Rye flour

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For research use only. Not intended for any clinical use
CATAS25107
Descriptioncertified Reference Material
Size37G
Gradecertified Reference Material

1Influence of Rye Flour Enzymatic Biotransformation on the Antioxidant Capacity and Transepithelial Transport of Phenolic Acids

Fabíola Aliaga de Lima, Isabela Mateus Martins, Ana Faria, Conceição Calhau, Joana Azevedo, Iva Fernandes, Nuno Mateus, Gabriela Alves Macedo

Food Funct. 2018 Mar 1;9(3):1889-1898.

PMID: 29537001

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1Occupational Asthma From Exposure to Rye Flour in a Japanese Baker

Chiyako Oshikata, Naomi Tsurikisawa, Akemi Saito, Hiroshi Yasueda, Kazuo Akiyama

Respirol Case Rep. 2014 Sep;2(3):102-4.

PMID: 25473582

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1Physical and Textural Properties of Biscuits Containing Jet Milled Rye and Barley Flour

Antonios Drakos, Lito Andrioti-Petropoulou, Vasiliki Evageliou, Ioanna Mandala

J Food Sci Technol. 2019 Jan;56(1):367-375.

PMID: 30728579

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1Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Sylwia Stępniewska, Waleed H Hassoon, Anna Szafrańska, Grażyna Cacak-Pietrzak, Dariusz Dziki

Foods. 2019 Aug 8;8(8):331.

PMID: 31398871

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1Rye Flour Enriched With Arabinoxylans in Rye Bread Making

Krzysztof Buksa, Anna Nowotna, Rafał Ziobro, Halina Gambuś

Food Sci Technol Int. 2015 Jan;21(1):45-54.

PMID: 24082006

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