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Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn
Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn
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Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn

Geisslitz, Sabrina ; Wieser, Herbert ; Scherf, Katharina Anne ; Koehler, Peter

Journal of cereal science, 2018-09, Vol.83, p.204-212 [Periódico revisado por pares]

Elsevier Ltd

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12
Genetics and chemistry of pigments in wheat grain – A review
Genetics and chemistry of pigments in wheat grain – A review
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Genetics and chemistry of pigments in wheat grain – A review

Lachman, Jaromír ; Martinek, Petr ; Kotíková, Zora ; Orsák, Matyáš ; Šulc, Miloslav

Journal of cereal science, 2017-03, Vol.74, p.145-154 [Periódico revisado por pares]

Elsevier Ltd

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13
Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheat
Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheat
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Genetic responses in milling, flour quality, and wheat sensitivity traits to grain yield improvement in U.S. hard winter wheat

Van der Laan, Liza ; Goad, Carla L. ; Tilley, Michael ; Davila-El Rassi, Guadalupe ; Blakey, Adrienne M. ; Rayas-Duarte, Patricia ; Hunger, Robert M. ; de Oliveira Silva, Amanda ; Carver, Brett F.

Journal of cereal science, 2020-05, Vol.93, p.102986, Article 102986 [Periódico revisado por pares]

Elsevier Ltd

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14
Reducing the reliance on nitrogen fertilizer for wheat production
Reducing the reliance on nitrogen fertilizer for wheat production
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Reducing the reliance on nitrogen fertilizer for wheat production

Hawkesford, Malcolm J.

Journal of cereal science, 2014-05, Vol.59 (3), p.276-283 [Periódico revisado por pares]

England: Elsevier Ltd

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15
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality
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Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality

Bartkiene, Elena ; Valionyte, Aiste ; Starkute, Vytaute ; Klupsaite, Dovile ; Mockus, Ernestas ; Zokaityte, Egle ; Cernauskas, Darius ; Rocha, João Miguel ; Özogul, Fatih ; Ruibys, Romas ; Liatukas, Zilvinas ; Ruzgas, Vytautas

Journal of cereal science, 2024-01, Vol.115, p.103831, Article 103831 [Periódico revisado por pares]

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16
Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics
Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics
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Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics

Liu, Yuanxiao ; Jia, Zeyu ; Li, Mengmeng ; Bian, Ke ; Guan, Erqi

Journal of cereal science, 2023-11, Vol.114, p.103806, Article 103806 [Periódico revisado por pares]

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17
Rheological properties of wheat flour dough and pan bread with wheat bran
Rheological properties of wheat flour dough and pan bread with wheat bran
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Rheological properties of wheat flour dough and pan bread with wheat bran

Boita, Elis R.F. ; Oro, Tatiana ; Bressiani, Joseane ; Santetti, Gabriela S. ; Bertolin, Telma E. ; Gutkoski, Luiz C.

Journal of cereal science, 2016-09, Vol.71, p.177-182 [Periódico revisado por pares]

Elsevier Ltd

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18
Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta
Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta
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Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta

Alzuwaid, Nabeel T. ; Fellows, Christopher M. ; Laddomada, Barbara ; Sissons, Mike

Journal of cereal science, 2020-09, Vol.95, p.103033, Article 103033 [Periódico revisado por pares]

Elsevier Ltd

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19
Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality
Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality
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Wheat Glutenin polymers 2. The role of wheat glutenin subunits in polymer formation and dough quality

Lafiandra, Domenico ; Shewry, Peter R.

Journal of cereal science, 2022-07, Vol.106, p.103487, Article 103487 [Periódico revisado por pares]

Elsevier Ltd

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20
Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread
Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread
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Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread

Cao, Hongwei ; Gao, Feng ; Shen, Huijie ; Su, Qiushuo ; Guan, Xiao ; Sun, Zhu ; Yu, Zhiquan

Journal of cereal science, 2023-03, Vol.110, p.103649, Article 103649 [Periódico revisado por pares]

Elsevier Ltd

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