1. Biofortification of Hard Red Winter Wheat by Genes Conditioning Low Phytate and High Grain Protein Concentration. Issue 5 (26th July 2018) Authors: Venegas, Jorge P.; Graybosch, Robert A.; Wienhold, Brian; Rose, Devin J.; Waters, Brian M.; Baenziger, P. Stephen; Eskridge, Kent; Bai, Guihua; Amand, Paul St. Journal: Crop science Issue: Volume 58:Issue 5(2018) Page Start: 1942 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods. (31st December 2022) Authors: Smith, Caroline; Van Haute, Mallory J.; Xian, Yibo; Segura Munoz, Rafael R.; Liu, Sujun; Schmaltz, Robert J.; Ramer-Tait, Amanda E.; Rose, Devin J. Journal: Gut microbes Issue: Volume 14:Isuse 1(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making. (August 2015) Authors: Arcila, Jennifer A.; Weier, Steven A.; Rose, Devin J. Journal: Food research international Issue: Volume 74(2015:Aug.) Page Start: 217 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Changes in dietary fiber fractions and gut microbial fermentation properties of wheat bran after extrusion and bread making. (August 2015) Authors: Arcila, Jennifer A.; Weier, Steven A.; Rose, Devin J. Journal: Food research international Issue: Volume 74(2015:Aug.) Page Start: 217 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels. (15th October 2018) Authors: Poudel, Rachana; Rose, Devin J. Journal: Food chemistry Issue: Volume 263(2018) Page Start: 315 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Complementary effects of cereal and pulse polyphenols and dietary fiber on chronic inflammation and gut health. Issue 3 (13th March 2018) Authors: Awika, Joseph M.; Rose, Devin J.; Simsek, Senay Journal: Food & function Issue: Volume 9:Issue 3(2018) Page Start: 1389 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Composition, in vitro digestibility, and sensory evaluation of extruded whole grain sorghum breakfast cereals. Issue 1 (June 2015) Authors: Mkandawire, Nyambe L.; Weier, Steven A.; Weller, Curtis L.; Jackson, David S.; Rose, Devin J. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 62:Issue 1(2015:Jun.)Part 2 Page Start: 662 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Consideration of nutrients of public health concern highlighted in the Dietary Guidelines for Americans 2020–2025 among a large sample of US primary shoppers. (1st February 2023) Authors: Gustafson, Christopher R.; Rose, Devin J. Journal: Appetite Issue: Volume 181(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Determinants of gluten-free diet adoption among individuals without celiac disease or non-celiac gluten sensitivity. (1st January 2021) Authors: Arslain, Kristina; Gustafson, Christopher R.; Baishya, Pratiksha; Rose, Devin J. Journal: Appetite Issue: Volume 156(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of extrusion on folic acid concentration and mineral element dialyzability in Great Northern beans (Phaseolus vulgaris L.). (15th December 2018) Authors: Gulati, Paridhi; Rose, Devin J. Journal: Food chemistry Issue: Volume 269(2018) Page Start: 118 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