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11
Wheat ferritins: Improving the iron content of the wheat grain
Wheat ferritins: Improving the iron content of the wheat grain
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Wheat ferritins: Improving the iron content of the wheat grain

Borg, Søren ; Brinch-Pedersen, Henrik ; Tauris, Birgitte ; Madsen, Lene Heegaard ; Darbani, Behrooz ; Noeparvar, Shahin ; Holm, Preben Bach

Journal of cereal science, 2012-09, Vol.56 (2), p.204-213 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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12
Quantification of Wheat Straw Lignin Structure by Comprehensive NMR Analysis
Quantification of Wheat Straw Lignin Structure by Comprehensive NMR Analysis
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Quantification of Wheat Straw Lignin Structure by Comprehensive NMR Analysis

Zeng, Jijiao ; Helms, Gregory L ; Gao, Xin ; Chen, Shulin

Journal of agricultural and food chemistry, 2013-11, Vol.61 (46), p.10848-10857 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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13
Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour
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Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

Schmiele, Marcio ; Jaekel, Leandra Zafalon ; Patricio, Stella Maris Cardoso ; Steel, Caroline Joy ; Chang, Yoon Kil

International journal of food science & technology, 2012-10, Vol.47 (10), p.2141-2150 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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14
Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties
Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties
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Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties

Sharma, Paras ; Gujral, Hardeep Singh

Food science & technology, 2014-01, Vol.55 (1), p.301-307 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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15
Wheat bran-based biorefinery 2: Valorization of products
Wheat bran-based biorefinery 2: Valorization of products
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Wheat bran-based biorefinery 2: Valorization of products

Apprich, Silvia ; Tirpanalan, Özge ; Hell, Johannes ; Reisinger, Michael ; Böhmdorfer, Stefan ; Siebenhandl-Ehn, Susanne ; Novalin, Senad ; Kneifel, Wolfgang

Food science & technology, 2014-05, Vol.56 (2), p.222-231 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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16
Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage
Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage
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Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage

Carnevali, Andrea ; Gianotti, Andrea ; Benedetti, Serena ; Tagliamonte, Maria Chiara ; Primiterra, Mariangela ; Laghi, Luca ; Danesi, Francesca ; Valli, Veronica ; Ndaghijimana, Maurice ; Capozzi, Francesco ; Canestrari, Franco ; Bordoni, Alessandra

Food research international, 2014-09, Vol.63, p.218-226 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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17
Wheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use
Wheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use
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Wheat Aleurone: Separation, Composition, Health Aspects, and Potential Food Use

Brouns, Fred ; Hemery, Youna ; Price, Ruth ; Anson, Nuria Mateo

Critical reviews in food science and nutrition, 2012-06, Vol.52 (6), p.553-568 [Periódico revisado por pares]

Philadelphia, PA: Taylor & Francis Group

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18
Alternaria mycotoxins in wheat – A 10 years survey in the Northeast of Germany
Alternaria mycotoxins in wheat – A 10 years survey in the Northeast of Germany
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Alternaria mycotoxins in wheat – A 10 years survey in the Northeast of Germany

Müller, Marina E.H. ; Korn, Ulrike

Food control, 2013-11, Vol.34 (1), p.191-197 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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19
An improved HPLC–ICPMS method for determining inorganic arsenic in food: Application to rice, wheat and tuna fish
An improved HPLC–ICPMS method for determining inorganic arsenic in food: Application to rice, wheat and tuna fish
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An improved HPLC–ICPMS method for determining inorganic arsenic in food: Application to rice, wheat and tuna fish

Raber, Georg ; Stock, Natascha ; Hanel, Pia ; Murko, Manuela ; Navratilova, Jana ; Francesconi, Kevin A.

Food chemistry, 2012-09, Vol.134 (1), p.524-532 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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20
Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH
Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH
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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

Wong, Benjamin T. ; Day, Li ; Augustin, Mary Ann

Food hydrocolloids, 2011-08, Vol.25 (6), p.1424-1432 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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