-
1
-
-
33751098506
-
Effects of cysteine and mixing conditions on white/whole dough rheological properties
-
Angioloni A., and Rosa M.D. Effects of cysteine and mixing conditions on white/whole dough rheological properties. Journal of Food Engineering 80 (2007) 18-23
-
(2007)
Journal of Food Engineering
, vol.80
, pp. 18-23
-
-
Angioloni, A.1
Rosa, M.D.2
-
3
-
-
0003895440
-
-
3rd revised ed. Springer, Berlin
-
Belitz, H.D., Grosch, W., Schieberle, P., 2004. Food Chemistry, 3rd revised ed. Springer, Berlin.
-
(2004)
Food Chemistry
-
-
Belitz, H.D.1
Grosch, W.2
Schieberle, P.3
-
4
-
-
0001920021
-
On the elasticity of wheat gluten
-
Belton P.S. On the elasticity of wheat gluten. Journal of Cereal Science 29 (1999) 103-107
-
(1999)
Journal of Cereal Science
, vol.29
, pp. 103-107
-
-
Belton, P.S.1
-
5
-
-
12544256285
-
New approaches to study the molecular basis of the mechanical properties of gluten
-
Belton P.S. New approaches to study the molecular basis of the mechanical properties of gluten. Journal of Cereal Science 41 (2005) 203-211
-
(2005)
Journal of Cereal Science
, vol.41
, pp. 203-211
-
-
Belton, P.S.1
-
7
-
-
0030852012
-
Thioredoxin-linked plant and animal processes: The new generation
-
Besse I., and Buchanan B.B. Thioredoxin-linked plant and animal processes: The new generation. Botanical Bulletin of Academia Sinica 38 (1997) 1-11
-
(1997)
Botanical Bulletin of Academia Sinica
, vol.38
, pp. 1-11
-
-
Besse, I.1
Buchanan, B.B.2
-
8
-
-
0029928068
-
Thiocalsin: A thioredoxin-linked, substrate-specific protease dependent on calcium
-
Besse I., Wong J.H., Kobrehel K., and Buchanan B.B. Thiocalsin: A thioredoxin-linked, substrate-specific protease dependent on calcium. Proceedings of the National Academy of Sciences of the United States of America 93 (1996) 3169-3175
-
(1996)
Proceedings of the National Academy of Sciences of the United States of America
, vol.93
, pp. 3169-3175
-
-
Besse, I.1
Wong, J.H.2
Kobrehel, K.3
Buchanan, B.B.4
-
9
-
-
33646564345
-
When quinones meet amino acids: chemical, physical and biological consequences
-
Bittner S. When quinones meet amino acids: chemical, physical and biological consequences. Amino Acids 30 (2006) 205-224
-
(2006)
Amino Acids
, vol.30
, pp. 205-224
-
-
Bittner, S.1
-
10
-
-
0000590376
-
Relation between thiol and disulfide contents of dough and its rheological properties
-
Bloksma A.H. Relation between thiol and disulfide contents of dough and its rheological properties. Cereal Chemistry 49 (1972) 104-118
-
(1972)
Cereal Chemistry
, vol.49
, pp. 104-118
-
-
Bloksma, A.H.1
-
11
-
-
0024445039
-
Animal and plant-mitochondria contain specific thioredoxins
-
Bodensteinlang J., Buch A., and Follmann H. Animal and plant-mitochondria contain specific thioredoxins. FEBS Letters 258 (1989) 22-26
-
(1989)
FEBS Letters
, vol.258
, pp. 22-26
-
-
Bodensteinlang, J.1
Buch, A.2
Follmann, H.3
-
12
-
-
30944438775
-
Glutathione: its effect on gluten and flour functionality
-
Shewry P.R., and Tatham A.S. (Eds), The Royal Society of Chemistry, Cambridge
-
Bollecker S.S.J., Li W., and Schofield J.D. Glutathione: its effect on gluten and flour functionality. In: Shewry P.R., and Tatham A.S. (Eds). Wheat Gluten (2000), The Royal Society of Chemistry, Cambridge 235-238
-
(2000)
Wheat Gluten
, pp. 235-238
-
-
Bollecker, S.S.J.1
Li, W.2
Schofield, J.D.3
-
13
-
-
67649199173
-
Enzymes and enzyme inhibitors endogenous to wheat
-
Khan K., and Shewry P.R. (Eds), AACC International, St. Paul
-
Brijs K., Courtin C.M., Goesaert H., Gebruers K., Delcour J.A., Shewry P.R., Henry R.J., Nicolas J., Potus J., Garcia R., and Davidou S. Enzymes and enzyme inhibitors endogenous to wheat. In: Khan K., and Shewry P.R. (Eds). Wheat: Chemistry and Technology (2009), AACC International, St. Paul 401-435
-
(2009)
Wheat: Chemistry and Technology
, pp. 401-435
-
-
Brijs, K.1
Courtin, C.M.2
Goesaert, H.3
Gebruers, K.4
Delcour, J.A.5
Shewry, P.R.6
Henry, R.J.7
Nicolas, J.8
Potus, J.9
Garcia, R.10
Davidou, S.11
-
14
-
-
0036155674
-
Thioredoxin: a photosynthetic regulatory protein finds application in food improvement
-
Buchanan B.B. Thioredoxin: a photosynthetic regulatory protein finds application in food improvement. Journal of the Science of Food and Agriculture 82 (2002) 45-52
-
(2002)
Journal of the Science of Food and Agriculture
, vol.82
, pp. 45-52
-
-
Buchanan, B.B.1
-
18
-
-
0030977131
-
Thioredoxin-linked mitigation of allergic responses to wheat
-
Buchanan B.B., Adamidi C., Lozano R.M., Yee B.C., Momma M., Kobrehel K., and Ermel R. Thioredoxin-linked mitigation of allergic responses to wheat. Proceedings of the National Academy of Sciences of the United States of America 94 (1997) 5372-5377
-
(1997)
Proceedings of the National Academy of Sciences of the United States of America
, vol.94
, pp. 5372-5377
-
-
Buchanan, B.B.1
Adamidi, C.2
Lozano, R.M.3
Yee, B.C.4
Momma, M.5
Kobrehel, K.6
Ermel, R.7
-
19
-
-
67649213704
-
-
Buchanan, B.B., Kobrehel, K., Yee, B.C., Wong, J.H., Lozano, R.M., Jiao, J.A., Shin, S., 1998. Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods. EP 0 863 154 A1.
