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Journal of Agricultural and Food Chemistry|January 2, 2010
Functional characteristics of egg white proteins within wheat, rye, and germinated-rye sourdoughsFundagül Erem, Tuula Sontag-Strohm, Muharrem Certel, et al.Food Chemistry|July 23, 2013
Oxidative modification of a proline-rich gliadin peptideXin Huang, Päivi Kanerva, Hannu Salovaara, et al.Carbohydrate Polymers|May 16, 2017
The protective role of phytate in the oxidative degradation of cereal beta-glucansYu-Jie Wang, Ruzhen Zhan, Tuula Sontag-Strohm, et al.Journal of Agricultural and Food Chemistry|February 25, 2017
Proposal for C-Hordein as Reference Material in Gluten QuantificationXin Huang, Päivi Kanerva, Hannu Salovaara, et al.Foods (Basel, Switzerland)|June 11, 2020
Preparation and Characterization of Emulsion Gels from Whole Faba Bean FlourZhong-Qing Jiang, Jing Wang, Frederick Stoddard, et al.Food & Function|July 14, 2020
In vitro study for investigating the impact of decreasing the molecular weight of oat bran dietary fibre components on the behaviour in small and large intestineNatalia Rosa-Sibakov, Noora Mäkelä, Anna-Marja Aura, et al.Carbohydrate Polymers|September 18, 2017
Laccase/TEMPO oxidation in the production of mechanically strong arabinoxylan and glucomannan aerogelsKirsti Parikka, Ida Nikkilä, Leena Pitkänen, et al.Journal of Agricultural and Food Chemistry|February 14, 2022
Quantification of Barley Contaminants in Gluten-Free Oats by Four Gluten ELISA KitsXin Huang, Hanna Ahola, Matthew Daly, et al.Food Chemistry|December 18, 2015
Lipid oxidation induced oxidative degradation of cereal beta-glucanYu-Jie Wang, Noora Mäkelä, Ndegwa Henry Maina, et al.Journal of Agricultural and Food Chemistry|January 22, 2009
Prolamin hydrolysis and pentosan solubilization in germinated-rye sourdoughs determined by chromatographic and immunological methodsJussi Loponen, Päivi Kanerva, Chonggang Zhang, et al.Pageof 3