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Journal Abstract Search

177 related items for PubMed ID: 21218480

  • 1. 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; 91(3):469-79. PubMed ID: 21218480
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  • 6. 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
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  • 9. 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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  • 10. 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 30; 95(5):1103-15. PubMed ID: 25410263
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  • 12. 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 05; 52(9):2671-80. PubMed ID: 15113175
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  • 13. Effects of isolated and complex dietary fiber matrices in breads on carbohydrate digestibility and physicochemical properties of ileal effluent from pigs.
    Kasprzak MM, Lærke HN, Knudsen KE.
    J Agric Food Chem; 2012 Dec 26; 60(51):12469-76. PubMed ID: 23194099
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  • 17. Rye flour enriched with arabinoxylans in rye bread making.
    Buksa K, Nowotna A, Ziobro R, Gambuś H.
    Food Sci Technol Int; 2015 Jan 26; 21(1):45-54. PubMed ID: 24082006
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  • 18. 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 26; 64(1):117-21. PubMed ID: 22816971
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  • 20. Water-extractable and water-unextractable arabinoxylans affect gluten agglomeration behavior during wheat flour gluten-starch separation.
    Frederix SA, Van Hoeymissen KE, Courtin CM, Delcour JA.
    J Agric Food Chem; 2004 Dec 29; 52(26):7950-6. PubMed ID: 15612781
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