-
Buchanan, B.B., Kobrehel, K., Yee, B.C., Wong, J.H., Lozano, R.M., Jiao, J.A., Shin, S., 1998. Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods. EP 0 863 154 A1.
-
-
-
-
20
-
-
33846610642
-
Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination
-
Caballero P.A., Gomez M., and Rosell C.M. Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination. Journal of Food Engineering 81 (2007) 42-53
-
(2007)
Journal of Food Engineering
, vol.81
, pp. 42-53
-
-
Caballero, P.A.1
Gomez, M.2
Rosell, C.M.3
-
21
-
-
0000956752
-
-
Wrigley C.W. (Ed), Gluten '96, Sydney
-
Candler D., Szabo C., Murray D., and Bekes F. In vitro polymerisation of glutenin subunit using protein disulfide isomerase. In: Wrigley C.W. (Ed) (1996), Gluten '96, Sydney 133-136
-
(1996)
In vitro polymerisation of glutenin subunit using protein disulfide isomerase
, pp. 133-136
-
-
Candler, D.1
Szabo, C.2
Murray, D.3
Bekes, F.4
-
22
-
-
0033550215
-
Leaf age- and paraquat concentration-dependent effects on the levels of enzymes protecting against photooxidative stress
-
Casano L.M., Martin M., Zapata J.M., and Sabater B. Leaf age- and paraquat concentration-dependent effects on the levels of enzymes protecting against photooxidative stress. Plant Science 149 (1999) 13-22
-
(1999)
Plant Science
, vol.149
, pp. 13-22
-
-
Casano, L.M.1
Martin, M.2
Zapata, J.M.3
Sabater, B.4
-
23
-
-
0030514510
-
Changes in the glutathione content and breadmaking performance of white wheat flour during short-term storage
-
Chen X., and Schofield J.D. Changes in the glutathione content and breadmaking performance of white wheat flour during short-term storage. Cereal Chemistry 73 (1996) 1-4
-
(1996)
Cereal Chemistry
, vol.73
, pp. 1-4
-
-
Chen, X.1
Schofield, J.D.2
-
24
-
-
67649227283
-
Transgenic plants with elevated thioredoxin levels
-
United States Patent 7179964
-
Cho, M.-J., Wong, J.H., Lemaux, P.G., Buchanan, B.B., 2007. Transgenic plants with elevated thioredoxin levels. United States Patent 7179964
-
(2007)
-
-
Cho, M.-J.1
Wong, J.H.2
Lemaux, P.G.3
Buchanan, B.B.4
-
25
-
-
0030449716
-
Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters
-
Ciaffi M., Tozzi L., and Lafiandra D. Relationship between flour protein composition determined by size-exclusion high-performance liquid chromatography and dough rheological parameters. Cereal Chemistry 73 (1996) 346-351
-
(1996)
Cereal Chemistry
, vol.73
, pp. 346-351
-
-
Ciaffi, M.1
Tozzi, L.2
Lafiandra, D.3
-
26
-
-
0036315660
-
Arabinoxylans and endoxylanases in wheat flour bread-making
-
Courtin C.M., and Delcour J.A. Arabinoxylans and endoxylanases in wheat flour bread-making. Journal of Cereal Science 35 (2002) 225-243
-
(2002)
Journal of Cereal Science
, vol.35
, pp. 225-243
-
-
Courtin, C.M.1
Delcour, J.A.2
-
27
-
-
0032845905
-
Fractionation-reconstitution experiments provide insight into the role of endoxylanases in bread-making
-
Courtin C.M., Roelants A., and Delcour J.A. Fractionation-reconstitution experiments provide insight into the role of endoxylanases in bread-making. Journal of Agricultural and Food Chemistry 47 (1999) 1870-1877
-
(1999)
Journal of Agricultural and Food Chemistry
, vol.47
, pp. 1870-1877
-
-
Courtin, C.M.1
Roelants, A.2
Delcour, J.A.3
-
28
-
-
3042587720
-
The low-molecular-weight glutenin subunits of wheat gluten
-
D'Ovidio R., and Masci S. The low-molecular-weight glutenin subunits of wheat gluten. Journal of Cereal Science 39 (2004) 321-339
-
(2004)
Journal of Cereal Science
, vol.39
, pp. 321-339
-
-
D'Ovidio, R.1
Masci, S.2
-
29
-
-
0000490545
-
Arabinoxylan solubilization and inhibition of the barley malt xylanolytic system by wheat during mashing with wheat wholemeal adjunct: Evidence for a new class of enzyme inhibitors in wheat
-
Debyser W., Derdelinckx G., and Delcour J.A. Arabinoxylan solubilization and inhibition of the barley malt xylanolytic system by wheat during mashing with wheat wholemeal adjunct: Evidence for a new class of enzyme inhibitors in wheat. Journal of the American Society of Brewing Chemists 55 (1997) 153-156
-
(1997)
