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Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in the UK and Germany – 1. Mycotoxin content
Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in the UK and Germany – 1. Mycotoxin content
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Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour; results of a retail survey in the UK and Germany – 1. Mycotoxin content

Wang, Juan ; Hasanalieva, Gultakin ; Wood, Liza ; Markellou, Emilia ; Iversen, Per Ole ; Bernhoft, Aksel ; Seal, Chris ; Baranski, Marcin ; Vigar, Vanessa ; Ernst, Laura ; Willson, Adam ; Barkla, Bronwyn J. ; Leifert, Carlo ; Rempelos, Leonidas

Food chemistry, 2020-10, Vol.327, p.127011-127011, Article 127011 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study
Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study
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Volatiles profile of ‘Blanche’ wheat craft beer as affected by wheat origin: A chemometric study

De Flaviis, Riccardo ; Santarelli, Veronica ; Mutarutwa, Delvana ; Giuliani, Marialisa ; Sacchetti, Giampiero

Food chemistry, 2022-08, Vol.385, p.132696-132696, Article 132696 [Periódico revisado por pares]

England: Elsevier Ltd

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3
Retrogradation inhibition of wheat starch with wheat oligopeptides
Retrogradation inhibition of wheat starch with wheat oligopeptides
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Retrogradation inhibition of wheat starch with wheat oligopeptides

Wan, Liuyu ; Wang, Xuedong ; Liu, Hongyan ; Xiao, Shensheng ; Ding, Wenping ; Pan, Xiuyun ; Fu, Yang

Food chemistry, 2023-11, Vol.427, p.136723-136723, Article 136723 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties
Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties
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Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties

Alzuwaid, Nabeel T. ; Pleming, Denise ; Fellows, Christopher M. ; Sissons, Mike

Food chemistry, 2021-01, Vol.334, p.127497-127497, Article 127497 [Periódico revisado por pares]

Elsevier Ltd

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5
Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis
Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis
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Effect of fatty acids on functional properties of normal wheat and waxy wheat starches: A structural basis

Wang, Shujun ; Wang, Jinrong ; Yu, Jinglin ; Wang, Shuo

Food chemistry, 2016-01, Vol.190, p.285-292 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Predicting micronutrients of wheat using hyperspectral imaging
Predicting micronutrients of wheat using hyperspectral imaging
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Predicting micronutrients of wheat using hyperspectral imaging

Hu, Naiyue ; Li, Wei ; Du, Chenghang ; Zhang, Zhen ; Gao, Yanmei ; Sun, Zhencai ; Yang, Li ; Yu, Kang ; Zhang, Yinghua ; Wang, Zhimin

Food chemistry, 2021-05, Vol.343, p.128473-128473, Article 128473 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran
Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran
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Structural characterization, α-amylase and α-glucosidase inhibitory activities of polysaccharides from wheat bran

Lv, Qing-Qing ; Cao, Juan-Juan ; Liu, Rui ; Chen, Han-Qing

Food chemistry, 2021-03, Vol.341 (Pt 1), p.128218-128218, Article 128218 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review
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Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges—A review

Ma, Sen ; Wang, Zhen ; Guo, Xingfeng ; Wang, Fengcheng ; Huang, Jihong ; Sun, Binghua ; Wang, Xiaoxi

Food chemistry, 2021-10, Vol.360, p.130038-130038, Article 130038 [Periódico revisado por pares]

Elsevier Ltd

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9
Protein content prediction in single wheat kernels using hyperspectral imaging
Protein content prediction in single wheat kernels using hyperspectral imaging
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Protein content prediction in single wheat kernels using hyperspectral imaging

Caporaso, Nicola ; Whitworth, Martin B. ; Fisk, Ian D.

Food chemistry, 2018-02, Vol.240, p.32-42 [Periódico revisado por pares]

England: Elsevier Ltd

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10
Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties
Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties
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Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties

Lin, Suyun ; Jin, Xiaoxuan ; Gao, Jing ; Qiu, Ziyou ; Ying, Jian ; Wang, Yong ; Dong, Zhizhong ; Zhou, Weibiao

Food chemistry, 2021-08, Vol.353, p.129407-129407, Article 129407 [Periódico revisado por pares]

England: Elsevier Ltd

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