Total Dietary Fiber Controls

1.Modification to AOAC Official Methods 2009.01 and 2011.25 to allow for minor overestimation of low molecular weight soluble dietary fiber in samples containing starch. McCleary, B. V. (2014). Journal of AOAC International, 97(3), 896-901.
2.Measurement of total dietary fiber using AOAC method 2009.01 (AACC International approved method 32-45.01): Evaluation and updates. McCleary, B. V., Sloane, N., Draga, A. & Lazewska, I. (2013). Cereal Chemistry, 90(4), 396-414.
3.Determination of insoluble, soluble, and total dietary fiber (codex definition) by enzymatic-gravimetric method and liquid chromatography: Collaborative Study. McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, P., Mugford, D. C., Champ, M. & Okuma, K. (2012). Journal of AOAC International, 95(3), 824-844.
4.Determination of total dietary fiber (CODEX definition) by enzymatic-gravimetric method and liquid chromatography: collaborative study. McCleary, B. V., DeVries, J. W., Rader, J. I., Cohen, G., Prosky, L., Mugford, D. C., Champ, M. & Okuma, K. (2010). Journal of AOAC International, 93(1), 221-233.
5.Development and evaluation of an integrated method for the measurement of total dietary fibre. McCleary, B. V., Mills, C. & Draga, A. (2009). Quality Assurance and Safety of Crops & Foods, 1(4), 213–224.
6.An integrated procedure for the measurement of total dietary fibre (including resistant starch), non-digestible oligosaccharides and available carbohydrates. McCleary, B. V. (2007). Analytical and Bioanalytical Chemistry, 389(1), 291-308.
7.Measurement of novel dietary fibres. McCleary, B. V. & Rossiter, P. (2004). Journal of AOAC International, 87(3), 707-717.
8.Dietary fibre analysis. McCleary, B. V. (2003). Proceedings of the Nutrition Society, 62, 3-9.
9.Two issues in dietary fiber measurement. McCleary, B. V. (2001). Cereal Foods World, 46, 164-165.
10.Measuring dietary fibre. McCleary, B. V. (1999). The World of Ingredients, 50-53.
11.FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces. Rumińska, W., Szymańska-Chargot, M., Wiącek, D., Sobota, A., Markiewicz, K. H., Wilczewska, A. Z., Mis, A. & Nawrocka, A. (2020). Journal of Cereal Science, 102961.
12.In vitro fermentation of spent turmeric powder with a mixed culture of pig faecal bacteria. Han, K. H., Azuma, S. & Fukushima, M. (2014). Food & Function, 10, 2446-2452.