Journal of the American Society of Brewing Chemists
, vol.55
, pp. 153-156
-
-
Debyser, W.1
Derdelinckx, G.2
Delcour, J.A.3
-
30
-
-
0002186110
-
Triticum aestivum xylanase inhibitor (TAXI), a new class of enzyme inhibitor affecting breadmaking performance
-
Debyser W., Peumans W.J., Van Damme E.J.M., and Delcour J.A. Triticum aestivum xylanase inhibitor (TAXI), a new class of enzyme inhibitor affecting breadmaking performance. Journal of Cereal Science 30 (1999) 39-43
-
(1999)
Journal of Cereal Science
, vol.30
, pp. 39-43
-
-
Debyser, W.1
Peumans, W.J.2
Van Damme, E.J.M.3
Delcour, J.A.4
-
31
-
-
0033048929
-
Thioredoxin treatment increases digestibility and lowers allergenicity of milk
-
del Val G., Yee B.C., Lozano R.M., Buchanan B.B., Ermel R.W., Lee Y.M., and Frick O.L. Thioredoxin treatment increases digestibility and lowers allergenicity of milk. Journal of Allergy and Clinical Immunology 103 (1999) 690-697
-
(1999)
Journal of Allergy and Clinical Immunology
, vol.103
, pp. 690-697
-
-
del Val, G.1
Yee, B.C.2
Lozano, R.M.3
Buchanan, B.B.4
Ermel, R.W.5
Lee, Y.M.6
Frick, O.L.7
-
32
-
-
0002010991
-
Effects of certain breadmaking oxidants and reducing agents on dough rheological properties
-
Dong W., and Hoseney R.C. Effects of certain breadmaking oxidants and reducing agents on dough rheological properties. Cereal Chemistry 72 (1995) 58-64
-
(1995)
Cereal Chemistry
, vol.72
, pp. 58-64
-
-
Dong, W.1
Hoseney, R.C.2
-
33
-
-
34548357136
-
Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting
-
Dornez E., Gebruers K., Cuyvers S., Delcour J.A., and Courtin C.M. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting. Journal of Agricultural and Food Chemistry 55 (2007) 7149-7155
-
(2007)
Journal of Agricultural and Food Chemistry
, vol.55
, pp. 7149-7155
-
-
Dornez, E.1
Gebruers, K.2
Cuyvers, S.3
Delcour, J.A.4
Courtin, C.M.5
-
34
-
-
0036840488
-
Effect of oxidative enzymes on bulk rheological properties of wheat flour doughs
-
Dunnewind B., van Vliet T., and Orsel R. Effect of oxidative enzymes on bulk rheological properties of wheat flour doughs. Journal of Cereal Science 36 (2002) 357-366
-
(2002)
Journal of Cereal Science
, vol.36
, pp. 357-366
-
-
Dunnewind, B.1
van Vliet, T.2
Orsel, R.3
-
35
-
-
0001095028
-
Effect of hydrogen peroxide on relative viscosity measurements of wheat and flour suspensions
-
Durham R.K. Effect of hydrogen peroxide on relative viscosity measurements of wheat and flour suspensions. Cereal Chemistry 2 (1925) 297-305
-
(1925)
Cereal Chemistry
, vol.2
, pp. 297-305
-
-
Durham, R.K.1
-
36
-
-
0343330508
-
Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate
-
Every D., Gerrard J.A., Gilpin M.J., Ross M., and Newberry M.P. Staling in starch bread: the effect of gluten additions on specific loaf volume and firming rate. Starch-Starke 50 (1998) 443-446
-
(1998)
Starch-Starke
, vol.50
, pp. 443-446
-
-
Every, D.1
Gerrard, J.A.2
Gilpin, M.J.3
Ross, M.4
Newberry, M.P.5
-
37
-
-
30944467683
-
Distribution of glutathione in millstreams and relationships to chemical and baking properties of flour
-
Every D., Morrison S.C., Simmons L.D., and Ross M.P. Distribution of glutathione in millstreams and relationships to chemical and baking properties of flour. Cereal Chemistry 83 (2006) 57-61
-
(2006)
Cereal Chemistry
, vol.83
, pp. 57-61
-
-
Every, D.1
Morrison, S.C.2
Simmons, L.D.3
Ross, M.P.4
-
38
-
-
30944450774
-
Distribution of redox enzymes in millstreams and relationships to chemical and baking properties of flour
-
Every D., Simmons L.D., and Ross M.P. Distribution of redox enzymes in millstreams and relationships to chemical and baking properties of flour. Cereal Chemistry 83 (2006) 62-68
-
(2006)
Cereal Chemistry
, vol.83
, pp. 62-68
-
-
Every, D.1
Simmons, L.D.2
Ross, M.P.3
-
39
-
-
67649214130
-
-
FAOSTAT, Online, Food and Agriculture Organization of the United Nations. Available from
-
FAOSTAT, 2007. Data on production quantity of cereals all over the world in 2007 [Online]. Food and Agriculture Organization of the United Nations. Available from: http://faostat.fao.org.
