Anne Rieder PhD Scientist +47 992 77 503 +47 64 97 01 75 anne.rieder@nofima.no Ås Food and health See publications in Cristin My Projects GutFeedingNow Sustainable Norwegian dietary fiber and protein sources for a healthy gut microbiota 2021 - 2025 My publications Anne Rieder has 31 publications at Nofima: A Three-Day Intervention With Granola Containing Cereal Beta-Glucan Improves Glycemic Response and Changes the Gut Microbiota in Healthy Individuals: A Crossover Study Frontiers in Nutrition, 2022 Academic article Inter-laboratory analysis of cereal beta-glucan extracts of nutritional importance: An evaluation of different methods for determining weight-average molecular weight and molecular weight distribution Food Hydrocolloids, 2022 Academic article Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris Foods, 2021 Academic article Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber Foods, 2021 Academic article Guar gum fortified white breads for prospective postprandial glycaemic control – Effects on bread quality and galactomannan molecular weight Lebensmittel-Wissenschaft + Technologie, 2021 Academic article Effects of poultry raw material variation and choice of protease on protein hydrolysate quality Process Biochemistry, 2021 Academic article Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography Food Chemistry, 2021 Academic article Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality Lebensmittel-Wissenschaft + Technologie, 2021 Academic article Direct contact ultrasound assisted freezing of chicken breast samples Ultrasonics sonochemistry, 2021 Academic article Cereal beta-glucan and glycaemic response BakingEurope, 2019 Article in business/trade/industry journal Gluten-degrading proteases in wheat infected by Fusarium graminearum – protease identification and effects on gluten and dough properties Journal of Agricultural and Food Chemistry, 2019 Academic article The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions Lebensmittel-Wissenschaft + Technologie, 2019 Academic article At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread Food & Function, 2019 Academic article Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat Carbohydrate Polymers, 2018 Academic article Quantification of 1,3-B-D-glucan from yeast added as a functional ingredient to bread Carbohydrate Polymers, 2018 Academic article Impact of hydrothermal and mechanical processing on dissolution kinetics and rheology of oat β-glucan Carbohydrate Polymers, 2017 Academic article The impact of oat structure and β-glucan on in vitro lipid digestion Journal of Functional Foods, 2017 Academic article FTIR as a rapid tool for monitoring molecular weight distribution during enzymatic protein hydrolysis of food processing by-products Analytical Methods, 2017 Academic article Oatmeal particle size alters glycemic index but not as a function of gastric emptying rate American Journal of Physiology - Gastrointestinal and Liver Physiology, 2017 Academic article In vitro digestion of beta-glucan rich cereal products results in extracts with physicochemical and rheological behavior like pure beta-glucan solutions – A basis for increased understanding of in vivo effects Food Hydrocolloids, 2017 Academic article Lipopolysaccharide quantification and alkali-based inactivation in polysaccharide preparations to enable in vitro immune modulatory studies Bioactive Carbohydrates and Dietary Fibre, 2016 Academic article Minimizing molecular weight reduction of β-glucan during barley bread making Lebensmittel-Wissenschaft + Technologie, 2015 Academic article Inter-laboratory evaluation of SEC-post-column calcofluor for determination of the weight-average molar mass of cereal β-glucan Carbohydrate Polymers, 2015 Academic article Viscosity based quantification of endogenous β-glucanase activity in flour Carbohydrate Polymers, 2015 Academic article Dietary immune-modulation – carbohydrate specific effects of cereal and yeast β-glucansDietary immune-modulation – carbohydrate specific effects of cereal and yeast β-glucans 2013 Doctoral dissertation Generic tools to assess genuine carbohydrate specific effects on in vitro immune modulation exemplified by β-glucans Carbohydrate Polymers, 2013 Academic article Cereal beta-glucan quantification with calcofluor-application to cell culture supernatants Carbohydrate Polymers, 2012 Academic article Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread Journal of Cereal Science, 2012 Academic article Do cereal mixed-linked beta-glucans possess immune-modulating activities? Molecular Nutrition & Food Research, 2012 Academic literature review Cereal beta-glucan preparations of different weight average molecular weights induce variable cytokine secretion in human intestinal epithelial cell lines Food Chemistry, 2011 Academic article Immunomodulatory activity of dietary fiber: arabinoxylan and mixed-linked Beta-glucan isolated from barley show modest activities in vitro International Journal of Molecular Sciences, 2011 Academic article
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