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Refinado por: Nome da Publicação: Journal Of Cereal Science remover assunto: Wheat remover
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1
Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?
Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?
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Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?

Shewry, Peter R. ; Hey, Sandra

Journal of cereal science, 2015-09, Vol.65, p.236-243 [Periódico revisado por pares]

Elsevier Ltd

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2
Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review
Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review
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Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review

Cendoya, Eugenia ; Chiotta, María Laura ; Zachetti, Vanessa ; Chulze, Sofía Noemí ; Ramirez, María Laura

Journal of cereal science, 2018-03, Vol.80, p.158-166 [Periódico revisado por pares]

Elsevier Ltd

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3
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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4
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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5
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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6
Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties
Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties
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Effect of wheat germ flour addition on wheat flour, dough and Chinese steamed bread properties

Sun, Ru ; Zhang, Zhengmao ; Hu, Xinjuan ; Xing, Qinhui ; Zhuo, Wuyan

Journal of cereal science, 2015-07, Vol.64, p.153-158 [Periódico revisado por pares]

Elsevier Ltd

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7
Wheat glutenin polymers 1. structure, assembly and properties
Wheat glutenin polymers 1. structure, assembly and properties
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Wheat glutenin polymers 1. structure, assembly and properties

Shewry, Peter R. ; Lafiandra, Domenico

Journal of cereal science, 2022-07, Vol.106, p.103486, Article 103486 [Periódico revisado por pares]

Elsevier Ltd

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8
Improving wheat to remove coeliac epitopes but retain functionality
Improving wheat to remove coeliac epitopes but retain functionality
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Improving wheat to remove coeliac epitopes but retain functionality

Shewry, Peter R. ; Tatham, Arthur S.

Journal of cereal science, 2016-01, Vol.67, p.12-21 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Does wheat make us fat and sick?
Does wheat make us fat and sick?
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Does wheat make us fat and sick?

Brouns, Fred J.P.H. ; van Buul, Vincent J. ; Shewry, Peter R.

Journal of cereal science, 2013-09, Vol.58 (2), p.209-215 [Periódico revisado por pares]

Elsevier Ltd

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10
High amylose wheat: A platform for delivering human health benefits
High amylose wheat: A platform for delivering human health benefits
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High amylose wheat: A platform for delivering human health benefits

Bird, Anthony R. ; Regina, Ahmed

Journal of cereal science, 2018-07, Vol.82, p.99-105 [Periódico revisado por pares]

Elsevier Ltd

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