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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Rye bran alkylresorcinols suppress adipocyte lipolysis and hormone‐sensitive lipase activity | | Molecular nutrition and food research |
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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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| 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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| Metabolomics reveals the metabolic shifts following an intervention with rye bread in postmenopausal women- a randomized control trial | | Nutrition journal |
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| Impact of ecological factors on the stability of microbial associations in sourdough fermentation | | Food microbiology |
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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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| Expressed sequence tag-based gene expression analysis under aluminum stress in rye | | Plant physiology |
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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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| Bran fermentation as a means to enhance technological properties and bioactivity of rye | | Food microbiology |
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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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| Interaction between cholesterol and glucose metabolism during dietary carbohydrate modification in subjects with the metabolic syndrome | | American journal of clinical nutrition |
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| 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 |
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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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| 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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| 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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| l( +)-Lactic acid production from starch by a novel amylolytic Lactococcus lactis subsp. lactis B84 | | Food microbiology |
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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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