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Journal Abstract Search

201 related items for PubMed ID: 26304439

  • 21. Relating the composition and air/water interfacial properties of wheat, rye, barley, and oat dough liquor.
    Janssen F, Wouters AGB, Pauly A, Delcour JA.
    Food Chem; 2018 Oct 30; 264():126-134. PubMed ID: 29853356
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  • 22. Enzymatic solubilization of arabinoxylans from isolated rye pentosans and rye flour by different endo-xylanases and other hydrolyzing enzymes. Effect of a fungal caccase on the flour extracts oxidative gelation.
    Figueroa-Espinoza MC, Poulsen C, Borch Søe J, Zargahi MR, Rouau X.
    J Agric Food Chem; 2002 Oct 23; 50(22):6473-84. PubMed ID: 12381136
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  • 23. Dietary fibre in bread and corresponding flours--formation of resistant starch during baking.
    Johansson CG, Siljeström M, Asp NG.
    Z Lebensm Unters Forsch; 1984 Jul 23; 179(1):24-8. PubMed ID: 6091362
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  • 27. Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions.
    Buksa K, Praznik W, Loeppert R, Nowotna A.
    J Food Sci Technol; 2016 Mar 23; 53(3):1389-98. PubMed ID: 27570263
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  • 28. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
    Żmijewski M, Sokół-Łętowska A, Pejcz E, Orzeł D.
    Rocz Panstw Zakl Hig; 2015 Mar 23; 66(2):115-21. PubMed ID: 26024399
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  • 29. 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 Mar 23; 74(1):C49-55. PubMed ID: 19200085
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  • 30. 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 Mar 23; 12(5):3381-93. PubMed ID: 21686191
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  • 31. The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.
    Yang W, Jiang Z, Liu L, Lin Y, Wang L, Zhou S.
    J Sci Food Agric; 2017 Feb 23; 97(3):1034-1041. PubMed ID: 27271725
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  • 32. Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process.
    Zhu N, Liu Y, Zhang X, Gao H, Zeng J, Yang J, Song J, Li X, Zhao T.
    J Sci Food Agric; 2024 Aug 15; 104(10):6062-6069. PubMed ID: 38441143
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  • 33. 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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  • 35. Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).
    Li J, Kang J, Wang L, Li Z, Wang R, Chen ZX, Hou GG.
    J Agric Food Chem; 2012 Jul 04; 60(26):6507-14. PubMed ID: 22697400
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  • 36. Effects of a Bioavailable Arabinoxylan-enriched White Bread Flour on Postprandial Glucose Response in Normoglycemic Subjects.
    Giulia Falchi A, Grecchi I, Muggia C, Palladini G, Perlini S.
    J Diet Suppl; 2016 Nov 04; 13(6):626-33. PubMed ID: 27049812
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  • 37. 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 04; 25(8):921-9. PubMed ID: 18608496
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  • 38. Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.
    Kostekli M, Karakaya S.
    Food Chem; 2017 Jun 01; 224():62-68. PubMed ID: 28159294
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  • 39. Dynamics of gas cell coalescence during baking expansion of leavened dough.
    Miś A, Nawrocka A, Lamorski K, Dziki D.
    Food Res Int; 2018 Jan 01; 103():30-39. PubMed ID: 29389619
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  • 40. Refrigerated dough syruping in relation to the arabinoxylan population.
    Gys W, Courtin CM, Delcour JA.
    J Agric Food Chem; 2003 Jul 02; 51(14):4119-25. PubMed ID: 12822956
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