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150 related items for PubMed ID: 35344729

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality.
    Wang P, Tao H, Jin Z, Xu X.
    Food Chem; 2016 Jun 01; 200():117-24. PubMed ID: 26830568
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process.
    Buksa K, Łakomy A, Nowotna A, Krystyjan M.
    Food Chem; 2018 Jul 01; 253():156-163. PubMed ID: 29502816
    [Abstract] [Full Text] [Related]

  • 5. Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking quality.
    Cyran M, Courtin CM, Delcour JA.
    J Agric Food Chem; 2003 Jul 16; 51(15):4404-16. PubMed ID: 12848518
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated baking process.
    Buksa K, Krystyjan M.
    Food Chem; 2019 Jul 30; 287():176-185. PubMed ID: 30857687
    [Abstract] [Full Text] [Related]

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

  • 10. Rye flour enriched with arabinoxylans in rye bread making.
    Buksa K, Nowotna A, Ziobro R, Gambuś H.
    Food Sci Technol Int; 2015 Jan 15; 21(1):45-54. PubMed ID: 24082006
    [Abstract] [Full Text] [Related]

  • 11. Changes to Structural and Compositional Features of Water-Soluble Arabinoxylans in Sourdough Bread.
    Kulathunga J, Whitney K, Simsek S.
    J Agric Food Chem; 2024 Sep 11; 72(36):20056-20063. PubMed ID: 39213597
    [Abstract] [Full Text] [Related]

  • 12. On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread.
    Döring C, Hussein MA, Jekle M, Becker T.
    Food Chem; 2017 Aug 15; 229():178-187. PubMed ID: 28372162
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting.
    Dornez E, Gebruers K, Cuyvers S, Delcour JA, Courtin CM.
    J Agric Food Chem; 2007 Aug 22; 55(17):7149-55. PubMed ID: 17661495
    [Abstract] [Full Text] [Related]

  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Variability in the structure of rye flour alkali-extractable arabinoxylans.
    Verwimp T, Van Craeyveld V, Courtin CM, Delcour JA.
    J Agric Food Chem; 2007 Mar 07; 55(5):1985-92. PubMed ID: 17274627
    [Abstract] [Full Text] [Related]

  • 18. Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking.
    Dornez E, Cuyvers S, Gebruers K, Delcour JA, Courtin CM.
    J Agric Food Chem; 2008 Mar 26; 56(6):2246-53. PubMed ID: 18303843
    [Abstract] [Full Text] [Related]

  • 19. Cell wall fractions isolated from outer layers of rye grain by sequential treatment with alpha-amylase and proteinase: structural investigation of polymers in two ryes with contrasting breadmaking quality.
    Cyran MR, Saulnier L.
    J Agric Food Chem; 2005 Nov 16; 53(23):9213-24. PubMed ID: 16277425
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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