Céréale entière (French Wikipedia)
Analysis of information sources in references of the Wikipedia article "Céréale entière" in French language version.
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aaccnet.org
- « Whole Grains », AACC (consulté le )
- van der Kamp, « Whole Grain Definition: New Perspectives for Inclusion of Grains and Processing but not for Analysis », Cfw Plexus, (DOI 10.1094/CPLEX-2013-1001-08B, lire en ligne, consulté le )
choosemyplate.gov
- « All About the Grains Group », US Department of Agriculture, MyPlate, (consulté le )
doi.org
dx.doi.org
- van der Kamp, « Whole Grain Definition: New Perspectives for Inclusion of Grains and Processing but not for Analysis », Cfw Plexus, (DOI 10.1094/CPLEX-2013-1001-08B, lire en ligne, consulté le )
- Robin F, Théoduloz C, Srichuwong S, « Properties of extruded whole grain cereals and pseudocereals flours », International Journal of Food Science & Technology, vol. 50, no 10, , p. 2152–2159 (DOI 10.1111/ijfs.12893, lire en ligne, consulté le )
- (en) « The gluten-free diet: safety and nutritional quality », Nutrients, vol. 2, no 1, , p. 16–34 (PMID 22253989, PMCID 3257612, DOI 10.3390/nu2010016)
- Biesiekierski JR, « What is gluten? », J Gastroenterol Hepatol, vol. 32 Suppl 1, , p. 78–81 (PMID 28244676, DOI 10.1111/jgh.13703) :
« Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease. »
- « The Oslo definitions for coeliac disease and related terms », Gut, vol. 62, no 1, , p. 43–52 (PMID 22345659, PMCID 3440559, DOI 10.1136/gutjnl-2011-301346)
- Aune, Keum, Giovannucci et Fadnes, « Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: Systematic review and dose-response meta-analysis of prospective studies », BMJ, vol. 353, , i2716 (PMID 27301975, PMCID 4908315, DOI 10.1136/bmj.i2716)
- Williams, « The benefits of breakfast cereal consumption: A systematic review of the evidence base », Advances in Nutrition, vol. 5, no 5, , p. 636S–673S (PMID 25225349, PMCID 4188247, DOI 10.3945/an.114.006247)
- Anderson, Hanna, Peng et Kryscio, « Whole Grain Foods and Heart Disease Risk », Journal of the American College of Nutrition, vol. 19, no 3 Suppl, , p. 291S–299S (PMID 10875600, DOI 10.1080/07315724.2000.10718963)
- de Munter, Hu, Spiegelman et Franz, « Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review », PLOS Medicine, vol. 4, no 8, , e261 (ISSN 1549-1676, PMID 17760498, PMCID 1952203, DOI 10.1371/journal.pmed.0040261)
- Priebe et McMonagle, « Effects of Ready-to-Eat-Cereals on Key Nutritional and Health Outcomes: A Systematic Review », PLoS ONE, vol. 11, no 10, , e0164931 (PMID 27749919, PMCID 5066953, DOI 10.1371/journal.pone.0164931, Bibcode 2016PLoSO..1164931P)
- European Food Safety Authority (EFSA), EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA), « Scientific Opinion on the substantiation of health claims related to whole grain (ID 831, 832, 833, 1126, 1268, 1269, 1270, 1271, 1431) pursuant to Article 13(1) of Regulation (EC) No 1924/2006 », EFSA Journal, vol. 8, no 10, , p. 1766 (DOI 10.2903/j.efsa.2010.1766)
- « Systematic review: noncoeliac gluten sensitivity », Aliment Pharmacol Ther, vol. 41, no 9, , p. 807–20 (PMID 25753138, DOI 10.1111/apt.13155)
eolss.net
- Shewry, « Impacts of agriculture on human health and nutrition – Vol. II - Improving the Protein Content and Quality of Temperate Cereals: Wheat, Barley and Rye », UNESCO - Encyclopedia Life Support Systems (UNESCO-EOLSS) (consulté le ) : « When compared with the WHO requirements of essential amino acids for humans, wheat, barley and rye are seen to be deficient in lysine, with threonine being the second limiting amino acid (Table 1). »
eufic.org
- « Whole Grain Fact Sheet », European Food Information Council, (consulté le )
fao.org
fao.org
- « Nutritional quality of cereals », Food and Agriculture Organization of the United Nations (consulté le )
agris.fao.org
- Robin F, Théoduloz C, Srichuwong S, « Properties of extruded whole grain cereals and pseudocereals flours », International Journal of Food Science & Technology, vol. 50, no 10, , p. 2152–2159 (DOI 10.1111/ijfs.12893, lire en ligne, consulté le )
fda.gov
cfsan.fda.gov
- « 21 CFR 136 » [archive du ] (consulté le )
- « 21 CFR 137 » [archive du ] (consulté le )
- « 21 CFR 139 » [archive du ] (consulté le )
fda.gov
