The major constituents of rye ( Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed

Extraction and characterization of rye grain starch and its susceptibility to resistant starch formation

(2018) Krzysztof Buksa   CARBOHYDRATE POLYMERS

Rye and health - Where do we stand and where do we go?

(2018) Karin Jonsson et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

On the assessments of arabinoxylan localization and enzymatic modifications for enhanced protein networking and its structural impact on rye dough and bread

(2017) Clemens Döring et al.   FOOD CHEMISTRY

Extractability and chromatographic separation of rye ( Secale cereale L.) flour proteins

(2017) Lore Redant et al.   JOURNAL OF CEREAL SCIENCE

Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials

(2017) Kathrin Schalk et al.   PLoS One

Application of model bread baking in the examination of arabinoxylan—protein complexes in rye bread

(2016) Krzysztof Buksa   CARBOHYDRATE POLYMERS

Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase

(2016) Isabel Grossmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions

(2016) Krzysztof Buksa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phenolic compounds in wholegrain rye and its fractions

(2015) Juha-Matti Pihlava et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough

(2015) Clemens Döring et al.   JOURNAL OF FOOD ENGINEERING

Benzoxazinoids: Cereal phytochemicals with putative therapeutic and health-protecting properties

(2015) Khem B. Adhikari et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Release of free ferulic acid and changes in antioxidant properties during the wheat and rye bread making process

(2014) Iwona Konopka et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Variation of High-Molecular-Weight Secalin Subunit Composition in Rye (Secale cereale L.) Inbred Lines

(2014) Bolesław P. Salmanowicz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Postprandial glucose metabolism and SCFA after consuming wholegrain rye bread and wheat bread enriched with bioprocessed rye bran in individuals with mild gastrointestinal symptoms

(2014) Jenni Lappi et al.   Nutrition Journal

Whole Grain Rye Intake, Reflected by a Biomarker, Is Associated with Favorable Blood Lipid Outcomes in Subjects with the Metabolic Syndrome – A Randomized Study

(2014) Ola Kally Magnusdottir et al.   PLoS One

Mode of endosperm and wholemeal arabinoxylans solubilisation during rye breadmaking: Genotypic diversity in the level, substitution degree and macromolecular characteristics

(2013) Malgorzata R. Cyran et al.   FOOD CHEMISTRY

Biopolymer Interactions, Water Dynamics, and Bread Crumb Firming

(2013) Geertrui M. Bosmans et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The influence of native and modified arabinoxylan preparations on baking properties of rye flour

(2013) Krzysztof Buksa et al.   JOURNAL OF CEREAL SCIENCE

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

(2012) Henryk Zieliński et al.   FOOD CHEMISTRY

Extraction and chemical characterization of rye arabinoxylan and the effect of β-glucan on the mechanical and barrier properties of cast arabinoxylan films

(2012) Zsuzsa Sárossy et al.   FOOD HYDROCOLLOIDS

Structural Changes of Starch during Baking and Staling of Rye Bread

(2012) Anna Mihhalevski et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural and physicochemical characterisation of rye starch

(2011) S.V. Gomand et al.   CARBOHYDRATE RESEARCH

Postprandial Glycemia, Insulinemia, and Satiety Responses in Healthy Subjects after Whole Grain Rye Bread Made from Different Rye Varieties. 1

(2011) Liza A. H. Rosén et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheological properties and baking performance of rye dough as affected by transglutaminase

(2011) M. Beck et al.   JOURNAL OF CEREAL SCIENCE

The S-poor prolamins of wheat, barley and rye: Revisited

(2011) Arthur S. Tatham et al.   JOURNAL OF CEREAL SCIENCE

The role of pentosans and starch in baking of wholemeal rye bread

(2010) Krzysztof Buksa et al.   FOOD RESEARCH INTERNATIONAL

Metabolomic Analysis of Plasma Metabolites That May Mediate Effects of Rye Bread on Satiety and Weight Maintenance in Postmenopausal Women

(2010) Maria Lankinen et al.   JOURNAL OF NUTRITION

Genetic variation in the extract viscosity of rye (Secale cereale L.) bread made from endosperm and wholemeal flour: impact of high-molecular-weight arabinoxylan, starch and protein

(2010) Malgorzata R Cyran et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein profile and sensorial properties of rye breads

(2009) Anna Horszwald et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterisation of dietary fibre components in rye products

(2009) A. Rakha et al.   FOOD CHEMISTRY

Content and Molecular-Weight Distribution of Dietary Fiber Components in Whole-Grain Rye Flour and Bread

(2009) Roger Andersson et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rye phenolics in nutrition and health

(2009) Isabel Bondia-Pons et al.   JOURNAL OF CEREAL SCIENCE

Endosperm and whole grain rye breads are characterized by low post-prandial insulin response and a beneficial blood glucose profile

(2009) Liza AH Rosén et al.   Nutrition Journal

Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level

(2008) Helle Nygaard Lærke et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Mechanism of gliadin–glutenin cross-linking during hydrothermal treatment

(2007) Bert Lagrain et al.   FOOD CHEMISTRY

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

(2007) Anna Michalska et al.   JOURNAL OF CEREAL SCIENCE