Authors: YOKOYAMA WH KNUCKLES BE STAFFORD A INGLETT G

Citation: Wh. Yokoyama et al., RAW AND PROCESSED OAT INGREDIENTS LOWER PLASMA-CHOLESTEROL IN THE HAMSTER, Journal of food science, 63(4), 1998, pp. 713-715

Authors: KNUCKLES BE HUDSON CA CHIU MM SAYRE RN

Citation: Be. Knuckles et al., EFFECT OF BETA-GLUCAN BARLEY FRACTIONS IN HIGH-FIBER BREAD AND PASTA, Cereal foods world, 42(2), 1997, pp. 94

Authors: KNUCKLES BE YOKOYAMA WH CHIU MM

Citation: Be. Knuckles et al., MOLECULAR CHARACTERIZATION OF BARLEY BETA-GLUCANS BY SIZE-EXCLUSION CHROMATOGRAPHY WITH MULTIPLE-ANGLE LASER-LIGHT SCATTERING AND OTHER DETECTORS, Cereal chemistry, 74(5), 1997, pp. 599-604

Authors: YOKOYAMA WH HUDSON CA KNUCKLES BE CHIU MCM SAYRE RN TURNLUND JR SCHNEEMAN BO

Citation: Wh. Yokoyama et al., EFFECT OF BARLEY BETA-GLUCAN IN DURUM-WHEAT PASTA ON HUMAN GLYCEMIC RESPONSE, Cereal chemistry, 74(3), 1997, pp. 293-296

Authors: KNUCKLES BE CHIU MCM

Citation: Be. Knuckles et Mcm. Chiu, BETA-GLUCAN ENRICHMENT OF BARLEY FRACTIONS BY AIR CLASSIFICATION AND SIEVING, Journal of food science, 60(5), 1995, pp. 1070-1074

Authors: KAHLON TS CHOW FI KNUCKLES BE CHIU MM

Citation: Ts. Kahlon et al., CHOLESTEROL-LOWERING EFFECTS IN HAMSTERS OF BETA-GLUCAN-ENRICHED BARLEY FRACTION, DEHULLED WHOLE BARLEY, RICE BRAN, AND OAT BRAN AND THEIR COMBINATIONS, Cereal chemistry, 70(4), 1993, pp. 435-440