Publications by authors named "Catrin Tyl"

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Flour composition, dough, and bread properties of intermediate wheatgrass (Thinopyrum intermedium) compared to annual wheat species.
Siri Grandal, Anne Rieder, Tzvetelin Dessev, Simon Ballance, Catrin Tyl

Food Chem· May 2025

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Pea-Derived Raffinose-Family Oligosaccharides as a Novel Ingredient to Accelerate Sour Beer Production.
Philipp Garbers, Hans Andreas Brandal, Aksel Vardeberg Skeie, Gard W Karlsnes, Paula Varela, Catrin Tyl

J Agric Food Chem· February 2025

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Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba.
Kaelyn Crawford, Catrin Tyl, William Kerr

Foods· February 2023

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Physicochemical and Nutritional Characterization of Bran-Enriched Products.
Catrin Tyl, Alessandra Marti

Foods· February 2022

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Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks.
Catrin Tyl, Andrea Bresciani, Alessandra Marti

Foods· August 2021

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Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass ( Bread.
Yaxi Dai, Radhika Bharathi, Jacob Jungers, George Amponsah Annor, Catrin Tyl

Foods· June 2021

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A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads.
Yaxi Dai, Catrin Tyl

J Food Sci· May 2021

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Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop.
Alessandra Marti, Catrin Tyl

Compr Rev Food Sci Food Saf· January 2021

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Changes in protein structural characteristics upon processing of gluten-free millet pasta.
Catrin Tyl, Alessandra Marti, Baraem P Ismail

Food Chem· October 2020

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Tempering Improves Flour Properties of Refined Intermediate Wheatgrass ().
Catrin Tyl, Radhika Bharathi, Tonya Schoenfuss, George Amponsah Annor

Foods· August 2019

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Characterization of diferuloylated pectic polysaccharides from quinoa (Chenopodium quinoa WILLD.).
Daniel Wefers, Bianca M Gmeiner, Catrin E Tyl, Mirko Bunzel

Phytochemistry· August 2015

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Correction to Neutral Pectin Side Chains of Amaranth (Amaranthus hypochondriacus) Contain Long, Partially Branched Arabinans and Short Galactans, Both with Terminal Arabinopyranoses.
Daniel Wefers, Catrin E Tyl, Mirko Bunzel

J Agric Food Chem· July 2015

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Isolation and characterization of feruloylated arabinoxylan oligosaccharides from the perennial cereal grain intermediate wheat grass (Thinopyrum intermedium).
Rachel R Schendel, Andreas Becker, Catrin E Tyl, Mirko Bunzel

Carbohydr Res· April 2015

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Neutral Pectin side chains of Amaranth (Amaranthus hypochondriacus) contain long, partially branched Arabinans and short galactans, both with terminal arabinopyranoses.
Daniel Wefers, Catrin E Tyl, Mirko Bunzel

J Agric Food Chem· January 2015

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Novel arabinan and galactan oligosaccharides from dicotyledonous plants.
Daniel Wefers, Catrin E Tyl, Mirko Bunzel

Front Chem· November 2014

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Antioxidant activity-guided fractionation of blue wheat (UC66049 Triticum aestivum L.).
Catrin E Tyl, Mirko Bunzel

J Agric Food Chem· January 2012

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Studying non-covalent enzyme carbohydrate interactions by STD NMR.
Lothar Brecker, Alexandra Schwarz, Christiane Goedl, Regina Kratzer, Catrin E Tyl

Carbohydr Res· August 2008

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