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Characterization of water and alkali extractable arabinoxylan from wheat and rye under standardized conditions

https://doi.org/10.1007/s13197-015-2135-2
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1006/jcrs.1993.1040openalex-snapshot
Water-unextractable Cell Wall Material from Wheat Flour. 3. A Structural Model for Arabinoxylans
inferredcites →https://doi.org/10.1006/jcrs.1996.0032openalex-snapshot
Rye (Secale cerealeL.) Arabinoxylans: A Critical Review
inferredcites →https://doi.org/10.1006/jcrs.1998.0220openalex-snapshot
Physicochemical Characteristics of Wheat Bran Glucuronoarabinoxylans
inferredcites →https://doi.org/10.1006/jcrs.2001.0392openalex-snapshot
Water-extractable Arabinoxylan from Pearled Flours of Wheat, Barley, Rye and Triticale. Evidence for the Presence of Ferulic Acid Dimers and their Involvement in Gel Formation
inferredcites →https://doi.org/10.1006/jcrs.2001.0433openalex-snapshot
Arabinoxylans and Endoxylanases in Wheat Flour Bread-making
inferredcites →https://doi.org/10.1007/s00217-005-1154-zopenalex-snapshot
Isolation and chemical characterisation of water-extractable arabinoxylans from wheat and rye during breadmaking
inferredcites →https://doi.org/10.1007/s00217-012-1765-0openalex-snapshot
Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain
inferredcites →https://doi.org/10.1007/s002170000281openalex-snapshot
Effect of Added Pentosans Isolated from Wheat and Rye Grain on some Properties of Bread
inferredcites →https://doi.org/10.1016/0144-8617(95)00077-1openalex-snapshot
Cereal arabinoxylans: advances in structure and physicochemical properties
inferredcites →https://doi.org/10.1016/0308-8146(92)90208-jopenalex-snapshot
Effect of added pentosans on some properties of wheat bread
inferredcites →https://doi.org/10.1016/0308-8146(95)90783-4openalex-snapshot
Effect of arabinoxylans on bread-making quality of wheat flours
inferredcites →https://doi.org/10.1016/j.foodhyd.2013.08.010openalex-snapshot
Pentosan extraction from rye bran on pilot scale for application in gluten-free products
inferredcites →https://doi.org/10.1016/j.foodres.2010.06.005openalex-snapshot
The role of pentosans and starch in baking of wholemeal rye bread
inferredcites →https://doi.org/10.1016/j.foodres.2010.08.008openalex-snapshot
Effect of pentosan addition on dough rheological properties
inferredcites →https://doi.org/10.1016/s0144-8617(96)00071-9openalex-snapshot
Water unextractable polysaccharides from three milling fractions of rye grain
inferredcites →https://doi.org/10.1016/s0268-005x(09)80096-9openalex-snapshot
Isolation, separation and characterization of water soluble non-starch polysaccharides from wheat and rye
inferredcites →https://doi.org/10.1021/ac50052a726openalex-snapshot
Official Methods of Analysis of
inferredcites →https://doi.org/10.1021/jf0623790openalex-snapshot
Variability in the Structure of Rye Flour Alkali-Extractable Arabinoxylans
inferredcites →https://doi.org/10.1094/cchem.1999.76.1.1openalex-snapshot
Pilot‐Scale Isolation of Water‐Extractable Arabinoxylans from Rye
inferredcites →https://doi.org/10.1111/j.1365-2621.1994.tb14688.xopenalex-snapshot
Enzymes Increase Loaf Volume of Bread Supplemented with Starch Tailings and Insoluble Pentosans

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4601189openalex-extracted
inferred← citeshttps://doi.org/10.1002/cche.10280openalex-snapshot
Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production
inferred← citeshttps://doi.org/10.1002/cche.10306openalex-snapshot
The major constituents of rye ( Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed
inferred← citeshttps://doi.org/10.1007/978-3-030-83383-1_9openalex-snapshot
Bridging the Genotype–Phenotype Gap for Precision Breeding in Rye
inferred← citeshttps://doi.org/10.1007/978-3-031-86613-5_5openalex-snapshot
Rye Fiber: Extraction, Identification Methods and Health Benefiting Features
