-
1
-
-
41949111743
-
-
Bak, P., Nielsen, I.L., Thogersen, H.C., Poulsen, C.H., 2000. A method for testing the strengthening effect of oxidative enzymes in dough. Wheat Structure, Biochemistry and Functionality, Special Publication-Royal Society of Chemistry, vol. 212, pp. 361-367.
-
Bak, P., Nielsen, I.L., Thogersen, H.C., Poulsen, C.H., 2000. A method for testing the strengthening effect of oxidative enzymes in dough. Wheat Structure, Biochemistry and Functionality, Special Publication-Royal Society of Chemistry, vol. 212, pp. 361-367.
-
-
-
-
2
-
-
0041103158
-
Staling studies of bread made with flour fractions. I. Fractionation of flour and preparation of bread
-
Bechtel W.G., and Meisner D.F. Staling studies of bread made with flour fractions. I. Fractionation of flour and preparation of bread. Cereal Chemistry 31 (1954) 163-170
-
(1954)
Cereal Chemistry
, vol.31
, pp. 163-170
-
-
Bechtel, W.G.1
Meisner, D.F.2
-
3
-
-
0023016916
-
High-performance liquid chromatography of cereal proteins
-
Pomeranz Y. (Ed), American Association of Cereal Chemistry, St. Paul, MN
-
Bietz J.A. High-performance liquid chromatography of cereal proteins. In: Pomeranz Y. (Ed). Advances in Cereal Science and Technology vol. 8 (1986), American Association of Cereal Chemistry, St. Paul, MN 105-170
-
(1986)
Advances in Cereal Science and Technology
, vol.8
, pp. 105-170
-
-
Bietz, J.A.1
-
4
-
-
0000225197
-
Biochemical and breadmaking properties of wheat protein components. II. Reconstitution baking studies of protein fractions from various isolation procedures
-
Chakraborty K., and Khan K. Biochemical and breadmaking properties of wheat protein components. II. Reconstitution baking studies of protein fractions from various isolation procedures. Cereal Chemistry 65 (1988) 340-344
-
(1988)
Cereal Chemistry
, vol.65
, pp. 340-344
-
-
Chakraborty, K.1
Khan, K.2
-
5
-
-
0014686218
-
Isolation of crude mono- and digalactosyl diglycerides from wheat flour
-
De Stefanis V.A., and Ponte J.G. Isolation of crude mono- and digalactosyl diglycerides from wheat flour. Biochimica et Biophysica Acta 176 (1969) 198-201
-
(1969)
Biochimica et Biophysica Acta
, vol.176
, pp. 198-201
-
-
De Stefanis, V.A.1
Ponte, J.G.2
-
6
-
-
84985108352
-
Density separation of protein and carbohydrates in a nonaqueous solvent system
-
Finley J.W. Density separation of protein and carbohydrates in a nonaqueous solvent system. Journal of Food Science 41 (1976) 882-885
-
(1976)
Journal of Food Science
, vol.41
, pp. 882-885
-
-
Finley, J.W.1
-
7
-
-
0001603240
-
Fractionating and reconstituting techniques as tools in wheat-flour research
-
Finney K.F. Fractionating and reconstituting techniques as tools in wheat-flour research. Cereal Chemistry 20 (1943) 381-396
-
(1943)
Cereal Chemistry
, vol.20
, pp. 381-396
-
-
Finney, K.F.1
-
9
-
-
0000132526
-
Pentosan and (1→3) (1→4)-β-glucan concentrations in endosperm and whole grain of wheat, barley, oats and rye
-
Henry R.J. Pentosan and (1→3) (1→4)-β-glucan concentrations in endosperm and whole grain of wheat, barley, oats and rye. Journal of Cereal Science 6 (1987) 253-258
-
(1987)
Journal of Cereal Science
, vol.6
, pp. 253-258
-
-
Henry, R.J.1
-
10
-
-
0347031944
-
Protein, gluten, and lipid in wheat grain and flour
-
Hess K. Protein, gluten, and lipid in wheat grain and flour. Kolloid-Zeitschrift 136 (1954) 84-99
-
(1954)
Kolloid-Zeitschrift
, vol.136
, pp. 84-99
-
-
Hess, K.1
-
11
-
-
34347093839
-
The significance for dough, bread, and pastry of wedge-space protein and adhesive protein in wheat meal
-
Hess K. The significance for dough, bread, and pastry of wedge-space protein and adhesive protein in wheat meal. Kolloid-Zeitschrift 141 (1955) 61-76
-
(1955)
Kolloid-Zeitschrift
, vol.141
, pp. 61-76
-
-
Hess, K.1
-
13
-
-
16344388805
-
Amino acid and protein sequence analysis
-
Shewry P.R., and Lookhart G.L. (Eds), American Association of Cereal Chemistry, St. Paul, MN
-
Koehler P. Amino acid and protein sequence analysis. In: Shewry P.R., and Lookhart G.L. (Eds). Wheat Gluten Protein Analysis (2003), American Association of Cereal Chemistry, St. Paul, MN 137-158
-
(2003)
Wheat Gluten Protein Analysis
, pp. 137-158
-
-
Koehler, P.1
-
14
-
-
0014949207
-
Cleavage of structural proteins during the assembly of the head of bacteriophage T4
-
Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (1970) 680-685
-
(1970)
Nature
, vol.227
, pp. 680-685
-
-
Laemmli, U.K.1
-
15
-
-
0001326253
-
