Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review
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Conference Proceeding
Structural variation and rheological properties of water-extractable arabinoxylans from six Greek wheat cultivars
Skendi, A., Biliaderis, C.G., Izydorczyk, M.S., Zervou, M., Zoumpoulakis, P.
Published in Food chemistry (15.05.2011)
Published in Food chemistry (15.05.2011)
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Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread
Izydorczyk, M.S., Chornick, T.L., Paulley, F.G., Edwards, N.M., Dexter, J.E.
Published in Food chemistry (15.05.2008)
Published in Food chemistry (15.05.2008)
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Water extractable (1→3,1→4)-β- d-glucans from barley and oats: An intervarietal study on their structural features and rheological behaviour
Papageorgiou, M., Lakhdara, N., Lazaridou, A., Biliaderis, C.G., Izydorczyk, M.S.
Published in Journal of cereal science (01.09.2005)
Published in Journal of cereal science (01.09.2005)
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Structure and physicochemical properties of β-glucans and arabinoxylans isolated from hull-less barley
Storsley, J.M., Izydorczyk, M.S., You, S., Biliaderis, C.G., Rossnagel, B.
Published in Food hydrocolloids (2003)
Published in Food hydrocolloids (2003)
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Journal Article
Conference Proceeding
Fractionation of Oat (1→3), (1→4)-β-D-Glucans and Characterisation of the Fractions
Izydorczyk, M.S., Biliaderis, C.G., Macri, L.J., MacGregor, A.W.
Published in Journal of cereal science (01.05.1998)
Published in Journal of cereal science (01.05.1998)
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