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Original Articles

Technological and Analytical Methods for Arabinoxylan Quantification from Cereals

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Huma Bader Ul Ain, Farhan Saeed, Nazir Ahmad, Ali Imran, Bushra Niaz, Muhammad Afzaal, Muhammad Imran, Tabussam Tufail & Ahsan Javed. (2018) Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides. International Journal of Food Properties 21:1, pages 1463-1480.
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Articles from other publishers (19)

Joana R. Costa, Maria J. Pereira, Sílvia S. Pedrosa, Beatriz Gullón, Nelson M. de Carvalho, Manuela E. Pintado & Ana Raquel Madureira. (2023) Sugarcane Straw as a Source of Arabinoxylans: Optimization and Economic Viability of a Two-Step Alkaline Extraction. Foods 12:12, pages 2280.
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Lucie Lebert, François Buche, Arnaud Sorin & Thierry Aussenac. (2022) The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products. Foods 11:22, pages 3552.
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Pinderpal Kaur, Kawaljit Singh Sandhu & Maninder Kaur. (2022) Indian rye (Secale cereale) cultivars: fiber profile, minerals content, physical-functional and biscuit making properties. Journal of Food Measurement and Characterization 16:5, pages 3977-3986.
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Yohannes Seyoum, Christèle Humblot, Bridget A. Baxter, Nora Jean Nealon, Annika M. Weber & Elizabeth P. Ryan. (2022) Metabolomics of Rice Bran Differentially Impacted by Fermentation With Six Probiotics Demonstrates Key Nutrient Changes for Enhancing Gut Health. Frontiers in Nutrition 8.
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Hong-Ju He, Jinli Qiao, Yan Liu, Qingbin Guo, Xingqi Ou & Xiaochan Wang. (2021) Isolation, Structural, Functional, and Bioactive Properties of Cereal Arabinoxylan─A Critical Review. Journal of Agricultural and Food Chemistry 69:51, pages 15437-15457.
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Pinderpal Kaur, Kawaljit Singh Sandhu, Sukhvinder Singh Purewal, Maninder Kaur & Surender Kumar Singh. (2021) Rye: A wonder crop with industrially important macromolecules and health benefits. Food Research International 150, pages 110769.
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Yan Liu, Meng Xiao, Juan Zhao, Xiumin Zhang, Xinzhong Hu, H. Douglas Goff & Qingbin Guo. (2021) Fluorescent labeling affected the structural/conformational properties of arabinoxylans. Carbohydrate Polymers 265, pages 118064.
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Lilia Firdavisovna Gilmullina, Mira Leonidovna Ponomareva, Sergey Nikolayevich Ponomarev & Gul'naz Suleymanovna Mannapova. (2021) METHODS OF QUANTITATIVE AND QUALITATIVE DETERMINATION OF ARABINOXYLANS IN CEREALS (REVIEW). chemistry of plant raw material:1, pages 27-43.
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Hong Chen, Ying Liu, Tian Yang, Daiwen Chen, Yi Xiao, Wen Qin, Dingtao Wu, Qing Zhang, Derong Lin, Yuntao Liu, Aiping Liu & Zhiqing Huang. (2021) Interactive effects of molecular weight and degree of substitution on biological activities of arabinoxylan and its hydrolysates from triticale bran. International Journal of Biological Macromolecules 166, pages 1409-1418.
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Teresa Demuth, Julian Betschart & Laura Nyström. (2020) Structural modifications to water-soluble wheat bran arabinoxylan through milling and extrusion. Carbohydrate Polymers 240, pages 116328.
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Pei Wang, Xiaohui Zhao, Runqiang Yang, Yulin Zhou, Qin Zhou, Zhenxin Gu & Dong Jiang. (2020) Water-Extractable Arabinoxylan-Induced Changes in the Conformation and Polymerization Behavior of Gluten upon Thermal Treatment. Journal of Agricultural and Food Chemistry 68:13, pages 4005-4016.
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Jing Wang, Junying Bai, Mingcong Fan, Tingting Li, Yan Li, Haifeng Qian, Li Wang, Hui Zhang, Xiguang Qi & Zhiming Rao. (2020) Cereal-derived arabinoxylans: Structural features and structure–activity correlations. Trends in Food Science & Technology 96, pages 157-165.
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Maria Julia Spotti & Osvaldo H. Campanella. 2020. Science and Technology of Fibers in Food Systems. Science and Technology of Fibers in Food Systems 301 327 .
Hong Chen, Zhuoyun Chen, Yuanfang Fu, Jiao Liu, Siying Lin, Qing Zhang, Yuntao Liu, Dingtao Wu, Derong Lin, Guoquan Han, Lina Wang & Wen Qin. (2019) Structure, Antioxidant, and Hypoglycemic Activities of Arabinoxylans Extracted by Multiple Methods from Triticale. Antioxidants 8:12, pages 584.
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Amritpal Kaur, Madhav P. Yadav, Balwinder Singh, Seerat Bhinder, Stefanie Simon & Narpinder Singh. (2019) Isolation and characterization of arabinoxylans from wheat bran and study of their contribution to wheat flour dough rheology. Carbohydrate Polymers 221, pages 166-173.
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M. Roth, M. Jekle & T. Becker. (2019) Opportunities for upcycling cereal byproducts with special focus on Distiller's grains. Trends in Food Science & Technology 91, pages 282-293.
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Zhuoyun Chen, Shanshan Li, Yuanfang Fu, Cheng Li, Daiwen Chen & Hong Chen. (2019) Arabinoxylan structural characteristics, interaction with gut microbiota and potential health functions. Journal of Functional Foods 54, pages 536-551.
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Clemens Döring, Isabel Grossmann, Magdalena Roth, Mario Jekle, Peter Koehler & Thomas Becker. (2017) Effect of Rye Bran Particles on Structure Formation Properties of Rye Dough and Bread. Journal of Food Processing and Preservation 41:4, pages e12998.
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Qian Li, Rui Liu, Tao Wu & Min Zhang. (2017) Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy. Food Research International 95, pages 19-27.
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