-
(2007)
Data on production quantity of cereals all over the world in 2007
-
-
-
40
-
-
0000736991
-
Lipoxygenase-Its biochemistry and role in breadmaking
-
Faubion J.M., and Hoseney R.C. Lipoxygenase-Its biochemistry and role in breadmaking. Cereal Chemistry 58 (1981) 175-180
-
(1981)
Cereal Chemistry
, vol.58
, pp. 175-180
-
-
Faubion, J.M.1
Hoseney, R.C.2
-
41
-
-
0000122959
-
Ferulic acid as a component of a glycoprotein from wheat flour
-
Fausch H., Kundig W., and Neukom H. Ferulic acid as a component of a glycoprotein from wheat flour. Nature 199 (1963) 287
-
(1963)
Nature
, vol.199
, pp. 287
-
-
Fausch, H.1
Kundig, W.2
Neukom, H.3
-
42
-
-
0000926567
-
Loaf volume and protein content of hard winter and spring wheats
-
Finney K.F., and Barmore M.A. Loaf volume and protein content of hard winter and spring wheats. Cereal Chemistry 25 (1948) 291-312
-
(1948)
Cereal Chemistry
, vol.25
, pp. 291-312
-
-
Finney, K.F.1
Barmore, M.A.2
-
43
-
-
0001316350
-
Role for thiol and disulphide groups in determining the rheological properties of dough made from wheaten flour
-
Frater R., Hird F.J.R., Moss H.J., and Yates J.R. Role for thiol and disulphide groups in determining the rheological properties of dough made from wheaten flour. Nature 186 (1960) 451-454
-
(1960)
Nature
, vol.186
, pp. 451-454
-
-
Frater, R.1
Hird, F.J.R.2
Moss, H.J.3
Yates, J.R.4
-
44
-
-
0037157062
-
Oxidation of ferulic acid or arabinose-esterified ferulic acid by wheat germ peroxidase
-
Garcia R., Rakotozafy L., Telef N., Potus J., and Nicolas J. Oxidation of ferulic acid or arabinose-esterified ferulic acid by wheat germ peroxidase. Journal of Agricultural and Food Chemistry 50 (2002) 3290-3298
-
(2002)
Journal of Agricultural and Food Chemistry
, vol.50
, pp. 3290-3298
-
-
Garcia, R.1
Rakotozafy, L.2
Telef, N.3
Potus, J.4
Nicolas, J.5
-
45
-
-
0035863101
-
Triticum aestivum L. endoxylanase inhibitor (TAXI) consists of two inhibitors, TAXI I and TAXI II, with different specificities
-
Gebruers K., Debyser W., Goesaert H., Proost P., Van Damme J., and Delcour J.A. Triticum aestivum L. endoxylanase inhibitor (TAXI) consists of two inhibitors, TAXI I and TAXI II, with different specificities. Biochemical Journal 353 (2001) 239-244
-
(2001)
Biochemical Journal
, vol.353
, pp. 239-244
-
-
Gebruers, K.1
Debyser, W.2
Goesaert, H.3
Proost, P.4
Van Damme, J.5
Delcour, J.A.6
-
47
-
-
0038433929
-
Biochemical, genetic, and molecular characterization of wheat endosperm proteins
-
Cereal Chemistry
-
Gianibelli, M.C., Larroque, O.R., Macritchie, F., Wrigley, C., 2001a. Biochemical, genetic, and molecular characterization of wheat endosperm proteins. Cereal Chemistry (Online Review), 1-20.
-
(2001)
Online Review
, pp. 1-20
-
-
Gianibelli, M.C.1
Larroque, O.R.2
Macritchie, F.3
Wrigley, C.4
-
48
-
-
0035164832
-
Biochemical, genetic, and molecular characterization of wheat glutenin and its component subunits
-
Gianibelli M.C., Larroque O.R., MacRitchie F., and Wrigley C.W. Biochemical, genetic, and molecular characterization of wheat glutenin and its component subunits. Cereal Chemistry 78 (2001) 635-646
-
(2001)
Cereal Chemistry
, vol.78
, pp. 635-646
-
-
Gianibelli, M.C.1
Larroque, O.R.2
MacRitchie, F.3
Wrigley, C.W.4
-
49
-
-
22244442208
-
Wheat flour constituents: how they impact bread quality, and how to impact their functionality
-
Goesaert H., Brijs K., Veraverbeke W.S., Courtin C.M., Gebruers K., and Delcour J.A. Wheat flour constituents: how they impact bread quality, and how to impact their functionality. Trends in Food Science & Technology 16 (2005) 12-30
-
(2005)
Trends in Food Science & Technology
, vol.16
, pp. 12-30
-
-
Goesaert, H.1
Brijs, K.2
Veraverbeke, W.S.3
Courtin, C.M.4
Gebruers, K.5
Delcour, J.A.6
-
51
-
-
0001887439
-
Redox reactions in wheat dough as affected by ascorbic acid
-
Grosch W., and Wieser H. Redox reactions in wheat dough as affected by ascorbic acid. Journal of Cereal Science 29 (1999) 1-16
-
(1999)
Journal of Cereal Science
, vol.29
, pp. 1-16
-
-
Grosch, W.1
Wieser, H.2
-
52
-
-
0000148046
-
Distribution of glutathione in Osborne fractions as affected by additions of ascorbic acid, reduced and oxidised glutathione
-
Hahn B., and Grosch W. Distribution of glutathione in Osborne fractions as affected by additions of ascorbic acid, reduced and oxidised glutathione. Journal of Cereal Science 27 (1998) 117-125
-
(1998)
Journal of Cereal Science
, vol.27
, pp. 117-125
-
-
Hahn, B.1
Grosch, W.2
-
53
-
-
33645163110
-
Fungal tyrosinases: new prospects in molecular characteristics, bioengineering and biotechnological applications
-
Halaouli S., Asther M., Sigoillot J.C., Hamdi M., and Lomascolo A. Fungal tyrosinases: new prospects in molecular characteristics, bioengineering and biotechnological applications. Journal of Applied Microbiology 100 (2006) 219-232
-
(2006)
Journal of Applied Microbiology
, vol.100
