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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
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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3
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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4
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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5
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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6
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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7
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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8
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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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
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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