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Journal Abstract Search

201 related items for PubMed ID: 26304439

  • 1. 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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  • 8. 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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  • 9. Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase.
    Grossmann I, Döring C, Jekle M, Becker T, Koehler P.
    J Agric Food Chem; 2016 Jul 20; 64(28):5751-8. PubMed ID: 27349134
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  • 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 20; 91(3):469-79. PubMed ID: 21218480
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  • 11. 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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  • 12. 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 05; 49(5):2446-53. PubMed ID: 11368618
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  • 14. Analysis of molecular weight and structural changes in water-extractable arabinoxylans during the breadmaking process.
    Nishitsuji Y, Whitney K, Nakamura K, Hayakawa K, Simsek S.
    Food Chem; 2022 Aug 30; 386():132772. PubMed ID: 35344729
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  • 15. 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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  • 19. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
    Koegelenberg D, Chimphango AFA.
    Food Chem; 2017 Apr 15; 221():1606-1613. PubMed ID: 27979135
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