, pp. 219-232
-
-
Halaouli, S.1
Asther, M.2
Sigoillot, J.C.3
Hamdi, M.4
Lomascolo, A.5
-
54
-
-
0002214519
-
Properties and physiological function of a glutathione reductase purified from spinach leaves by affinity chromatography
-
Halliwell B., and Foyer C.H. Properties and physiological function of a glutathione reductase purified from spinach leaves by affinity chromatography. Planta 139 (1978) 9-17
-
(1978)
Planta
, vol.139
, pp. 9-17
-
-
Halliwell, B.1
Foyer, C.H.2
-
55
-
-
16344375401
-
Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry
-
Hanft F., and Koehler P. Quantitation of dityrosine in wheat flour and dough by liquid chromatography-tandem mass spectrometry. Journal of Agricultural and Food Chemistry 53 (2005) 2418-2423
-
(2005)
Journal of Agricultural and Food Chemistry
, vol.53
, pp. 2418-2423
-
-
Hanft, F.1
Koehler, P.2
-
57
-
-
0032726014
-
Baking performance, rheology, and chemical composition of wheat dough and gluten affected by xylanase and oxidative enzymes
-
Hilhorst R., Dunnewind B., Orsel R., Stegeman P., van Vliet T., Gruppen H., and Schols H.A. Baking performance, rheology, and chemical composition of wheat dough and gluten affected by xylanase and oxidative enzymes. Journal of Food Science 64 (1999) 808-813
-
(1999)
Journal of Food Science
, vol.64
, pp. 808-813
-
-
Hilhorst, R.1
Dunnewind, B.2
Orsel, R.3
Stegeman, P.4
van Vliet, T.5
Gruppen, H.6
Schols, H.A.7
-
59
-
-
0024312127
-
A qualitative fluorescence-based assay for tyrosyl radical scavenging activity-Ovothiol A is an efficient scavenger
-
Holler T.P., and Hopkins P.B. A qualitative fluorescence-based assay for tyrosyl radical scavenging activity-Ovothiol A is an efficient scavenger. Analytical Biochemistry 180 (1989) 326-330
-
(1989)
Analytical Biochemistry
, vol.180
, pp. 326-330
-
-
Holler, T.P.1
Hopkins, P.B.2
-
60
-
-
0024393963
-
Thioredoxin and glutaredoxin systems
-
Holmgren A. Thioredoxin and glutaredoxin systems. Journal of Biological Chemistry 264 (1989) 13963-13966
-
(1989)
Journal of Biological Chemistry
, vol.264
, pp. 13963-13966
-
-
Holmgren, A.1
-
61
-
-
0002444818
-
Oxidation-reduction enzymes of wheat.4. Qualitative and quantitative investigations of oxidases
-
Honold G.R., and Stahmann M.A. Oxidation-reduction enzymes of wheat.4. Qualitative and quantitative investigations of oxidases. Cereal Chemistry 45 (1968) 99-108
-
(1968)
Cereal Chemistry
, vol.45
, pp. 99-108
-
-
Honold, G.R.1
Stahmann, M.A.2
-
62
-
-
0000537239
-
A Mechanism for the oxidative gelation of wheat flour water-soluble pentosans
-
Hoseney R.C., and Faubion J.M. A Mechanism for the oxidative gelation of wheat flour water-soluble pentosans. Cereal Chemistry 58 (1981) 421-424
-
(1981)
Cereal Chemistry
, vol.58
, pp. 421-424
-
-
Hoseney, R.C.1
Faubion, J.M.2
-
63
-
-
34547217339
-
Glutathione reductase from Lactobacillus sanfranciscensis DSM20451(T): Contribution to oxygen tolerance and thiol exchange reactions in wheat sourdoughs
-
Jansch A., Korakli M., Vogel R.F., and Ganzle M.G. Glutathione reductase from Lactobacillus sanfranciscensis DSM20451(T): Contribution to oxygen tolerance and thiol exchange reactions in wheat sourdoughs. Applied and Environmental Microbiology 73 (2007) 4469-4476
-
(2007)
Applied and Environmental Microbiology
, vol.73
, pp. 4469-4476
-
-
Jansch, A.1
Korakli, M.2
Vogel, R.F.3
Ganzle, M.G.4
-
64
-
-
0001911407
-
Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition
-
Janssen A.M., vanVliet T., and Vereijken J.M. Rheological behaviour of wheat glutens at small and large deformations. Effect of gluten composition. Journal of Cereal Science 23 (1996) 33-42
-
(1996)
Journal of Cereal Science
, vol.23
, pp. 33-42
-
-
Janssen, A.M.1
vanVliet, T.2
Vereijken, J.M.3
-
65
-
-
30944458115
-
Effects of two physiological redox systems on wheat proteins
-
Shewry P.R., and Tatham A.S. (Eds), The Royal Society of Chemistry, Cambridge
-
Jarraud F., and Kobrehel K. Effects of two physiological redox systems on wheat proteins. In: Shewry P.R., and Tatham A.S. (Eds). Wheat Gluten (2000), The Royal Society of Chemistry, Cambridge 262-266
-
(2000)
Wheat Gluten
, pp. 262-266
-
-
Jarraud, F.1
Kobrehel, K.2
-
66
-
-
0027143431
-
Thioredoxin-linked changes in regulatory properties of barley alpha-amylase subtilisin inhibitor protein
-
Jiao J.A., Yee B.C., Wong J.H., Kobrehel K., and Buchanan B.B. Thioredoxin-linked changes in regulatory properties of barley alpha-amylase subtilisin inhibitor protein. Plant Physiology and Biochemistry 31 (1993) 799-804
-
(1993)
Plant Physiology and Biochemistry
, vol.31
, pp. 799-804
-
-
Jiao, J.A.1
Yee, B.C.2
Wong, J.H.3
Kobrehel, K.4
Buchanan, B.B.5
-
70
-
-
67649185211
-
Use of chemical redox agents and exogenous enzymes, to modify the protein network during breadmaking - A review
-