inferred← citeshttps://doi.org/10.1016/j.carbpol.2019.06.002openalex-snapshot
Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology
inferred← citeshttps://doi.org/10.1016/j.carbpol.2021.118795openalex-snapshot
Partial acid-hydrolysis of TEMPO-oxidized arabinoxylans generates arabinoxylan-structure resembling oligosaccharides
inferred← citeshttps://doi.org/10.1016/j.carbpol.2023.121100openalex-snapshot
Insights into the fermentation patterns of wheat bran cell wall polysaccharides using an in-vitro batch fermentation model
inferred← citeshttps://doi.org/10.1016/j.eja.2025.127704openalex-snapshot
Assessment of the impact of growing conditions and of key crop-husbandry practices on arabinoxylan content in wheat flour
inferred← citeshttps://doi.org/10.1016/j.fbio.2026.109605openalex-snapshot
Influence of enzymatic modification on the structure–function properties of wheat bran arabinoxylan enriched fractions: Interplay of molecular weight and branching degree
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.10.130openalex-snapshot
Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2019.105318openalex-snapshot
Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110762openalex-snapshot
Unveiling the binding mechanism between wheat arabinoxylan and different molecular weights of wheat glutenins during the dough mixing process
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2025.112265openalex-snapshot
Cryoprotective effect of water extractable arabinoxylan on different molecular weights of wheat glutenins
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.110067openalex-snapshot
Immunomodulatory effects of wheat bran arabinoxylan on RAW264.7 macrophages via the NF-κB signaling pathway using RNA-seq analysis
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110769openalex-snapshot
Rye: A wonder crop with industrially important macromolecules and health benefits
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112292openalex-snapshot
Effect of hydrocolloids on gluten proteins, dough, and flour products: A review
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.115239openalex-snapshot
Impact of compositionally diverse cereal flour water extracts on the gas cell size distribution and extensional rheology of model gluten-starch doughs
inferred← citeshttps://doi.org/10.1016/j.fpsl.2024.101301openalex-snapshot
Maize bran arabinoxylans mediated green synthesis of silver nanoparticles and their incorporation in gelatin-based packaging film
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.144861openalex-snapshot
Composition and immunomodulatory activity of an arabinoxylan polysaccharide-rich extract of Agaricus subrufescens fermented rye
inferred← citeshttps://doi.org/10.1016/j.jcs.2018.03.013openalex-snapshot
Heteropolysaccharide preparations from rye and wheat bran as sources of antioxidants
inferred← citeshttps://doi.org/10.1016/j.jcs.2025.104173openalex-snapshot
Development of a NIRS-based prediction model for measurement of whole wheat flour arabinoxylan content to aid rapid germplasm screening
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c00029openalex-snapshot
Development of Functional Nanomaterials from Wheat Bran Derived Arabinoxylan for Nucleic Acid Delivery
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b08122openalex-snapshot
Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment
inferred← citeshttps://doi.org/10.1080/10942912.2023.2244697openalex-snapshot
A comprehensive review on biochemical and technological properties of rye ( Secale cereale L.)
inferred← citeshttps://doi.org/10.1093/jas/skaa318openalex-snapshot
Xylanase supplementation in corn-based swine diets: a review with emphasis on potential mechanisms of action
inferred← citeshttps://doi.org/10.1155/2022/4015886openalex-snapshot
Chemical Characterization, Antioxidant, and Antihyperglycemic Capacity of Ferulated Arabinoxylan Extracted from “Chicha de Jora” Bagasse: An Ancestral Fermented Beverage from Zea mays L.
