Anon, (1997) Food labeling: Health claims; Oats and coronary heart disease. Federal Register 62, , 3584–3601.
Beer, MU, Wood, PJ and Weisz, J (1997) Molecular weight distribution and (1→3)(1→4)-β-D-glucan content of consecutive extracts of various oat and barley cultivars. Cereal Chemistry 74, 476–480.
Braaten, JT, Wood, PJ, Scott, FW, Riedel, KD, Poste, LM and Collins, MW (1991) Oat gum, a soluble fiber which lowers glucose and insulin in normal individuals after an oral glucose load: comparison with guar gum. American Journal of Clinical Nutrition 53, 1425–1430.
Braaten, JT, Wood, PJ, Scott, FW, Wolynetz, MS, Lowe, MK, Bradley-White, P and Collins, MW (1994) Oat β-glucan reduces serum cholesterol concentration in hypercholesterolemic subjects. European Journal of Clinical Nutrition 48, 465–474.
Brennan, CS, Blake, DE, Ellis, PR and Schofield, JD (1996) Effects of guar galactomannan on wheat bread microstructure and on the. in vitro and. in vivo digestibility of starch in bread. Journal of Cereal Science 24, 151–160.
Doublier, J-L and Wood, PJ (1995) Rheological properties of aqueous solutions of (1→3)(1→4)-β-D-glucan from oats (Avena sativa L.). Cereal Chemistry 72, 335–340.
Ellis, PR, Roberts, FG, Low, AG and Morgan, LM (1995) The effect of high molecular-weight guar gum on net absorption of glucose and net apparent insulin and gastric inhibitory polypeptide production in the portal blood of the pig: relationship to rheological changes in the jejunal digesta. British Journal of Nutrition 74, 539–556.
Jenkins, DJA, Wolever, TMS, Leeds, AR, Gassull, MA, Dilawari, JB, Goff, DV, Metz, GL and Alberti, KGM (1978) Dietary fibres, fibre analogues and glucose tolerance: importance of viscosity. British Medical Journal 1, 1392–1394.
Wood, PJ, Braaten, JT, Scott, FW, Riedel, D and Poste, LM (1990) Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index. Journal of Agriculture and Food Chemistry 38, 753–757.
Wood, PJ, Braaten, JT, Scott, FW, Riedel, KD, Wolynetz, MS and Collins, MW (1994) Effect of the dose and modification of viscous properties of oat gum on plasma glucose and insulin following an oral glucose load. British Journal of Nutrition 72, 731–743.
Wood, PJ, Weisz, J, Fedec, P and Burrows, VB (1989) Large-scale preparation and properties of oat fractions enriched in (1→3) (1→4)-β-D-glucan. Cereal Chemistry 66, 97–103.