Fractionation-reconstitution studies to determine the functional properties of rye flour constituents

Simplified method for the measurement of total non-starch polysaccharides by gas-liquid chromatography of constituent sugars as alditol acetates

Hans N. Englyst, John H. Cummings · The Analyst · 1984 · 1.1K citations

Agriculture, Biochemistry, Food Science +15

Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography

Herbert Wieser, Susanne Antes, Werner Seilmeier · Cereal Chemistry · 1998 · 401 citations

Agriculture, Biochemistry, Food Science +14

Optimization of Viscozyme L-assisted extraction of oat bran protein using response surface methodology

Xiao Guan · Food Chemistry · 2007 · 296 citations

Agriculture, Biochemistry, Food Science +10

Towards a new gliadin reference material–isolation and characterisation

R. van Eckert, Emmerich Berghofer, Paul J. Ciclitira et al. · Journal of Cereal Science · 2006 · 207 citations

Life Sciences, Biochemistry, Biology +4

Colorimetric method for routine measurement of dietary fibre as non-starch polysaccharides. A comparison with gas-liquid chromatography

Hans N. Englyst, G. J. Hudson · Food Chemistry · 1987 · 191 citations

Agriculture, Food Science, Nutritional Sciences +15