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Achieving of high-diet-fiber barley via managing fructan hydrolysis.
Fei M, Jin Y, Hu J, Dotsenko G, Ruan Y, Liu C, Seisenbaeva G, Andersson AAM, Andersson R, Sun C. Fei M, et al. Among authors: andersson aam. Sci Rep. 2022 Nov 9;12(1):19151. doi: 10.1038/s41598-022-21955-1. Sci Rep. 2022. PMID: 36351972 Free PMC article.
Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen.
Andersson AA, Andersson R, Piironen V, Lampi AM, Nyström L, Boros D, Fraś A, Gebruers K, Courtin CM, Delcour JA, Rakszegi M, Bedo Z, Ward JL, Shewry PR, Man P. Andersson AA, et al. Food Chem. 2013 Feb 15;136(3-4):1243-8. doi: 10.1016/j.foodchem.2012.09.074. Epub 2012 Oct 2. Food Chem. 2013. PMID: 23194520
Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
Shewry PR, America AHP, Lovegrove A, Wood AJ, Plummer A, Evans J, van den Broeck HC, Gilissen L, Mumm R, Ward JL, Proos Z, Kuiper P, Longin CFH, Andersson AAM, Philip van Straaten J, Jonkers D, Brouns F. Shewry PR, et al. Among authors: andersson aam. Food Chem. 2022 Apr 16;374:131710. doi: 10.1016/j.foodchem.2021.131710. Epub 2021 Nov 30. Food Chem. 2022. PMID: 34891089 Free PMC article.
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