Joye I.J., Lagrain B., and Delcour J.A. Use of chemical redox agents and exogenous enzymes, to modify the protein network during breadmaking - A review. Journal of Cereal Science 50 (2009) 11-21
-
(2009)
Journal of Cereal Science
, vol.50
, pp. 11-21
-
-
Joye, I.J.1
Lagrain, B.2
Delcour, J.A.3
-
71
-
-
0002643154
-
Glutenin structure in relation to wheat quality
-
Pomeranz Y. (Ed), American Association of Cereal Chemists, St. Paul, MN, USA
-
Kasarda D.D. Glutenin structure in relation to wheat quality. In: Pomeranz Y. (Ed). Wheat is Unique (1989), American Association of Cereal Chemists, St. Paul, MN, USA 277-302
-
(1989)
Wheat is Unique
, pp. 277-302
-
-
Kasarda, D.D.1
-
72
-
-
0002200885
-
The dynamic rheological properties of glutens and gluten subfractions from wheats of good and poor bread-making quality
-
Khatkar B.S., Bell A.E., and Schofield J.D. The dynamic rheological properties of glutens and gluten subfractions from wheats of good and poor bread-making quality. Journal of Cereal Science 22 (1995) 29-44
-
(1995)
Journal of Cereal Science
, vol.22
, pp. 29-44
-
-
Khatkar, B.S.1
Bell, A.E.2
Schofield, J.D.3
-
74
-
-
84984500261
-
The alpha-amylase, alpha-amylase inhibitor and proteinase-inhibitor activities of proteins extracted from wheat-varieties and their influence on the baking quality
-
Klockiewiczkaminska E., Warchalewski J.R., and Piaseckakwiatkowska D. The alpha-amylase, alpha-amylase inhibitor and proteinase-inhibitor activities of proteins extracted from wheat-varieties and their influence on the baking quality. Nahrung-Food 39 (1995) 209-218
-
(1995)
Nahrung-Food
, vol.39
, pp. 209-218
-
-
Klockiewiczkaminska, E.1
Warchalewski, J.R.2
Piaseckakwiatkowska, D.3
-
75
-
-
0026900284
-
Specific reduction of wheat storage proteins by thioredoxin h
-
Kobrehel K., Wong J.H., Balogh A., Kiss F., Yee B.C., and Buchanan B.B. Specific reduction of wheat storage proteins by thioredoxin h. Plant Physiology 99 (1992) 919-924
-
(1992)
Plant Physiology
, vol.99
, pp. 919-924
-
-
Kobrehel, K.1
Wong, J.H.2
Balogh, A.3
Kiss, F.4
Yee, B.C.5
Buchanan, B.B.6
-
76
-
-
67649202400
-
Endogenous redox enzymes in wheat flour: relationship to end-product quality
-
Ng P.K.W., and Wrigley C.W. (Eds)
-
Kobrehel K., Jarraud F., and Duviau M.P. Endogenous redox enzymes in wheat flour: relationship to end-product quality. In: Ng P.K.W., and Wrigley C.W. (Eds). Wheat Quality. Charlotte (2002) 138-154
-
(2002)
Wheat Quality. Charlotte
, pp. 138-154
-
-
Kobrehel, K.1
Jarraud, F.2
Duviau, M.P.3
-
77
-
-
23744440291
-
Effect of amino acids and peptides on mixing and frozen dough properties of wheat flour
-
Koh B.K., Lee G.C., and Lim S.T. Effect of amino acids and peptides on mixing and frozen dough properties of wheat flour. Journal of Food Science 70 (2005) S359-S364
-
(2005)
Journal of Food Science
, vol.70
-
-
Koh, B.K.1
Lee, G.C.2
Lim, S.T.3
-
78
-
-
0010259809
-
Disulfide-sulfhydryl interchange studies of wheat flour. 2. Reaction of glutathione
-
Kuninori T., and Sullivan B. Disulfide-sulfhydryl interchange studies of wheat flour. 2. Reaction of glutathione. Cereal Chemistry 45 (1968) 486-495
-
(1968)
Cereal Chemistry
, vol.45
, pp. 486-495
-
-
Kuninori, T.1
Sullivan, B.2
-
79
-
-
0006906486
-
Effect of mushroom extract on physical properties of dough
-
Kuninori T., Nishiyama J., and Matsumoto H. Effect of mushroom extract on physical properties of dough. Cereal Chemistry 53 (1976) 420-428
-
(1976)
Cereal Chemistry
, vol.53
, pp. 420-428
-
-
Kuninori, T.1
Nishiyama, J.2
Matsumoto, H.3
-
81
-
-
49649116826
-
Impact of thermostable amylases during bread making on wheat bread crumb structure and texture
-
Lagrain B., Leman P., Goesaert H., and Delcour J.A. Impact of thermostable amylases during bread making on wheat bread crumb structure and texture. Food Research International 41 (2008) 819-827
-
(2008)
Food Research International
, vol.41
, pp. 819-827
-
-
Lagrain, B.1
Leman, P.2
Goesaert, H.3
Delcour, J.A.4
-
83
-
-
0032053537
-
Changes in glutathione reductase activity and protein content in wheat leaves and chloroplasts exposed to photooxidative stress
-
Lascano H.R., Gomez L.D., Casano L.M., and Trippi V.S. Changes in glutathione reductase activity and protein content in wheat leaves and chloroplasts exposed to photooxidative stress. Plant Physiology and Biochemistry 36 (1998) 321-329
-
(1998)
Plant Physiology and Biochemistry
, vol.36
, pp. 321-329
-
-
Lascano, H.R.1
Gomez, L.D.2
Casano, L.M.3
Trippi, V.S.4
-
84
-
-
78651146370
-
Enzymatic synthesis of deoxyribonucleotides. IV. Isolation and characterization of thioredoxin, the hydrogen donor from Escherichia coli B
-
Laurent T.C., Moore C.C., and Reichard P. Enzymatic synthesis of deoxyribonucleotides. IV. Isolation and characterization of thioredoxin, the hydrogen donor from Escherichia coli B. The Journal of Biological Chemistry 239 (1964) 3436-3444
-
(1964)
The Journal of Biological Chemistry
, vol.239
, pp. 3436-3444
-
-
Laurent, T.C.1
