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Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
Author / Creator:Schalk, Kathrin ; Lexhaller, Barbara ; Koehler, Peter ; Scherf, Katharina Anne
Publisher:United States: Public Library of Science
Journal title:PloS one, 2017-02, Vol.12 (2), p.e0172819-e0172819
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An efficient urine peptidomics workflow identifies chemically defined dietary gluten peptides from patients with celiac disease
Author / Creator:Palanski, Brad A. ; Weng, Nielson ; Zhang, Lichao ; Hilmer, Andrew J. ; Fall, Lalla A. ; Swaminathan, Kavya ; Jabri, Bana ; Sousa, Carolina ; Fernandez-Becker, Nielsen Q. ; Khosla, Chaitan ; Elias, Joshua E.
Publisher:London: Nature Publishing Group UK
Journal title:Nature communications, 2022-02, Vol.13 (1), p.888-888, Article 888
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Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans
Author / Creator:Czubaszek, Anna ; Gertchen, Mateusz ; Gasiński, Alan ; Miedzianka, Joanna ; Kawa-Rygielska, Joanna
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2025-02, Vol.30 (5), p.1006
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The Influence of Integrated and Intensive Grain Production on the Content and Properties of Chemical Components in Rye Grain
Author / Creator:Buksa, Krzysztof ; Sułek, Alicja ; Szczypek, Michał
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2025-04, Vol.30 (9), p.1880
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Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis
Author / Creator:Zimmermann, Julia ; De Fazio, Luigia ; Kaden-Volynets, Valentina ; Hitzmann, Bernd ; Bischoff, Stephan C.
Publisher:New York: Springer US
Journal title:Digestive diseases and sciences, 2022-09, Vol.67 (9), p.4422-4433
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Benzoxazinoids in Rye Allelopathy - From Discovery to Application in Sustainable Weed Control and Organic Farming
Author / Creator:Schulz, Margot ; Marocco, Adriano ; Tabaglio, Vincenzo ; Macias, Francisco A. ; Molinillo, Jose M. G.
Publisher:New York: Springer-Verlag
Journal title:Journal of chemical ecology, 2013-02, Vol.39 (2), p.154-174
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DHPPA, a major plasma alkylresorcinol metabolite reflecting whole-grain wheat and rye intake, and risk of metabolic syndrome: a case–control study
Author / Creator:Zhou, Li ; Hu, Shan ; Rong, Shuang ; Mo, Xiaoxing ; Wang, Qiang ; Yin, Jiawei ; Peng, Xiaobo ; Li, Xiaoqin ; Chen, Liangkai ; Shan, Zhilei ; Liu, Guohong ; Sun, Taoping ; Liu, Liegang
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European journal of nutrition, 2022-09, Vol.61 (6), p.3247-3254
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Production of Methane, Hydrogen and Ethanol from Secale cereale L. Straw Pretreated with Sulfuric Acid
Author / Creator:Domański, Jarosław ; Marchut-Mikołajczyk, Olga ; Cieciura-Włoch, Weronika ; Patelski, Piotr ; Dziekońska-Kubczak, Urszula ; Januszewicz, Bartłomiej ; Zhang, Bolin ; Dziugan, Piotr
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2020-02, Vol.25 (4), p.1013
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Production and cytomolecular identification of new wheat-perennial rye (Secale cereanum) disomic addition lines with yellow rust resistance (6R) and increased arabinoxylan and protein content (1R, 4R,...
Author / Creator:Schneider, Annamária ; Rakszegi, Marianna ; Molnár-Láng, Márta ; Szakács, Éva
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:Theoretical and applied genetics, 2016-05, Vol.129 (5), p.1045-1059
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Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten
Author / Creator:Poirier, David ; Théolier, Jérémie ; Marega, Riccardo ; Delahaut, Philippe ; Gillard, Nathalie ; Godefroy, Samuel Benrejeb
Publisher:United States: Public Library of Science
Journal title:PloS one, 2021-09, Vol.16 (9), p.e0257466
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Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study
Author / Creator:Lee, Isabella ; Shi, Lin ; Webb, Dominic-Luc ; Hellström, Per M. ; Risérus, Ulf ; Landberg, Rikard
Publisher:Cambridge, UK: Cambridge University Press
Journal title:British journal of nutrition, 2016-12, Vol.116 (12), p.2139-2149
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Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits
Author / Creator:Lexhaller, Barbara ; Tompos, Christine ; Scherf, Katharina Anne
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:Analytical and bioanalytical chemistry, 2016-09, Vol.408 (22), p.6093-6104
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Identification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides
Author / Creator:Lexhaller, Barbara ; Ludwig, Christina ; Scherf, Katharina Anne
Publisher:London: Nature Publishing Group UK
Journal title:Scientific reports, 2020-05, Vol.10 (1), p.7426-7426, Article 7426
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Effects of concentrated arabinoxylan and β-glucan compared with refined wheat and whole grain rye on glucose and appetite in subjects with the metabolic syndrome: a randomized study
Author / Creator:Hartvigsen, M L ; Gregersen, S ; Lærke, H N ; Holst, J J ; Bach Knudsen, K E ; Hermansen, K
Publisher:London: Nature Publishing Group UK
Journal title:European journal of clinical nutrition, 2014-01, Vol.68 (1), p.84-90
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Regulated and Non-Regulated Mycotoxin Detection in Cereal Matrices Using an Ultra-High-Performance Liquid Chromatography High-Resolution Mass Spectrometry (UHPLC-HRMS) Method
Author / Creator:Tsagkaris, Aristeidis S. ; Prusova, Nela ; Dzuman, Zbynek ; Pulkrabova, Jana ; Hajslova, Jana
Publisher:Switzerland: MDPI AG
Journal title:Toxins, 2021-11, Vol.13 (11), p.783
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Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomi...
Author / Creator:Sandberg, Jonna C. ; Björck, Inger M. E. ; Nilsson, Anne C.
Publisher:England: BioMed Central
Journal title:Nutrition journal, 2017-04, Vol.16 (1), p.25-25, Article 25
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Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch
Author / Creator:Balcerek, Maria ; Pielech-Przybylska, Katarzyna ; Dziekońska-Kubczak, Urszula ; Patelski, Piotr ; Strąk, Ewelina
Publisher:Switzerland: MDPI AG
Journal title:Molecules (Basel, Switzerland), 2016-10, Vol.21 (10), p.1320-1320
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A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking...
Author / Creator:Sestili, Francesco ; Margiotta, Benedetta ; Vaccino, Patrizia ; Moscaritolo, Salvatore ; Giorgi, Debora ; Lucretti, Sergio ; Palombieri, Samuela ; Masci, Stefania ; Lafiandra, Domenico
Publisher:Switzerland: MDPI
Journal title:International journal of molecular sciences, 2020-11, Vol.21 (22), p.8450
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Intake and sources of gluten in 20- to 75-year-old Danish adults: a national dietary survey
Author / Creator:Hoppe, Camilla ; Gøbel, Rikke ; Kristensen, Mette ; Lind, Mads Vendelbo ; Matthiessen, Jeppe ; Christensen, Tue ; Trolle, Ellen ; Fagt, Sisse ; Madsen, Mia Linda ; Husby, Steffen
Publisher:Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title:European journal of nutrition, 2017-02, Vol.56 (1), p.107-117
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Absorption of plant lignans from cereals in an experimental pig model
Author / Creator:Bolvig, Anne Katrine ; Adlercreutz, Herman ; Theil, Peter Kappel ; Jørgensen, Henry ; Bach Knudsen, Knud Erik
Publisher:Cambridge, UK: Cambridge University Press
Journal title:British journal of nutrition, 2016-05, Vol.115 (10), p.1711-1720
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Showing 1 to 20 of 83 results

