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Journal Abstract Search

177 related items for PubMed ID: 21218480

  • 21. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
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  • 22. Rye bread decreases postprandial insulin response but does not alter glucose response in healthy Finnish subjects.
    Leinonen K, Liukkonen K, Poutanen K, Uusitupa M, Mykkänen H.
    Eur J Clin Nutr; 1999 Apr; 53(4):262-7. PubMed ID: 10334650
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  • 23. Structural changes of starch during baking and staling of rye bread.
    Mihhalevski A, Heinmaa I, Traksmaa R, Pehk T, Mere A, Paalme T.
    J Agric Food Chem; 2012 Aug 29; 60(34):8492-500. PubMed ID: 22889064
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  • 25. [Cereal products as a source of iron and manganese].
    Kot A, Zareba S.
    Rocz Panstw Zakl Hig; 2005 Aug 29; 56(1):91-6. PubMed ID: 16080449
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  • 27. Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads.
    Claus A, Schreiter P, Weber A, Graeff S, Herrmann W, Claupein W, Schieber A, Carle R.
    J Agric Food Chem; 2006 Nov 15; 54(23):8968-76. PubMed ID: 17090149
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  • 28. Structural and physicochemical characterisation of rye starch.
    Gomand SV, Verwimp T, Goesaert H, Delcour JA.
    Carbohydr Res; 2011 Dec 13; 346(17):2727-35. PubMed ID: 22055821
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  • 29. 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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  • 30. 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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  • 31. 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
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  • 32. Grain characteristics, chemical composition, and functional properties of rye (Secale cereale L.) as influenced by genotype and harvest year.
    Hansen HB, Møller B, Andersen SB, Jørgensen JR, Hansen A.
    J Agric Food Chem; 2004 Apr 21; 52(8):2282-91. PubMed ID: 15080634
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  • 33. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
    Granby K, Nielsen NJ, Hedegaard RV, Christensen T, Kann M, Skibsted LH.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug 21; 25(8):921-9. PubMed ID: 18608496
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  • 34. 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 15; 229():178-187. PubMed ID: 28372162
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  • 35. 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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  • 38. Factors affecting the rate of hydrolysis of starch in food.
    Snow P, O'Dea K.
    Am J Clin Nutr; 1981 Dec 01; 34(12):2721-7. PubMed ID: 6172034
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