Forskningsartikel2024Vetenskapligt granskadÖppen tillgång

GBSS mutations in an SBE mutated background restore the potato starch granule morphology and produce ordered granules despite differences to native molecular structure

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Forskningsartikel2024Vetenskapligt granskadÖppen tillgång

Prediction models to evaluate baking quality instruments for commercial wheat flour

Selga, Louise; Johansson, Eva; Andersson, Roger.

Forskningsartikel2024Vetenskapligt granskadÖppen tillgång

Impact of mutations in starch synthesis genes on morphological, compositional, molecular structure, and functional properties of potato starch

Jayarathna, Shishanthi; Peter-Szabo, Zsuzsanna; Nestor, Gustav et al.

Forskningsartikel2024Vetenskapligt granskadÖppen tillgång

In vitro fermentation of substrates from Saccharina latissima by broiler chicken's caecal microbiota

Sun, Li; Eriksson, Torsten; Andersson, Roger et al.

Forskningsartikel2024Vetenskapligt granskadÖppen tillgång

Effect of pre-treatment on physicochemical, microstructural and pasting properties of pearl millet and cowpea

Nurmomade, Sunera; Basu, Santanu; de Carvalho, Irene et al.

Forskningsartikel2023Vetenskapligt granskadÖppen tillgång

High fructan barley lines produced by selective breeding may alter beta-glucan and amylopectin molecular structure

Jayarathna, Shishanthi; Jin, Yunkai; Dotsenko, Gleb et al.

Forskningsartikel2023Vetenskapligt granskadÖppen tillgång

Determining levels of water-extractable and water-unextractable arabinoxylan in commercial Swedish wheat flours by a high-throughput method

Selga, Louise; Andersson, Annica A. M.; Moldin, Annelie et al.

Forskningsartikel2023Vetenskapligt granskadÖppen tillgång

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Pirkola, Laura; Dicksved, Johan; Loponen, Jussi et al.

Forskningsartikel2023Vetenskapligt granskadÖppen tillgång

Internal structure and thermal properties of potato starches varying widely in amylose content

Zhao, Xue; Hofvander, Per; Andersson, Mariette et al.

Översiktsartikel2022Vetenskapligt granskadÖppen tillgång

Recent Advances in Starch-Based Blends and Composites for Bioplastics Applications

Jayarathna, Shishanthi; Andersson, Mariette; Andersson, Roger.

Forskningsartikel2022Vetenskapligt granskadÖppen tillgång

Achieving of high-diet-fiber barley via managing fructan hydrolysis

Fei, Mingliang; Jin, Yunkai; Hu, Jia et al.

Forskningsartikel2021Vetenskapligt granskadÖppen tillgång

Amylose starch with no detectable branching developed through DNA-free CRISPR-Cas9 mediated mutagenesis of two starch branching enzymes in potato

Zhao, Xue; Jayarathna, Shishanthi; Turesson, Helle et al.

Forskningsartikel2021Vetenskapligt granskadÖppen tillgång

A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation

Zhao, Xue; Andersson, Mariette; Andersson, Roger.

Forskningsartikel2020Vetenskapligt granskadÖppen tillgång

Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)

Kamal-Eldin, Afaf; Navomy, George; Sobti, Bhawna et al.

Forskningsartikel2020Vetenskapligt granskadÖppen tillgång

Lignin is the main determinant of total dietary fiber differences between date fruit (Phoenix dactylifera L.) varieties

Navomy, George; Andersson, Annica; Andersson, Roger et al.

Forskningsartikel2020Vetenskapligt granskadÖppen tillgång

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

Berndtsson, Emilia; Andersson, Roger; Johansson, Eva et al.

Konferensartikel2019Vetenskapligt granskad

The underutilised side streams of broccoli and kale–valorisation via proteins and phenols

Berndtsson, Emilia; Nynäs, Anna-Lovisa; Newson, William Roy et al.

Forskningsartikel2019Vetenskapligt granskad

Material disintegration affects enzymatic determination of beta-glucan in barley and oats

Dotsenko, Gleb; Andersson, Annica A. M.; Andersson, Roger.

Forskningsartikel2019Vetenskapligt granskadÖppen tillgång

Lepidium cake as a feedstuff for pigs

Arefaine, Hagos; Rydhmer, Lotta; Andersson, Roger et al.

Forskningsartikel2019Vetenskapligt granskad

Structure analysis of beta-glucan in barley and effects of wheat beta-glucanase

De Arcangelis, Elisa; Djurle, Susanne; Andersson, Annica A. M. et al.

Annat bidrag i vetenskaplig tidskrift2018

Cereal breeding using a molecular yin-yang system

Sun, Chuanxin; Andersson, Roger.

Forskningsartikel2018Vetenskapligt granskadÖppen tillgång

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

Iversen, Kia Nohr; Johansson, Daniel; Brunius, Carl et al.

Översiktsartikel2018Vetenskapligt granskadÖppen tillgång

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

Jonsson, Karin; Andersson, Roger; Knudsen, Knud Erik Bach et al.

Forskningsartikel2018Vetenskapligt granskad

Properties of Cassava Stem Starch Being a New Starch Resource

Wei, Maogui; Andersson, Roger; Xie, Guanghui et al.

Forskningsartikel2018Vetenskapligt granskad

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

Djurle, Susanne; Andersson, Annica A. M.; Andersson, Roger.

Roger Andersson

Publikationer

2024

GBSS mutations in an SBE mutated background restore the potato starch granule morphology and produce ordered granules despite differences to native molecular structure

Prediction models to evaluate baking quality instruments for commercial wheat flour

Impact of mutations in starch synthesis genes on morphological, compositional, molecular structure, and functional properties of potato starch

In vitro fermentation of substrates from Saccharina latissima by broiler chicken's caecal microbiota

Effect of pre-treatment on physicochemical, microstructural and pasting properties of pearl millet and cowpea

2023

High fructan barley lines produced by selective breeding may alter beta-glucan and amylopectin molecular structure

Determining levels of water-extractable and water-unextractable arabinoxylan in commercial Swedish wheat flours by a high-throughput method

Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread

Internal structure and thermal properties of potato starches varying widely in amylose content

2022

Recent Advances in Starch-Based Blends and Composites for Bioplastics Applications

Achieving of high-diet-fiber barley via managing fructan hydrolysis

2021

Amylose starch with no detectable branching developed through DNA-free CRISPR-Cas9 mediated mutagenesis of two starch branching enzymes in potato

A simplified method of determining the internal structure of amylopectin from barley starch without amylopectin isolation

2020

Dietary fiber components, microstructure, and texture of date fruits (Phoenix dactylifera, L.)

Lignin is the main determinant of total dietary fiber differences between date fruit (Phoenix dactylifera L.) varieties

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

2019

The underutilised side streams of broccoli and kale–valorisation via proteins and phenols

Material disintegration affects enzymatic determination of beta-glucan in barley and oats

Lepidium cake as a feedstuff for pigs

Structure analysis of beta-glucan in barley and effects of wheat beta-glucanase

2018

Cereal breeding using a molecular yin-yang system

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

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

Properties of Cassava Stem Starch Being a New Starch Resource

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