Concepedia
Statistics
Publications
26
Citations
965
H-Index
17
Active since
2004
Affiliations
University of Minnesota(Current)
Karlsruhe Institute of Technology
University of Milan
University of Vienna
University of Georgia
Catrin Tyl is an author at University of Minnesota specializing in agriculture, food science, and food chemistry.
Publications per year
2004–2023
Why do millets have slower starch and protein digestibility than other cereals?
George A. Annor, Catrin Tyl, Massimo F. Marcone et al. · Trends in Food Science & Technology · 2017 · 253 citations · Full text
Agriculture, Food Science, Nutritional Sciences +10
<sup>1</sup>H NMR spectroscopy as tool to follow changes in the fatty acids of fish oils
Catrin Tyl, Lothar Brecker, Karl‐Heinz Wagner · European Journal of Lipid Science and Technology · 2008 · 64 citations
Agriculture, Biochemistry, Food Science +17
Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile
I. Cordelino, Catrin Tyl, Loma Inamdar et al. · LWT · 2018 · 62 citations · Full text
Agriculture, Biochemistry, Food Science +15
Isolation and characterization of feruloylated arabinoxylan oligosaccharides from the perennial cereal grain intermediate wheat grass (Thinopyrum intermedium)
Rachel R. Schendel, Andreas Becker, Catrin Tyl et al. · Carbohydrate Research · 2015 · 61 citations
Agriculture, Agronomy, Plant Sciences +14
Novel arabinan and galactan oligosaccharides from dicotyledonous plants
Daniel Wefers, Catrin Tyl, Mirko Bunzel · Frontiers in Chemistry · 2014 · 48 citations · Full text
Life Sciences, Biochemistry, Plant Biology +17
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