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Journal Abstract Search

325 related items for PubMed ID: 19219994

  • 1. 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
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  • 2. 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 11; 91(3):469-79. PubMed ID: 21218480
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  • 3. How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers?
    Rakha A, Aman P, Andersson R.
    Int J Mol Sci; 2011 Feb 11; 12(5):3381-93. PubMed ID: 21686191
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  • 5. Factors influencing acrylamide content and color in rye crisp bread.
    Mustafa A, Andersson R, Rosén J, Kamal-Eldin A, Aman P.
    J Agric Food Chem; 2005 Jul 27; 53(15):5985-9. PubMed ID: 16028985
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  • 7. Alkylresorcinols in Latvian and Finnish breads.
    Meija L, Samaletdin A, Koskela A, Lejnieks A, Lietuvietis V, Adlercreutz H.
    Int J Food Sci Nutr; 2013 Feb 27; 64(1):117-21. PubMed ID: 22816971
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  • 9. 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
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  • 10. Concentrated arabinoxylan but not concentrated β-glucan in wheat bread has similar effects on postprandial insulin as whole-grain rye in porto-arterial catheterized pigs.
    Christensen KL, Hedemann MS, Lærke HN, Jørgensen H, Mutt SJ, Herzig KH, Bach Knudsen KE.
    J Agric Food Chem; 2013 Aug 14; 61(32):7760-8. PubMed ID: 23919413
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  • 11. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
    Kulawinek M, Jaromin A, Kozubek A, Zarnowski R.
    J Agric Food Chem; 2008 Aug 27; 56(16):7236-42. PubMed ID: 18666777
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  • 12. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
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  • 13. 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 01; 200():117-24. PubMed ID: 26830568
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  • 14. 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
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  • 17. 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 07; 55(5):1985-92. PubMed ID: 17274627
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  • 18. Process-induced changes on bioactive compounds in whole grain rye.
    Liukkonen KH, Katina K, Wilhelmsson A, Myllymäki O, Lampi AM, Kariluoto S, Piironen V, Heinonen SM, Nurmi T, Adlercreutz H, Peltoketo A, Pihlava JM, Hietaniemi V, Poutanen K.
    Proc Nutr Soc; 2003 Feb 07; 62(1):117-22. PubMed ID: 12740066
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  • 19. 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 16; 51(15):4404-16. PubMed ID: 12848518
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  • 20. Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients.
    Theil PK, Jørgensen H, Serena A, Hendrickson J, Bach Knudsen KE.
    Br J Nutr; 2011 Feb 16; 105(3):373-83. PubMed ID: 20923581
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