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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking | | European journal of lipid science and technology |
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| Rheological properties and baking performance of rye dough as affected by transglutaminase | | Journal of cereal science |
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| Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers | | European food research and technology |
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| Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs | | European food research and technology |
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| Impact of ecological factors on the stability of microbial associations in sourdough fermentation | | Food microbiology |
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| Effect of flour extraction rate and baking process on vitamin B₁ and B₂ contents and antioxidant activity of ginger-based products | | European food research and technology |
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| Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants | | European journal of lipid science and technology |
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| Neutral lipids in non-starch lipid and starch lipid extracts from Portuguese sourdough bread | | European journal of lipid science and technology |
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| Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye | | Food chemistry |
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| A basic tool for risk assessment: A new method for the analysis of ergot alkaloids in rye and selected rye products | | Molecular nutrition and food research |
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| Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life | | Food chemistry |
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| Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids | | Food chemistry |
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| Stable expression of 1Dx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye flour | | Plant molecular biology |
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| Oxalate content of cereals and cereal products | | Journal of agricultural and food chemistry |
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| Effects of yeasts and bacteria on the levels of folates in rye sourdoughs | | International journal of food microbiology |
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| Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour | | Journal of cereal science |
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| Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato | | American journal of clinical nutrition |
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| Influence of water activity on acoustic emission of flat extruded bread | | Journal of food engineering |
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| Speciation analysis of elements in cereal flours by liquid chromatography-inductively coupled plasma mass spectrometry | | Food chemistry |
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| Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads | | Journal of agricultural and food chemistry |
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| Variability in the Structure of Rye Flour Alkali-Extractable Arabinoxylans | | Journal of agricultural and food chemistry |
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| The Importance of Lactic Acid Bacteria for Phytate Degradation during Cereal Dough Fermentation | | Journal of agricultural and food chemistry |
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| Comparing the effect of continuous drying and drum drying on fungal contamination of bread grain (rye) | | Biosystems engineering |
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| High-fiber rye bread improves bowel function in postmenopausal women but does not cause other putatively positive changes in the metabolic activity of intestinal microbiota | | Nutrition research |
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| Fermentation-induced changes in the nutritional value of native or germinated rye | | Journal of cereal science |
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| Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough | | Food research international |
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| Molecular weight distribution and content of water-extractable β-glucan in rye crisp bread | | Journal of cereal science |
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| Fractionation of cereal flour by sedimentation in non-aqueous systems. I. Development of the method and chemical characterisation of the fractions | | Journal of cereal science |
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| Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level | | Journal of the science of food and agriculture |
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| Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread | | Journal of cereal science |
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| Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread | | Journal of food composition and analysis |
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| l( +)-Lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84 | | Food microbiology |
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| Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking | | Journal of agricultural and food chemistry |
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| Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria | | Journal of agricultural and food chemistry |
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| Phytochemicals and Dietary Fiber Components in Rye Varieties in the HEALTHGRAIN Diversity Screen | | Journal of agricultural and food chemistry |
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| Moisture Enhances Acrylamide Reduction during Storage in Model Studies of Rye Crispbread | | Journal of agricultural and food chemistry |
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| Effect of the milling process on quality characteristics of rye flour | | Journal of the science of food and agriculture |
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| Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread | | Journal of food science |
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