Keyphrases
Digestion
100%
Satiety
100%
Food Structure
100%
Cereal Foods
100%
Structure Influence
100%
Wheat Bread
50%
Bread
50%
Mastication
50%
Rye Bread
50%
Satiety Response
50%
Juice
33%
Disintegration
33%
Bread Structure
33%
Bran
16%
Beneficial Effects
16%
Chemical Composition
16%
Small Particles
16%
Structural Difference
16%
Puffing
16%
Flakes
16%
Dietary Fiber
16%
Whole Grain
16%
Amino Acids
16%
Perceived Pleasantness
16%
Perceived Satiety
16%
Oral Processing
16%
Postprandial Satiety
16%
Satiating
16%
Health Effects
16%
Food Portions
16%
Energy Intake
16%
Biscuits
16%
High-performance Fibers
16%
Untargeted Metabolomics
16%
Saliva
16%
Food Perception
16%
Wholemeal Rye Bread
16%
Stomach
16%
Liking
16%
Starch Dissolution
16%
Starch Hydrolysis
16%
Salivary alpha-amylase
16%
Large Array
16%
Solid Component
16%
Nutrient Intake
16%
Wheat Starch
16%
Liquid Components
16%
Oat Bran
16%
Cereal Dietary Fibre
16%
Targeted Proteomics
16%
INIS
cereals
100%
food
100%
bread
100%
digestion
100%
in vitro
100%
in vivo
100%
rye
63%
fibers
27%
wheat
27%
dissolution
27%
matrices
18%
starch
18%
diet
18%
juices
18%
comparative evaluations
9%
interactions
9%
energy
9%
processing
9%
hydrolysis
9%
intake
9%
particles
9%
liquids
9%
chemical composition
9%
solids
9%
sugars
9%
nutrients
9%
oats
9%
amino acids
9%
saliva
9%
ingestion
9%
amylase
9%
hydration
9%
stomach
9%