary artery diseaseCarbohydrate terminology and classification.Dietary Intake among American Indians with Metabolic Syndrome - Comparison to Dietary Recommendations: the Balance StudyWhole grain foods and health - a Scandinavian perspectiveFiber-free white flour with fructose offers a better model of metabolic syndrome.Increasing whole grain intake as part of prevention and treatment of nonalcoholic Fatty liver disease.Whole-grain intake as a marker of healthy body weight and adiposity.Food combinations for cholesterol lowering.Whole grain cereals for the primary or secondary prevention of cardiovascular disease.Dietary fibers and associated phytochemicals in cereals.Package Information Used by Older Adults to Identify Whole Grain Foods.Physical, microscopic and chemical characterisation of industrial rye and wheat brans from the Nordic countries.Whole grain consumption and body mass index in adult women: an analysis of NHANES 1999-2000 and the USDA pyramid servings database.The association of dietary phytochemical index and cardiometabolic risk factors in adults: Tehran Lipid and Glucose Study.Meeting recommended dietary intakes in meal plans with ≥4 servings of grain-based foods daily.Risk-benefit considerations of mitigation measures on acrylamide content of foods--a case study on potatoes, cereals and coffee.Relationship between total antioxidant capacities of cereals measured before and after in vitro digestion.Rapid recovery of high content phytosterols from corn silk.Metabolomic analysis of plasma metabolites that may mediate effects of rye bread on satiety and weight maintenance in postmenopausal women.Association mapping of grain color, phenolic content, flavonoid content and antioxidant capacity in dehulled rice.Validation of a FFQ for estimating whole-grain cereal food intake.Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacksEvaluating Whole Grain Intervention Study Designs and Reporting Practices Using Evidence Mapping Methodology
P2860
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P2860
description
2006 nî lūn-bûn
@nan
2006年の論文
@ja
2006年学术文章
@wuu
2006年学术文章
@zh-cn
2006年学术文章
@zh-hans
2006年学术文章
@zh-my
2006年学术文章
@zh-sg
2006年學術文章
@yue
2006年學術文章
@zh
2006年學術文章
@zh-hant
name
Whole grains and CVD risk.
@ast
Whole grains and CVD risk.
@en
type
label
Whole grains and CVD risk.
@ast
Whole grains and CVD risk.
@en
prefLabel
Whole grains and CVD risk.
@ast
Whole grains and CVD risk.
@en
P2860
P356
P1476
Whole grains and CVD risk.
@en
P2093
Chris J Seal
P2860
P356
10.1079/PNS2005482
P577
2006-02-01T00:00:00Z