Citations (42)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (9)
Sinéad Morris, John Byrne, Stephen Whelan, John Carroll & David Ryan. (2023) The Impacts of a β-glucanase Step Pre-Cooking on Alcohol Yields during Irish Rye Whiskey Production. Journal of the American Society of Brewing Chemists 0:0, pages 1-13.
Read now
Read now
Joshua E. S. J. Reid, Gleb E. Yakubov & Stephen J. Lawrence. (2022) Non-starch polysaccharides in beer and brewing: A review of their occurrence and significance. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
Read now
Read now
Emmie Dornez, Evi Croes, Kurt Gebruers, Barbara De Coninck, BrunoP.A. Cammue, JanA. Delcour & ChristopheM. Courtin. (2010) Accumulated Evidence Substantiates a Role for Three Classes of Wheat Xylanase Inhibitors in Plant Defense. Critical Reviews in Plant Sciences 29:4, pages 244-264.
Read now
Read now
M. Krahl, M. Zarnkow, W. Back & T. Becker. (2010) Determination of the Influence of Malting Parameters on the Water-Extractable Arabinoxylan Content of Wheat (Triticum Aestivum), Rye (Secale cereale), and Spelt Wheat (Triticum aestivum spp. spelta). Journal of the American Society of Brewing Chemists 68:1, pages 34-40.
Read now
Read now
Ellen Fierens, Kurt Gebruers, Arnout R.D. Voet, Marc De Maeyer, Christophe M. Courtin & Jan A. Delcour. (2009) Biochemical and structural characterization of TLXI, the Triticum aestivum L. thaumatin-like xylanase inhibitor. Journal of Enzyme Inhibition and Medicinal Chemistry 24:3, pages 646-654.
Read now
Read now
Christophe M. Courtin, Willem F. Broekaert, Katrien Swennen, Guido Aerts, Valerie Van Craeyveld & Jan A. Delcour. (2009) Occurrence of Arabinoxylo-Oligosaccharides and Arabinogalactan Peptides in Beer. Journal of the American Society of Brewing Chemists 67:2, pages 112-117.
Read now
Read now
Sigrid Rombouts, Ellen Fierens, Elien Vandermarliere, Arnout Voet, Kurt Gebruers, Johnny Beaugrand, Christophe M. Courtin, Jan A. Delcour, Marc de Maeyer, Anja Rabijns, Steven Van Campenhout & Guido Volckaert. (2009) His22 of TLXI plays a critical role in the inhibition of glycoside hydrolase family 11 xylanases. Journal of Enzyme Inhibition and Medicinal Chemistry 24:1, pages 38-46.
Read now
Read now
Yin Li and Jian Lu, Guoxian Gu & Zhonggui Mao. (2005) Characterization of the Enzymatic Degradation of Arabinoxylans in Grist Containing Wheat Malt Using Response Surface Methodology. Journal of the American Society of Brewing Chemists 63:4, pages 171-176.
Read now
Read now
J. Glatthar, J. Heinisch & T. Senn. (2002) A Study on the Suitability of Unmalted Triticale as a Brewing Adjunct. Journal of the American Society of Brewing Chemists 60:4, pages 181-187.
Read now
Read now
Articles from other publishers (33)
Zhengjuan Sun, Mingxia Zhang, Yanrong An, Xu Han, Baojin Guo, Guangde Lv, Yan Zhao, Ying Guo & Sishen Li. (2022) CRISPR/Cas9-Mediated Disruption of Xylanase inhibitor protein (XIP) Gene Improved the Dough Quality of Common Wheat. Frontiers in Plant Science 13.
Crossref
Crossref
Bernd Hitzmann, Dietmar Sievert, R. Carl Hoseney & Jan A. Delcour. 2000. Ullmann's Encyclopedia of Industrial Chemistry. Ullmann's Encyclopedia of Industrial Chemistry
1
58
.
Shang LinJane W. AggerCasper WilkensAnne S. Meyer. (2021) Feruloylated Arabinoxylan and Oligosaccharides: Chemistry, Nutritional Functions, and Options for Enzymatic Modification. Annual Review of Food Science and Technology 12:1, pages 331-354.
Crossref
Crossref
Afsaneh Moeini, Masoud Shafafi Masoud Shafafi Zenoozian, Hojjat Karazhiyan, Amir Hossein Elhami Rad & Ahmad Pedram Nia. (2020) CHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURSCHARACTERISTICS OF BREAD DOUGH MADE WITH THE USE OF VARIOUS MILLET FLOURS. Food Science and Technology 14:4.
