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Journal Abstract Search

151 related items for PubMed ID: 8766894

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  • 2. 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; 82(6):1344-1350. PubMed ID: 28494094
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  • 3. Rye products in the diabetic diet. Postprandial glucose and hormonal responses in non-insulin-dependent diabetic patients as compared to starch availability in vitro and experiments in rats.
    Hagander B, Björck I, Asp NG, Efendić S, Holm J, Nilsson-Ehle P, Lundquist I, Scherstén B.
    Diabetes Res Clin Pract; 1987 Jun; 3(2):85-96. PubMed ID: 2436870
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  • 6. Purification, biochemical characterisation and partial primary structure of a new alpha-amylase inhibitor from Secale cereale (rye).
    Iulek J, Franco OL, Silva M, Slivinski CT, Bloch C, Rigden DJ, Grossi de Sá MF.
    Int J Biochem Cell Biol; 2000 Jun; 32(11-12):1195-204. PubMed ID: 11137459
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  • 7. Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects.
    Juntunen KS, Niskanen LK, Liukkonen KH, Poutanen KS, Holst JJ, Mykkänen HM.
    Am J Clin Nutr; 2002 Feb; 75(2):254-62. PubMed ID: 11815315
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  • 10. 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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  • 11. 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
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  • 12. Comparison of postprandial phenolic acid excretions and glucose responses after ingestion of breads with bioprocessed or native rye bran.
    Lappi J, Aura AM, Katina K, Nordlund E, Kolehmainen M, Mykkänen H, Poutanen K.
    Food Funct; 2013 Jun 01; 4(6):972-81. PubMed ID: 23674066
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  • 13. 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 Jun 01; 12(5):3381-93. PubMed ID: 21686191
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  • 14. Effect of xylanases on ileal viscosity, intestinal fiber modification, and apparent ileal fiber and nutrient digestibility of rye and wheat in growing pigs.
    Lærke HN, Arent S, Dalsgaard S, Bach Knudsen KE.
    J Anim Sci; 2015 Sep 01; 93(9):4323-35. PubMed ID: 26440332
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  • 15. Rye flour enriched with arabinoxylans in rye bread making.
    Buksa K, Nowotna A, Ziobro R, Gambuś H.
    Food Sci Technol Int; 2015 Jan 01; 21(1):45-54. PubMed ID: 24082006
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  • 16. Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 1. Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan.
    Ragaee SM, Campbell GL, Scoles GJ, McLeod JG, Tyler RT.
    J Agric Food Chem; 2001 May 01; 49(5):2437-45. PubMed ID: 11368617
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  • 18. 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 01; 91(3):469-79. PubMed ID: 21218480
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  • 19. 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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  • 20. Concentrated arabinoxylan but not concentrated β-glucan in wheat bread has similar effects on postprandial insulin as whole-grain rye in porto-arterial catheterized pigs.
    Christensen KL, Hedemann MS, Lærke HN, Jørgensen H, Mutt SJ, Herzig KH, Bach Knudsen KE.
    J Agric Food Chem; 2013 Aug 14; 61(32):7760-8. PubMed ID: 23919413
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