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Qualität der Roggen- und Weizenmahlerzeugnisse im Getreidewirtschaftsjahr 1982-83 = Qualité des produits de mouture du seigle et du blé pour la campagne céréalière 1982-83 = Quality of rye and wheat flours in campaign 1982-1983SEIBEL, W; BRUMMER, J. M; STEPHAN, H et al.Getreide, Mehl und Brot (1972). 1984, Vol 38, Num 4, pp 112-116, issn 0367-4177Article

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MOEGLICHKEITEN ZUR BEEINFLUSSUNG DER STRUKTUR GESCHNITTENEN ROGGENBROTES MIT UEBERWIEGENDEN SCHROTANTEILEN = EFFET D'UNE AUGMENTATION DE LA TENEUR EN PRODUITS DE MOUTURE SUR LA STRUCTURE DU PAIN DE SEIGLE EN TRANCHESSTEPHAN H.1983; GETREIDE MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 6; PP. 178-180; 6 PHOTO./4 TABL.Article

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Absorption and metabolic fate of bioactive dietary benzoxazinoids in humansADHIKARI, Khem B; LAURSEN, Bente B; GREGERSEN, Per L et al.Molecular nutrition & food research (Print). 2013, Vol 57, Num 10, pp 1847-1858, issn 1613-4125, 12 p.Article

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VERARBEITUNGSWERT VON ROGGENMAHLERZEUGNISSEN: AUSWERTUNG VON ROGGENBACKVERSUCHEN = VALEUR TECHNOLOGIQUE DES PRODUITS DE LA MOUTURE DU SEIGLE: EVALUATION D'ESSAIS DE PANIFICATION DU SEIGLESEIBEL W; STEPHAN H.1980; GETREIDE MEHL BROT; DEU; DA. 1980; VOL. 34; NO 8; PP. 203-206; BIBL. 11 REF.Article

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Rye bran bread intake elevates urinary excretion of ferulic acid in humans, but does not affect the susceptibility of LDL to oxidation ex vivoHARDER, Helle; TETENS, Inge; LET, Mette B et al.European journal of nutrition (Print). 2004, Vol 43, Num 4, pp 230-236, issn 1436-6207, 7 p.Article

Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grainHEINIÖ, R.-L; LIUKKONEN, K.-H; MYLLYMÄKI, O et al.Journal of cereal science (Print). 2008, Vol 47, Num 3, pp 566-575, issn 0733-5210, 10 p.Article

Chemisch-physikalische Charakterisierung von Roggenpentosanen = Caractérisation physico-chimique des pentosanes du seigle = Chemical and physical characterization of rye pentosansMEUSER, F; SUCKOW, P; ABDEL-GAWAD, A et al.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 7, pp 198-204, issn 0367-4177Article

Symposium : Standardbackversuche in der Welt = Symposium : les essais standards de panification dans le mondeGetreide, Mehl und Brot (1972). 1983, Vol 37, Num 11, pp 345-361, issn 0367-4177Article

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Antioxidant contents and antioxidative properties of traditional rye breadsMICHALSKA, Anna; CEGLINSKA, Alicja; AMAROWICZ, Ryszard et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 3, pp 734-740, issn 0021-8561, 7 p.Article

Effect of flour extraction rate on bioactive compounds content of two rye varietiesMICHALSKA, Anna; ZIELINSKI, Henryk.Polish journal of food and nutrition sciences. 2006, Vol 15, Num 3, pp 297-303, issn 1230-0322, 7 p.Article

Studies of partial amino acid sequences of γ-40k secalins of ryeGELLRICH, Claudia; SCHIEBERLE, Peter; WIESER, Herbert et al.Cereal chemistry. 2005, Vol 82, Num 5, pp 541-545, issn 0009-0352, 5 p.Article