Crossref
Crossref
Dongdong Zhu, Xinyu Liu, Xia Xie, Sen Yang, Hui Lin & Hongge Chen. (2019)
Characteristics of a
XIP
‐resistant xylanase from
Neocallimastix
sp.
GMLF
1 and its advantage in barley malt saccharification
. International Journal of Food Science & Technology 55:5, pages 2152-2160.
Crossref
Crossref
Xiaolong Wang, Rudi Appels, Xiaoke Zhang, Ferenc Bekes, Dean Diepeveen, Wujun Ma, Xinzhong Hu & Shahidul Islam. (2020) Solubility variation of wheat dough proteins: A practical way to track protein behaviors in dough processing. Food Chemistry 312, pages 126038.
Crossref
Crossref
Hooi Ling Ho. 2019. Biotechnology. Biotechnology
1424
1455
.
Xiaolong Wang, Yingquan Zhang, Bo Zhang, Christakis George Florides, Zheng Gao, Zhonghua Wang, Xiaoke Zhang & Yimin Wei. (2018) Comparison of quality properties between high-molecular-weight glutenin subunits 5 + 10 and 2 + 12 near-isogenic lines under three common wheat genetic backgrounds. Cereal Chemistry 95:4, pages 575-583.
Crossref
Crossref
Hooi Ling Ho. 2018. Research Advancements in Pharmaceutical, Nutritional, and Industrial Enzymology. Research Advancements in Pharmaceutical, Nutritional, and Industrial Enzymology
294
325
.
Xinyu Liu, Yakun Zhang, Zhaohui Wei, Hongge Chen & Xincheng Jia. (2017)
Molecular Cloning and Characterizations of Xylanase Inhibitor Protein from Wheat (
Triticum Aestivum
)
. Journal of Food Science 82:7, pages 1582-1587.
Crossref
Crossref
Xiaolong Wang, Rudi Appels, Xiaoke Zhang, Ferenc Bekes, Kitti Torok, Sandor Tomoskozi, Dean Diepeveen, Wujun Ma & Shahidul Islam. (2017) Protein-transitions in and out of the dough matrix in wheat flour mixing. Food Chemistry 217, pages 542-551.
Crossref
Crossref
Antonella Amore & Vincenza Faraco. 2015. Advances in Food Biotechnology. Advances in Food Biotechnology
165
190
.
Nana Akyaa Ackaah‐Gyasi, Priyanki Patel, Julie Ducharme, Hui Yin Fan & Benjamin K. Simpson. 2015. Functional Polymers in Food Science. Functional Polymers in Food Science
289
328
.
Elke K. Arendt & Emanuele Zannini. 2013. Cereal Grains for the Food and Beverage Industries. Cereal Grains for the Food and Beverage Industries
1
67e
.
Takuya Yoshizawa, Toshiyuki Shimizu, Mayuki Yamabe, Misako Taichi, Yuji Nishiuchi, Naoki Shichijo, Satoru Unzai, Hisashi Hirano, Mamoru Sato & Hiroshi Hashimoto. (2011) Crystal structure of basic 7S globulin, a xyloglucan‐specific endo‐β‐1,4‐glucanase inhibitor protein‐like protein from soybean lacking inhibitory activity against endo‐β‐glucanase. The FEBS Journal 278:11, pages 1944-1954.
Crossref
Crossref
Senay Simsek, Yu Zhang & Osvaldo H. Campanella. (2010) Physicochemical properties of arabinoxlans in refrigerated dough. Food Research International 43:8, pages 2119-2125.
Crossref
Crossref
Emmie Dornez, Evi Croes, Kurt Gebruers, Sebastien Carpentier, Rony Swennen, Kris Laukens, Erwin Witters, Martin Urban, Jan A. Delcour & Christophe M. Courtin. (2010) 2-D DIGE reveals changes in wheat xylanase inhibitor protein families due to Fusarium graminearum ΔTri5 infection and grain development. PROTEOMICS 10:12, pages 2303-2319.
Crossref
Crossref
Emmie Dornez, Kurt Gebruers, Jan A. Delcour & Christophe M. Courtin. (2009) Grain-associated xylanases: occurrence, variability, and implications for cereal processing. Trends in Food Science & Technology 20:11-12, pages 495-510.
