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Original Articles

Oat grain—a wonderful reservoir of natural nutrients and biologically active substances

Pages 99-119 | Published online: 03 Nov 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (7)

Shahida Nisar, Manpreet Singh Mavi, Jagdeep Singh & Pradip Dey. (2023) Integrated nutrient management in spring-maize improves yield, nutrient use efficiency and minimizes greenhouse gas intensity. Archives of Agronomy and Soil Science 69:13, pages 2522-2536.
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Sarina Ma, Meili Zhang, Yanbin Shi, Hongli Wang & Huan Chu. (2021) Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure. CyTA - Journal of Food 19:1, pages 56-62.
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Sintayehu Legesse, Fekadu Lemessa, Petra Wolf & Bettina Eichler-Löbermann. (2020) Oat (Avena sativa L.) supplemented with fenugreek (Trigonella foenum-graecum L.) as a potential alternative for teff [Eragrostis tef (Zucc.) Trotter] for human nutrition in Ethiopia. Communications in Soil Science and Plant Analysis 51:22, pages 2846-2857.
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Isabel Comino, David Bernardo, Emmanuelle Bancel, María de Lourdes Moreno, Borja Sánchez, Francisco Barro, Tanja Šuligoj, Paul J. Ciclitira, Ángel Cebolla, Stella C. Knight, Gérard Branlard & Carolina Sousa. (2016) Identification and molecular characterization of oat peptides implicated on coeliac immune response. Food & Nutrition Research 60:1.
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Sanaa Ragaee, Koushik Seetharaman & El-SayedM. Abdel-Aal. (2014) The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains. Critical Reviews in Food Science and Nutrition 54:7, pages 837-849.
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Christina Klose & ElkeK. Arendt. (2012) Proteins in Oats; their Synthesis and Changes during Germination: A Review. Critical Reviews in Food Science and Nutrition 52:7, pages 629-639.
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M.G. Macleod, J. Valentine, A. Cowan, A. Wade, L. McNeill & K. Bernard. (2008) Naked oats: metabolisable energy yield from a range of varieties in broilers, cockerels and turkeys. British Poultry Science 49:3, pages 368-377.
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Articles from other publishers (64)

Woo Joo Jung, Chan Seop Ko & Yong Weon Seo. (2023) Analysis of the transcriptome and heat-shock protein (HSP) family expression in the spikelets of hulless oat (Avena sativa L.) under heat stress. Plant Growth Regulation.
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Ida Schwartz Roland, Miguel Aguilera-Toro, Søren Drud-Heydary Nielsen, Nina Aagaard Poulsen & Lotte Bach Larsen. (2023) Processing-Induced Markers in Proteins of Commercial Plant-Based Drinks in Relation to Compositional Aspects. Foods 12:17, pages 3282.
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Oguz Acar, Marta S. Izydorczyk, Tricia McMillan, Mustafa Atilla Yazici, Aydin Imamoglu, Ismail Cakmak & Hamit Koksel. (2023) A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties. Cereal Chemistry 100:5, pages 1192-1202.
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Getaneh Firew Alemayehu, Sirawdink Fikreyesus Forsido, Yetenayet B. Tola & Endale Amare. (2023) Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products. The Scientific World Journal 2023, pages 1-16.
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Cátia Saldanha do Carmo, Anne Rieder, Paula Varela, Hanne Zobel, Tzvetelin Dessev, Solveig Nersten, Sara M. Gaber, Stefan Sahlstrøm & Svein Halvor Knutsen. (2023) Texturized vegetable protein from a faba bean protein concentrate and an oat fraction: Impact on physicochemical, nutritional, textural and sensory properties. Future Foods 7, pages 100228.
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R. Manzali, M. Bouksaim, A. Douaik, G. Ladizinsky & N. Saidi. (2023) Variation of some physical and chemical quality traits of Moroccan domesticated tetraploid oat lines of <i>Avena murphyi</i> Ladiz. Proceedings on applied botany, genetics and breeding 184:1, pages 128-136.
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Eva Ivanišová, Matej Čech, Peter Hozlár, Grzegorz Zaguła, Dorota Gumul, Olga Grygorieva, Agnieszka Makowska & Przemysław Łukasz Kowalczewski. (2023) Nutritional, Antioxidant and Sensory Characteristics of Bread Enriched with Wholemeal Flour from Slovakian Black Oat Varieties. Applied Sciences 13:7, pages 4485.
