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Insights from enzymatic degradation of cellulose and hemicellulose to fermentable sugars– a review
Insights from enzymatic degradation of cellulose and hemicellulose to fermentable sugars– a review
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Insights from enzymatic degradation of cellulose and hemicellulose to fermentable sugars– a review

Houfani, Aicha Asma ; Anders, Nico ; Spiess, Antje C. ; Baldrian, Petr ; Benallaoua, Said

Biomass & bioenergy, 2020-03, Vol.134, p.105481, Article 105481 [Periódico revisado por pares]

Elsevier Ltd

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2
Estimation of alginate purity and M/G ratio by methanolysis coupled with anion exchange chromatography
Estimation of alginate purity and M/G ratio by methanolysis coupled with anion exchange chromatography
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Estimation of alginate purity and M/G ratio by methanolysis coupled with anion exchange chromatography

Bojorges, Hylenne ; López-Rubio, Amparo ; Fabra, María José ; Martínez-Abad, Antonio

Carbohydrate polymers, 2023-12, Vol.321, p.121285-121285, Article 121285 [Periódico revisado por pares]

Elsevier Ltd

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3
Complete composition analysis of polysaccharides based on HPAEC‐PAD coupled with quantitative analysis of multi‐components by single marker
Complete composition analysis of polysaccharides based on HPAEC‐PAD coupled with quantitative analysis of multi‐components by single marker
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Complete composition analysis of polysaccharides based on HPAEC‐PAD coupled with quantitative analysis of multi‐components by single marker

Yan, Xiao‐Hui ; Liu, Xue‐Qing ; Liang, Jun ; Kuang, Hai‐Xue ; Xia, Yong‐Gang

Phytochemical analysis, 2024-03, Vol.35 (2), p.380-390 [Periódico revisado por pares]

England: Wiley Subscription Services, Inc

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4
Characterization of the FODMAP-profile in cereal-product ingredients
Characterization of the FODMAP-profile in cereal-product ingredients
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Characterization of the FODMAP-profile in cereal-product ingredients

Ispiryan, Lilit ; Zannini, Emanuele ; Arendt, Elke K.

Journal of cereal science, 2020-03, Vol.92, p.102916, Article 102916 [Periódico revisado por pares]

Elsevier Ltd

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5
Analysis of mixed linkage β-glucan content and structure in different wheat flour milling fractions
Analysis of mixed linkage β-glucan content and structure in different wheat flour milling fractions
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Analysis of mixed linkage β-glucan content and structure in different wheat flour milling fractions

Prins, Anneke ; Shewry, Peter ; Lovegrove, Alison

Journal of cereal science, 2023-09, Vol.113, p.103753, Article 103753 [Periódico revisado por pares]

Elsevier Ltd

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6
Inulin-type dietary fiber stability after combined thermal, mechanical, and chemical stresses related to ultrasound processing of prebiotic apple beverage
Inulin-type dietary fiber stability after combined thermal, mechanical, and chemical stresses related to ultrasound processing of prebiotic apple beverage
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Inulin-type dietary fiber stability after combined thermal, mechanical, and chemical stresses related to ultrasound processing of prebiotic apple beverage

Strieder, Monique M. ; Arruda, Henrique S. ; Pastore, Glaucia M. ; Silva, Eric Keven

Food hydrocolloids, 2023-05, Vol.139, p.108489, Article 108489 [Periódico revisado por pares]

Elsevier Ltd

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7
Characterization of saccharides released during an in vitro pepsin-pancreatin digestion of corn flour using HPAEC-PAD
Characterization of saccharides released during an in vitro pepsin-pancreatin digestion of corn flour using HPAEC-PAD
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Characterization of saccharides released during an in vitro pepsin-pancreatin digestion of corn flour using HPAEC-PAD

Odjo, Sylvanus ; Béra, François ; Jacquet, Nicolas ; Richel, Aurore ; Malumba, Paul

Starch, 2016-07, Vol.68 (7-8), p.691-699 [Periódico revisado por pares]

Weinheim: Blackwell Publishing Ltd

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8
Detailed algal extracellular carbohydrate-protein characterisation lends insight into algal solid-liquid separation process outcomes
Detailed algal extracellular carbohydrate-protein characterisation lends insight into algal solid-liquid separation process outcomes
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Detailed algal extracellular carbohydrate-protein characterisation lends insight into algal solid-liquid separation process outcomes

Rao, N.R.H. ; Granville, A.M. ; Wich, P.R. ; Henderson, R.K.

Water research (Oxford), 2020-07, Vol.178, p.115833-115833, Article 115833 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Simple procedure to enhance pulsed amperometric detector (PAD) response stability for inulin-type fructans analysis. Application to a case study with chicory taproot
Simple procedure to enhance pulsed amperometric detector (PAD) response stability for inulin-type fructans analysis. Application to a case study with chicory taproot
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Simple procedure to enhance pulsed amperometric detector (PAD) response stability for inulin-type fructans analysis. Application to a case study with chicory taproot

Moscatello, Stefano ; Proietti, Simona ; Severoni, Anna ; Battistelli, Alberto

Food chemistry, 2024-01, Vol.430, p.136923-136923, Article 136923 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Monitoring and preparation of neoagaro- and agaro-oligosaccharide products by high performance anion exchange chromatography systems
Monitoring and preparation of neoagaro- and agaro-oligosaccharide products by high performance anion exchange chromatography systems
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Monitoring and preparation of neoagaro- and agaro-oligosaccharide products by high performance anion exchange chromatography systems

Kazłowski, Bartosz ; Pan, Chorng Liang ; Ko, Yuan Tih

Carbohydrate polymers, 2015-05, Vol.122, p.351-358 [Periódico revisado por pares]

England: Elsevier Ltd

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