Evaluation of physicochemical properties, antioxidant potential and baking quality of grain and flour of primitive rye (Secale cereale var. Multicaule).
Warechowska M, Warechowski J, Tyburski J, Siemianowska E, Nawrocka A, Miś A, Skrajda-Brdak M.
J Food Sci Technol. 2019 Jul;56(7):3422-3430. doi: 10.1007/s13197-019-03827-1.

Influence of rye flour enzymatic biotransformation on the antioxidant capacity and transepithelial transport of phenolic acids.
de Lima FA, Martins IM, Faria A, Calhau C, Azevedo J, Fernandes I, Mateus N, Macedo GA.
Food Funct. 2018 Mar 1;9(3):1889-1898. doi: 10.1039/c7fo01645j.

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.
Dynkowska WM, Cyran MR, Ceglińska A.
J Sci Food Agric. 2015 Mar 30;95(5):1103-15. doi: 10.1002/jsfa.7007

Lysergic acid amide as chemical marker for the total ergot alkaloids in rye flour - Determination by high-performance thin-layer chromatography-fluorescence detection.
Oellig C.
J Chromatogr A. 2017 Jul 21;1507:124-131. doi: 10.1016/j.chroma.2017.05.043

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.
Dynkowska WM, Cyran MR, Ceglińska A.
J Sci Food Agric. 2015 Mar 30;95(5):1103-15. doi: 10.1002/jsfa.7007.

Rye flour enriched with arabinoxylans in rye bread making.
Buksa K, Nowotna A, Ziobro R, Gambuś H.
Food Sci Technol Int. 2015 Jan;21(1):45-54. doi: 10.1177/1082013213504771

Comparison of wheat and rye flour solutions for skin prick testing: a multi-centre study (Stad 1).
van Kampen V, Merget R, Rabstein S, Sander I, Bruening T, Broding HC, Keller C, Muesken H, Overlack A, Schultze-Werninghaus G, Walusiak J, Raulf-Heimsoth M.
Clin Exp Allergy. 2009 Dec;39(12):1896-902. doi: 10.1111/j.1365-2222.2009.03342.x

Variability in the structure of rye flour alkali-extractable arabinoxylans.
Verwimp T, Van Craeyveld V, Courtin CM, Delcour JA.
J Agric Food Chem. 2007 Mar 7;55(5):1985-92

Allergie

Occupational asthma from exposure to rye flour in a Japanese baker.
Oshikata C, Tsurikisawa N, Saito A, Yasueda H, Akiyama K.
Respirol Case Rep. 2014 Sep;2(3):102-4. doi: 10.1002/rcr2.63

Baker's Asthma: Is the Ratio of Rye Flour-Specific IgE to Total IgE More Suitable to Predict the Outcome of Challenge Test Than Specific IgE Alone.
van Kampen V, Sander I, Merget R, Brüning T, Raulf M.
Adv Exp Med Biol. 2018;1070:1-7. doi: 10.1007/5584_2018_159.

Rye flour allergens: an emerging role in baker's asthma.
Letrán A, Palacín A, Barranco P, Salcedo G, Pascual C, Quirce S.
Am J Ind Med. 2008 May;51(5):324-8. doi: 10.1002/ajim.20566