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10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process
10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process
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10 unmalted alternative cereals and pseudocereals: A comparative analysis of their characteristics relevant to the brewing process

Baillière, Jeroen ; Laureys, David ; Vermeir, Pieter ; Van Opstaele, Filip ; De Rouck, Gert ; De Cooman, Luc ; Vanderputten, Dana ; De Clippeleer, Jessika

Journal of cereal science, 2022-07, Vol.106, p.103482, Article 103482 [Periódico revisado por pares]

Elsevier Ltd

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2
13C and pulse nuclear magnetic resonance spectroscopy of wheat proteins
13C and pulse nuclear magnetic resonance spectroscopy of wheat proteins
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13C and pulse nuclear magnetic resonance spectroscopy of wheat proteins

Ablett, S. ; Barnes, D.J. ; Davies, A.P. ; Ingman, S.J. ; Patient, D.W.

Journal of cereal science, 1988, Vol.7 (1), p.11-20 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
13C NMR Spectroscopy of conventional and microwave heated vital wheat gluten
13C NMR Spectroscopy of conventional and microwave heated vital wheat gluten
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13C NMR Spectroscopy of conventional and microwave heated vital wheat gluten

Umbach, S.L. ; Davis, E.A. ; Gordon, J.

Journal of cereal science, 1998, Vol.28 (3), p.233-242 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
13C Solid state nuclear magnetic resonance study of wheat gluten
13C Solid state nuclear magnetic resonance study of wheat gluten
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13C Solid state nuclear magnetic resonance study of wheat gluten

Belton, P.S. ; Shewry, P.R. ; Tatham, A.S.

Journal of cereal science, 1985, Vol.3 (4), p.305-317 [Periódico revisado por pares]

Elsevier Ltd

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5
1H and 2H NMR Relaxation Studies of a High Mr Subunit of Wheat Glutenin and Comparison with Elastin
1H and 2H NMR Relaxation Studies of a High Mr Subunit of Wheat Glutenin and Comparison with Elastin
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1H and 2H NMR Relaxation Studies of a High Mr Subunit of Wheat Glutenin and Comparison with Elastin

Belton, P.S. ; Colquhoun, I.J. ; Field, J.M. ; Grant, A. ; Shewry, P.R. ; Tatham, A.S.

Journal of cereal science, 1994-03, Vol.19 (2), p.115-121 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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6
5-n-alkylresorcinols but not hydroxycinnamic acids are directly related to a lower accumulation of deoxynivalenol and its glucoside in Triticum spp. Genotypes with different ploidity levels
5-n-alkylresorcinols but not hydroxycinnamic acids are directly related to a lower accumulation of deoxynivalenol and its glucoside in Triticum spp. Genotypes with different ploidity levels
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5-n-alkylresorcinols but not hydroxycinnamic acids are directly related to a lower accumulation of deoxynivalenol and its glucoside in Triticum spp. Genotypes with different ploidity levels

Righetti, Laura ; Cirlini, Martina ; Folloni, Silvia ; Ranieri, Roberto ; Galaverna, Gianni ; Bertuzzi, Terenzio ; Dall’Asta, Chiara ; Battilani, Paola ; Giorni, Paola

Journal of cereal science, 2019-01, Vol.85, p.214-220 [Periódico revisado por pares]

Elsevier Ltd

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7
Abiotic stress induced changes in protein quality and quantity of two bread wheat cultivars
Abiotic stress induced changes in protein quality and quantity of two bread wheat cultivars
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Abiotic stress induced changes in protein quality and quantity of two bread wheat cultivars

Labuschagne, M.T. ; Moloi, J. ; van Biljon, A.

Journal of cereal science, 2016-05, Vol.69, p.259-263 [Periódico revisado por pares]

Elsevier Ltd

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8
Abrasive milling of quinoa: Study on the distribution of selected nutrients and proteins within the quinoa seed kernel
Abrasive milling of quinoa: Study on the distribution of selected nutrients and proteins within the quinoa seed kernel
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Abrasive milling of quinoa: Study on the distribution of selected nutrients and proteins within the quinoa seed kernel

D'Amico, Stefano ; Jungkunz, Sarah ; Balasz, Gabor ; Foeste, Maike ; Jekle, Mario ; Tömösköszi, Sandor ; Schoenlechner, Regine

Journal of cereal science, 2019-03, Vol.86, p.132-138 [Periódico revisado por pares]

Elsevier Ltd

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9
Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults
Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults
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Absorption and metabolites of anthocyanins and phenolic acids after consumption of purple wheat crackers and bars by healthy adults

Gamel, Tamer H. ; Wright, Amanda J. ; Tucker, Amy J. ; Pickard, Mark ; Rabalski, Iwona ; Podgorski, Margaret ; Di Ilio, Nicholas ; O'Brien, Charlene ; Abdel-Aal, El-Sayed M.

Journal of cereal science, 2019-03, Vol.86, p.60-68 [Periódico revisado por pares]

Elsevier Ltd

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10
Accelerated ageing of wheat grains: Part II-influence on thermal characteristics of wheat starch and FTIR spectroscopy of gluten
Accelerated ageing of wheat grains: Part II-influence on thermal characteristics of wheat starch and FTIR spectroscopy of gluten
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Accelerated ageing of wheat grains: Part II-influence on thermal characteristics of wheat starch and FTIR spectroscopy of gluten

Aghababaei, Abdolhossein ; Maftoonazad, Neda ; Elhamirad, Amirhossein ; Badii, Fojan

Journal of cereal science, 2017-09, Vol.77, p.157-165 [Periódico revisado por pares]

Elsevier Ltd

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