Studies of the methodology for fractionation and reconstitution of wheat flours
-
MacRitchie F. Studies of the methodology for fractionation and reconstitution of wheat flours. Journal of Cereal Science 3 (1985) 221-230
-
(1985)
Journal of Cereal Science
, vol.3
, pp. 221-230
-
-
MacRitchie, F.1
-
16
-
-
0033800377
-
Effects of temperature, sonication time, and power settings on size distribution and extractability of total wheat flour proteins as determined by size-exclusion high-performance liquid chromatography
-
Morel M.-H., Dehlon P., Autran J.C., Leygue J.P., and Bar-L'Helgouac'h C. Effects of temperature, sonication time, and power settings on size distribution and extractability of total wheat flour proteins as determined by size-exclusion high-performance liquid chromatography. Cereal Chemistry 77 (2000) 685-691
-
(2000)
Cereal Chemistry
, vol.77
, pp. 685-691
-
-
Morel, M.-H.1
Dehlon, P.2
Autran, J.C.3
Leygue, J.P.4
Bar-L'Helgouac'h, C.5
-
18
-
-
0013153298
-
Separation and baking properties of polar and nonpolar wheat flour lipids
-
Ponte J.G., and De Stefanis V.A. Separation and baking properties of polar and nonpolar wheat flour lipids. Cereal Chemistry 46 (1969) 325-329
-
(1969)
Cereal Chemistry
, vol.46
, pp. 325-329
-
-
Ponte, J.G.1
De Stefanis, V.A.2
-
19
-
-
84979310109
-
Free protein and free starch in wheat and rye flour
-
Rohrlich M., and Mueller V. Free protein and free starch in wheat and rye flour. Staerke 21 (1969) 29-38
-
(1969)
Staerke
, vol.21
, pp. 29-38
-
-
Rohrlich, M.1
Mueller, V.2
-
20
-
-
49449107357
-
Über die Mahlproteintrennung nach Heß
-
Rohrlich M., and Niederauer T. Über die Mahlproteintrennung nach Heß. Die Mühle 100 (1963) 385-387
-
(1963)
Die Mühle
, vol.100
, pp. 385-387
-
-
Rohrlich, M.1
Niederauer, T.2
-
21
-
-
41949108602
-
The amino acid composition of the N-terminal amino acids in the flour proteins separated by the method of Hess
-
Rohrlich M., and Niederauer T. The amino acid composition of the N-terminal amino acids in the flour proteins separated by the method of Hess. Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung 128 (1965) 228-237
-
(1965)
Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung
, vol.128
, pp. 228-237
-
-
Rohrlich, M.1
Niederauer, T.2
-
22
-
-
41949138477
-
-
Rohrlich, M., Müller, V., Friedel, K., 1969. Zwickelprotein und Haftprotein in neuerer Sicht Die Muehle 106, 385-386; 400-402.
-
Rohrlich, M., Müller, V., Friedel, K., 1969. Zwickelprotein und Haftprotein in neuerer Sicht Die Muehle 106, 385-386; 400-402.
-
-
-
-
24
-
-
0029796474
-
Isolation treatments and effects of gliadin and glutenin fractions on dough mixing properties
-
Skerritt J.H., Bekes F., and Murray D. Isolation treatments and effects of gliadin and glutenin fractions on dough mixing properties. Cereal Chemistry 73 (1996) 644-649
-
(1996)
Cereal Chemistry
, vol.73
, pp. 644-649
-
-
Skerritt, J.H.1
Bekes, F.2
Murray, D.3
-
25
-
-
41949093949
-
Flour constituents affecting MacMichael viscosity
-
Sollars W.F. Flour constituents affecting MacMichael viscosity. Cereal Chemistry 46 (1969) 44-55
-
(1969)
Cereal Chemistry
, vol.46
, pp. 44-55
-
-
Sollars, W.F.1
-
26
-
-
0009763674
-
Interactions between proteins and polysaccharides of wheat flour
-
Udy D.C. Interactions between proteins and polysaccharides of wheat flour. Cereal Chemistry 34 (1957) 37-46
-
(1957)
Cereal Chemistry
, vol.34
, pp. 37-46
-
-
Udy, D.C.1
-
27
-
-
0345262729
-
Studies on techniques for reconstituting flours
-
Walden C.C., and McConnell W.B. Studies on techniques for reconstituting flours. Cereal Chemistry 32 (1955) 227-236
-
(1955)
Cereal Chemistry
, vol.32
, pp. 227-236
-
-
Walden, C.C.1
McConnell, W.B.2
-
28
-
-
0031696005
-
Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography
-
Wieser H., Antes S., and Seilmeier W. Quantitative determination of gluten protein types in wheat flour by reversed-phase high-performance liquid chromatography. Cereal Chemistry 75 (1998) 644-650
-
(1998)
Cereal Chemistry
, vol.75
, pp. 644-650
-
-
Wieser, H.1
Antes, S.2
Seilmeier, W.3
-
29
-
-
0001415836
-
Proteins and amino acids
-
Pomeranz Y. (Ed), American Association of Cereal Chemistry, St. Paul, MN
-
Wrigley C.W., and Bietz J.A. Proteins and amino acids. In: Pomeranz Y. (Ed). Wheat: Chemistry and Technology vol. 8 (1988), American Association of Cereal Chemistry, St. Paul, MN 159-275
-
(1988)
Wheat: Chemistry and Technology
, vol.8
, pp. 159-275
-
-
Wrigley, C.W.1
Bietz, J.A.2
|