FORMATION OF 3-OCTULOSES BY A SELF-ALDOL REACTION OF D-ERYTHROSEWESTERLUND E.1981; CARBOHYDR. RES.; ISSN 0008-6215; NLD; DA. 1981; VOL. 91; NO 1; PP. 21-30; BIBL. 27 REF.Article

ACID-CATALYSED RE-ARRANGEMENT OF 2,4-O-ETHYLIDENE-D-ERYTHROSEWESTERLUND E.1981; CARBOHYDR. RES.; ISSN 0008-6215; NLD; DA. 1981; VOL. 89; NO 2; PP. 334-337; BIBL. 11 REF.Article

FORMATION OF AROMATIC COMPOUNDS FROM CARBOHYDRATES. VI. REACTION OF DIHYDROXYACETONE IN SLIGHTLY ACIDIC, AQUEOUS SOLUTION.POPOFF T; THEANDER O; WESTERLUND E et al.1978; ACTA CHEM. SCAND., B; DANEM.; DA. 1978; VOL. 32; NO 1; PP. 1-7; BIBL. 33 REF.Article

STUDIES ON D-ERYTHROSE AND ITS ACETATES.ANDERSSON R; THEANDER O; WESTERLUND E et al.1978; CARBOHYD. RES.; NETHERL.; DA. 1978; VOL. 61; NO 1; PP. 501-509; BIBL. 16 REF.Article

Studies on dietary fiber. 3. Improved procedures for analysis of dietary fiber = Etude sur les fibres alimentaires. 3. Méthodes améliorées d'analyse des fibres alimentairesTHEANDER, O; WESTERLUND, E. A.Journal of agricultural and food chemistry (Print). 1986, Vol 34, Num 2, pp 330-336, issn 0021-8561Article

The effects on aqueous ethanol-soluble carbohydrates and protein in heat-processed whole grain wheat and white flour = Modifications des glucides et des protéines solubles dans l'éthanol aqueux, dans les grains de blé entiers et des farines blanches traitées thermiquementTHEANDER, O; WESTERLUND, E.Journal of cereal science (Print). 1988, Vol 7, Num 2, pp 145-152, issn 0733-5210Article

Studies on chemical modifications in heat-processed starch and wheat flour = Etude des modifications chimiques des amidons et de la farine de blé traités thermiquementTHEANDER, O; WESTERLUND, E.Stärke. 1987, Vol 39, Num 3, pp 88-93, issn 0038-9056Article

Structure and components of dietary fiberTHEANDER, O; WESTERLUND, E; ÅMAN, P et al.Cereal foods world. 1993, Vol 38, Num 3, pp 135-141, issn 0146-6283, 6 p.Article

Content, structure and viscosity of soluble arabinoxylans in rye grain from several countriesBENGTSSON, S; ANDERSSON, R; WESTERLUND, E et al.Journal of the science of food and agriculture. 1992, Vol 58, Num 3, pp 331-337, issn 0022-5142Article

Effects of baking on protein and aqueous ethanol-extractable carbohydrate in white bread fractions = Effets de la cuisson sur les protéines et les glucides extractibles dans l'éthanol aqueux des différentes fractions du pain blancWESTERLUND, E; THEANDER, O; AMAN, P et al.Journal of cereal science (Print). 1989, Vol 10, Num 2, pp 139-147, issn 0733-5210Article

Cesium-137 body burdens in Norwegian lapps, 1965-1983WESTERLUND, E. A; BERTHELSEN, T; BERTEIG, L et al.Health physics (1958). 1987, Vol 52, Num 2, pp 171-177, issn 0017-9078Article

Enzymatic/chemical analysis of dietary fiberTHEANDER, O; ÅMAN, P; WESTERLUND, E et al.Journal of AOAC International. 1994, Vol 77, Num 3, pp 703-709, issn 1060-3271Article

Principal component analysis―an efficient tool for selection of wheat samples with wide variation in propertiesWESTERLUND, E; ANDERSSON, R; HÄMÄLÄINEN, M et al.Journal of cereal science (Print). 1991, Vol 14, Num 1, pp 95-104, issn 0733-5210Article

Transglycosidation reactions following heat treatment of starch - Effects on enzymic digestibility = Réactions de transglycosidation de l'amidon après traitement thermique - Effets sur la dégradation enzymatiqueSILJESTROM, M; BJORCK, I; WESTERLUND, E et al.Stärke. 1989, Vol 41, Num 3, pp 95-100, issn 0038-9056Article

Natural variations in the contents of structural elements of water-extractable non-starch polysaccharides in white flourANDERSSON, R; WESTERLUND, E; AMAN, P et al.Journal of cereal science (Print). 1994, Vol 19, Num 1, pp 77-82, issn 0733-5210Article

Isolation and chemical characterization of water-soluble mixed-linked β-glucans and arabinoxylans in oat milling fractionsWESTERLUND, E; ANDERSSON, R; ÅMAN, P et al.Carbohydrate polymers. 1993, Vol 20, Num 2, pp 115-123, issn 0144-8617Article

Effects of baking on polysaccharides in white bread fractions = Effets de la cuisson sur les polysaccharides dans les différentes fractions du pain blancWESTERLUND, E; THEANDER, O; ANDERSSON, R et al.Journal of cereal science (Print). 1989, Vol 10, Num 2, pp 149-156, issn 0733-5210Article

Chemical characterization of some swedish cereal whole meal and bran fractionsSALOMONSSON, A. C; THEANDER, O; WESTERLUND, E et al.1984, Vol 14, Num 3, pp 111-117Article

Rheological studies of water-soluble (1-3),(1,4)-β-D-glucans from milling fractions of oatWIKSTRÖM, K; LINDAHL, L; ANDERSSON, R et al.Journal of food science. 1994, Vol 59, Num 5, pp 1077-1080, issn 0022-1147Article

On the formation of reductic acid from pentoses or hexuronic acidsAHMAD, T; ANDERSSON, R; OLSSON, K et al.Carbohydrate research. 1993, Vol 247, pp 217-222, issn 0008-6215Article

Effects of baking on water-soluble non-starch polysaccharides in white bread fractionsWESTERLUND, E; ANDERSSON, R; AMAN, P et al.Journal of cereal science (Print). 1990, Vol 12, Num 1, pp 33-42, issn 0733-5210, 10 p.Article

Natural variations in the chemical composition of white flourANDERSSON, R; WESTERLUND, E; TILLY, A.-C et al.Journal of cereal science (Print). 1993, Vol 17, Num 2, pp 183-189, issn 0733-5210Article

Chemical characterization of water-soluble pectin in papaya fruitWESTERLUND, E; AMAN, P; ANDERSSON, R et al.Carbohydrate polymers. 1991, Vol 15, Num 1, pp 67-78, issn 0144-8617, 12 p.Article

Investigation of the distribution of methyl ester groups in pectin by high-field ¹³C NMRWESTERLUND, E; AMAN, P; ANDERSSON, R. E et al.Carbohydrate polymers. 1990, Vol 14, Num 2, pp 179-187, issn 0144-8617, 9 p.Article

Total dietary fiber determined as neutral sugar residues, uronic acid residues, and Klason lignin (The Uppsala Method) : collaborative studyTHEANDER, O; AMAN, P; WESTERLUND, E et al.Journal of AOAC International. 1995, Vol 78, Num 4, pp 1030-1044, issn 1060-3271Article