Crossref
Crossref
Annick Pollet, Stefaan Sansen, Gert Raedschelders, Kurt Gebruers, Anja Rabijns, Jan A. Delcour & Christophe M. Courtin. (2009) Identification of structural determinants for inhibition strength and specificity of wheat xylanase inhibitors TAXI-IA and TAXI-IIA. FEBS Journal 276:14, pages 3916-3927.
Crossref
Crossref
Iris J. Joye, Bert Lagrain & Jan A. Delcour. (2009) Endogenous redox agents and enzymes that affect protein network formation during breadmaking – A review. Journal of Cereal Science 50:1, pages 1-10.
Crossref
Crossref
Nele Vanbeneden, Tom Van Roey, Filip Willems, Filip Delvaux & Freddy R. Delvaux. (2008) Release of phenolic flavour precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing. Food Chemistry 111:1, pages 83-91.
Crossref
Crossref
Evi Croes, Kurt Gebruers, Johan Robben, Jean‐Paul Noben, Bart Samyn, Griet Debyser, Jozef Van Beeumen, Jan A. Delcour & Christophe M. Courtin. (2008) Variability of polymorphic families of three types of xylanase inhibitors in the wheat grain proteome. PROTEOMICS 8:8, pages 1692-1705.
Crossref
Crossref
Dietmar Sievert, R. Carl Hoseney & Jan A. Delcour. 2003. Ullmann's Encyclopedia of Industrial Chemistry. Ullmann's Encyclopedia of Industrial Chemistry.
Nathalie Juge & Birte Svensson. (2006) Proteinaceous inhibitors of carbohydrate‐active enzymes in cereals: implication in agriculture, cereal processing and nutrition. Journal of the Science of Food and Agriculture 86:11, pages 1573-1586.
Crossref
Crossref
Johnny Beaugrand, Kurt Gebruers, Cedric Ververken, Ellen Fierens, Evi Croes, Bruno Goddeeris, Christophe M. Courtin & Jan A. Delcour. (2006) Antibodies against wheat xylanase inhibitors as tools for the selective identification of their homologues in other cereals. Journal of Cereal Science 44:1, pages 59-67.
Crossref
Crossref
Yin Li, Jian Lu & Guoxian Gu. (2005) Control of arabinoxylan solubilization and hydrolysis in mashing. Food Chemistry 90:1-2, pages 101-108.
Crossref
Crossref
H Goesaert, K Gebruers, K Brijs, C.M Courtin & J.A Delcour. (2003) XIP-type endoxylanase inhibitors in different cereals. Journal of Cereal Science 38:3, pages 317-324.
Crossref
Crossref
G.O Elliott, W.R McLauchlan, G Williamson & P.A Kroon. (2003) A Wheat Xylanase Inhibitor Protein (XIP-I) Accumulates in the Grain and has Homologues in Other Cereals. Journal of Cereal Science 37:2, pages 187-194.
Crossref
Crossref
David J Simpson, Geoffrey B Fincher, Anthony H.C Huang & Verena Cameron-Mills. (2003) Structure and Function of Cereal and Related Higher Plant (1→4)-β-Xylan Endohydrolases. Journal of Cereal Science 37:2, pages 111-127.
Crossref
Crossref
H. Goesaert, K. Gebruers, C.M. Courtin, P. Proost, J. Van Damme & J.A. Delcour. (2002) A Family of ‘TAXI’-like Endoxylanase Inhibitors in Rye. Journal of Cereal Science 36:2, pages 177-185.
Crossref
Crossref
Giles O. Elliott, Richard K. Hughes, Nathalie Juge, Paul A. Kroon & Gary Williamson. (2002)
Functional identification of the cDNA coding for a wheat endo‐1,4‐β‐
D
‐xylanase inhibitor
1
. FEBS Letters 519:1-3, pages 66-70.
Crossref
Crossref
C.M. Courtin & J.A. Delcour. (2002) Arabinoxylans and Endoxylanases in Wheat Flour Bread-making. Journal of Cereal Science 35:3, pages 225-243.
Crossref
Crossref
W Debyser, WJ Peumans, EJM Van Damme & JA Delcour. (1999) Triticum aestivum Xylanase Inhibitor (TAXI), a New Class of Enzyme Inhibitor Affecting Breadmaking Performance. Journal of Cereal Science 30:1, pages 39-43.
Crossref
Crossref