Journal of Cereal Science, 0733-5210

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  1. 2019
  2. Dietary fiber content, texture, and in vitro starch digestibility of different white bread crusts

    Edith Agama-Acevedo, Glenda Pacheco-Vargas, Felipe Gutierrez-Meraz, Juscelino Tovar & Luis A. Bello-Perez, 2019, In : Journal of Cereal Science. 89, 102824.

    Research output: Contribution to journalArticle

  3. 2017
  4. Functional study of raw and cooked blue maize flour: Starch digestibility, total phenolic content and antioxidant activity

    Gustavo A. Camelo-Méndez, Edith Agama-Acevedo, Juscelino Tovar & Luis A. Bello-Pérez, 2017 Jul 1, In : Journal of Cereal Science. 76, p. 179-185 7 p.

    Research output: Contribution to journalArticle

  5. Identification and characterization of high protein oat lines from a mutagenized oat population

    Bindu A. Sunilkumar, Svetlana Leonova, Rickard Öste & Olof Olsson, 2017 May 1, In : Journal of Cereal Science. 75, p. 100-107 8 p.

    Research output: Contribution to journalArticle

  6. 2015
  7. The effect of heat treatment on the soluble protein content of oats

    Ray Runyon, Bindu A Sunilkumar, Lars Nilsson, Ana Rascon & Björn Bergenståhl, 2015, In : Journal of Cereal Science. 65, p. 119-124

    Research output: Contribution to journalArticle

  8. 2008
  9. Distribution and characterisation of fructan in wheat milling fractions

    Lina Haskå, Margareta Nyman & Roger Andersson, 2008, In : Journal of Cereal Science. 48, 3, p. 768-774

    Research output: Contribution to journalArticle

  10. 2006
  11. Glucose and insulin responses in healthy men to barley bread with different levels of (1 -> 3;1 -> 4)-beta-glucans; predictions using fluidity measurements of in vitro enzyme digests

    Elin Östman, Emanuele Rossi, Helena Larsson, Furio Brighenti & Inger Björck, 2006, In : Journal of Cereal Science. 43, 2, p. 230-235

    Research output: Contribution to journalArticle

  12. 2005
  13. A diet based on wheat bread baked with lactic acid improves glucose tolerance in hyperinsulinaemic Zucker (fa/fa) rats

    Elin Östman, Helena Elmståhl, Göran Molin, Ingmar Lundquist & Inger Björck, 2005, In : Journal of Cereal Science. 42, 3, p. 300-308

    Research output: Contribution to journalArticle

  14. 2004
  15. Direct molecular weight determination in the evaluation of dissolution methods for unreduced glutenin

    Cecilia Arfvidsson, Karl-Gustav Wahlund & Ann-Charlotte Eliasson, 2004, In : Journal of Cereal Science. 39, 1, p. 1-8

    Research output: Contribution to journalArticle

  16. Solid-state characteristics and redispersible properties of powders formed by spray-drying and freeze-drying cereal dispersions of varying (1→3,1→4)--glucan content

    I S Chronakis, A Öste Triantafyllou & Rickard Öste, 2004, In : Journal of Cereal Science. 40, 2, p. 183-193

    Research output: Contribution to journalArticle

  17. Variation in protein composition of wheat flour and its relationship to dough mixing behaviour

    R Kuktaite, Helena Larsson & E Johansson, 2004, In : Journal of Cereal Science. 40, 1, p. 31-39

    Research output: Contribution to journalArticle

  18. 2003
  19. The behaviour of the high molecular-weight glutenin subunit 1Dx5, the 58 kDa central repetitive domain and a-gliadins at the air-aqueous interface.

    Jörgen Örnebro, Tommy Nylander, Ann-Charlotte Eliasson, P R Shewry, A S Tatham & S M Gilbert, 2003, In : Journal of Cereal Science. 38, 2, p. 147-156

    Research output: Contribution to journalArticle

  20. 2002
  21. On the effect of lactic acid on blood glucose and insulin responses to cereal products: Mechanistic studies in healthy subjects and in vitro

    Elin Östman, Mikael Nilsson, Helena Elmståhl, Göran Molin & Inger Björck, 2002, In : Journal of Cereal Science. 36, 3, p. 339-346

    Research output: Contribution to journalArticle

  22. 1999
  23. Adsorption of α-, β-, γ- and ω-Gliadins onto Hydrophobic Surfaces

    J Örnebro, M Wahlgren, A-C Eliasson, R. J. Fido & A.S. Tatham, 1999, In : Journal of Cereal Science. 77, 5, p. 105-114

    Research output: Contribution to journalArticle

  24. 1988
  25. Minerals, phytate and dietary fibre in different fractions of oat-grain

    W. Frølich & M. Nyman, 1988 Jan 1, In : Journal of Cereal Science. 7, 1, p. 73-82 10 p.

    Research output: Contribution to journalArticle

  26. 1987
  27. Formation of enzyme resistant starch during autoclaving of wheat starch: Studies in vitro and in vivo

    I. Björck, M. Nyman, B. Pedersen, M. Siljeström, N. G. Asp & B. O. Eggum, 1987 Jan 1, In : Journal of Cereal Science. 6, 2, p. 159-172 14 p.

    Research output: Contribution to journalArticle

  28. Popping of whole-grain wheat: Effects on dietary fibre degradation in the rat intestinal tract

    M. Nyman, I. Björck, B. Håkansson & N. G. Asp, 1987 Jan 1, In : Journal of Cereal Science. 5, 1, p. 67-72 6 p.

    Research output: Contribution to journalArticle

  29. 1986
  30. On the digestibility of starch in wheat bread - studies in vitro and in vivo

    Inger Björck, Margareta Nyman, Birthe Pedersen, Monica Siljeström, Nils-Georg Asp & Bjørn O. Eggum, 1986, In : Journal of Cereal Science. 4, 1, p. 1-11

    Research output: Contribution to journalArticle

  31. 1985
  32. Fermentation of dietary fibre in the intestinal tract of rats - a comparison of flours with different extraction rates from six cereals

    Margareta Nyman, Nils-Georg Asp, Birthe Pedersen & Bjørn O. Eggum, 1985, In : Journal of Cereal Science. 3, 3, p. 207-219

    Research output: Contribution to journalArticle