___

• Angelov, A., V. Gotcheva, R. Kuncheva ve T. Hristozova. 2006. Development of a new oat based probiotic drink. International Journal of Food Microbiology, Vol.112 (1): 75-80.
• Behall, K.M., D.J. Scholfield ve J. Hallrisch. 2004. Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women. American Journal of Clinical Nutrition, Vol.80 (5): 1185-1193.
• Bekers, M., M. Marauska, J. Laukevics, M. Grube, A. Vigants, D. Karklina, L. Skudra ve U. Viesturs. 2001. Oats and fat-free milk based functional food product. Food Biotechnology, Vol.15 (1): 1-12.
• Bennett, W.G. ve J.J. Cerda. 1996. Dietary fibre: fact and fiction. Digestive Diseases, Vol.14 (1): 43- 58.
• Blades, M. 2000. Functional foods or nutraceuticals. Nutrition and Food Science, Vol.30 (2): 73-75.
• Böhm, N. ve W. Kulicke. 1999. Rheological studies of barley (1→3)(1→4)-β-glucan in concentrated solution: mechanistic and kinetic investigation of the gel formation. Carbohydrate Research, Vol.315 (3-4): 302-311.
• Brennan, C.S. ve L.J. Cleary. 2005. The potential use of cereal (1→3,1→4)-β-D-glucans as functional food ingredients.Journal of Cereal Science, Vol.42 (1): 1-13.
• Burkus, Z. ve F. Temelli. 1999. Gelation of barley β-glucan concentrate. Journal of Food Science, Vol.64 (2): 198-201.
• Charalampopoulos, D., R. Wang, S.S. Pandiella ve C. Webb. 2002. Application of cereals and cereal components in functional foods: a review.International Journal of Food Microbiology, Vol.79 (1-2): 131-141.
• Cui, W. ve P.J. Wood. 2000. Relationships between structural features, molecular weight and rheological properties of cereal β-D-glucans: Hydrocolloids. 159-168 p. Ed: K. Nishinari. Elsevier Science, Amsterdam, Netherlands.
• Dello Staffolo, M., N. Bertola, M. Martino ve A. Bevilacqua. 2004. Influence of dietary fibre addition on sensory and rheological properties of yoghurt.International Dairy Journal, Vol.14 (3): 263- 268.
• DeVries, J.W. 2001. The definition of dietary fiber. Cereal Foods World, Vol.46 (3): 112-126.
• Elsanhoty, R., A. Zaghlol ve A.H. Hassanein. 2009. The manufacture of low fat labneh containing barley β-Glucan 1-chemical composition, microbiological evaluation and sensory properties. Current Research in Dairy Sciences, Vol.1 (1): 1-12.
• Gibson, G.R. ve M.B. Roberfroid. 1995. Dietary modulation of the human colonic microbiota: introducing the concept of prebiotics. Journal of Nutrition, Vol.125 (6): 1401-1412.
• Gómez, C., A. Navarro, P. Manzanares, A. Horta ve J.V. Carbonell. 1997. Physical and structural properties of barley (1→3),(1→4)-β-D-glucan. Part II. Viscosity, chain stiffness and macromolecular dimensions. Carbohydrate Polymers, Vol.32 (1): 17-22.
• Gürsoy, O. ve Ö. Kınık. 2002. Probiyotik bir maya: Saccharomyces boulardii. Gıda Teknolojisi, Vol.6 (3): 58-63.
• Helland, M.H., T. Wicklund ve J.A. Narvhus. 2004. Growth and metabolism ofselected strains ofprobiotic bacteria in milk- and water-based cereal puddings. International Dairy Journal, Vol.14 (11): 957-965.
• Jalili, T., R.E.C. Wildman ve D.M. Medeiros. 2001. Dietary fiber and coronary heart disease in ‘‘Nutraceuticals and functional foods’’. Ed: R.E.C. Wildman. C.R.C Press, Boca Raton, New York USA.
• Jaskari, J., P. Kontula ve A. Siitonen. 1998. Oat beta-glucan and xylan hydrolysates as selective substrates for Bifidobacterium and Lactobacillus strains. Applied Microbiology and Biotechnology, Vol.49 (2): 175-181.
