Development and characterization of wheat lines with increased levels of arabinoxylan

Application of cross-linked and hydrolyzed arabinoxylans in baking of model rye bread

(2016) Krzysztof Buksa et al.   FOOD CHEMISTRY

Comparison of the rheological and end-product properties of an industrial aleurone-rich wheat flour, whole grain wheat and rye flour

(2016) Blanka Bucsella et al.   JOURNAL OF CEREAL SCIENCE

Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread

(2016) A. Bagdi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

(2016) R.L. Heiniö et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Development and characterization of high-amylose wheat lines

(2014) Marianna Rakszegi et al.   STARCH-STARKE

Characterization of Water Extractable Arabinoxylans from a Spring Wheat Flour: Rheological Properties and Microstructure

(2013) Adriana Morales-Ortega et al.   MOLECULES

Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

(2012) Marcio Schmiele et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Recent advances in the development of high-fibre baked products

(2012) Anastasia Ktenioudaki et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding—A Review

(2011) Meera Kweon et al.   CEREAL CHEMISTRY

Characterization of a new 4BS.7HL wheat–barley translocation line using GISH, FISH, and SSR markers and its effect on the β-glucan content of wheat

(2011) A. Cseh et al.   GENOME

Combined meta-genomics analyses unravel candidate genes for the grain dietary fiber content in bread wheat (Triticum aestivum L.)

(2010) Umar Masood Quraishi et al.   FUNCTIONAL & INTEGRATIVE GENOMICS

Environment and Genotype Effects on the Content of Dietary Fiber and Its Components in Wheat in the HEALTHGRAIN Diversity Screen†

(2010) Kurt Gebruers et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The HEALTHGRAIN Wheat Diversity Screen: Effects of Genotype and Environment on Phytochemicals and Dietary Fiber Components†

(2010) Peter R. Shewry et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

(2010) Anusooya S. Sivam et al.   JOURNAL OF FOOD SCIENCE

Genetics of dietary fibre in bread wheat

(2009) G. Charmet et al.   EUPHYTICA

Bread in the diet: consumption and contribution to nutrient intakes of British adults

(2009) Toni Steer et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Variation in the Content of Dietary Fiber and Components Thereof in Wheats in the HEALTHGRAIN Diversity Screen

(2008) Kurt Gebruers et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY