Ann Katrin Holtekjølen

Contents of starch and non-starch polysaccharides in barley varieties of different origin

Ann Katrin Holtekjølen, A.K. Uhlen, E. Bråthen et al. · Food Chemistry · 2005 · 185 citations

Agriculture, Agronomy, Plant Sciences +15

Flavanol and Bound Phenolic Acid Contents in Different Barley Varieties

Ann Katrin Holtekjølen, Claudia Kinitz, Svein Halvor Knutsen · Journal of Agricultural and Food Chemistry · 2006 · 176 citations

Agriculture, Biochemistry, Plant Sciences +15

Antioxidant properties and sensory profiles of breads containing barley flour

Ann Katrin Holtekjølen, A.B. Bævre, Marit Rødbotten et al. · Food Chemistry · 2008 · 168 citations

Agriculture, Food Science, Nutritional Sciences +14

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Cátia Saldanha do Carmo, Pia Silventoinen, Catherine Taylor Nordgård et al. · Journal of Food Engineering · 2020 · 137 citations · Full text

Agriculture, Crop Sciences, Food Science +16

Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

Anne Rieder, Ann Katrin Holtekjølen, Stefan Sahlstrøm et al. · Journal of Cereal Science · 2011 · 132 citations

Agriculture, Food Science, Cereal Science +12