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| Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts | | European food research and technology |
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| Site-specific variation in wheat grain protein concentration and wheat grain yield measured on an Australian farm using harvester-mounted on-the-go sensors | | Crop and pasture science |
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| Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread | | Journal of the science of food and agriculture |
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| Original article: Influence of flour mill streams on cake quality | | International journal of food science and technology |
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| Rheological study of layer cake batters made with soybean protein isolate and different starch sources | | Journal of food engineering |
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| Preliminary characterisation of two early meiotic wheat proteins after identification through 2D gel electrophoresis proteomics | | Functional plant biology |
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| Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat | | Food hydrocolloids |
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| Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH | | Food hydrocolloids |
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| Pea–wheat intercrops in low-input conditions combine high economic performances and low environmental impacts | | European journal of agronomy |
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| Wheat flour non-starch polysaccharides and their effect on dough rheological properties | | Industrial crops and products |
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| Drought stress effects on Rubisco in wheat: changes in the Rubisco large subunit | | Acta physiologiae plantarum |
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| Analysis of Deoxynivalenol and Deoxynivalenol-3-glucoside in wheat | | Food control |
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| Grain yield and protein responses in wheat using the N-Sensor for variable rate N application | | Crop and pasture science |
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| Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions | | Journal of the science of food and agriculture |
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| Investigation of a His‐rich arabinogalactan‐protein for micronutrient biofortification of cereal grain | | Physiologia plantarum |
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| Characteristics and functional properties of wheat germ protein glycated with saccharides through Maillard reaction | | International journal of food science and technology |
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| Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid? | | European food research and technology |
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| Correspondence between two minor Glu-A3 genes of durum wheat and their encoded polypeptides by using a proteomic approach | | Journal of cereal science |
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| Effects of plant proteins on postprandial, free plasma amino acid concentrations in rainbow trout (Oncorhynchus mykiss) | | Aquaculture |
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| Quality of shear fractionated wheat gluten – Comparison to commercial vital wheat gluten | | Journal of cereal science |
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| A strategic and tactical management approach to select optimal N fertilizer rates for wheat in a spatially variable field | | European journal of agronomy |
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| Physicochemical control of durum wheat grain filling and glutenin polymer assembly under different temperature regimes | | Journal of cereal science |
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| Identification of wheat proteins with altered expression levels in leaves infected by the stripe rust pathogen | | Acta physiologiae plantarum |
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| Effects of pretreatment of wheat bran on the quality of protein-rich residue for animal feeding and on monosaccharide release for ethanol production | | Bioresource technology |
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| Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers | | Meat science |
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| Gluten quality prediction and correlation studies in spring wheats | | Journal of food quality |
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| Individual and interactive effects of cultivar maturation time, nitrogen regime and temperature level on accumulation of wheat grain proteins | | Journal of the science of food and agriculture |
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| Evaluation of some physical-chemical properties of wheat, cassava, maize and cowpea flours for bread making | | Journal of food quality |
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| Can variation in durum wheat pasta protein and starch composition affect in vitro starch hydrolysis? | | Food chemistry |
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| Relay intercropping of legume cover crops in organic winter wheat: Effects on performance and resource availability | | Field crops research |
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| Developmental changes in storage proteins and peptidyl prolyl cis-trans isomerase activity in grains of different wheat cultivars | | Food chemistry |
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| Preparation and characterization of modified wheat gluten by enzymatic hydrolysis-ultrafiltration | | Journal of food biochemistry |
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| RP-HPLC and chemometrics for wheat flour protein characterisation in an industrial bread-making process monitoring context | | Food chemistry |
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| Effect of source–sink manipulation on accumulation of micronutrients and protein in wheat grains | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Fuzzy clustering modeling and evaluation of surface interactions and emulsions of selected wheat protein combined to iota-carrageenan and gum arabic solutions | | Journal of food process engineering |
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| Characterization of the Maillard Reaction of Enzyme-Hydrolyzed Wheat Protein Producing Meaty Aromas | | Food and bioprocess technology |
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| Comparison of lipid effects on structural features of hard and soft wheat flour proteins assessed by front-face fluorescence | | Food chemistry |
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| Natural variation in avenin epitopes among oat varieties: Implications for celiac disease | | Journal of cereal science |
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| In vitro degradation of wheat gluten fractions by Fusarium graminearum proteases | | European food research and technology |
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| Characterisation of volatile compounds of lupin protein isolate‐enriched wheat flour bread | | Food research international |
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