ライフサイエンスコーパス: oat

1 of the oat x maize addition lines, the C(3) oat leaf can be modified at multiple levels.

2 tion of 7.5% inulin Raftiline(R) GR and 7.5% oat bran flour) in reducing sugars released and standard

3 ed risk (corn-OR = 0.37, 95% CI: 0.20, 0.69; oats-OR = 0.63, 95% CI: 0.40, 1.00; soybeans-OR = 0.69,

4 d in seedlings of wheat (Triticum aestivum), oat (Avena strigosa), rice (Oryza sativa), sorghum (Sorg

5 All oat varieties had very similar oxygen radical absorption

6 Barley alpha-amylase, oat globulin, and rabbit beta-hemoglobin mRNA showed the

7 Barley alpha-amylase, oat globulin, and satellite tobacco necrosis virus RNA d

8 An oat globulin promoter (AsGlo1) capable of driving strong

9 An oat oil fraction and FAHFA-enriched extract from this fr

10 ; C(4)) chromosomes to be investigated in an oat (Avena sativa; C(3)) genetic background.

11 tructures of the dark and light states of an oat LOV2 construct including residues Leu404 through Leu

12 d to the barley mother (72.1% and 21.4%) and oat (66.1% and 29.1%).

13 w's milk (44%), soy (41%), rice (22.5%), and oat (16%).

14 highest soluble fibre content (70-83%), and oat sample 3 also displayed highest swelling and water r

15 in divergent plant lineages (Arabidopsis and oat).

16 beta-glucan mutant barley, mother barley and oat beta-glucans were large-scale extracted by comparabl

17 ysis was performed on rye, wheat, barley and oat plants that had been frozen, thawed and allowed to r

18 ion of whole bran cereals (wheat, barley and oat) and legumes were determined together with their sol

19 l properties of potato fibre, wheat bran and oat samples were investigated, along with their binding

20 egrees C of mixtures of sodium caseinate and oat beta-glucan isolates varying in molecular weight (MW

21 followed by wheat bran (57.2/100 g dwb) and oat sample 2 (53.0/100 g dwb).

22 t translation in both wheat germ extract and oat protoplasts through a novel, noncanonical translatio

23 s reduced in order to incorporate inulin and oat fiber.

24 juice and acai) mixed with orange juice and oat, an in vitro gastrointestinal digestion was performe

25 maximal values found in unprocessed oat and oat-based feed components were 304.2mug/kg and 521.0mug/

26 R) HPX, inulin Raftiline(R) GR, psyllium and oat).

27 cale cereale], and their wild relatives) and oat (Avena sativa) and its wild relatives.

28 lk and soy; in patients with FPIES, rice and oat are also common.

29 d from the cellulose extracted from rice and oat husks showed water absorption capacity of 141.6-392.

30 and cellulose fibers extracted from rice and oat husks were analyzed by chemical composition, morphol

31 The cellulose fibers from rice and oat husks were used to produce hydrogels with poly (viny

32 t milks separated at varying rates; rice and oat milks being the most unstable products.

33 ally related cereals, namely barley, rye and oat with high level of confidence.

34 ganic cereal samples (wheat, barley, rye and oat) were collected from Italy.

35 ir-water (A-W) interfaces in wheat, rye, and oat bread making.

36 i, and contact information for Triticeae and oat scientists.

37 Wheat and oat bran showed significant reduction (P<0.05) in solubl

38 ensitization to wheat and egg allergens, and oats additionally associated with milk, timothy grass, a

39 of proteins found in wheat, rye, barley and oats that pose a health risk to people affected by condi

40 important crops including wheat, barley and oats.

41 m the Pooideae (including wheat, barley, and oats) and Oryzoideae (rice).

42 d for the first time in samples of maize and oats.

43 arction and suggest that the cereals rye and oats might especially hold a beneficial effect.

44 ific cereal species were considered, rye and oats, but not wheat, were associated with lower myocardi

45 but also from other cereals such as rye and oats.

46 heat, spelt, einkorn, emmer, barley, rye and oats.

47 t whole-grain cereals (e.g., wheat, rye, and oats) has been sparse.

48 ain and whole-grain species (wheat, rye, and oats) were estimated.

