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List of works by Roger Andersson

A Dual-Promoter Gene Orchestrates the Sucrose-Coordinated Synthesis of Starch and Fructan in Barley

scientific article published on 7 November 2017

A Study of the Polysaccharide Components in Gluten

A water-soluble fraction from a by-product of wheat increases the formation of propionic acid in rats compared with diets based on other by-product fractions and oligofructose

scientific article published on 17 October 2011

Air Classification of Barley Flours

Alkylresorcinol Content and Homologue Composition in Durum Wheat (Triticum durum) Kernels and Pasta Products

article

Alkylresorcinol Metabolism in Swedish Adults Is Affected by Factors Other Than Intake of Whole-Grain Wheat and Rye

Amylose and β-Glucan Content of New Waxy Barleys

Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study

scientific article published on 30 October 2018

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

article

Arabinoxylan fractionation on DEAE-cellulose chromatography influenced by protease pre-treatment

article published in 1999

Barley malt increases hindgut and portal butyric acid, modulates gene expression of gut tight junction proteins and Toll-like receptors in rats fed high-fat diets, but high advanced glycation end-products partially attenuate the effects

article

Calibration of a size-exclusion chromatography system using fractions with defined amylopectin unit chains

Cell wall composition of 1B/1R translocation wheat grains

article

Changes in the metabolic profile of rat liver after α-tocopherol deficiency as revealed by metabolomics analysis.

scientific article

Characterisation of Starch from Inner and Peripheral Parts of Normal and Waxy Barley Kernels

article

Characterisation of dietary fibre components in rye products

article published in 2010

Characterisation of potato leaf starch with iodine-staining

article by S. Santacruz et al published February 2005 in Carbohydrate Polymers

Characterization of Indigestible Carbohydrates in Various Fractions from Wheat Processing

Characterization of potato leaf starch

scientific article published in April 2004

Chemical Composition and Microstructure of Two Naked Waxy Barleys

article

Chemical Composition of Barley Samples Focusing on Dietary Fibre Components

article

Chemical and physical characteristics of different barley samples

Chemical characterization of water-soluble pectin in papaya fruit

Chromatographic analysis of alkylresorcinols and their metabolites.

scientific article

Comparison of starch branching enzyme I and II from potato ⬇️

scientific article published on 01 December 2001

Composition and properties of flaxseed phenolic oligomers

article

Content and molecular weight of extractable beta-glucan in American and Swedish oat samples

scientific article published in February 2005

Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread

scientific article published in March 2009

Content, structure and viscosity of soluble arabinoxylans in rye grain from several countries

Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen

scientific article

Determination of β-Glucan Molecular Weight Using SEC with Calcofluor Detection in Cereal Extracts

Dietary fiber in triticale grain: Variation in content, composition, and molecular weight distribution of extractable components

article

Digestibility of fibre sources and molecular weight distribution of fibre fractions in ileal digesta of growing pigs.

scientific article published in December 2012

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

article

Distribution and characterisation of fructan in wheat milling fractions

Effect of Added Asparagine and Glycine on Acrylamide Content in Yeast-Leavened Bread

Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran

article published in 2017

Effect of extraction pH on acrylamide content in fresh and stored rye crisp bread

Effect of minor milk proteins in chymosin separated whey and casein fractions on cheese yield as determined by proteomics and multivariate data analysis.

scientific article

Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial

scientific article published on 26 August 2009

Effect ofendo-xylanase-containing enzyme preparations and laccase on the solubility of rye bran arabinoxylan

Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread

scientific article published in April 2004

Effects of baking on dietary fibre, with emphasis on β-glucan and resistant starch, in barley breads

Effects of baking on polysaccharides in white bread fractions

article by E. Westerlund et al published September 1989 in Journal of Cereal Science

Effects of baking on water-soluble non-starch polysaccharides in white bread fractions

article by Eric Westerlund et al published July 1990 in Journal of Cereal Science

Effects of malting on β-glucanase and phytase activity in barley grain

Effects of protein and starch characteristics on the baking properties of wheat cultivated by different strategies with organic fertilizers and urea

Effects of variety and steeping conditions on some barley components associated with colonic health

scientific article (publication date: November 2016)

Enzymatic fingerprinting of arabinoxylan and β-glucan in triticale, barley and tritordeum grains

article published in 2012

Evidence of the presence of 2-O-beta-D-xylopyranosyl-alpha-l-arabinofuranose side chains in barley husk arabinoxylan

scientific article published on 12 October 2006

Extraction of pectic substances from dehulled rapeseed

Factors influencing acrylamide content and color in rye crisp bread.

scientific article published in July 2005

Fibre-enriched and wholegrain breads

High-performance liquid chromatographic analysis of secoisolariciresinol diglucoside and hydroxycinnamic acid glucosides in flaxseed by alkaline extraction

scientific article published in September 2003

How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers? ⬇️

scientific article

Improved material properties of solution-cast starch films: Effect of varying amylopectin structure and amylose content of starch from genetically modified potatoes

scientific article published on 19 May 2015

Influence of harvest date on inulin chain length distribution and sugar profile for six chicory (Cichorium intybus L) cultivars

article by Kristine Koch et al published August 1999 in Journal of the Science of Food and Agriculture

