List of works - Pamela J. White

Digestion residues of typical and high-beta-glucan oat flours provide substrates for in vitro fermentation

scientific article published on 06 June 2007

Genome-wide association study for oat (Avena sativa L.) beta-glucan concentration using germplasm of worldwide origin

scientific article published on 3 August 2012

High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes

scientific article published in January 2007

Impact of dry solids and bile acid concentrations on bile acid binding capacity of extruded oat cereals.

scientific article

Impact of the Molecular Weight, Viscosity, and Solubility of β-Glucan on in Vitro Oat Starch Digestibility ⬇️

scientific article published on March 21, 2013

In Vitro Digestion Rate and Estimated Glycemic Index of Oat Flours from Typical and High β-Glucan Oat Lines ⬇️

scientific article published on May 14, 2012

In vitro bile acid binding activity within flour fractions from oat lines with typical and high beta-glucan amounts

scientific article published on 01 July 2006

In vitro bile acid binding of flours from oat lines varying in percentage and molecular weight distribution of beta-glucan

scientific article published in November 2005

In vitro bile-acid binding and fermentation of high, medium, and low molecular weight beta-glucan

scientific article published in January 2010

In vitro fermentation of oat flours from typical and high beta-glucan oat lines.

scientific article published in August 2009

Increased Butyrate Production During Long-Term Fermentation of In Vitro-Digested High Amylose Cornstarch Residues with Human Feces.

scientific article published on 7 August 2015

Individual and Interactional Effects of β-Glucan, Starch, and Protein on Pasting Properties of Oat Flours ⬇️

scientific article published on July 21, 2010

Interactional effects of β-glucan, starch, and protein in heated oat slurries on viscosity and in vitro bile acid binding

scientific article published on 07 June 2012

Molecular Weight and Structure of Water Soluble (1→3), (1→4)‐β‐Glucans Affect Pasting Properties of Oat Flours ⬇️

scientific article published on December 6, 2010

Optimizing the Molecular Weight of Oat β-Glucan for in Vitro Bile Acid Binding and Fermentation ⬇️

scientific article published on August 24, 2011

Structure and function of starch and resistant starch from corn with different doses of mutant amylose-extender and floury-1 alleles

scientific article published on 01 March 2009

Viability of bifidobacteria strains in yogurt with added oat beta-glucan and corn starch during cold storage

scientific article published on June 2010

List of works by Pamela J. White