- « Health Claim Notification for Whole Grain Foods », Bethesda, MD, Food and Drug Administration, US Department of Health and Human Services, (consulté le )
- « Guidance for Industry: A Food Labeling Guide (11. Appendix C: Health Claims) », Bethesda, MD, Food and Drug Administration, US Department of Health and Human Services,
harvard.edu
ui.adsabs.harvard.edu
- Priebe et McMonagle, « Effects of Ready-to-Eat-Cereals on Key Nutritional and Health Outcomes: A Systematic Review », PLoS ONE, vol. 11, no 10, , e0164931 (PMID 27749919, PMCID 5066953, DOI 10.1371/journal.pone.0164931, Bibcode 2016PLoSO..1164931P)
hc-sc.gc.ca
- « Whole Grains - Get the Facts », hc-sc.gc.ca, (consulté le )
healthgrain.org
- European Commission in the Communities 6th Framework Programme, Integrated Project HEALTHGRAIN, « Whole grain definition », (consulté le )
heart.org
- « Whole Grains and Fiber », American Heart Association, (consulté le ) : « Dietary fiber from whole grains, as part of an overall healthy diet, may help improve blood cholesterol levels, and lower risk of heart disease, stroke, obesity and type 2 diabetes. »
issn.org
portal.issn.org
nih.gov
ncbi.nlm.nih.gov
- (en) « The gluten-free diet: safety and nutritional quality », Nutrients, vol. 2, no 1, , p. 16–34 (PMID 22253989, PMCID 3257612, DOI 10.3390/nu2010016)
- Biesiekierski JR, « What is gluten? », J Gastroenterol Hepatol, vol. 32 Suppl 1, , p. 78–81 (PMID 28244676, DOI 10.1111/jgh.13703) :
« Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats and are collectively referred to as “gluten.” The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, coeliac disease. »
- « The Oslo definitions for coeliac disease and related terms », Gut, vol. 62, no 1, , p. 43–52 (PMID 22345659, PMCID 3440559, DOI 10.1136/gutjnl-2011-301346)
- Aune, Keum, Giovannucci et Fadnes, « Whole grain consumption and risk of cardiovascular disease, cancer, and all cause and cause specific mortality: Systematic review and dose-response meta-analysis of prospective studies », BMJ, vol. 353, , i2716 (PMID 27301975, PMCID 4908315, DOI 10.1136/bmj.i2716)
- Williams, « The benefits of breakfast cereal consumption: A systematic review of the evidence base », Advances in Nutrition, vol. 5, no 5, , p. 636S–673S (PMID 25225349, PMCID 4188247, DOI 10.3945/an.114.006247)
- Anderson, Hanna, Peng et Kryscio, « Whole Grain Foods and Heart Disease Risk », Journal of the American College of Nutrition, vol. 19, no 3 Suppl, , p. 291S–299S (PMID 10875600, DOI 10.1080/07315724.2000.10718963)
- de Munter, Hu, Spiegelman et Franz, « Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review », PLOS Medicine, vol. 4, no 8, , e261 (ISSN 1549-1676, PMID 17760498, PMCID 1952203, DOI 10.1371/journal.pmed.0040261)
- Priebe et McMonagle, « Effects of Ready-to-Eat-Cereals on Key Nutritional and Health Outcomes: A Systematic Review », PLoS ONE, vol. 11, no 10, , e0164931 (PMID 27749919, PMCID 5066953, DOI 10.1371/journal.pone.0164931, Bibcode 2016PLoSO..1164931P)
- « Systematic review: noncoeliac gluten sensitivity », Aliment Pharmacol Ther, vol. 41, no 9, , p. 807–20 (PMID 25753138, DOI 10.1111/apt.13155)
niddk.nih.gov
- « Definition and Facts for Celiac Disease », The National Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Health, US Department of Health and Human Services, Bethesda, MD, (consulté le )
norden.org
- « Glycemic Index – From Research to Nutrition Recommendations? » [PDF] (consulté le )
sustainweb.org
usda.gov
fns.usda.gov
- « Whole Grain Resource for the National School Lunch and School Breakfast Programs: A Guide to Meeting the Whole Grain-Rich Criteria », US Department of Agriculture, Food and Nutrition Service, : « Additionally, menu planners are encouraged to serve a variety of foods that meet whole grain-rich criteria and may not serve the same product every day to count for the HUSSC whole grain-rich criteria. »
web.archive.org
- « 21 CFR 136 » [archive du ] (consulté le )
- « 21 CFR 137 » [archive du ] (consulté le )
- « 21 CFR 139 » [archive du ] (consulté le )
wholegrainscouncil.org
- « Whole Grains Council - Intro to Whole Grains » (consulté le )
- « Whole Grains Council - Identifying Whole Grain Products » (consulté le )
worldgastroenterology.org
- « Celiac disease », World Gastroenterology Organisation Global Guidelines, (consulté le )