Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Artigo
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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 ReviewKweon, Meera ; Slade, Louise ; Levine, HarryCereal chemistry, 2011-11, Vol.88 (6), p.537-552 [Periódico revisado por pares]St. Paul, MN: The American Association of Cereal Chemists, IncTexto completo disponível |
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2 |
Material Type: Artigo
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Effect of an endo‐1,4‐β‐xylanase from wheat malt on water‐unextractable arabinoxylan derived from wheatPeng, Zhaojun ; Jin, YuhongJournal of the science of food and agriculture, 2022-03, Vol.102 (5), p.1912-1918 [Periódico revisado por pares]Chichester, UK: John Wiley & Sons, LtdTexto completo disponível |
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3 |
Material Type: Artigo
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Adverse Reactions to Wheat or Wheat ComponentsBrouns, Fred ; Rooy, Gonny ; Shewry, Peter ; Rustgi, Sachin ; Jonkers, DaisyComprehensive reviews in food science and food safety, 2019-09, Vol.18 (5), p.1437-1452 [Periódico revisado por pares]United States: Wiley Subscription Services, IncTexto completo disponível |
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4 |
Material Type: Artigo
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Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?Shewry, Peter R. ; Hey, SandraJournal of cereal science, 2015-09, Vol.65, p.236-243 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
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5 |
Material Type: Artigo
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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 cultivarLiu, Hongfei ; Zhang, Yingquan ; Don, Clyde ; Zhang, BoCereal chemistry, 2023-01, Vol.100 (1), p.183-195 [Periódico revisado por pares]Texto completo disponível |
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6 |
Material Type: Artigo
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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 contentWang, 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, LeonidasFood chemistry, 2020-10, Vol.327, p.127011-127011, Article 127011 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |
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7 |
Material Type: Artigo
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Wheat starch production, structure, functionality and applications—a reviewShevkani, Khetan ; Singh, Narpinder ; Bajaj, Ritika ; Kaur, AmritpalInternational journal of food science & technology, 2017-01, Vol.52 (1), p.38-58 [Periódico revisado por pares]Oxford: Wiley Subscription Services, IncTexto completo disponível |
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8 |
Material Type: Artigo
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Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based breadHu, Xiaohui ; Cheng, Li ; Hong, Yan ; Li, Zhaofeng ; Li, Caiming ; Gu, ZhengbiaoInternational journal of food science & technology, 2021-08, Vol.56 (8), p.4149-4158 [Periódico revisado por pares]Oxford: Wiley Subscription Services, IncTexto completo disponível |
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9 |
Material Type: Artigo
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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 SpectrometryGeng, Ping ; Harnly, James M ; Chen, PeiJournal of agricultural and food chemistry, 2015-07, Vol.63 (27), p.6189-6211 [Periódico revisado por pares]United States: American Chemical SocietyTexto completo disponível |
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10 |
Material Type: Artigo
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The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactionsNoort, 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 LtdTexto completo disponível |