49 cum aestivum), barley (Hordeum vulgare), and oats (Avena sativa), predominate in the northern tempera

50 ided as only wheat or a mixture of wheat and oats) on markers of cardiovascular disease risk in relat

51 In an anti-inflammatory assay, oat variety CDC Dancer inhibited tumor necrosis factor-a

52 ed to screen thirteen commercially available oat products to identify candidate RMs.

53 controlled trials, using commonly available oats sourced from different regions, are needed.

54 ding of starch grains attributable to Avena (oat) caryopses expands our information about the food pl

55 , including, for example, pea, bean, barley, oat, rye, rice and maize.

56 cereal grains, such as wheat, rice, barley, oat and maize.

57 ontaining 25% of cereal-legume (rye, barley, oat, chickpea, soy and lupin) flours was investigated.

58 of cereal (rice, wheat, maize, rye, barley, oat, spelt and sorghum) and cereal products (snacks, pas

59 ivity with related allergens in rye, barley, oat, spelt, and rice, and induced specific and dose-depe

60 ontents in durum wheat, bread wheat, barley, oat, rice, rye, corn and triticale.

61 It is classified along with wheat, barley, oats and Brachypodium distachyon in the Pooideae sub-fam

62 clover, black oat, phacelia, tillage radish) on soil structural genesi

63 Black oats developed a greater soil-pore connectivity than the

64 Wheat bran, oat bran and white bean had a lower calcium:phosphate ra

65 g) and wheat (444 mg/g) muffins, followed by oat (416 mg/g), corn (402 mg/g) and barley (387 mg/g).

66 rtant pest and virus vector, the bird cherry-oat aphid (Rhopalosiphum padi), by examining aphid life

67 ically following exposure to the bird cherry-oat aphid (Rhopalosiphum padi), with high [CO(2)] failin

68 latinous network in comparison to commercial oat fibre and other hydrocolloids studied.

69 es assessing the contamination of commercial oats are limited.

70 rns of potential contamination of commercial oats.

71 redient foods (i.e., oats) and more complex, oat-containing samples.

72 ores in patients who did and did not consume oats, -0.22; 95% CI, -0.56 to 0.13; P = .22), histologic

73 histologic findings in patients who consumed oats, 0.24; 95% CI, 0.01-4.8; P = .35), intraepithelial

74 nd flow behaviour of the mixtures containing oat starch in combination with different dairy ingredien

75 gluten test results for kernel contaminated oats, twelve 50g samples of pure oats, each spiked with

76 ity of muffins baked with rice, wheat, corn, oat and barley flour.

77 Living on a farm on which corn, oats, soybeans, or hogs were raised was associated with

78 many crops, including wheat, potato, cotton, oat and sugarcane.

79 The evolution of cultivated oat (Avena sativa L.) and its close relatives was inferr

80 n understanding the origin of the cultivated oat.

81 Steel-cut oats (SCO) was used to replace wheat flour in the tarhan

82 s in a forward screen for avenacin-deficient oat mutants.

83 rotamex, an endopeptidase was used to digest oat bran protein isolates for 1, 2, 3, and 4h.

84 Further investigations of the digested oat bran proteins are required to determine their abilit

85 resent at low levels in the roots of diploid oat (Avena strigosa).

86 base, both in single ingredient foods (i.e., oats) and more complex, oat-containing samples.

87 Canola, chicken egg, oat and wheat were identified as potential sources of DP

88 This method was used to evaluate oat products and raw oat samples.

89 ice-based products, wheat flour, corn flour, oats, breakfast cereals, legumes and potatoes) and to es

90 nd the subsequent effect on health following oat consumption.

91 lowest values of the GI were determined for oat bread, whereas breads with the highest content of bu

92 ablished was 4.7 years for rice, 4 years for oat, and 6.7 years for soy.

93 ingestion of liposomes made of fractionated oat oil, and it is also the most abundant endogenous LAH

94 Oat starch was extracted from oat flour and different proportions of dairy ingredients

95 r, respectively, and 4.8 or 9.6 g fiber from oat cereal.

96 sterol-lowering effect of soluble fiber from oat products, approved by food standards agencies worldw

97 h are normally discarded, such as flour from oat cutting and flaking, were 1.5- to 2.5-fold higher th

98 Additionally, it hydrolyzed beta-glucan from oat and wheat brans mainly to tri- and tetraoligosacchar

99 ogeneous pores compared to the hydrogel from oat cellulose fibers.