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Yujuan Gu, Xiaojie Qian, Binghua Sun, Xiaoxi Wang & Sen Ma. (2023) Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough. Food Chemistry 404, pages 134715.
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Yoon-Hwan Kim, Yunho Jeong, Ju-Hyun An, Jin-Ok Ahn & Jin-Young Chung. (2023) Application of a Synbio-Glucan Functional Spray for Canine Atopic Dermatitis. Journal of Veterinary Clinics 40:1, pages 8-15.
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Pooja Kesarkar, Papiha Gawande & Yogesh Gat. 2023. Advances in Plant Sprouts. Advances in Plant Sprouts 153 172 .
Abdolsaleh QARANJIKI & Mine KIRKAĞAÇ. (2022) The Evaluation of Different Feeds on Brine Shrimp, Artemia parthenogenetica CultureFarklı Yemlerle Tuz Karidesi, Artemia parthenogenetica Üretiminin Değerlendirilmesi. Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries 5:2, pages 109-118.
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A. D. Myrzhkbayeva, A. Zh. Khastayeva, A. A. Bekturganova, A. M. Omargalieva & V. S. Zhamurova. (2022) Research of Physical and Chemical Properties and Toxic Elements in Locally Bred Oats for the Production of Cereal Drinks. The Journal of Almaty Technological University:4, pages 42-49.
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Xinping Li, Linyue Zhou, Yonghui Yu, Jingjie Zhang, Jing Wang & Baoguo Sun. (2022) The Potential Functions and Mechanisms of Oat on Cancer Prevention: A Review. Journal of Agricultural and Food Chemistry 70:46, pages 14588-14599.
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Mika Immonen, Angga Chandrakusuma, Sanna Hokkanen, Riitta Partanen, Noora Mäkelä-Salmi & Päivi Myllärinen. (2022) The effect of deamidation and lipids on the interfacial and foaming properties of ultrafiltered oat protein concentrates. LWT 169, pages 114016.
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Jenny Bouchard, Aleena Francis Valookaran, Basma Milad Aloud, Pema Raj, Lovemore Nkhata Malunga, Sijo Joseph Thandapilly & Thomas Netticadan. (2022) Impact of oats in the prevention/management of hypertension. Food Chemistry 381, pages 132198.
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Xiao-Meng Zhu, De-Dai Jiang, Bao-Jie Yuan & Kui-Kui Ni. (2022) Effect of Low-Temperature-Tolerant Lactic Acid Bacteria on the Fermentation Quality and Bacterial Community of Oat Silage at 5 °C vs. 15 °C. Fermentation 8:4, pages 158.
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Emmanuel Chiwo Omondi, Marisa Wagner, Atanu Mukherjee & Kristine Nichols. (2021) Long-term organic and conventional farming effects on nutrient density of oats. Renewable Agriculture and Food Systems 37:2, pages 113-127.
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Semih Otles & Emine Nakilcioglu‐Tas. 2022. Functional Foods. Functional Foods 55 90 .
Yujuan Gu, Xiaojie Qian, Binghua Sun, Sen Ma, Xiaoling Tian & Xiaoxi Wang. (2022) Nutritional composition and physicochemical properties of oat flour sieving fractions with different particle size. LWT 154, pages 112757.
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Roshema Mel & Maneka Malalgoda. (2021) Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization. Cereal Chemistry 99:1, pages 21-36.
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Aleksei Kaleda, Karel Talvistu, Helen Vaikma, Mari-Liis Tammik, Sirli Rosenvald & Raivo Vilu. (2021) Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds. Future Foods 4, pages 100092.
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Devendra Paudel, Bandana Dhungana, Melanie Caffe & Padmanaban Krishnan. (2021) A Review of Health-Beneficial Properties of Oats. Foods 10:11, pages 2591.
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Runnan Li & Youling L. Xiong. (2020) Sensitivity of oat protein solubility to changing ionic strength and pH. Journal of Food Science 86:1, pages 78-85.
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Cátia Saldanha do Carmo, Leonor Costa, Ana Teresa Serra, Svein Halvor Knutsen, Stefan Sahlstrøm & Maria Rosário Bronze. 2021. Food Technology Disruptions. Food Technology Disruptions 131 174 .
Lorenzo De Colli, Christopher Elliott, John Finnan, Jim Grant, Elke K. Arendt, Susan P. McCormick & Martin Danaher. (2020) Determination of 42 mycotoxins in oats using a mechanically assisted QuEChERS sample preparation and UHPLC-MS/MS detection. Journal of Chromatography B 1150, pages 122187.
