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Journal Abstract Search

80 related items for PubMed ID: 21718112

  • 1. The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran.
    Gambuś H, Matusz-Mirlak A, Duliński R, Ziobro R, Golachowski A.
    Int J Food Sci Nutr; 2012 Feb; 63(1):41-4. PubMed ID: 21718112
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  • 2. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 Feb; 14(4):375-386. PubMed ID: 28068043
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  • 6. The effects of cereal additives in low-fat sausages and meatballs. Part 1: Untreated and enzyme-treated rye bran.
    Petersson K, Godard O, Eliasson AC, Tornberg E.
    Meat Sci; 2014 Jan; 96(1):423-8. PubMed ID: 23995696
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  • 7. 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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  • 9. 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 30; 52(13):4240-9. PubMed ID: 15212475
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  • 10. 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 30; 62(1):117-22. PubMed ID: 12740066
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  • 12. Effect of traditional, microwave and industrial cooking on inositol phosphate content in beans, chickpeas and lentils.
    Máñez G, Alegría A, Farré R, Frígola A.
    Int J Food Sci Nutr; 2002 Nov 30; 53(6):503-8. PubMed ID: 12590745
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  • 13. Metabolite profiling of two novel low phytic acid (lpa) soybean mutants.
    Frank T, Nörenberg S, Engel KH.
    J Agric Food Chem; 2009 Jul 22; 57(14):6408-16. PubMed ID: 19601673
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  • 15. myo-Inositol phosphate isomers generated by the action of a phytate-degrading enzyme from Klebsiella terrigena on phytate.
    Greiner R, Carlsson NG.
    Can J Microbiol; 2006 Aug 22; 52(8):759-68. PubMed ID: 16917535
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  • 16. Recent advances in methodology for analysis of phytate and inositol phosphates in foods.
    Xu P, Price J, Aggett PJ.
    Prog Food Nutr Sci; 1992 Aug 22; 16(3):245-62. PubMed ID: 1438809
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  • 17. The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates.
    Alam SA, Pentikäinen S, Närväinen J, Katina K, Poutanen K, Sozer N.
    Food Funct; 2019 Apr 17; 10(4):1958-1973. PubMed ID: 30888350
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  • 18. Metabolite profiling of two low phytic acid (lpa) rice mutants.
    Frank T, Meuleye BS, Miller A, Shu QY, Engel KH.
    J Agric Food Chem; 2007 Dec 26; 55(26):11011-9. PubMed ID: 18052121
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  • 19. 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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  • 20. Lignan precursors from flaxseed or rye bran do not protect against the development of intestinal neoplasia in ApcMin mice.
    van Kranen HJ, Mortensen A, Sørensen IK, van den Berg-Wijnands J, Beems R, Nurmi T, Adlercreutz H, van Kreijl CF.
    Nutr Cancer; 2003 Feb 07; 45(2):203-10. PubMed ID: 12881015
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