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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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| Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye | | 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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| 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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| Comparing the effect of continuous drying and drum drying on fungal contamination of bread grain (rye) | | Biosystems engineering |
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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 extraction pH on acrylamide content in fresh and stored rye crisp bread | | Journal of food composition and analysis |
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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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