• Johansson, L., L. Virkki, S. Maunu, M. Lehto, P. Ekholm ve P. Varo. 2000. Structural characterization of water soluble b-glucan of oat bran. Carbohydrate Polymers, Vol.42 (2): 143- 148.
• Lambo, A.M., R. Öste ve M.E.G.L. Nyman. 2005. Dietary fibre in fermented oat and barley b-glucan rich concentrates. Food Chemistry, Vol.89 (2): 283-293.
• Lazaridou, A., C.G. Biliaderis ve M.S. Izydorczyk. 2003. Molecular size effects on rheological properties of oat beta-glucans in solution and gels. Food Hydrocolloids, Vol.17 (5): 693-712.
• Lee, Y.K., K. Nomoto, S. Salminen ve S.L. Gorbach. 1999. Handbook of probiotics. 210 p. A Wiley- Interscience Publication, New York, USA.
• Lee, S., K. Warner ve G.E. Inglett. 2005. Rheological properties and baking performance of new oat beta-glucan-rich hydrocolloids. Journal of Agricultural Food Chemistry, Vol.53 (25): 9805- 9809.
• Lee, S. ve G.E. Inglett. 2006. Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies. International Journal of Food Science and Technology, Vol.41 (5): 553-559.
• Lee, S. ve G.E. Inglett. 2007. Effect of an oat β-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying batters. Journal of Food Science, Vol.72 (4): 222-226.
• Lee, S., G.E. Inglett, D.E. Palmquist, K.A. Warner. 2008a. Flavor and texture attributes of foods containing beta-glucan-rich hydrocolloids from oats. LWT-Food Science and Technology, Vol.42(1): 350-357.
• Lee, S., G. Biresaw, M.P. Kinney, G.E. Inglett. 2008b. Effect of cocoa butter replacement with a β- glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates. Journal of the Science of Food Agriculture, Vol.89 (1): 163-167.
• Lyly, M., M. Salmenkallio-Marttila, T. Suortti, K. Autio, K. Poutanen ve L. Lahteenmaki, 2003.
• Influence of oat β -glucan preparations on the perception of mouthfeel and on rheological properties in beverage prototypes. Cereal Chemistry, Vol.80 (5): 536-541.
• Lyly, M. 2006. Added β-glucan as a source of fiber for consumers. 96 p. Julkaısıja-Utgıvare- Publication, Vuorimiehentie, Finland.
• Malkki, Y. ve E. Virtanen. 2001. Gastrointestinal effects of oat bran and oat gum. A review. Lebensmittel-Wissenschaft und-Technologie, Vol.34 (6): 337-347.
• Malkki, Y. 2004. Trends in dietary fibre research and development. Acta Alimentaria, Vol.33 (1): 39- 62.
• Mårtensson, O., R. Öste ve O. Holst. 2002. The effect of yoghurt culture on the survival of probiotic bacteria in oat-based, non-dairy products. Food Research International, Vol.35 (8): 775-784.
• Nelson, A.L. 2001. High-fibre ingredients. 97 p. Eagan Press, Minnesota, USA. Özcan, T. 2012. Fonksiyonel süt ürünleri ve sağlıklı yaşam. Tarım Türk Dergisi, Vol.38 (7): 156-160.
• Ralapati, S. ve W.R. LaCourse. 2002. Carbonhydrayes and Other Electrochemically Active Compounds In ‘Methods of Analysis for Functional Foods and Nutraceuticals’. 400 p. Ed: W.J. Hurst. C.R.C Press, USA.
• Ramirez-Santiago, C., L. Ramos-Solis, C. Lobato-Calleros, C. Peña-Valdivia, E.J. Vernon-Carter ve J. Alvarez-Ramirez. 2010. Enrichment of stirred yogurt with soluble dietary fiber from Pachyrhizus erosus L. Urban: Effect on syneresis, microstructure and rheological properties. Journal of Food Engineering, Vol.101 (3): 229-235.
• Ramulu, P. ve P.U. Rao. 2003. Total insoluble and soluble dietary fiber contents ofIndian fruits. Journal of Food Composition and Analysis, Vol.16 (6): 677-688.
• Roberfroid, M.B. 2000. Prebiotics and probiotics: Are they functional foods? The American Journal of Clinical Nutrition, Vol.71 (6): 1682-1687.
