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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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| Acrylamide kinetic in plantain during heating process: Precursors and effect of water activity | | Food research international |
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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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| Structure and evolutionary relationships among paralogous genes within the Sec2 locus in rye | | Journal of cereal science |
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| Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids | | Food chemistry |
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| Expressed sequence tag-based gene expression analysis under aluminum stress in rye | | Plant physiology |
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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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| Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour | | Journal of cereal science |
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| Inhibitory effect of some natural and semisynthetic phenolic lipids upon acetylcholinesterase activity | | 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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