Related references
Note: Only part of the references are listed.Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans
Yemin Xue et al.
FOOD CHEMISTRY (2020)
Probing the effect of physical modifications on cereal bran chemistry and antioxidant potential
Imran Pasha et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2020)
Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto
Jiaxi Chu et al.
FOOD CHEMISTRY (2019)
Acid gelation of soluble laccase-crosslinked corn bran arabinoxylan and possible gel formation mechanism
Xiaowei Zhang et al.
FOOD HYDROCOLLOIDS (2019)
Antioxidant profiling of native and modified cereal brans
Farah Ahmad et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
A novel process for CO2 purification and recycling based on subcritical adsorption in oat bran
R. Abel C. Torres et al.
JOURNAL OF CO2 UTILIZATION (2019)
Alterations in physicochemical and functional properties of buckwheat straw insoluble dietary fiber by alkaline hydrogen peroxide treatment
Xuemei Meng et al.
FOOD CHEMISTRY-X (2019)
Biochemical profiling of Pakistani sorghum and millet varieties with special reference to anthocyanins and condensed tannins
Farah Ahmad et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)
Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran
Wenjun Liu et al.
FOOD CHEMISTRY (2017)
Structural characteristics and functional properties of rice bran dietary fiber modified by enzymatic and enzyme-micronization treatments
Ya Wen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure
Mengmei Ma et al.
CARBOHYDRATE POLYMERS (2016)
Staling of Chinese steamed bread: Quantification and control
Fan Zhu
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Bound polyphenol from foxtail millet bran induces apoptosis in HCT-116 cell through ROS generation
Jiangying Shi et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Enzymo-chemical preparation, physico-chemical characterization and hypolipidemic activity of granular corn bran dietary fibre
Yan Wang et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Wheat bran particle size influence on phytochemical extractability and antioxidant properties
Lauren Renee Brewer et al.
FOOD CHEMISTRY (2014)
Effect of bioprocessing and particle size on the nutritional properties of wheat bran fractions
Rossana Coda et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)
Enzymatic modification and particle size reduction of wheat bran improves the mechanical properties and structure of bran-enriched expanded extrudates
Outi Santala et al.
JOURNAL OF CEREAL SCIENCE (2014)
The antiproliferative activity of 3-deoxyanthocyanins extracted from red sorghum (Sorghum bicolor) bran through P53-dependent and Bcl-2 gene expression in breast cancer cell line
P. Suganyadevi et al.
LIFE SCIENCES (2013)
Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes
Dimitra M. Lebesi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Technologies for enhanced exploitation of the health-promoting potential of cereals
Jan A. Delcour et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Recent advances in the development of high-fibre baked products
Anastasia Ktenioudaki et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes
Dimitra M. Lebesi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Bioprocessing of Wheat Bran in Whole Wheat Bread Increases the Bioavailability of Phenolic Acids in Men and Exerts Antiinflammatory Effects ex Vivo
Nuria Mateo Anson et al.
JOURNAL OF NUTRITION (2011)
Wheat endosperm cell walls: Spatial heterogeneity of polysaccharide structure and composition using micro-scale enzymatic fingerprinting and FT-IR microspectroscopy
Luc Saulnier et al.
JOURNAL OF CEREAL SCIENCE (2009)
Health benefits of dietary fiber
James W. Anderson et al.
NUTRITION REVIEWS (2009)
Changes in the structural properties and rate of hydrolysis of cotton fibers during extended enzymatic hydrolysis
LS Wang et al.
BIOTECHNOLOGY AND BIOENGINEERING (2006)
Study on crystal structures of enzyme-hydrolyzed cellulosic materials by X-ray diffraction
Y Cao et al.
ENZYME AND MICROBIAL TECHNOLOGY (2005)
Share Paper
