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1
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
Application of response surface methodology for the optimization of oxidants in wheat flour
Application of response surface methodology for the optimization of oxidants in wheat flour
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Application of response surface methodology for the optimization of oxidants in wheat flour

Roberto de Moraes Junqueira Inar Alves de Castro; José Alfredo Gomes Areas; Ana Carolina Conti e Silva; Maria Brígida dos Santos Scholz; S Mendes; K. C Oliveira

Food Chemistry London v. 101, n. 1, p. 131-139, 2006

London 2006

Item não circula. Consulte sua biblioteca.(Acessar)

3
Application of response surface methodology for the optimization of oxidants in wheat flour
Application of response surface methodology for the optimization of oxidants in wheat flour
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Artigo 		Adicionar ao Meu Espaço

Application of response surface methodology for the optimization of oxidants in wheat flour

Roberto de Moraes Junqueira Inar Alves de Castro; José Alfredo Gomes Areas; Ana Carolina Conti e Silva; Maria Brígida dos Santos Scholz; S Mendes; K. C Oliveira

Food Chemistry London v. 101, n. 1, p. 131-139, 2006

London 2006

Item não circula. Consulte sua biblioteca.(Acessar)

4
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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5
Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil
Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil
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Fungal diversity and natural occurrence of deoxynivalenol and zearalenone in freshly harvested wheat grains from Brazil

Sabina Moser Tralamazza Renata Heidtmann Bemvenuti; Patrícia Zorzete; Fábio de Souza Garcia; Benedito Corrêa

Food Chemistry Barking v. 196, p. 445-450, 2016

Barking 2016

Localização: ICB - Inst. Ciências Biomédicas    (PC ICB BMM SEP 2016 )(Acessar)

6
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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7
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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8
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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9
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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10
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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Deste Autor:

  1. Oliveira, K
  2. Scholz, M
  3. Mendes, S
  4. Silva, A
  5. Castro, I

Neste Assunto:

  1. Chemistry, Applied
  2. Life Sciences & Biomedicine
  3. Nutrition & Dietetics
  4. Physical Sciences
  5. Food Science & Technology

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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