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1 Chapter 1Figure 1.1 A: General structure of a cereal grain); B: Epifluorescence micro...Figure 1.2 Schematic representation of a typical endosperm cell (A) and micr...Figure 1.3 Microstructure of rolled rye grain. A: bright field micrograph wi...Figure 1.4 CLSM images of untreated (A) and 0.01% protease‐treated (B) brown...Figure 1.5 Representative cross‐sections of 10‐min cooked spaghetti made of ...Figure 1.6 Cross‐sectional X‐ray tomography images (10 mm × 10 mm) of extrud...Figure 1.7 Microstructure of rye crisp bread. A1 and A2: Reconstructed X‐ray...

2 Chapter 3Figure 3.1 Main fractionation diagrams according to the cereal‐grain structu...Figure 3.2 Tissue composition of different bran issues obtained from differe...Figure 3.3 Processing of wheat fractions leads to changes in their structura...

3 Chapter 4Figure 4.1 Depiction of plant cell wall structure consisting of cellulose mi...Figure 4.2 The endosperm cell wall in oats and barley as it contains starch ...Figure 4.3 The molecular structure of the major non‐starch polysaccharides f...Figure 4.4 The general structure of arabinoxylan composed of side chains of ...Figure 4.5 The general structure of cereal mixed linkage (1→3) (1→4)‐β‐D‐glu...

4 Chapter 6Figure 6.1 Global and regional mean whole grains consumed (g products/day) i...Figure 6.2 Mean whole grain daily intake in children/adolescents (g/day) pre...Figure 6.3 Mean whole grain intake in adults (g/day) in different population...Figure 6.4 Dietary and lifestyle factors suggested to be associated with who...

5 Chapter 7Figure 7.1 Structures and metabolism of AR. AR homologs (1) containing 17‐25...Figure 7.2 Suggested absorption, distribution, metabolism and excretion of A...

6 Chapter 12Figure 12.1 Whole grain consumption and total mortality and cardiovascular m...

7 Chapter 13Figure 13.1 Hypothetical mechanistic links between whole grain intake, appet...

8 Chapter 14Figure 14.1 Glucose fluxes after a meal determining total blood glucose resp...Figure 14.2 Total glucose, ²H‐ and ¹³C‐enrichment of glucose after ingestion...

9 Chapter 15Figure 15.1 Interactions among diet, microbiota and host immunity, where a s...Figure 15.2 Schematic illustration of functions provided by the microbiome....

10 Chapter 16Figure 16.1 Chemical structures of representatives of major bioactive (compo...

11 Chapter 18Figure 18.1 Overview of integrated metabolomics experiment. WG, Whole grain;...Figure 18.2 Factors influencing cereal product quality. With kind permission fro...

12 Chapter 21Figure 21.1 Growth of food and drink products featuring whole grain benefits...Figure 21.2 Simplified diagram of the Roller milling process.Figure 21.3 Mechanical actions in roller milling as functions of roller surf...Figure 21.4 History of milling technology.Figure 21.5 Process line for extruded breakfast cereals.

13 Chapter 22Figure 22.1 The Nordic Keyhole Label.Figure 22.2 The Canadian Whole Grain Stamp. The stamp comes in three version...Figure 22.3 The Danish Whole Grain Logo (“Fuldkornsmærket”). The text says “...Figure 22.4 The Dutch Whole Grain Logo “100% whole grain.”Figure 22.5 The Singaporean Healthier Choice Symbol.Figure 22.6 The American Whole Grain Stamp. The stamp comes in three version...