Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys"
written by Csilla Nemeth, Annica A. M. Andersson, Roger Andersson, Elke Mangelsen, Chuanxin Sun, Per Åman,
published by Food and Nutrition Sciences, Vol.5 No.6, 2014

has been cited by the following article(s):

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[1]	Wheat fructans–for better or for worse?


[2]	Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function …
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[3]	Immunomodulatory Properties of Polysaccharide-Rich Young Green Barley (Hordeum vulgare) Extract and Its Structural Characterization
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[4]	Achieving of high-diet-fiber barley via managing fructan hydrolysis
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[5]	Barley: a potential cereal for producing healthy and functional foods
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[6]	Prebiotic Potential of Cereal Components
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[7]	Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process
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[8]	Genome-wide association study reveals the genetic complexity of fructan accumulation patterns in barley grain
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[9]	Inulosucrase, an Efficient Transfructosylation Tool for the Synthesis of Microbial Inulin
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[10]	Polysaccharide biopolymer chemistry
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[11]	Effects of inulin on calcium metabolism and bone health
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[12]	国内オオムギ品種・系統の越冬性とフルクタン含量およびフルクタン代謝酵素遺伝子多型の関係
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[13]	Characterization of the FODMAP-profile in Cereal-product Ingredients
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[14]	GWAS reveals the genetic complexity of fructan accumulation patterns in barley grain
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[15]	Genetic-Based Biofortification of Staple Food Crops to Meet Zinc and Iron Deficiency-Related Challenges
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[16]	Mass spectrometry imaging of BARLEYmax fructooligosaccharides
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[17]	Carbohydrate content and structure during malting and brewing: a mass balance study
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[18]	Development of Synbiotic Feed Pellets Containing Lactobacillus rhamnosus GG with Kantawan (Jerusalem Artichoke) for Nile Tilapia
	2020

[19]	Variation of polysaccharides profiles in developing kernels of different barley cultivars
	2019

[20]	Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products
	2019

[21]	Overexpression of HvCslF6 in barley grain alters carbohydrate partitioning plus transfer tissue and endosperm development
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[22]	Genetic Basis and Breeding Perspectives of Grain Iron and Zinc Enrichment in Cereals
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[23]	ADP-グルコーストランスポーター遺伝子の新規アリルの同定と複数の機能性成分を高含有するオオムギ品種育成への利用
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[24]	A Dual-Promoter Gene Orchestrates the Sucrose-Coordinated Synthesis of Starch and Fructan in Barley
	Molecular Plant, 2017

[25]	Inulin: Properties, health benefits and food applications
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[26]	Relationships Between Fructans Content and Barley Malt Quality
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[27]	Comparison of Factors Involved in Starch Degradation in Barley Germination Under Laboratory and Malting Conditions
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[28]	Spatiotemporal Dynamics of Oligofructan Metabolism and Suggested Functions in Developing Cereal Grains
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[29]	Wheat fructans–for better or for worse
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[30]	Plant prebiotics and human health: Biotechnology to breed prebiotic-rich nutritious food crops
	Electronic Journal of …, 2014

[31]	Feasibility study on the use of attenuated total reflectance MIR spectroscopy to measure the fructan content in barley
	Analytical Methods, 2014

[1]	Developing Sustainable and Health Promoting Cereals and Pseudocereals 2023 DOI:10.1016/B978-0-323-90566-4.00013-8

[2]	Immunomodulatory Properties of Polysaccharide-Rich Young Green Barley (Hordeum vulgare) Extract and Its Structural Characterization Molecules, 2022 DOI:10.3390/molecules27051742

[3]	Barley: a potential cereal for producing healthy and functional foods Food Quality and Safety, 2022 DOI:10.1093/fqsafe/fyac012

[4]	Bioactive polysaccharides and oligosaccharides from garlic ( Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships Comprehensive Reviews in Food Science and Food Safety, 2022 DOI:10.1111/1541-4337.12972

[5]	Genome-wide association study reveals the genetic complexity of fructan accumulation patterns in barley grain Journal of Experimental Botany, 2021 DOI:10.1093/jxb/erab002

[6]	Relationships among wintering ability, fructan content, and allelic variation of fructan metabolic enzyme genes in Japanese barley cultivars Breeding Research, 2021 DOI:10.1270/jsbbr.20J11

[7]	Prebiotic Potential of Cereal Components Foods, 2021 DOI:10.3390/foods10102338

[8]	Fundamental study on changes in the FODMAP profile of cereals, pseudo-cereals, and pulses during the malting process Food Chemistry, 2021 DOI:10.1016/j.foodchem.2020.128549

[9]	Plant Micronutrients 2020 DOI:10.1007/978-3-030-49856-6_8

[10]	Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products Journal of Agricultural and Food Chemistry, 2019 DOI:10.1021/acs.jafc.9b00382

[11]	Overexpression of HvCslF6 in barley grain alters carbohydrate partitioning plus transfer tissue and endosperm development Journal of Experimental Botany, 2019 DOI:10.1093/jxb/erz407

[12]	Optimization and Validation of an HPAEC-PAD Method for the Quantification of FODMAPs in Cereals and Cereal-Based Products Journal of Agricultural and Food Chemistry, 2019 DOI:10.1021/acs.jafc.9b00382

[13]	Genetic Basis and Breeding Perspectives of Grain Iron and Zinc Enrichment in Cereals Frontiers in Plant Science, 2018 DOI:10.3389/fpls.2018.00937

[14]	Relationships Between Fructans Content and Barley Malt Quality Food Analytical Methods, 2016 DOI:10.1007/s12161-015-0386-1

[15]	Spatiotemporal Dynamics of Oligofructan Metabolism and Suggested Functions in Developing Cereal Grains Frontiers in Plant Science, 2016 DOI:10.3389/fpls.2015.01245

[16]	Inulin: Properties, health benefits and food applications Carbohydrate Polymers, 2016 DOI:10.1016/j.carbpol.2016.04.020

[17]	Plant prebiotics and human health: Biotechnology to breed prebiotic-rich nutritious food crops Electronic Journal of Biotechnology, 2014 DOI:10.1016/j.ejbt.2014.07.004

[18]	Feasibility study on the use of attenuated total reflectance MIR spectroscopy to measure the fructan content in barley Anal. Methods, 2014 DOI:10.1039/C4AY01560F

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