High fructan barley lines produced by selective breeding may alter beta-glucan and amylopectin molecular structure
Research article (Peer reviewed)
Roger Andersson
Department of Molecular Sciences
Faculty of Natural Resources and Agricultural Sciences
Email: Roger.Andersson@slu.se
ORCID: 0000-0001-8763-832X
Publications
2023
Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread
Research article (Peer reviewed)
Internal structure and thermal properties of potato starches varying widely in amylose content
Research article (Peer reviewed)
2022
Recent Advances in Starch-Based Blends and Composites for Bioplastics Applications
Review article (Peer reviewed)
Achieving of high-diet-fiber barley via managing fructan hydrolysis
Research article (Peer reviewed)
2021
Amylose starch with no detectable branching developed through DNA-free CRISPR-Cas9 mediated mutagenesis of two starch branching enzymes in potato
Research article (Peer reviewed)
A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation
Research article (Peer reviewed)
2020
Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)
Research article (Peer reviewed)
Lignin is the main determinant of total dietary fiber differences between date fruit (Phoenix dactylifera L.) varieties
Research article (Peer reviewed)
Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient
Research article (Peer reviewed)
2019
The underutilised side streams of broccoli and kale–valorisation via proteins and phenols
Conference paper (Peer reviewed)
Material disintegration affects enzymatic determination of beta-glucan in barley and oats
Research article (Peer reviewed)
Lepidium cake as a feedstuff for pigs
Research article (Peer reviewed)
Structure analysis of beta-glucan in barley and effects of wheat beta-glucanase
Research article (Peer reviewed)
2018
Cereal breeding using a molecular yin-yang system
Other publication in scientific journal
Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study
Research article (Peer reviewed)
Rye and health - Where do we stand and where do we go?
Review article (Peer reviewed)
Properties of Cassava Stem Starch Being a New Starch Resource
Research article (Peer reviewed)
Effects of baking on dietary fibre, with emphasis on beta-glucan and resistant starch, in barley breads
Research article (Peer reviewed)
Larger particle size of oat bran inhibits degradation and lowers extractability of beta-glucan in sourdough bread - Potential implications for cholesterol-lowering properties in vivo
Research article (Peer reviewed)
Resistant starch and other dietary fiber components in tubers from a high-amylose potato
Research article (Peer reviewed)
2017
Application of a dynamic gastrointestinal in vitro model combined with a rat model to predict the digestive fate of barley dietary fibre and evaluate potential impact on hindgut fermentation
Research article (Peer reviewed)
A Dual-Promoter Gene Orchestrates the Sucrose-Coordinated Synthesis of Starch and Fructan in Barley
Research article (Peer reviewed)
Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran
Research article (Peer reviewed)
2016
Effects of variety and steeping conditions on some barley components associated with colonic health
Research article (Peer reviewed)
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