Genetic and environmental variability in total and soluble β-glucan in European oat genotypes-Reference-Cited by-同舟云学术

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Genetic and environmental variability in total and soluble β-glucan in European oat genotypes

Published:2013-03 Issue:2 Volume:57 Page:193-199
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

Redaelli Rita,Del Frate Viviana,Bellato Silvia,Terracciano Giovanna,Ciccoritti Roberto,Germeier Christoph U.,De Stefanis Ester,Sgrulletta Daniela

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference30 articles.

1. Content and molecular weight of extractable β-glucan in American and Swedish oat samples;Ajithkunar;Journal of Agricultural & Food Chemistry,2005

2. Analysis of total and insoluble mixed-linked (1-3), (1-4) β-glucans in barley and oats;Åman;Journal of Agricultural & Food Chemistry,1987

3. Molecular weight and structure units of (1-3, 1-4)-β-glucans in dough and bread made from hull-less barley milling fractions;Andersson;Journal of Cereal Science,2004

4. Viscosity of beta-glucan in oat products;Anttila;Agriculture Food Science,2004

5. Use of Near Infrared Reflectance (NIR) and Transmittance (NIT) coupled to robust calibration for the evaluation of nutritional value in naked oats;Bellato;Journal of Agricultural & Food Chemistry,2011

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4. Non-destructive prediction of total phenolics and antioxidants in hulled and naked oat genotypes with near-infrared spectroscopy;Journal of Food Measurement and Characterization;2023-06-16

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