100 acterize a novel gluten-free ingredient from oat through sprouting at 18 degrees C for 96 h.

101 In contrast, removing most lipids from oat DL pronouncedly increased the A-W interface surface

102 which two CenH3 genes were present, one from oat and one from maize, the oat CENH3 was consistently i

103 tmeal plus either 3 g oat-bran (2gOBG), 10 g oat-bran (4gOBG), or 10 g oat-bran plus beta-glucanase (

104 bran (2gOBG), 10 g oat-bran (4gOBG), or 10 g oat-bran plus beta-glucanase (4gloMW) to reduce OBG MW a

105 ice (CR), or instant-oatmeal plus either 3 g oat-bran (2gOBG), 10 g oat-bran (4gOBG), or 10 g oat-bra

106 h a total AVN concentration up to 227.5 ug/g oat seed flour in the highest line, compared with 78.2 u

107 ,687 mug/g), followed by corn (1,454 mug/g), oat (945 mug/g), wheat (705 mug/g), and rice (675 mug/g)

108 chickpeas (high in galactooligosaccharides), oat and buckwheat (low in FODMAPs) were produced.

109 cessing technique with potential to generate oat products with improved sensory quality and favourabl

110 on the nutritional properties of germinated oats, and the microstructure of oat groats after treatme

111 tal avenanthramides (24 h) in the germinated oats.

112 Oat groats are collected from GF oat production following a robust attribute-based sampli

113 ley and rye kernels) during gluten-free (GF) oat production.

114 Whole-grain oat appears to be the most effective whole grain for low

115 Whole-grain oat had the greatest effect on TC (weighted difference:

116 found for spring or facultative growth habit oat and wheat.

117 Peptide profiles of hydrolyzed oat proteins and the susceptibility of their polypeptide

118 nents ranged from 26.9% in wheat to 86.1% in oat.

119 itate the abundance of AVN 2c, 2p, and 2f in oat-containing products.

120 LOD) ranged from 30.4% in barley to 68.8% in oat whereas for feed components ranged from 26.9% in whe

121 in barley, and to a lesser extent avenin in oat.

122 Total folate content in oat varieties from three harvesting years (2006-2008), a

123 with increased cell wall lipid deposition in oat leaves.

124 t T-2/HT-2 concentrations were determined in oat flakes (89.4mug/kg) and calf feed (129.3mug/kg).

125 tive data on photogravitropic equilibrium in oat coleoptiles.

126 lutarate/malate transporter are expressed in oat and generate transcripts of the correct size.

127 (UGT74H6 and UGT74H7) are also expressed in oat roots.

128 onsible for the perception of off-flavour in oat biscuits, were predominantly secondary lipid breakdo

129 s, which potentially provide off-flavours in oat.

130 A unique visual response was found in oat in the shape of a ring of cells that stained red wit

131 fractions in rye flakes, and beta-glucan in oat flakes, cellulose and resistant starch were present

132 t, beta-glucans were significantly higher in oat, while avenanthramides and saponins were characteris

133 lts had slightly elevated fructan-levels, in oat malt 0.8 g/100 g DM fructans were de novo synthesize

134 e found in rye, barley, and spelt but not in oat, rice, or maize.

135 dielectric barrier discharge (DBD) plasma in oat flour.

136 d quantity of bioactive compounds present in oat and buckwheat.

137 saponins were characteristically present in oat.

138 en-containing phenolic compounds produced in oat; AVN 2c, 2p, and 2f are the three major members.

139 and 178 bioactive compounds were reported in oat and buckwheat, respectively.

140 Roasting resulted in oat flakes with improved sensory properties.

141 tudy determined that glyphosate is stable in oat material at room temperature for six months.

142 The method was validated in oat-containing hot cereal and snack bar samples.

143 m three harvesting years (2006-2008), and in oats milling fractions, was determined using microbiolog

144 ith the highest concentrations determined in oats.

145 initial stages of developing a glyphosate in oats RM.

146 lucoavenacoside A (26dAA) were quantified in oats using rapid and sensitive method utilising UPLC-TQ-

147 The fibers analyzed were: inulin (IN), oat fiber (OF), high amylose maize starch (RSII) and pho

148 vational studies of the effects of including oats in GFD of patients with celiac disease.