Moore, C.C.2
Reichard, P.3
-
85
-
-
0141669587
-
Redox reactions during dough mixing and dough resting: effect of reduced and oxidised glutathione and L-ascorbic acid on rheological properties of gluten
-
Shewry P.R., and Tatham A.S. (Eds), The Royal Society of Chemistry, Cambridge
-
Li W.L., Tsiami A.A., and Schofield J.D. Redox reactions during dough mixing and dough resting: effect of reduced and oxidised glutathione and L-ascorbic acid on rheological properties of gluten. In: Shewry P.R., and Tatham A.S. (Eds). Wheat Gluten (2000), The Royal Society of Chemistry, Cambridge 239-243
-
(2000)
Wheat Gluten
, pp. 239-243
-
-
Li, W.L.1
Tsiami, A.A.2
Schofield, J.D.3
-
86
-
-
1642313832
-
Glutathione and related thiol compounds. I. Glutathione and related thiol compounds in flour
-
Li W., Bollecker S.S., and Schofield J.D. Glutathione and related thiol compounds. I. Glutathione and related thiol compounds in flour. Journal of Cereal Science 39 (2004) 205-212
-
(2004)
Journal of Cereal Science
, vol.39
, pp. 205-212
-
-
Li, W.1
Bollecker, S.S.2
Schofield, J.D.3
-
87
-
-
1642331655
-
Glutathione and related thiol compounds II. The importance of protein bound glutathione and related protein-bound compounds in gluten proteins
-
Li W., Tsiami A.A., Bollecker S.S., and Schofield J.D. Glutathione and related thiol compounds II. The importance of protein bound glutathione and related protein-bound compounds in gluten proteins. Journal of Cereal Science 39 (2004) 213-224
-
(2004)
Journal of Cereal Science
, vol.39
, pp. 213-224
-
-
Li, W.1
Tsiami, A.A.2
Bollecker, S.S.3
Schofield, J.D.4
-
88
-
-
0025554177
-
Flour polypeptides related to wheat quality
-
Pomeranz Y. (Ed), American Association of Cereal Chemists, St. Paul
-
MacRitchie R., du Cross D.L., and Wrigley C.W. Flour polypeptides related to wheat quality. In: Pomeranz Y. (Ed). Advances in Cereal Science and Technology (1990), American Association of Cereal Chemists, St. Paul 79-145
-
(1990)
Advances in Cereal Science and Technology
, pp. 79-145
-
-
MacRitchie, R.1
du Cross, D.L.2
Wrigley, C.W.3
-
89
-
-
0032956088
-
Effect of oxidation on the dynamic rheological properties of wheat flour water doughs
-
Miller K.A., and Hoseney R.C. Effect of oxidation on the dynamic rheological properties of wheat flour water doughs. Cereal Chemistry 76 (1999) 100-104
-
(1999)
Cereal Chemistry
, vol.76
, pp. 100-104
-
-
Miller, K.A.1
Hoseney, R.C.2
-
90
-
-
0030701930
-
Effect of L-ascorbic acid on the rheological properties of wheat flour water dough
-
Nakamura M., and Kurata T. Effect of L-ascorbic acid on the rheological properties of wheat flour water dough. Cereal Chemistry 74 (1997) 647-650
-
(1997)
Cereal Chemistry
, vol.74
, pp. 647-650
-
-
Nakamura, M.1
Kurata, T.2
-
91
-
-
0001511233
-
Oxidative gelation of wheat flour pentosans-New way of cross-linking polymers
-
Neukom H., and Markwalder H.U. Oxidative gelation of wheat flour pentosans-New way of cross-linking polymers. Cereal Foods World 23 (1978) 374-376
-
(1978)
Cereal Foods World
, vol.23
, pp. 374-376
-
-
Neukom, H.1
Markwalder, H.U.2
-
93
-
-
34250257014
-
Control by homoeologous group-1 chromosomes of the high-molecular-weight subunits of glutenin, a major protein of wheat endosperm
-
Payne P.I., Law C.N., and Mudd E.E. Control by homoeologous group-1 chromosomes of the high-molecular-weight subunits of glutenin, a major protein of wheat endosperm. Theoretical and Applied Genetics 58 (1980) 113-120
-
(1980)
Theoretical and Applied Genetics
, vol.58
, pp. 113-120
-
-
Payne, P.I.1
Law, C.N.2
Mudd, E.E.3
-
94
-
-
0001454890
-
Structural and genetic-studies on the high-molecular-weight subunits of wheat glutenin. 1. Allelic variation in subunits amongst varieties of wheat (Triticum aestivum)
-
Payne P.I., Holt L.M., and Law C.N. Structural and genetic-studies on the high-molecular-weight subunits of wheat glutenin. 1. Allelic variation in subunits amongst varieties of wheat (Triticum aestivum). Theoretical and Applied Genetics 60 (1981) 229-236
-
(1981)
Theoretical and Applied Genetics
, vol.60
, pp. 229-236
-
-
Payne, P.I.1
Holt, L.M.2
Law, C.N.3
-
95
-
-
0000739556
-
Structural and genetic-studies on the high-molecular-weight subunits of wheat glutenin. 3. Telocentric mapping of the subunit genes on the long arms of the homoeologous group-1 chromosomes
-
Payne P.I., Holt L.M., Worland A.J., and Law C.N. Structural and genetic-studies on the high-molecular-weight subunits of wheat glutenin. 3. Telocentric mapping of the subunit genes on the long arms of the homoeologous group-1 chromosomes. Theoretical and Applied Genetics 63 (1982) 129-138
-
(1982)
Theoretical and Applied Genetics
, vol.63
, pp. 129-138
-
-
Payne, P.I.1
Holt, L.M.2
Worland, A.J.3
Law, C.N.4
-
96
-
-
33747124340
-
Do tyrosine crosslinks contribute to the formation of the gluten network in common wheat (Triticum aestivum L.) dough?