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Alicia A. Perdon & Ulla Holopainen-Mantila. 2020. Breakfast Cereals and How They Are Made. Breakfast Cereals and How They Are Made 73 96 .
S. Šliková, E. Gregová & M. Pastirčák. (2019) Toxin Accumulation in Avena Species after Different Spray Inoculation by Fusarium graminearum and F. culmorum . Cereal Research Communications 47:4, pages 656-668.
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Cátia Saldanha do Carmo, Paula Varela, Claire Poudroux, Tzvetelin Dessev, Kristin Myhrer, Anne Rieder, Hanne Zobel, Stefan Sahlstrøm & Svein Halvor Knutsen. (2019) The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions. LWT 112, pages 108252.
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Mallory E. Walters, Chibuike C. Udenigwe & Apollinaire Tsopmo. (2018) Structural Characterization and Functional Properties of Proteins from Oat Milling Fractions. Journal of the American Oil Chemists' Society 95:8, pages 991-1000.
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Z. Xia, J. M. Cholewa, D. Dardevet, T. Huang, Y. Zhao, H. Shang, Y. Yang, X. Ding, C. Zhang, H. Wang, S. Liu, Q. Su & N. E. Zanchi. (2018) Effects of oat protein supplementation on skeletal muscle damage, inflammation and performance recovery following downhill running in untrained collegiate men. Food & Function 9:9, pages 4720-4729.
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M. KaurS. Singh. (2017) Physical characteristics of different oat cultivars: influence on pasting, functional and antioxidant properties. Quality Assurance and Safety of Crops & Foods 9:3, pages 285-293.
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O.E. Mäkinen, N. Sozer, D. Ercili-Cura & K. Poutanen. 2017. Sustainable Protein Sources. Sustainable Protein Sources 105 119 .
Nihed Ben Halima, Bassem Khemakhem, Imen Fendri, Hiroyuki Ogata, Patrick Baril, Chantal Pichon & Slim Abdelkafi. (2016) Identification of a new oat β -amylase by functional proteomics. Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics 1864:1, pages 52-61.
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Vita Sterna, Sanita Zute & Linda Brunava. (2016) Oat Grain Composition and its Nutrition Benefice. Agriculture and Agricultural Science Procedia 8, pages 252-256.
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Ravi Menon, Tanhia Gonzalez, Mario Ferruzzi, Eric Jackson, Dan Winderl & Jay Watson. 2016. 1 55 .
Hetty van den Broeck, Diana Londono, Ruud Timmer, Marinus Smulders, Ludovicus Gilissen & Ingrid van der Meer. (2015) Profiling of Nutritional and Health-Related Compounds in Oat Varieties. Foods 5:4, pages 2.
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Nihed Ben Halima, Maha Borchani, Imen Fendri, Bassem Khemakhem, David Gosset, Patrick Baril, Chantal Pichon, Mohamed-Ali Ayadi & Slim Abdelkafi. (2015) Optimised amylases extraction from oat seeds and its impact on bread properties. International Journal of Biological Macromolecules 72, pages 1213-1221.
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Apollinaire Tsopmo. 2015. Processing and Impact on Active Components in Food. Processing and Impact on Active Components in Food 361 368 .
Birgit Schnitzenbaumer & Elke K. Arendt. (2014) Brewing with up to 40% unmalted oats ( Avena sativa ) and sorghum ( Sorghum bicolor ): a review . Journal of the Institute of Brewing, pages n/a-n/a.
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Māra Bleidere, Regīna Timbare, Natalija BobereMadara PakloneIda JākobsoneSanita Zute. (2014) Characterisation of Hulled Oat Grain Physical and Biochemical Parameters Significant for Dietary Products/ Plçkðòaino Auzu Graudu Raksturojums Pçc Diçtisku Produktu Raþoðanai Nozîmîgâm Fizikâlâm Un Íîmiskâm Pazîmçm. Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 68:3-4, pages 166-173.
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Esther De La Hera, Bonastre Oliete & Manuel Gómez. (2013) Batter Characteristics and Quality of Cakes Made with Wheat‐Oats Flour Blends. Journal of Food Quality 36:2, pages 146-153.
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Outi E. Mäkinen, Emanuele Zannini & Elke K. Arendt. (2013) Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking Ingredients. Plant Foods for Human Nutrition 68:1, pages 90-95.
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