149 Incorporating oat flours to wheat increased total phenolic content but

150 We show that treatment of infected oat tissue homogenate with sodium sulfite reduces transm

151 omes can introduce C(4) characteristics into oat and have associated any C(4)-like changes with speci

152 osomes that were transferred from maize into oat as the result of an inter-species cross.

153 In Lamont oat, the four AVAs decreased, but in Reins oat, AVA 2p d

154 Hulled Reins and hulless Lamont oats were dehulled and/or sequentially abraded to produc

155 l similar to dietary fiber from cereals like oats.

156 the simultaneous detection of barley, maize, oats, rice, rye and wheat proteins in meat products was

157 Aqueous solutions of medium oat bran flour were treated with four carbohydrases visc

158 (amaranth, buckwheat, corn, quinoa, millet, oat, rice, teff).

159 We mined oat transcriptome data to identify candidate cytochrome

160 s content (TPC) of oat, buckwheat, and mixed oat/buckwheat breads.

161 It was concluded that the mixed oat-buckwheat breads may serve as products with a medium

162 bidopsis heat shock protein 21 (HSP21) mRNA, oat (Avena sativa) globulin, wheat (Triticum aestivum) g

163 From a mutagenized oat population, produced by ethyl methanesulfonate mutag

164 Using a mutagenized oat-population we screened 1700 different lines and iden

165 ed storage experiment, NVOFA contents in NHT oat flours increased to 1700-2000 ug/g, whereas in heat-

166 nt as major NVOFAs in non-heat treated (NHT) oat products, and the contents increased markedly during

167 positively associated with risk (for oatmeal/oat bran, OR = 1.3, 95% CI: 1.0, 1.7; for other cooked b

168 perties of the concentrate containing 31% of oat beta-glucan.

169 s, the free radical scavenging capacities of oat avenanthramides 2c, 2f, and 2p and their ability to

170 itative induction of flowering competency of oat.

171 Starch is the major component of oat kernels and may account up to 60% of the dry weight.

172 Consumption of oat and buckwheat have been associated with various heal

173 vestigated the effects of the consumption of oat bran with High, Medium and Low MW beta-glucan (avera

174 h content of beta-glucan, the consumption of oat products can contribute to a healthy diet.

175 xpression profiles for multiple cultivars of oat (Avena sativa) and wheat with and without cold treat

176 , are based on a diet containing >/=3 g/d of oat beta-glucan (OBG).

177 While the development of oat products often requires altered molecular weight (MW

178 c disease and have enabled identification of oat and barley subsets that may be safely incorporated i

179 f this work was to investigate the impact of oat materials varying in complexity on the lipolysis pro

180 ects that may help explain the mechanisms of oat's anti-inflammatory actions.

181 egulation of VRN1 in vegetative meristems of oat was significantly later than in leaves.

182 subunit, which are secondary metabolites of oat.

183 f germinated oats, and the microstructure of oat groats after treatment.

184 otoreceptor phytochrome (recombinant phyA of oat and recombinant CphA from the cyanobacterium Tolypot

185 The findings indicate the potential of oat mutagenesis in combination with a high precision bio

186 As a by-product of oat processing and fractionation, the starch may also be

187 ols as well as the antioxidant properties of oat bran samples.

188 water-soluble proteins from seed samples of oat, wheat and soybean.

189 tial values and reduced the particle size of oat protein particles.

190 Tyrosinase greatly reduced the solubility of oat protein despite limited crosslinking.

191 Substitution of oat starch with milk components increased hot paste stab

192 routed oat powder and compared with those of oat grain powder (control).

193 apacity (AC), and phenolics content (TPC) of oat, buckwheat, and mixed oat/buckwheat breads.

194 hese results indicated that pre-treatment of oat bran with cell wall degrading enzymes (i.e. carbohyd

195 study team were masked throughout by use of oat flour that was similar in look and feel to the peanu

196 modifications, and food and non-food uses of oat starch.

197 t could also affect the nutritional value of oat products.

198 s isolated from three different varieties of oat were modified with dual autoclaving-retrogradation t

199 acrylamide, beta-glucan) and viscosities of oat kernels and flakes.

200 The viscosity of oat beta-glucan (OBG) determines its effect on serum cho

201 .67ppm (since a 20-ppm contaminant in 40g of oats would dilute to 10.67ppm in 75-g), the lot is passe

202 lysis, we found no evidence that addition of oats to a GFD affects symptoms, histology, immunity, or

203 phytoliths, and isolated cells from awns of oats (Avena sterilis).

