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These terms define your current search. Click the × to remove a term. Economics, Business and Industry: products and commodities > agricultural products > plant products > grain products > rye products × 61 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (1)    (Click to View) Characteristics of Gas Generation (NH3, CH4, N2O, CO2, H2O) From Horse Manure Added to Different Bedding Materials Used in Deep Litter Bedding Systems Journal of equine veterinary science equipment (1)    (Click to View) Comparing the effect of continuous drying and drum drying on fungal contamination of bread grain (rye) Biosystems engineering materials science (7)    (Click to View) Comparison of different pretreatment methods for lignocellulosic materials. Part I: Conversion of rye straw to valuable products Bioresource technology (Click to View) Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity Food research international (Click to View) The influence of dietary fibre source and gender on the postprandial glucose and lipid response in healthy subjects European journal of nutrition (Click to View) Extraction and chemical characterization of rye arabinoxylan and the effect of β-glucan on the mechanical and barrier properties of cast arabinoxylan films Food hydrocolloids (Click to View) An analysis of lignin removal in a fixed bed reactor by reaction of cereal straws with ozone Bioresource technology (Click to View) Comparison of pretreatment methods for rye straw in the second generation biorefinery: Effect on cellulose, hemicellulose and lignin recovery Bioresource technology (Click to View) Effect of ozonolysis pretreatment on enzymatic digestibility of wheat and rye straw Bioresource technology mathematics and statistics (4)    (Click to View) Metabolomics reveals the metabolic shifts following an intervention with rye bread in postmenopausal women- a randomized control trial Nutrition journal (Click to View) Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato American journal of clinical nutrition (Click to View) Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain Journal of cereal science (Click to View) 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 methodology (23)    (Click to View) Microbial and chemical analysis of a kvass fermentation European food research and technology (Click to View) Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking European journal of lipid science and technology (Click to View) Rheological properties and baking performance of rye dough as affected by transglutaminase Journal of cereal science (Click to View) 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 (Click to View) Impact of ecological factors on the stability of microbial associations in sourdough fermentation Food microbiology (Click to View) The influence of dietary fibre source and gender on the postprandial glucose and lipid response in healthy subjects European journal of nutrition (Click to View) Neutral lipids in non-starch lipid and starch lipid extracts from Portuguese sourdough bread European journal of lipid science and technology (Click to View) Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye Food chemistry (Click to View) 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 (Click to View) Expressed sequence tag-based gene expression analysis under aluminum stress in rye Plant physiology (Click to View) 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 (Click to View) Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour Journal of cereal science (Click to View) Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato American journal of clinical nutrition (Click to View) Influence of water activity on acoustic emission of flat extruded bread Journal of food engineering (Click to View) Speciation analysis of elements in cereal flours by liquid chromatography-inductively coupled plasma mass spectrometry Food chemistry (Click to View) Development of a three-tier in vitro system, using Caco-2 cells, to assess the effects of lactate on iron uptake and transport from rye bread following in vitro digestion Journal of the science of food and agriculture (Click to View) Inhibitory effect of some natural and semisynthetic phenolic lipids upon acetylcholinesterase activity Food chemistry (Click to View) Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain Journal of cereal science (Click to View) 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 (Click to View) Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread Journal of food composition and analysis (Click to View) l( +)-Lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84 Food microbiology (Click to View) 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 (Click to View) Commercial Assays to Assess Gluten Content of Gluten-Free Foods: Why They Are Not Created Equal Journal of the American Dietetic Association research (9)    (Click to View) Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers European food research and technology (Click to View) 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 (Click to View) Metabolomics reveals the metabolic shifts following an intervention with rye bread in postmenopausal women- a randomized control trial Nutrition journal (Click to View) The influence of dietary fibre source and gender on the postprandial glucose and lipid response in healthy subjects European journal of nutrition (Click to View) 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 (Click to View) Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato American journal of clinical nutrition (Click to View) Interaction between cholesterol and glucose metabolism during dietary carbohydrate modification in subjects with the metabolic syndrome American journal of clinical nutrition (Click to View) 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 (Click to View) 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 support systems and models (4)    (Click to View) Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity Food research international (Click to View) Production of oligosaccharides and sugars from rye straw: A kinetic approach Bioresource technology (Click to View) 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 (Click to View) 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 technology (29)    (Click to View) Microbial and chemical analysis of a kvass fermentation European food research and technology (Click to View) Comparison of different pretreatment methods for lignocellulosic materials. Part I: Conversion of rye straw to valuable products Bioresource technology (Click to View) Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking European journal of lipid science and technology (Click to View) Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers European food research and technology (Click to View) Impact of ecological factors on the stability of microbial associations in sourdough fermentation Food microbiology (Click to View) Neutral lipids in non-starch lipid and starch lipid extracts from Portuguese sourdough bread European journal of lipid science and technology (Click to View) Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye Food chemistry (Click to View) 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 (Click to View) Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids Food chemistry (Click to View) Production of oligosaccharides and sugars from rye straw: A kinetic approach Bioresource technology (Click to View) Comparison of pretreatment methods for rye straw in the second generation biorefinery: Effect on cellulose, hemicellulose and lignin recovery Bioresource technology (Click to View) Effects of yeasts and bacteria on the levels of folates in rye sourdoughs International journal of food microbiology (Click to View) Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour Journal of cereal science (Click to View) Bran fermentation as a means to enhance technological properties and bioactivity of rye Food microbiology (Click to View) Influence of water activity on acoustic emission of flat extruded bread Journal of food engineering (Click to View) Variability in the Structure of Rye Flour Alkali-Extractable Arabinoxylans Journal of agricultural and food chemistry (Click to View) The Importance of Lactic Acid Bacteria for Phytate Degradation during Cereal Dough Fermentation Journal of agricultural and food chemistry (Click to View) Comparing the effect of continuous drying and drum drying on fungal contamination of bread grain (rye) Biosystems engineering (Click to View) Fermentation-induced changes in the nutritional value of native or germinated rye Journal of cereal science (Click to View) Effects of Processing on Availability of Total Plant Sterols, Steryl Ferulates and Steryl Glycosides from Wheat and Rye Bran Journal of agricultural and food chemistry (Click to View) Effect of fermentation rate on endogenous leavening of Candida milleri in sour rye dough Food research international (Click to View) Molecular weight distribution and content of water-extractable β-glucan in rye crisp bread Journal of cereal science (Click to View) 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 (Click to View) Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread Journal of cereal science (Click to View) l( +)-Lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84 Food microbiology (Click to View) 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 (Click to View) Effect of ozonolysis pretreatment on enzymatic digestibility of wheat and rye straw Bioresource technology (Click to View) Effect of the milling process on quality characteristics of rye flour Journal of the science of food and agriculture (Click to View) Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread Journal of food science