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Journal Abstract Search

177 related items for PubMed ID: 11368617

  • 1. Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 1. Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan.
    Ragaee SM, Campbell GL, Scoles GJ, McLeod JG, Tyler RT.
    J Agric Food Chem; 2001 May; 49(5):2437-45. PubMed ID: 11368617
    [Abstract] [Full Text] [Related]

  • 2. Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads.
    Ragaee SM, Campbell GL, Scoles GJ, McLeod JG, Tyler RT.
    J Agric Food Chem; 2001 May; 49(5):2446-53. PubMed ID: 11368618
    [Abstract] [Full Text] [Related]

  • 3. Enzymatic Properties of endo-1,4-β-xylanase from Wheat Malt.
    Peng Z, Jin Y, Du J.
    Protein Pept Lett; 2019 May; 26(5):332-338. PubMed ID: 30816076
    [Abstract] [Full Text] [Related]

  • 4. Mode of endosperm and wholemeal arabinoxylans solubilisation during rye breadmaking: genotypic diversity in the level, substitution degree and macromolecular characteristics.
    Cyran MR, Dynkowska WM.
    Food Chem; 2014 Feb 15; 145():356-64. PubMed ID: 24128489
    [Abstract] [Full Text] [Related]

  • 5. Effect of xylanases on ileal viscosity, intestinal fiber modification, and apparent ileal fiber and nutrient digestibility of rye and wheat in growing pigs.
    Lærke HN, Arent S, Dalsgaard S, Bach Knudsen KE.
    J Anim Sci; 2015 Sep 15; 93(9):4323-35. PubMed ID: 26440332
    [Abstract] [Full Text] [Related]

  • 6. Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran.
    Andersson AAM, Andersson R, Jonsäll A, Andersson J, Fredriksson H.
    J Food Sci; 2017 Jun 15; 82(6):1344-1350. PubMed ID: 28494094
    [Abstract] [Full Text] [Related]

  • 7. Depolymerization degree of water-extractable arabinoxylans in rye bread: characteristics of inbred lines used for breeding of bread cultivars.
    Cyran MR, Ceglińska A, Kolasińska I.
    J Agric Food Chem; 2012 Sep 05; 60(35):8720-30. PubMed ID: 22897110
    [Abstract] [Full Text] [Related]

  • 8. Characterization of water extractable arabinoxylans from a spring wheat flour: rheological properties and microstructure.
    Morales-Ortega A, Carvajal-Millan E, López-Franco Y, Rascón-Chu A, Lizardi-Mendoza J, Torres-Chavez P, Campa-Mada A.
    Molecules; 2013 Jul 16; 18(7):8417-28. PubMed ID: 23863779
    [Abstract] [Full Text] [Related]

  • 9. Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread.
    Buksa K, Nowotna A, Ziobro R.
    Food Chem; 2016 Feb 01; 192():991-6. PubMed ID: 26304439
    [Abstract] [Full Text] [Related]

  • 10. Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high-molecular-weight arabinoxylan, starch and protein.
    Cyran MR, Ceglinska A.
    J Sci Food Agric; 2011 Feb 01; 91(3):469-79. PubMed ID: 21218480
    [Abstract] [Full Text] [Related]

  • 11. Purification, Identification, and Characterization of an Endo-1,4-β-Xylanase from Wheat Malt.
    Peng Z, Jin Y.
    Molecules; 2020 Mar 29; 25(7):. PubMed ID: 32235408
    [Abstract] [Full Text] [Related]

  • 12. Studies on the degradation pattern of wheat malt endo-1,4-β-xylanase on wheat-derived arabinoxylans.
    Fan J, Jin Y, Liu J, Fei X.
    J Sci Food Agric; 2024 May 29; 104(7):4278-4285. PubMed ID: 38308361
    [Abstract] [Full Text] [Related]

  • 13. Xylanase, beta-glucanase, and other side enzymatic activities have greater effects on the viscosity of several feedstuffs than xylanase and beta-glucanase used alone or in combination.
    Mathlouthi N, Saulnier L, Quemener B, Larbier M.
    J Agric Food Chem; 2002 Aug 28; 50(18):5121-7. PubMed ID: 12188617
    [Abstract] [Full Text] [Related]

  • 14. Comparison of the dietary fibre composition of old and modern durum wheat (Triticum turgidum spp. durum) genotypes.
    De Santis MA, Kosik O, Passmore D, Flagella Z, Shewry PR, Lovegrove A.
    Food Chem; 2018 Apr 01; 244():304-310. PubMed ID: 29120786
    [Abstract] [Full Text] [Related]

  • 15. Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch.
    Hou C, Zhao X, Tian M, Zhou Y, Yang R, Gu Z, Wang P.
    Food Chem; 2020 Jul 15; 318():126477. PubMed ID: 32126465
    [Abstract] [Full Text] [Related]

  • 16. 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 11; 57(5):2004-8. PubMed ID: 19219994
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 253():156-163. PubMed ID: 29502816
    [Abstract] [Full Text] [Related]

  • 18. Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation.
    Van Craeyveld V, Holopainen U, Selinheimo E, Poutanen K, Delcour JA, Courtin CM.
    J Agric Food Chem; 2009 Sep 23; 57(18):8467-73. PubMed ID: 19754173
    [Abstract] [Full Text] [Related]

  • 19. Effect of an endo-1,4-β-xylanase from wheat malt on water-unextractable arabinoxylan derived from wheat.
    Peng Z, Jin Y.
    J Sci Food Agric; 2022 Mar 30; 102(5):1912-1918. PubMed ID: 34510456
    [Abstract] [Full Text] [Related]

  • 20. 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 23; 56(14):5732-42. PubMed ID: 18558694
    [Abstract] [Full Text] [Related]

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