204 mechanisms underlying the health benefits of oats, the free radical scavenging capacities of oat aven

205 liobolus victoriae causes Victoria blight of oats (Avena sativa) and is pathogenic due to its product

206 venacins has evolved since the divergence of oats from other cereals and grasses.

207 The inclusion of oats and wheat starch is controversial.

208 itization to birch allergen; introduction of oats <5.1 months and barley <5.5 months decreased the ri

209 The presence of oats in non-GF labelled foods was strongly correlated wi

210 Physicochemical properties of oats including GABA, free sugars, avenanthramides, total

211 antly affected the antioxidant properties of oats.

212 and meta-analysis to evaluate the safety of oats as part of a GFD in patients with celiac disease.

213 The case for the safety of oats is further strengthened by a study involving patien

214 However, use of oats is not widely recommended in the United States beca

215 wild-type pollen, coat xylanase activity on oat spelled xylan in vitro and tube penetration into sil

216 strates, in comparison with samples grown on oat straw (control).

217 kDa respectively) with 3 consequent meals on oat-derived phenolic compounds in urine (UHPLC-MS/MS), b

218 albumin (WLAC) and skim milk powder (SMP) on oat starch characteristics in terms of pasting, rheologi

219 pplemented with either wheat arabinoxylan or oat beta-glucan.

220 , using the terms "small cell carcinoma" or "oat cell carcinoma" combined with "gastrointestinal" or

221 cused on specific oat extracts or particular oat components, such as beta-glucans, tocols (vitamin E)

222 Compared to whole grain, pearled oats not only contained lower AVAs, protein, oil, ash, a

223 Peanut or placebo (oat) flour was administered orally and participants and

224 gluten challenge, or consuming a prescribed oats-containing GFD.

225 ontaminated oats, twelve 50g samples of pure oats, each spiked with a wheat kernel, showed that 0.25g

226 od was used to evaluate oat products and raw oat samples.

227 eanut-300 group) for 52 weeks, or to receive oat flour (placebo group).

228 t oat, the four AVAs decreased, but in Reins oat, AVA 2p decreased while 2c, 2f and 5p increased, the

229 ndosperm development, of two closely related oat cultivars that differ in oil content at the expense

230 ogical analysis suggested that retrogradated oat starches showed shear thickening behavior as reveale

231 a, black rice, lentil, amaranth, brown rice, oat and white rice flours, using soft wheat flour as a c

232 erent cereal flours (wheat, corn, rye, rice, oat, spelt, barley and buckwheat) were measured in a fro

233 exposure to fruit and late exposure to rice/oat predicted T1DM (HR, 2.23; 95% CI, 1.14-4.39, and HR,

234 Partially processed grains, such as rolled oats contained an increased proportion of SDS (55:38:7%)

235 were present only in flours of barley, rye, oat, durum wheat, winter wheat, Triticum dicoccum and Tr

236 d hydrothermal pretreatments of flours (rye, oat, sorghum and millet).

237 Novel rye, oat, sorghum and millet breads based on the blend of hea

238 g(-1) in cereal flours of wheat, corn, rye, oats and barley.

239 Early introduction of wheat, rye, oats, and barley cereals; fish; and egg (respective to t

240 Introduction of wheat, rye, oats, or barley at 5 to 5.5 months was inversely associa

241 Victoria blight of Avena sativa (oat) is caused by the fungus Cochliobolus victoriae, whi

242 opulation of LOV2 derived from Avena sativa (oat) phot1 were screened for variants that showed altere

243 otoreceptor phototropin 1 from Avena sativa (oat).

244 o analyse plant-based beverages such as soy, oat and rice.

245 on properties of UHT-treated commercial soy, oat, quinoa, rice and lactose-free bovine milks were stu

246 red clover sequence, and 4-year corn-soybean-oat/alfalfa-alfalfa sequence.

247 -soybean-oat/clover, and 4-year corn-soybean-oat/alfalfa-alfalfa systems.

248 -soybean-oat/clover, and 4-year corn-soybean-oat/alfalfa-alfalfa systems.