Inter-laboratory evaluation of SEC-post-column calcofluor for determination of the weight-average molar mass of cereal β-glucan

scientific article published on 21 February 2015

Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread

Investigation of the distribution of methyl ester groups in pectin by high-field 13C NMR

article published in 1990

Isolation and chemical characterization of water-soluble mixed-linked β-glucans and arabinoxylans in oat milling fractions

Isolation of cellotriosyl blocks from barley β-glucan with endo-1,4-β-glucanase from Trichoderma reesei

Larger particle size of oat bran inhibits degradation and lowers extractability of β-glucan in sourdough bread – Potential implications for cholesterol-lowering properties in vivo

Lipids and antioxidants in groats and hulls of Swedish oats (Avena sativa L)

Mechanical and structural properties of solution-cast high-amylose maize starch films

scientific article published in 2010

Milling and extrusion of six barley varieties, effects on dietary fibre and starch content and composition

article

Moisture enhances acrylamide reduction during storage in model studies of rye crispbread

scientific article

Molecular Weight Distribution of β-Glucan in Oat-Based Foods

article published in 2004

Molecular Weight, Structure, and Shape of Oat (1→3),(1→4)-β-d-Glucan Fractions Obtained by Enzymatic Degradation with Lichenase ⬇️

scientific article published on January 1, 2000

Molecular insights into how a deficiency of amylose affects carbon allocation--carbohydrate and oil analyses and gene expression profiling in the seeds of a rice waxy mutant

scientific article

Molecular structure of citric acid cross-linked starch films.

scientific article published on 21 March 2013

Molecular weight and structure units of (1→3, 1→4)-β-glucans in dough and bread made from hull-less barley milling fractions

article

Molecular weight distribution of soluble fiber fractions and short chain fatty acids in ileal digesta of growing pigs1 ⬇️

scientific article published on December 1, 2012

Molecular weight, structure and shape of oat (1→3),(1→4)-β-d-glucan fractions obtained by enzymatic degradation with (1→4)-β-d-glucan 4-glucanohydrolase from Trichoderma reesei

article

Natural Variations in the Chemical Composition of White Flour

article

Natural Variations in the Contents of Structural Elements of Water-extractable Non-starch Polysaccharides in White Flour

On the interconnection of clusters and building blocks in barley amylopectin

scientific article published on 24 December 2012

On the presence of starch bound phosphate in potato leaf starch

article by S. Santacruz et al published March 2005 in Carbohydrate Polymers

Phenolic glucosides in bread containing flaxseed

scientific article (publication date: October 2008)

Phosphate Positioning and Availability in the Starch Granule Matrix as Studied by EPR

Phytate content is reduced andβ-glucanase activity suppressed in malted barley steeped with lactic acid at high temperature

Polymeric fractions containing phenol glucosides in flaxseed

Predictive Modelling of the Bread-making Performance and Dough Properties of Wheat

Preparation and characterisation of linear dextrins and their use as substrates in in vitro studies of starch branching enzymes

Principal component analysis - an efficient tool for selection of wheat samples with wide variation in properties

Quantitative analysis of amylopectin unit chains by means of high-performance anion-exchange chromatography with pulsed amperometric detection

article

Relationship of Grain Fructan Content to Degree of Polymerisation in Different Barleys

article

Resistant starch and other dietary fiber components in tubers from a high-amylose potato

scientific article published on 3 January 2018

Rheological characterisation of aqueous extracts of triticale grains and its relation to dietary fibre characteristics

Rye and health - Where do we stand and where do we go?

article

Rye kernel breakfast increases satiety in the afternoon - an effect of food structure

scientific article

Side Streams of Broccoli Leaves: A Climate Smart and Healthy Food Ingredient

scientific article published on 01 April 2020

Soluble β-1,3/1,6-glucan in seaweed from the southern hemisphere and its immunomodulatory effect.

scientific article

Starch and By-Products from a Laboratory-Scale Barley Starch Isolation Procedure

article

Starch structure in developing barley endosperm

scientific article published on 08 September 2015

Studies on α-amylase degradation of retrograded starch gels from waxy maize and high-amylopectin potato

article

The Effect of Dietary Fiber from Wheat Processing Streams on the Formation of Carboxylic Acids and Microbiota in the Hindgut of Rats

The building block structure of barley amylopectin

article

The cluster structure of barley amylopectins of different genetic backgrounds

article

The distribution of elements in the native starch granule as studied by particle-induced X-ray emission and complementary methods

scientific article published in 2005

The effect of pH on hydrolysis, cross-linking and barrier properties of starch barriers containing citric acid

scientific article published on 26 July 2013

The effect of temperature cycling on the amylopectin retrogradation of starches with different amylopectin unit-chain length distribution

The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches

Thermal properties of barley starch and its relation to starch characteristics

article

Water-extractable Arabinoxylan from Pearled Flours of Wheat, Barley, Rye and Triticale. Evidence for the Presence of Ferulic Acid Dimers and their Involvement in Gel Formation

article

Whole grain rye breakfast - sustained satiety during three weeks of regular consumption

scientific article published on 28 October 2011

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