Search Results - Rimsten, Lena

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  1. 1
    Molecular weight distribution of beta-glucan in oat-based foods

    Molecular weight distribution of beta-glucan in oat-based foods by Aman, P, Rimsten, L, Andersson, R

    Published in Cereal chemistry
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  2. 2
    Determination of beta-glucan molecular weight using SEC with calcofluor detection in cereal extracts

    Determination of beta-glucan molecular weight using SEC with calcofluor detection in cereal extracts by Rimsten, L, Stenberg, T, Andersson, R, Andersson, A, Aman, P

    Published in Cereal chemistry
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  3. 3
    Effects of malting on β-glucanase and phytase activity in barley grain

    Effects of malting on β-glucanase and phytase activity in barley grain by Rimsten, Lena, Haraldsson, Ann-Katrin, Andersson, Roger, Alminger, Marie, Sandberg, Ann-Sofie, Aman, Per

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  4. 4
    Phytate content is reduced and β-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature

    Phytate content is reduced and β-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature by Haraldsson, A.K, Rimsten, L, Alminger, M.L, Andersson, R, Andlid, T, Aman, P, Sandberg, A.S

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  5. 5
    Molecular Weight Distribution of [beta]-Glucan in Oat-Based Foods

    Molecular Weight Distribution of [beta]-Glucan in Oat-Based Foods by Aman, Per, Rimsten, Lena, Andersson, Roger

    Published in Cereal chemistry
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  6. 6
    Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of β-glucan

    Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of β-glucan by Haraldsson, Ann-Katrin, Rimsten, Lena, Alminger, Marie, Andersson, Roger, Åman, Per, Sandberg, Ann-Sofie

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  7. 7
    Determination of [beta]-glucan molecular weight using SEC with calcofluor detection in cereal extracts

    Determination of [beta]-glucan molecular weight using SEC with calcofluor detection in cereal extracts by Rimsten, Lena, Stenberg, Tove, Andersson, Roger, Andersson, Annica, Aman, Per

    Published in Cereal chemistry
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  8. 8
    Phytate content is reduced and b-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature

    Phytate content is reduced and b-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature by Haraldsson, Ann-Katrin, Rimsten, Lena, Alminger, Marie Larsson, Andersson, Roger, Andlid, Thomas, Aman, Per, Sandberg, Ann-Sofie

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