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Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A Review
Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A Review
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Solvent Retention Capacity (SRC) Testing of Wheat Flour: Principles and Value in Predicting Flour Functionality in Different Wheat-Based Food Processes and in Wheat Breeding--A Review

Kweon, Meera ; Slade, Louise ; Levine, Harry

Cereal chemistry, 2011-11, Vol.88 (6), p.537-552 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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2
The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions
The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions
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The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

Noort, Martijn W.J. ; van Haaster, Daan ; Hemery, Youna ; Schols, Henk A. ; Hamer, Rob J.

Journal of cereal science, 2010, Vol.52 (1), p.59-64 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products
Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products
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Natural occurrence of deoxynivalenol in wheat from Paraná State, Brazil and estimated daily intake by wheat products

Sifuentes dos Santos, Joice ; Souza, Thiago Montagner ; Ono, Elisabete Yurie Sataque ; Hashimoto, Elisabete Hiromi ; Bassoi, Manoel Carlos ; Miranda, Martha Zavariz de ; Itano, Eiko Nakagawa ; Kawamura, Osamu ; Hirooka, Elisa Yoko

Food chemistry, 2013-05, Vol.138 (1), p.90-95 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Waxy and high-amylose wheat starches and flours—characteristics, functionality and application
Waxy and high-amylose wheat starches and flours—characteristics, functionality and application
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Waxy and high-amylose wheat starches and flours—characteristics, functionality and application

Van Hung, Pham ; Maeda, Tomoko ; Morita, Naofumi

Trends in food science & technology, 2006-08, Vol.17 (8), p.448-456 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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5
Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex
Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex
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Calcium-Binding Capacity of Wheat Germ Protein Hydrolysate and Characterization of Peptide–Calcium Complex

Liu, Feng-Ru ; Wang, Li ; Wang, Ren ; Chen, Zheng-Xing

Journal of agricultural and food chemistry, 2013-08, Vol.61 (31), p.7537-7544 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces
Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces
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Conformational changes to deamidated wheat gliadins and β-casein upon adsorption to oil–water emulsion interfaces

Wong, Benjamin T. ; Zhai, Jiali ; Hoffmann, Søren V. ; Aguilar, Marie-Isabel ; Augustin, MaryAnn ; Wooster, Tim J. ; Day, Li

Food hydrocolloids, 2012, Vol.27 (1), p.91-101 [Periódico revisado por pares]

Oxford: Elsevier Ltd

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7
Biofortification and Localization of Zinc in Wheat Grain
Biofortification and Localization of Zinc in Wheat Grain
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Biofortification and Localization of Zinc in Wheat Grain

Cakmak, I ; Kalayci, M ; Kaya, Y ; Torun, A. A ; Aydin, N ; Wang, Y ; Arisoy, Z ; Erdem, H ; Yazici, A ; Gokmen, O ; Ozturk, L ; Horst, W. J

Journal of agricultural and food chemistry, 2010-08, Vol.58 (16), p.9092-9102 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Wheat Gluten: High Molecular Weight Glutenin Subunits-Structure, Genetics, and Relation to Dough Elasticity
Wheat Gluten: High Molecular Weight Glutenin Subunits-Structure, Genetics, and Relation to Dough Elasticity
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Wheat Gluten: High Molecular Weight Glutenin Subunits-Structure, Genetics, and Relation to Dough Elasticity

Anjum, Faqir Muhammad ; Khan, Moazzam Rafiq ; Din, Ahmad ; Saeed, Muhammad ; Pasha, Imran ; Arshad, Muhammad Umair

Journal of food science, 2007-04, Vol.72 (3), p.R56-R63 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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9
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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10
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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