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Original Article

The chromatographic analysis of oligosaccharides and preparation of 1-kestose and nystose in yacon

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Pages 338-342 | Published online: 21 Oct 2011

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Dawei Ni, Wei Xu, Yingying Zhu, Xiaoyang Pang, Jiaping Lv & Wanmeng Mu. (2021) Insight into the effects and biotechnological production of kestoses, the smallest fructooligosaccharides. Critical Reviews in Biotechnology 41:1, pages 34-46.
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Yana Kriukova, Anna Jakubiak-Augustyn, Nonna Ilyinska, Hubert Krotkiewski, Tetiana Gontova, Olga Evtifeyeva, Tuğba Özcelik & Adam Matkowski. (2017) Chain length distribution of inulin from dahlia tubers as influenced by the extraction method. International Journal of Food Properties 20:sup3, pages S3112-S3122.
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Articles from other publishers (8)

Siqiang Wang, Jinyu Zhang, Yidan Cui, Tengda Li, Lichao Pan, Kun Li, Liuya Wang & Zhenyuan Zhu. (2023) Trichoderma asperellum as a novel source to prepare chitooligosaccharides by enzymatic hydrolysis and its antimicrobial activity . Biotechnology and Applied Biochemistry 70:3, pages 1302-1309.
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Xin‐Peng Zhao, Jie Liu, Zhu‐Jun Sui, Meng‐Jie Xu & Zhen‐Yuan Zhu. (2022) Preparation and antibacterial effect of chitooligosaccharides monomers with different polymerization degrees from crab shell chitosan by enzymatic hydrolysis. Biotechnology and Applied Biochemistry 70:1, pages 164-174.
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Thaísa M.A. Moro & Maria T.P.S. Clerici. (2021) Burdock (Arctium lappa L) roots as a source of inulin-type fructans and other bioactive compounds: Current knowledge and future perspectives for food and non-food applications. Food Research International 141, pages 109889.
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Marcos dos Santos Lima, Polyana Campos Nunes, Bernadete de Lourdes de Araújo Silva, Carla Valéria da Silva Padilha, Thaís Helena Figueiredo do Bonfim, Tania Lucia Montenegro Stamford, Margarida Angélica da Silva Vasconcelos & Jailane de Souza Aquino. (2019) Determining 1-kestose, nystose and raffinose oligosaccharides in grape juices and wines using HPLC: method validation and characterization of products from Northeast Brazil. Journal of Food Science and Technology 56:10, pages 4575-4584.
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Yuan‐yuan Ren, Hao‐di Dong, He‐ying Wang, Xiao‐ting Wang, Shu‐han Dai, Huai‐xu Wang, Xuan‐xuan Wang & Zhen‐yuan Zhu. (2019) Changes in nutrition and related enzymes of Annona squamosa during storage based on carbohydrate analysis . Journal of Food Processing and Preservation 43:7.
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Thaísa Menezes Alves Moro, Caroline Mantovani Celegatti, Ana Paula Aparecida Pereira, Aline Sousa Lopes, Douglas Fernandes Barbin, Glaucia Maria Pastore & Maria Teresa Pedrosa Silva Clerici. (2018) Use of burdock root flour as a prebiotic ingredient in cookies. LWT 90, pages 540-546.
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M. L. Brites & C. P. Z. Noreña. (2016) OBTAINING FRUCTOOLIGOSACCHARIDES FROM YACON (Smallanthus sonchifolius) BY AN ULTRAFILTRATION PROCESS. Brazilian Journal of Chemical Engineering 33:4, pages 1011-1020.
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Zhen-Yuan Zhu, Liang Zhao, Xiao-Ran Ge, Ya-Li Tang, Li-Jing Chen, Wei Pang & Yongmin Zhang. (2015) Preparation, characterization and bioactivity of xylobiose and xylotriose from corncob xylan by xylanase. European Food Research and Technology 241:1, pages 27-35.
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