Citations (22)
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Hao Lai, Yunfeng Li, Yafang He, Fangyao Chen, Baibing Mi, Junqi Li, Jiawen Xie, Guoqing Ma, Jinzhao Yang, Kun Xu, Xia Liao, Yan Yin, Junrong Liang, Liyun Kong, Xinyan Wang, Zhongxia Li, Yuan Shen, Shaonong Dang, Lei Zhang, Qian Wu, Lingxia Zeng, Lin Shi, Xuguang Zhang, Tian Tian & Xin Liu. (2023) Effects of dietary fibers or probiotics on functional constipation symptoms and roles of gut microbiota: a double-blinded randomized placebo trial. Gut Microbes 15:1.
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Dongmei Hu, Wenbo Liu, Wanlin Yu, Lihua Huang, Chunlan Ji, Xusheng Liu & Zhaoyu Lu. (2023) Psyllium seed husk regulates the gut microbiota and improves mucosal barrier injury in the colon to attenuate renal injury in 5/6 nephrectomy rats. Renal Failure 45:1.
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Silvia Mironeasa & Georgiana Gabriela Codină. (2023) Optimization of Bread Quality of Wheat Flour with Psyllium Addition by Using Response Surface Methodology. Journal of Culinary Science & Technology 21:3, pages 371-386.
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Fatma Boukid & Cristina M. Rosell. (2022) The nutritional quality of wholegrain and multigrain breads is not necessarily better than white breads: the case of gluten-free and gluten-containing breads. International Journal of Food Sciences and Nutrition 73:7, pages 902-914.
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Sara Simões, Cecilio Carrera Sanchez, Albano Joel Santos, Diogo Figueira, Catarina Prista & Anabela Raymundo. (2023) Impact of Grass Pea Sweet Miso Incorporation in Vegan Emulsions: Rheological, Nutritional and Bioactive Properties. Foods 12:7, pages 1362.
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Eszter Szőke-Trenyik, József Mihalkó, Péter Sipos & Balázs P. Szabó. (2023) Development of High-Fibre, Ready-to-Bake Flour Mixtures from Purple Wheat. Processes 11:2, pages 389.
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Syed Nizam Uddin Shah Bukhari, Aqeel Ahmed Shah, Muhammad Ali Bhatti, Aneela Tahira, Iftikhar Ahmed Channa, Abdul Karim Shah, Ali Dad Chandio, Wael A. Mahdi, Sultan Alshehri, Zaffar Hussain Ibhupoto & Wen Liu. (2022) Psyllium-Husk-Assisted Synthesis of ZnO Microstructures with Improved Photocatalytic Properties for the Degradation of Methylene Blue (MB). Nanomaterials 12:20, pages 3568.
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Halil YALÇIN, İlhan GÜN & Ali SOYUÇOK. (2022) Psyllium, bezelye ve yulaf diyet liflerinin depolama süresi boyunca ayranın fizikokimyasal ve mikrobiyolojik özelliklerine etkisiEffect of dietary fiber sources such as psyllium, oat and pea on the physicochemical and microbiological properties of ayran during storage. Harran Tarım ve Gıda Bilimleri Dergisi 26:3, pages 336-348.
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Maria Franco & Manuel Gómez. (2022) Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads. Foods 11:12, pages 1685.
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Máté Mackei, Rebeka Talabér, Linda Müller, Ágnes Sterczer, Hedvig Fébel, Zsuzsanna Neogrády & Gábor Mátis. (2022) Altered Intestinal Production of Volatile Fatty Acids in Dogs Triggered by Lactulose and Psyllium Treatment. Veterinary Sciences 9:5, pages 206.
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Rana Turgut, Murat Kartal, Esra Küpeli Akkol, İlker Demirbolat & Hakkı Taştan. (2021) Development of Cholesterol-Lowering and Detox Formulations Using Bentonite and Herbal Ingredients. Frontiers in Pharmacology 12.
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Giuseppe Di Pede, Rossella Dodi, Cecilia Scarpa, Furio Brighenti, Margherita Dall’Asta & Francesca Scazzina. (2021) Glycemic Index Values of Pasta Products: An Overview. Foods 10:11, pages 2541.
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Avtar Singh, Soottawat Benjakul, Thummanoon Prodpran & Pornpot Nuthong. (2021) Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel. Foods 10:6, pages 1181.
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Marco Montemurro, Erica Pontonio & Carlo Giuseppe Rizzello. (2021) Design of a “Clean-Label” Gluten-Free Bread to Meet Consumers Demand. Foods 10:2, pages 462.
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