inferred← citeshttps://doi.org/10.15576/978-83-66602-61-8openalex-snapshot
Methods in food science and technology. Part 1
inferred← citeshttps://doi.org/10.15673/fst.v12i4.1180openalex-snapshot
OBTAINING AND CHARACTERISTICS OF A PAPAIN AND MAIZE ARABINOXYLAN COMPLEX
inferred← citeshttps://doi.org/10.18174/567613openalex-snapshot
Non-enzymatic approaches to depolymerize polysaccharides into oligosaccharides for polysaccharides fingerprinting
inferred← citeshttps://doi.org/10.2478/agri-2022-0004openalex-snapshot
Productivity and nutritional qualities of grain of new F 1 winter rye hybrids in the Southern Ural
inferred← citeshttps://doi.org/10.31274/etd-20210114-110openalex-snapshot
An investigation into the mechanism of action of xylanase in pigs fed insoluble corn-based fiber
inferred← citeshttps://doi.org/10.3389/fnut.2022.868938openalex-snapshot
The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor
inferred← citeshttps://doi.org/10.3389/fpls.2021.718081openalex-snapshot
A Genome-Wide Association Study Pinpoints Quantitative Trait Genes for Plant Height, Heading Date, Grain Quality, and Yield in Rye (Secale cereale L.)
inferred← citeshttps://doi.org/10.3389/fpls.2026.1809699openalex-snapshot
A genome-wide association study of arabinoxylan content in flour of triticale (×Triticosecale Wittmack)
inferred← citeshttps://doi.org/10.3390/app13042282openalex-snapshot
Properties and Functionality of Cereal Non-Starch Polysaccharides in Breadmaking
inferred← citeshttps://doi.org/10.3390/app14062649openalex-snapshot
The Influence of Arabinoxylan on the Properties of Sourdough Wheat Bread
inferred← citeshttps://doi.org/10.3390/app142210591openalex-snapshot
Characterization of Hydrocolloids Extracted from Fenugreek and Sweet Basil Seeds and Their Effect on Rheological Properties of Wheat Starch Paste
inferred← citeshttps://doi.org/10.3390/foods10040826openalex-snapshot
Comparison of Alkaline/Oxidative and Hydrothermal Extraction of Wheat Bran Arabinoxylans
inferred← citeshttps://doi.org/10.3390/foods10112798openalex-snapshot
Interactions between Phenolic Acids, Proteins, and Carbohydrates—Influence on Dough and Bread Properties
inferred← citeshttps://doi.org/10.3390/foods10123056openalex-snapshot
Lignocellulose-Degrading Enzymes: A Biotechnology Platform for Ferulic Acid Production from Agro-Industrial Side Streams
inferred← citeshttps://doi.org/10.3390/foods11182769openalex-snapshot
Sprouting and Hydrolysis as Biotechnological Tools for Development of Nutraceutical Ingredients from Oat Grain and Hull
inferred← citeshttps://doi.org/10.3390/foods13162482openalex-snapshot
The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method
inferred← citeshttps://doi.org/10.3390/foods8080331openalex-snapshot
Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour
inferred← citeshttps://doi.org/10.3390/foods9020131openalex-snapshot
Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study
inferred← citeshttps://doi.org/10.3390/horticulturae10040367openalex-snapshot
Scrutinizing the Antimicrobial and Antioxidant Potency of European Cranberry Bush (Viburnum opulus L.) Extracts
inferred← citeshttps://doi.org/10.3390/molecules26154559openalex-snapshot
Polysaccharide Structures and Their Hypocholesterolemic Potential
inferred← citeshttps://doi.org/10.3390/molecules29040904openalex-snapshot
The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method
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Postprandial Glycemic and Insulinemic Response by a Brewer’s Spent Grain Extract-Based Food Supplement in Subjects with Slightly Impaired Glucose Tolerance: A Monocentric, Randomized, Cross-Over, Double-Blind, Placebo-Controlled Clinical Trial
inferred← citeshttps://doi.org/10.3390/plants12040737openalex-snapshot
Exploiting Rye in Wheat Quality Breeding: The Case of Arabinoxylan Content
inferred← citeshttps://doi.org/10.3390/scipharm86040049openalex-snapshot
Trends in the Use of Plant Non-Starch Polysaccharides within Food, Dietary Supplements, and Pharmaceuticals: Beneficial Effects on Regulation and Wellbeing of the Intestinal Tract
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