A. Holtekjølen

发表

Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

K. Draget, S. Knutsen, Pia Silventoinen, 2020 .

Preparation and analysis of dietary fibre constituents in whole grain from hulled and hull-less barley

S. Knutsen, A. Holtekjølen, 2007 .

Flavanol and bound phenolic acid contents in different barley varieties.

S. Knutsen, A. Holtekjølen, Claudia Kinitz, 2006, Journal of agricultural and food chemistry.

Barley carbohydrate composition varies with genetic and abiotic factors

A. Uhlen, S. Knutsen, A. Holtekjølen, 2008 .

Antioxidant properties and sensory profiles of breads containing barley flour.

S. Knutsen, M. Rødbotten, A. Holtekjølen, 2008, Food chemistry.

Structural features and complement-fixing activity of pectin from three Brassica oleracea varieties: white cabbage, kale, and red kale.

B. Westereng, S. Knutsen, T. Michaelsen, 2007, Biomacromolecules.

Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition

A. Uhlen, S. Knutsen, E. Færgestad, 2008 .

Phenolic contents and antioxidant activities in covered whole-grain flours of Norwegian barley varieties and in fractions obtained after pearling

S. Knutsen, S. Sahlstrøm, A. Holtekjølen, 2011 .

Contents of starch and non-starch polysaccharides in barley varieties of different origin

Anne Kjersti Uhlen, Svein Halvor Knutsen, Stefan Sahlstrøm, 2006 .

Characterisation of naturally and artificially weathered pine tar coatings by visual assessment and gas chromatography-mass spectrometry

E. Lundanes, I. M. Egenberg, A. Holtekjølen, 2003 .

Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread

Anette Moldestad, A. Rieder, S. Sahlstrøm, 2012 .

Influence of growth temperature on content, viscosity and relative molecular weight of water-soluble β-glucans in barley (Hordeum vulgare L.)

A. Uhlen, S. Knutsen, S. Sahlstrøm, 2008 .

Changes in relative molecular weight distribution of soluble barley beta-glucan during passage through the small intestine of pigs

N. P. Kjos, A. Uhlen, S. Knutsen, 2014 .

Barley bread with normal and low content of salt; sensory profile and consumer preference in five European countries

O. Tomic, P. Lea, S. Grimsby, 2015 .

Antioxidant properties and sensory profiles of breads containing barley flour.

S. Knutsen, M. Rødbotten, A. Holtekjølen, 2008, Food chemistry.