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

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An efficient urine peptidomics workflow identifies chemically defined dietary gluten peptides from patients with celiac disease

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Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans

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The Influence of Integrated and Intensive Grain Production on the Content and Properties of Chemical Components in Rye Grain

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Consumption of Yeast-Fermented Wheat and Rye Breads Increases Colitis and Mortality in a Mouse Model of Colitis

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Benzoxazinoids in Rye Allelopathy - From Discovery to Application in Sustainable Weed Control and Organic Farming

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DHPPA, a major plasma alkylresorcinol metabolite reflecting whole-grain wheat and rye intake, and risk of metabolic syndrome: a case–control study

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Production of Methane, Hydrogen and Ethanol from Secale cereale L. Straw Pretreated with Sulfuric Acid

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Production and cytomolecular identification of new wheat-perennial rye (Secale cereanum) disomic addition lines with yellow rust resistance (6R) and increased arabinoxylan and protein content (1R, 4R,...

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Evaluation of the discriminatory potential of antibodies created from synthetic peptides derived from wheat, barley, rye and oat gluten

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Effects of whole-grain rye porridge with added inulin and wheat gluten on appetite, gut fermentation and postprandial glucose metabolism: a randomised, cross-over, breakfast study

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Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits

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Identification of Isopeptides Between Human Tissue Transglutaminase and Wheat, Rye, and Barley Gluten Peptides

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Effects of concentrated arabinoxylan and β-glucan compared with refined wheat and whole grain rye on glucose and appetite in subjects with the metabolic syndrome: a randomized study

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Regulated and Non-Regulated Mycotoxin Detection in Cereal Matrices Using an Ultra-High-Performance Liquid Chromatography High-Resolution Mass Spectrometry (UHPLC-HRMS) Method

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Effects of whole grain rye, with and without resistant starch type 2 supplementation, on glucose tolerance, gut hormones, inflammation and appetite regulation in an 11–14.5 hour perspective; a randomi...

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Fermentation Results and Chemical Composition of Agricultural Distillates Obtained from Rye and Barley Grains and the Corresponding Malts as a Source of Amylolytic Enzymes and Starch

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A Cross between Bread Wheat and a 2D(2R) Disomic Substitution Triticale Line Leads to the Formation of a Novel Disomic Addition Line and Provides Information of the Role of Rye Secalins on Breadmaking...

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Intake and sources of gluten in 20- to 75-year-old Danish adults: a national dietary survey

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Absorption of plant lignans from cereals in an experimental pig model

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