• Rosburg, V., T. Boylston ve P. White. 2010. Viability of Bif idobacteria strains in yogurt with added Oat Beta-Glucan and corn starch during cold storage. Journal of Food Science, Vol.75 (5): 439- 444.
• Ryhänen, E.L., S. Mantere-Alhonen ve H.Salovaara. 1996. Effects of oat bran and rye bran diet on intestinal Lactobacillus and Bifidobacterium flora on Wistar rats: Dietary Fiber and Fermentation in the Colon. 55-57 p. Ed: Y. Mälkki, J.H. Cummings. Office for Official Publications of European Communities, Luxembourg.
• Sahan, N., K. Yasar ve A.A. Hayaloglu. 2008. Physical, chemical and flavour quality of non-fat yogurt as affected by a β-glucan hydrocolloidal composite during storage. Food Hydrocolloids, Vol.22 (7): 1291-1297.
• Sghir, A., J.M. Chow ve R.I. Mackie. 1998. Continuous culture selection of Bifidobacteria and Lactobacilli from human faecal samples using fructooligosaccharide as selective substrate. Journal of Applied Microbiology, Vol.85 (4): 769-777.
• Skendi, A., C.G. Biliaderis, A. Lazaridou ve M.S. Izydorczyk. 2003. Structure and rheological properties of water soluble b-glucans from oat cultivars of Avena sativa and Avena bysantina. Journal of Cereal Science, Vol.38 (1): 15-31.
• Stack, H. M., N. Kearney, C. Stanton, G.F. Fitzgerald ve R.P. Ross. 2010. Association of Beta- Glucan endogenous production with increased stress tolerance of intestinal Lactobacilli. Applied and Environmental Microbiology, Vol.76 (2): 500-507.
• Trepel, F. 2004. Dietary fibre: more than a matter of dietetica. I. Compounds, properties, physiological effects. Wiener klinische Wochenschrift, Vol.116 (2): 465-476.
• Tudorica, C.M., T.E.R. Jones, V. Kuri ve C.S. Brennan. 2004. The effects of refined barley β-glucan on the physico-structural properties of low-fat dairy products: curd yield, microstructure, texture and rheology. Journal of the Science of Food and Agriculture, Vol.84 (10): 1159-1169.
• Vasanthan, T. ve F. Temelli. 2008. Grain fractionation technologies for cereal beta-glucan concentration. Food Research International, Vol.41 (9): 876-881.
• Vasiljevic, T., T. Kealy ve V. Mishra. 2007. Effects of β-glucan addition to a probiotic containing yogurt. Journal of Food Science, Vol.72 (7): 405-411.
• Vasiljevic, T. ve N.P. Shah. 2007. Fermented milk: health benefits beyond probiotic effect: Handbook of food product manufacturing. 99-115 p. Ed: Y.H. Hui. John Wiley and Sons, Inc., New Jersey, USA.
• Wood, P.J., J. Weisz ve W. Mahn. 1991. Molecular characterisation of cereal β-glucan: II. Size- exclusion chromatography for comparison of molecular weight. Cereal Chemistry, Vol.68 (5): 530-536.
• Wood, P.J. 1993. Physicochemical characteristics and physiological properties of oat (1→3),(1→4)- β-D-glucan: Oat Bran. 83-112 p. Ed: P.J. Wood. American Association of Cereal Chemists, Minnesota, USA.
• Wood, P.J. 1997. Functional foods for health: Opportunities for novel cereal processes and products: Cereals novel uses and processes. 223-239 p. Ed: G.M. Campbell, C. Webb, L.S. McKee. Plenum Publishing Corporation, New York, USA.
• Wood, P.J. 2004. Relationships between solution properties of cereal beta-glucans and physiological effects-A review. Trends Food Science and Technology, Vol.15 (6): 313-320.
• Xu, J., T. Chang, G.E. Inglett, S. Kim, Y. Tseng ve D. Wirtz. 2007. Micro heterogeneity and micro- rheological properties of high-viscosity oat b-glucan solutions. Food Chemistry, Vol.103 (4): 1192-1198.
• Zare, F., C.P. Champagne, B.K. Simpson, V. Orsat ve J.I. Boye. 2012. Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures LWT- Food Science and Technology, Vol.45 (2): 155-160.