UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 45

Sortiert nach

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Food research international, 2008-11, Vol.41 (9), p.850-868

2008

Volltextzugriff (PDF)

Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

Food chemistry, 2011-05, Vol.126 (2), p.526-536

2011

Volltextzugriff (PDF)

Molecular size effects on rheological properties of oat β-glucans in solution and gels

Food hydrocolloids, 2003, Vol.17 (5), p.693-712

2003

Volltextzugriff (PDF)

Comparison of the physicochemical properties of barley starches after partial α-amylolysis and acid/alcohol hydrolysis

Carbohydrate polymers, 2007-06, Vol.69 (3), p.489-502

2007

Volltextzugriff (PDF)

Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

Food chemistry, 2008-05, Vol.108 (2), p.561-570

2008

Volltextzugriff (PDF)

Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina

Journal of cereal science, 2003, Vol.38 (1), p.15-31

2003

Volltextzugriff (PDF)

Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

Food chemistry, 2008-03, Vol.107 (2), p.722-731

2008

Volltextzugriff (PDF)

Water extractable (1→3,1→4)-β- d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour

Journal of cereal science, 2005-09, Vol.42 (2), p.213-224

2005

Volltextzugriff (PDF)

Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β-glucans varying in molecular size

Journal of cereal science, 2004, Vol.39 (1), p.119-137

2004

Volltextzugriff (PDF)

Effect of preceding crop and nitrogen application on malting barley quality

Canadian journal of plant science, 2017-12, Vol.97 (6), p.1014-1023

2017

Volltextzugriff (PDF)

Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity

Journal of food science, 2007-11, Vol.72 (9), p.E477-E484

2007

Volltextzugriff (PDF)

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Food chemistry, 2010-04, Vol.119 (3), p.1159-1167

2010

Volltextzugriff (PDF)

Structure and physicochemical properties of β-glucans and arabinoxylans isolated from hull-less barley

Food hydrocolloids, 2003, Vol.17 (6), p.831-844

2003

Volltextzugriff (PDF)

Effects of variable grain hydration during steeping on the content and physicochemical properties of non-starch polysaccharides in malt and wort

Food research international, 2019-02, Vol.116, p.430-440

2019

Volltextzugriff (PDF)

Effects of roller and hammer milling on the yield and physicochemical properties of fibre-rich fractions from biofortified and non-biofortified hull-less barley

Journal of cereal science, 2020-03, Vol.92, p.102907, Article 102907

2020

Volltextzugriff (PDF)

An investigation on minerals, arabinoxylans and other fibres of biofortified hull-less barley fractions obtained by two milling systems

Journal of cereal science, 2020-11, Vol.96, p.103098, Article 103098

2020

Volltextzugriff (PDF)

enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley

Journal of the science of food and agriculture, 2005-09, Vol.85 (12), p.2094-2104

2005

Volltextzugriff (PDF)

Oxidative gelation studies of water-soluble pentosans from wheat

Journal of cereal science, 1990, Vol.11 (2), p.153-169

1990

Volltextzugriff (PDF)

Effect of seeding date and rate on malting barley (Hordeum vulgare L.) quality

Canadian journal of plant science, 2017-02, Vol.97 (1), p.10-13, Article CJPS-2016-0137

2017

Volltextzugriff (PDF)

Fractionation of Oat (1→3), (1→4)-β-D-Glucans and Characterisation of the Fractions

Journal of cereal science, 1998-05, Vol.27 (3), p.321-325

1998

Volltextzugriff (PDF)

Isolation, structural features and rheological properties of water-extractable beta-glucans from different Greek barley cultivars

Journal of the science of food and agriculture, 2004-08, Vol.84 (10), p.1170-1178

2004

Volltextzugriff (PDF)

Effect of Barley and Barley Components on Rheological Properties of Wheat Dough

Journal of cereal science, 2001-11, Vol.34 (3), p.251-260

2001

Volltextzugriff (PDF)

Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

Cereal chemistry, 2006-03, Vol.83 (2), p.202-210

2006

Volltextzugriff (PDF)

Distribution and Structural Variation of Nonstarch Polysaccharides in Milling Fractions of Hull-less Barley with Variable Amylose Content

Cereal chemistry, 2003-11, Vol.80 (6), p.645-653

2003

Volltextzugriff (PDF)

Evidence of intermolecular interactions of β-glucans and arabinoxylans

Carbohydrate polymers, 2000-04, Vol.41 (4), p.417-420

2000

Volltextzugriff (PDF)

1 – 25 von 45

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(39)
Mit Volltextzugriff
(39)

Publikationsform

Sprache

Englisch
(45)
Japanisch
(1)

Erscheinungsjahr

n.n

Thema

Science & Technology
(34)
Life Sciences & Biomedicine
(31)
Food Science & Technology
(29)
Biological And Medical Sciences
(26)
Fundamental And Applied Biological Sciences. Psychology
(26)
Food Industries
(25)
Cereal And Baking Product Industries
(21)
Chemistry
(19)
Chemistry, Applied
(19)
Physical Sciences
(19)
Beta-Glucans
(15)
Molecular Weight
(15)
Barley
(14)
Viscosity
(9)
Cultivars
(8)
Arabinoxylan
(7)
Gelation
(7)
Chemical Structure
(6)
Starch
(6)
Structure
(6)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review

Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars

Molecular size effects on rheological properties of oat β-glucans in solution and gels

Comparison of the physicochemical properties of barley starches after partial α-amylolysis and acid/alcohol hydrolysis

Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread

Structure and rheological properties of water soluble β-glucans from oat cultivars of Avena sativa and Avena bysantina

Evaluation of the performance of flours from cross- and self-pollinating Canadian common buckwheat ( Fagopyrum esculentum Moench) cultivars in soba noodles

Water extractable (1→3,1→4)-β- d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour

Solution flow behavior and gelling properties of water-soluble barley (1→3,1→4)-β-glucans varying in molecular size

Effect of preceding crop and nitrogen application on malting barley quality

Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity

Effects of two barley β-glucan isolates on wheat flour dough and bread properties

Structure and physicochemical properties of β-glucans and arabinoxylans isolated from hull-less barley

Effects of variable grain hydration during steeping on the content and physicochemical properties of non-starch polysaccharides in malt and wort

Effects of roller and hammer milling on the yield and physicochemical properties of fibre-rich fractions from biofortified and non-biofortified hull-less barley

An investigation on minerals, arabinoxylans and other fibres of biofortified hull-less barley fractions obtained by two milling systems

enrichment of Asian noodles with fiber-rich fractions derived from roller milling of hull-less barley

Oxidative gelation studies of water-soluble pentosans from wheat

Effect of seeding date and rate on malting barley (Hordeum vulgare L.) quality

Fractionation of Oat (1→3), (1→4)-β-D-Glucans and Characterisation of the Fractions

Isolation, structural features and rheological properties of water-extractable beta-glucans from different Greek barley cultivars

Effect of Barley and Barley Components on Rheological Properties of Wheat Dough

Quality characteristics of fresh and dried white salted noodles enriched with flour from hull-less barley genotypes of diverse amylose content

Distribution and Structural Variation of Nonstarch Polysaccharides in Milling Fractions of Hull-less Barley with Variable Amylose Content

Evidence of intermolecular interactions of β-glucans and arabinoxylans

Suchergebnisse filtern