115 related articles for article (PubMed ID: 27349134)
1. Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase.
Grossmann I; Döring C; Jekle M; Becker T; Koehler P
J Agric Food Chem; 2016 Jul; 64(28):5751-8. PubMed ID: 27349134
[TBL] [Abstract][Full Text] [Related]
2. Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread.
Buksa K; Nowotna A; Ziobro R
Food Chem; 2016 Feb; 192():991-6. PubMed ID: 26304439
[TBL] [Abstract][Full Text] [Related]
3. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated baking process.
Buksa K; Krystyjan M
Food Chem; 2019 Jul; 287():176-185. PubMed ID: 30857687
[TBL] [Abstract][Full Text] [Related]
4. Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal caccase on the flour extracts oxidative gelation.
Figueroa-Espinoza MC; Poulsen C; Borch Søe J; Zargahi MR; Rouau X
J Agric Food Chem; 2002 Oct; 50(22):6473-84. PubMed ID: 12381136
[TBL] [Abstract][Full Text] [Related]
5. Rye flour enriched with arabinoxylans in rye bread making.
Buksa K; Nowotna A; Ziobro R; Gambuś H
Food Sci Technol Int; 2015 Jan; 21(1):45-54. PubMed ID: 24082006
[TBL] [Abstract][Full Text] [Related]
6. On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread.
Döring C; Hussein MA; Jekle M; Becker T
Food Chem; 2017 Aug; 229():178-187. PubMed ID: 28372162
[TBL] [Abstract][Full Text] [Related]
7. Heterogeneity in the fine structure of alkali-extractable arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall components.
Cyran M; Courtin CM; Delcour JA
J Agric Food Chem; 2004 May; 52(9):2671-80. PubMed ID: 15113175
[TBL] [Abstract][Full Text] [Related]
8. Modification of the Secondary Binding Site of Xylanases Illustrates the Impact of Substrate Selectivity on Bread Making.
Leys S; Pauly A; Delcour JA; Courtin CM
J Agric Food Chem; 2016 Jul; 64(26):5400-9. PubMed ID: 27282886
[TBL] [Abstract][Full Text] [Related]
9. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
Wang P; Tao H; Jin Z; Xu X
Food Chem; 2016 Jun; 200():117-24. PubMed ID: 26830568
[TBL] [Abstract][Full Text] [Related]
10. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
Flander L; Rouau X; Morel MH; Autio K; Seppänen-Laakso T; Kruus K; Buchert J
J Agric Food Chem; 2008 Jul; 56(14):5732-42. PubMed ID: 18558694
[TBL] [Abstract][Full Text] [Related]
11. Enzymatic solubilization of arabinoxylans from native, extruded, and high-shear-treated rye bran by different endo-xylanases and other hydrolyzing enzymes.
Figueroa-Espinoza MC; Poulsen C; Borch Søe J; Zargahi MR; Rouau X
J Agric Food Chem; 2004 Jun; 52(13):4240-9. PubMed ID: 15212475
[TBL] [Abstract][Full Text] [Related]
12. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.
Buksa K
Carbohydr Polym; 2016 Sep; 148():281-9. PubMed ID: 27185141
[TBL] [Abstract][Full Text] [Related]
13. Sensitivity of the
Leys S; De Bondt Y; Schreurs L; Courtin CM
J Agric Food Chem; 2019 Oct; 67(40):11198-11209. PubMed ID: 31532988
[TBL] [Abstract][Full Text] [Related]
14. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process.
Buksa K; Łakomy A; Nowotna A; Krystyjan M
Food Chem; 2018 Jul; 253():156-163. PubMed ID: 29502816
[TBL] [Abstract][Full Text] [Related]
15. Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.
Dynkowska WM; Cyran MR; Ceglińska A
J Sci Food Agric; 2015 Mar; 95(5):1103-15. PubMed ID: 25410263
[TBL] [Abstract][Full Text] [Related]
16. Variability in the structure of rye flour alkali-extractable arabinoxylans.
Verwimp T; Van Craeyveld V; Courtin CM; Delcour JA
J Agric Food Chem; 2007 Mar; 55(5):1985-92. PubMed ID: 17274627
[TBL] [Abstract][Full Text] [Related]
17. Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking quality.
Cyran M; Courtin CM; Delcour JA
J Agric Food Chem; 2003 Jul; 51(15):4404-16. PubMed ID: 12848518
[TBL] [Abstract][Full Text] [Related]
18. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
Hemalatha MS; Bhagwat SG; Salimath PV; Prasada Rao UJ
J Sci Food Agric; 2012 Mar; 92(4):764-71. PubMed ID: 21953440
[TBL] [Abstract][Full Text] [Related]
19. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
Andersson R; Fransson G; Tietjen M; Aman P
J Agric Food Chem; 2009 Mar; 57(5):2004-8. PubMed ID: 19219994
[TBL] [Abstract][Full Text] [Related]
20. Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmaking.
Trogh I; Sørensen JF; Courtin CM; Delcour JA
J Agric Food Chem; 2004 Jun; 52(13):4296-302. PubMed ID: 15212483
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]