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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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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
Adverse Reactions to Wheat or Wheat Components
Adverse Reactions to Wheat or Wheat Components
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Adverse Reactions to Wheat or Wheat Components

Brouns, Fred ; Rooy, Gonny ; Shewry, Peter ; Rustgi, Sachin ; Jonkers, Daisy

Comprehensive reviews in food science and food safety, 2019-09, Vol.18 (5), p.1437-1452 [Periódico revisado por pares]

United States: Wiley Subscription Services, Inc

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4
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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5
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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6
Wheat starch production, structure, functionality and applications—a review
Wheat starch production, structure, functionality and applications—a review
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Wheat starch production, structure, functionality and applications—a review

Shevkani, Khetan ; Singh, Narpinder ; Bajaj, Ritika ; Kaur, Amritpal

International journal of food science & technology, 2017-01, Vol.52 (1), p.38-58 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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7
Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
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Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread

Hu, Xiaohui ; Cheng, Li ; Hong, Yan ; Li, Zhaofeng ; Li, Caiming ; Gu, Zhengbiao

International journal of food science & technology, 2021-08, Vol.56 (8), p.4149-4158 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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8
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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9
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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10
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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