249 of 2-year corn-soybean, 3-year corn-soybean-oat/clover, and 4-year corn-soybean-oat/alfalfa-alfalfa

250 of 2-year corn-soybean, 3-year corn-soybean-oat/clover, and 4-year corn-soybean-oat/alfalfa-alfalfa

251 corn-soybean sequence, a 3-year corn-soybean-oat/red clover sequence, and 4-year corn-soybean-oat/alf

252 Most reported studies focused on specific oat extracts or particular oat components, such as beta-

253 Sprouted oat powder was an excellent source of protein (10.7%), b

254 nzymatic activities were studied in sprouted oat powder and compared with those of oat grain powder (

255 lipase activities were observed in sprouted oat powder, which are promising features to improve its

256 These results support the use of sprouted oat powder as a promising gluten-free functional ingredi

257 ading enzymes is crucial to producing stable oat products.

258 In this study, oat flour (OF) was used to replace wheat flour in tarhan

259 This study illustrates that oats and, especially, by-products of milling are good so

260 Research supports that oats may be acceptable for patients with celiac disease

261 The oat bran sample had the highest soluble oxalate concentr

262 Accordingly, the oat AsCYP51H10 enzyme has been recruited from primary me

263 SMP was found to affect the oat starch properties more significantly in comparison w

264 y expanded to encompass a larger area in the oat background ( approximately 3.6 Mb) than the average

265 The main folate vitamers found in the oat fractions were 5-CH(3)-H(4)folate, 5-HCO-H(4)folate,

266 LA) as being the most abundant FAHFAs in the oat oil fraction.

267 ation of total and/or individual AVNs in the oat seed grain.

268 unique avenanthramides were annotated in the oat seed(ling) extracts, including the new avenanthramid

269 resent, one from oat and one from maize, the oat CENH3 was consistently incorporated by the maize cen

270 The reducing power of the oat blended flour was higher than the wheat flours and r

271 Differences in lipid digestibility of the oat oil emulsions and the oil bodies were clearly seen.

272 Morphology of the oat starches changed into a continuous network with incr

273 af anatomy, and ultrastructure in any of the oat x maize addition lines, the C(3) oat leaf can be mod

274 f wheat bran and potato fibre was similar to oat samples 1 and 2.

275 nged when the B chromosome is transferred to oat as an addition chromosome.

276 al microstructures of the ultrasound-treated oats kernel were investigated using Environmental Scanni

277 ecovery of AVN 2c, 2p, and 2f from these two oat products was 95-113%, and the relative standard devi

278 d controlled trials used pure/uncontaminated oats.

279 The maximal values found in unprocessed oat and oat-based feed components were 304.2mug/kg and 5

280 ndividual maize (Zea mays) centromeres using oat (Avena sativa)-maize chromosome addition lines.

281 ividual OPR genes to maize chromosomes using oat maize chromosome addition lines provides independent

282 here has been increasing interest to utilise oats and their components to formulate healthy food prod

283 a control (refined diet), wheat, or wheat + oats group for 12 wk.

284 nscription-PCR to systemically infect wheat, oat, and corn.

285 es to provide maize, sorghum, millet, wheat, oat and barley researchers with the benefits of an annot

286 del is then applied to the lodging of wheat, oat and oilseed rape crops and considers the sensitivity

287 findings suggest that the aleurone of wheat, oat, corn and germ of barley have significantly enhanced

288 -ZOL, beta-ZOL), of different origin (wheat, oat, barley and spelt) and in three different products w

289 reduce soluble oxalate, bran samples (wheat, oat and barley) and bean samples (red kidney bean and wh

290 bulk fermentation process of wheat and wheat/oat blends of wholemeal bread, was also assessed by enzy

291 formed both cream and sediment layers, while oat milk sedimented but did not cream.

292 li of 262, 187 and 105Pa, respectively while oat and rice milks did not gel.

293 and anti-inflammatory activities from whole oat groats of seven common varieties were evaluated.

294 Studies on whole oats with respect to antioxidant and anti-inflammatory a

295 e in the grass weed Avena fatua (common wild oat).

296 tify bacterial networks associated with wild oat (Avena fatua) over two seasons in greenhouse microco

297 eaf expression were found for FUL2 in winter oat, but not winter wheat, suggesting a redundant qualit

298 ation of VRN1 expression in leaves of winter oat and wheat in response to vernalization; no treatment

299 ortions of dairy ingredients were mixed with oat starch.

300 idant capacity of tarhanas supplemented with oat flour (OF) at the levels of 20-100% (w/w) after thre