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Journal Abstract Search

99 related items for PubMed ID: 2834879

  • 1. [Determination of the content of food fibers and their components in wheat and rye bran].
    Dudkin MS, Kazanskaia IS, Cherno NK, Patiukov SD.
    Vopr Pitan; 1988; (1):66-7. PubMed ID: 2834879
    [No Abstract] [Full Text] [Related]

  • 2. [Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. IV. Amino acid composition of gliadins and glutenins].
    Iskierko J, Górski A.
    Ann Univ Mariae Curie Sklodowska Med; 1980; 35():175-8. PubMed ID: 7349065
    [No Abstract] [Full Text] [Related]

  • 3. [Comparative analysis of proteins of wheat, rye and 2 varieties of Triticale T-275 and T-294. V. Physicochemical and biological properties of gliadins and glutenins].
    Iskierko J, Górski A.
    Ann Univ Mariae Curie Sklodowska Med; 1980; 35():179-86. PubMed ID: 7349066
    [No Abstract] [Full Text] [Related]

  • 4. [Effect of the grinding process of rye and wheat on the flour content of vitamins of the B group].
    Secomska B, Nadolna I, Wartanowicz M, Rakowska M.
    Rocz Panstw Zakl Hig; 1974; 25(5):553-62. PubMed ID: 4419233
    [No Abstract] [Full Text] [Related]

  • 5. [Determining zearalenone levels in cereals].
    Czerwiecki L.
    Rocz Panstw Zakl Hig; 1985; 36(5):373-7. PubMed ID: 2940669
    [No Abstract] [Full Text] [Related]

  • 6. [A comparative analysis of the proteins of wheat, rye and Triticale T275 and T294. III. Content of tryptophan and tyrosine in gliadines and glutenines and N-end amino acids of gliadine fraction (author's transl)].
    Górski A, Iskierko J.
    Ann Univ Mariae Curie Sklodowska Med; 1979; 34():311-6. PubMed ID: 262145
    [No Abstract] [Full Text] [Related]

  • 7. [A comparative analysis of the proteins of wheat, rye and two kinds of triticale T275 and T294. II. Separation of gliadines and glutenines in polyacrylamide gel (author's transl)].
    Górski A, Iskierko J.
    Ann Univ Mariae Curie Sklodowska Med; 1979; 34():297-302. PubMed ID: 262144
    [No Abstract] [Full Text] [Related]

  • 8. [Thiamine allowance of animals receiving rye and wheat grains grown with the use of herbicides from the phenoxy acid chlorine derivative group].
    Bogdan AS, Patent RL, Dubenetskaia MM.
    Vopr Pitan; 1980; (1):61-4. PubMed ID: 7376558
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. [Effect of physicochemical factors on ochratoxin A, and determination of its concentration in grain by spectrofluorometry. II. Selection of optimal conditions for thin-layer chromatography, method of ochratoxin A extraction and its concentration in grain].
    Czerwiecki L.
    Rocz Panstw Zakl Hig; 1981 Sep 23; 32(4):301-8. PubMed ID: 6281875
    [No Abstract] [Full Text] [Related]

  • 11. [Determination of 5-alkyloresorcin content in the grain and milled products of rye].
    Sałek M.
    Rocz Panstw Zakl Hig; 1978 Sep 23; 29(2):205-11. PubMed ID: 675055
    [No Abstract] [Full Text] [Related]

  • 12. Impact of cell wall-degrading enzymes on water-holding capacity and solubility of dietary fibre in rye and wheat bran.
    Petersson K, Nordlund E, Tornberg E, Eliasson AC, Buchert J.
    J Sci Food Agric; 2013 Mar 15; 93(4):882-9. PubMed ID: 22865289
    [Abstract] [Full Text] [Related]

  • 13. Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran.
    Andersson AAM, Andersson R, Jonsäll A, Andersson J, Fredriksson H.
    J Food Sci; 2017 Jun 15; 82(6):1344-1350. PubMed ID: 28494094
    [Abstract] [Full Text] [Related]

  • 14. Annual variations in the average selenium intake in Finland: cereal products and milk as sources of selenium in 1979/80.
    Varo P, Koivistoinen P.
    Int J Vitam Nutr Res; 1981 Jun 15; 51(1):79-84. PubMed ID: 7239801
    [Abstract] [Full Text] [Related]

  • 15. [Content of microelements in food. Effect of the grinding process on the content of copper, zinc and manganese in rye and wheat flour].
    Rutkowska U.
    Rocz Panstw Zakl Hig; 1975 Jun 15; 26(3):339-45. PubMed ID: 1145053
    [No Abstract] [Full Text] [Related]

  • 16. Effects of processing on availability of total plant sterols, steryl ferulates and steryl glycosides from wheat and rye bran.
    Nyström L, Lampi AM, Rita H, Aura AM, Oksman-Caldentey KM, Piironen V.
    J Agric Food Chem; 2007 Oct 31; 55(22):9059-65. PubMed ID: 17907772
    [Abstract] [Full Text] [Related]

  • 17. Alkylresorcinols in cereals and cereal products.
    Ross AB, Shepherd MJ, Schüpphaus M, Sinclair V, Alfaro B, Kamal-Eldin A, Aman P.
    J Agric Food Chem; 2003 Jul 02; 51(14):4111-8. PubMed ID: 12822955
    [Abstract] [Full Text] [Related]

  • 18. 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
    [Abstract] [Full Text] [Related]

  • 19. 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 27; 96(1):423-8. PubMed ID: 23995696
    [Abstract] [Full Text] [Related]

  • 20. [Role of rye chromosome 2R from wheat-rye substitution line 2R(2D)1 (Triticum aestivum L. cv. Saratovskaya 29-Secale cereale L. cv. Onokhoiskaya) in genetic regulation of meiotic restitution in wheat-rye polyhaploids].
    Silkova OG, Shchapova AI, Shumnyĭ VK.
    Genetika; 2007 Jul 27; 43(7):971-81. PubMed ID: 17899816
    [Abstract] [Full Text] [Related]

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