ArticleFoods (Basel, Switzerland)2021
Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed.
- Comparison of Low-Gluten Diets Rich in Oats or Rice-A 6-Week Randomized Clinical Trial With Metabolically Challenged Volunteers.Molecular nutrition & food research · 2025Trial
- Exploring the utilization of oat by-products in the circular bioeconomy: the potential for the development of extruded snacks enriched with β-glucan.Bioresources and bioprocessing · 2026Article
- Effects of genotype and environment on the physiochemical properties of Canadian oat varieties.Journal of the science of food and agriculture · 2025Article
- The effect of stir-frying on the aging of oat flour during storage: A study based on lipidomics.Food science & nutrition · 2024Article
- Baking Quality Assessment of Twenty Whole Grain Oat Cultivar Samples.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
The aim of this study was to determine whether the properties of the native oat grain or non-heat-treated groats (laboratory-scale dehulling) can be used to predict the quality of the industrially produced oat flour produced from heat-treated groats. Quality properties such as the color, hectoliter weight, thousand seed weight and hull content of Finnish native grains (
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Registered trials
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