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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
Effect of an endo‐1,4‐β‐xylanase from wheat malt on water‐unextractable arabinoxylan derived from wheat
Effect of an endo‐1,4‐β‐xylanase from wheat malt on water‐unextractable arabinoxylan derived from wheat
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Effect of an endo‐1,4‐β‐xylanase from wheat malt on water‐unextractable arabinoxylan derived from wheat

Peng, Zhaojun ; Jin, Yuhong

Journal of the science of food and agriculture, 2022-03, Vol.102 (5), p.1912-1918 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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3
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar
Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar
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Effects of grain storage time and storage temperature on flour quality parameters of “5 + 10” wheat cultivar and “2 + 12” wheat cultivar

Liu, Hongfei ; Zhang, Yingquan ; Don, Clyde ; Zhang, Bo

Cereal chemistry, 2023-01, Vol.100 (1), p.183-195 [Periódico revisado por pares]

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4
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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5
Differentiation of Whole Grain from Refined Wheat (T. aestivum) Flour Using Lipid Profile of Wheat Bran, Germ, and Endosperm with UHPLC-HRAM Mass Spectrometry
Differentiation of Whole Grain from Refined Wheat (T. aestivum) Flour Using Lipid Profile of Wheat Bran, Germ, and Endosperm with UHPLC-HRAM Mass Spectrometry
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Differentiation of Whole Grain from Refined Wheat (T. aestivum) Flour Using Lipid Profile of Wheat Bran, Germ, and Endosperm with UHPLC-HRAM Mass Spectrometry

Geng, Ping ; Harnly, James M ; Chen, Pei

Journal of agricultural and food chemistry, 2015-07, Vol.63 (27), p.6189-6211 [Periódico revisado por pares]

United States: American Chemical Society

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6
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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7
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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8
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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9
Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans
Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans
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Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans

Fan, Jingxiao ; Jin, Yuhong ; Liu, Junhan ; Fei, Ximing

Journal of the science of food and agriculture, 2024-05, Vol.104 (7), p.4278-4285 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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10
Activation of Wheat Defense Response by Buchnera aphidicola-Derived Small Chaperone Protein GroES in Wheat Aphid Saliva
Activation of Wheat Defense Response by Buchnera aphidicola-Derived Small Chaperone Protein GroES in Wheat Aphid Saliva
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Activation of Wheat Defense Response by Buchnera aphidicola-Derived Small Chaperone Protein GroES in Wheat Aphid Saliva

Li, Qian ; Fu, Yu ; Liu, Xiaobei ; Sun, Jingxuan ; Hou, Maolin ; Zhang, Yong ; Chen, Julian

Journal of agricultural and food chemistry, 2022-02, Vol.70 (4), p.1058-1067 [Periódico revisado por pares]

United States: American Chemical Society

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