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Journal Abstract Search

112 related items for PubMed ID: 27349134

  • 1. 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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  • 2. 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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  • 4. 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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  • 7. 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. Application of model bread baking in the examination of arabinoxylan-protein complexes in rye bread.
    Buksa K.
    Carbohydr Polym; 2016 Sep 05; 148():281-9. PubMed ID: 27185141
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  • 13. Sensitivity of the Bacillus subtilis Xyn A Xylanase and Its Mutants to Different Xylanase Inhibitors Determines Their Activity Profile and Functionality during Bread Making.
    Leys S, De Bondt Y, Schreurs L, Courtin CM.
    J Agric Food Chem; 2019 Oct 09; 67(40):11198-11209. PubMed ID: 31532988
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  • 19. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
    Andersson R, Fransson G, Tietjen M, Aman P.
    J Agric Food Chem; 2009 Mar 11; 57(5):2004-8. PubMed ID: 19219994
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  • 20. Impact of inhibition sensitivity on endoxylanase functionality in wheat flour breadmaking.
    Trogh I, Sørensen JF, Courtin CM, Delcour JA.
    J Agric Food Chem; 2004 Jun 30; 52(13):4296-302. PubMed ID: 15212483
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