-
Pena E., Bernardo A., Soler C., and Jouve N. Do tyrosine crosslinks contribute to the formation of the gluten network in common wheat (Triticum aestivum L.) dough?. Journal of Cereal Science 44 (2006) 144-153
-
(2006)
Journal of Cereal Science
, vol.44
, pp. 144-153
-
-
Pena, E.1
Bernardo, A.2
Soler, C.3
Jouve, N.4
-
97
-
-
33847711060
-
The power to reduce: pyridine nucleotides-small molecules with a multitude of functions
-
Pollak N., Dolle C., and Ziegler M. The power to reduce: pyridine nucleotides-small molecules with a multitude of functions. Biochemical Journal 402 (2007) 205-218
-
(2007)
Biochemical Journal
, vol.402
, pp. 205-218
-
-
Pollak, N.1
Dolle, C.2
Ziegler, M.3
-
98
-
-
33646036429
-
The role of the gluten network in the crispness of bread crust
-
Primo-Martin C., van de Pijpekamp A., van Vliet T., de Jongh H.H.J., Plijter J.J., and Hamer R.J. The role of the gluten network in the crispness of bread crust. Journal of Cereal Science 43 (2006) 342-352
-
(2006)
Journal of Cereal Science
, vol.43
, pp. 342-352
-
-
Primo-Martin, C.1
van de Pijpekamp, A.2
van Vliet, T.3
de Jongh, H.H.J.4
Plijter, J.J.5
Hamer, R.J.6
-
101
-
-
0000063289
-
Analysis of free reduced and free oxidized glutathione in wheat flour
-
Schofield J.D., and Chen X. Analysis of free reduced and free oxidized glutathione in wheat flour. Journal of Cereal Science 21 (1995) 127-136
-
(1995)
Journal of Cereal Science
, vol.21
, pp. 127-136
-
-
Schofield, J.D.1
Chen, X.2
-
104
-
-
0037108728
-
Cloning of thioredoxin h reductase and characterization of the thioredoxin reductase-thioredoxin h system from wheat
-
Serrato A.J., Perez-Ruiz J.M., and Cejudo F.J. Cloning of thioredoxin h reductase and characterization of the thioredoxin reductase-thioredoxin h system from wheat. Biochemical Journal 367 (2002) 491-497
-
(2002)
Biochemical Journal
, vol.367
, pp. 491-497
-
-
Serrato, A.J.1
Perez-Ruiz, J.M.2
Cejudo, F.J.3
-
107
-
-
0000913319
-
Use of sonication and size-exclusion high performance liquid chromatography in the study of wheat flour proteins. 2. Relative quantity of glutenin as a measure of breadmaking quality
-
Singh N.K., Donovan R., and Macritchie F. Use of sonication and size-exclusion high performance liquid chromatography in the study of wheat flour proteins. 2. Relative quantity of glutenin as a measure of breadmaking quality. Cereal Chemistry 67 (1990) 161-170
-
(1990)
Cereal Chemistry
, vol.67
, pp. 161-170
-
-
Singh, N.K.1
Donovan, R.2
Macritchie, F.3
-
108
-
-
10744228864
-
Potential role of glycosidase inhibitors in industrial biotechnological applications
-
Sorensen J.F., Kragh K.M., Sibbesen O., Delcour J., Goesaert H., Svensson B., Tahir T.A., Brufau J., Perez-Vendrell A.M., Bellincampi D., D'Ovidio R., Camardella L., Giovane A., Bonnin E., and Juge N. Potential role of glycosidase inhibitors in industrial biotechnological applications. Biochimica et Biophysica Acta - Proteins and Proteomics 1696 (2004) 275-287
-
(2004)
Biochimica et Biophysica Acta - Proteins and Proteomics
, vol.1696
, pp. 275-287
-
-
Sorensen, J.F.1
Kragh, K.M.2
Sibbesen, O.3
Delcour, J.4
Goesaert, H.5
Svensson, B.6
Tahir, T.A.7
Brufau, J.8
Perez-Vendrell, A.M.9
Bellincampi, D.10
D'Ovidio, R.11
Camardella, L.12
Giovane, A.13
Bonnin, E.14
Juge, N.15
-
110
-
-
0001206814
-
Formation of protein-bound 3,4-dihydroxyphenylalanine and 5-S-cysteinyl-3,4-dihydroxyphenylalanine as new cross-linkers in gluten
-
Takasaki S., and Kawakishi S. Formation of protein-bound 3,4-dihydroxyphenylalanine and 5-S-cysteinyl-3,4-dihydroxyphenylalanine as new cross-linkers in gluten. Journal of Agricultural and Food Chemistry 45 (1997) 3472-3475
-
(1997)
Journal of Agricultural and Food Chemistry
, vol.45
, pp. 3472-3475
-
-
Takasaki, S.1
Kawakishi, S.2
-
112
-
-
0034855608
-
Tyrosine cross-links: Molecular basis of gluten structure and function
-
Tilley K.A., Benjamin R.E., Bagorogoza K.E., Okot-Kotber B.M., Prakash O., and Kwen H. Tyrosine cross-links: Molecular basis of gluten structure and function. Journal of Agricultural and Food Chemistry 49 (2001) 2627-2632
-
(2001)
Journal of Agricultural and Food Chemistry
, vol.49
, pp. 2627-2632
-
-
Tilley, K.A.1
Benjamin, R.E.2
Bagorogoza, K.E.3
Okot-Kotber, B.M.4
Prakash, O.5
Kwen, H.6
-
113
-
-
5644226536
-
Involvement of sulfhydryl peptides in improver reaction
-
Tkachuk R. Involvement of sulfhydryl peptides in improver reaction. Cereal Chemistry 46 (1969) 203-205
-
(1969)
Cereal Chemistry
, vol.46
, pp. 203-205
-
-
Tkachuk, R.1
-
114
-
-
67649205371
-
-
Tomlinson, J.D., Robertson, J.A., Thomson, W.K., 1988. Novel improvers for flour and yeast baked goods. WO88/03365.
-
Tomlinson, J.D., Robertson, J.A., Thomson, W.K., 1988. Novel improvers for flour and yeast baked goods. WO88/03365.
-
-
-
-
115
-
-
34547832033
-
-
U.S. Food and Drug Administration-Office of Food Additive Safety, online, Available from: URL
-
U.S. Food and Drug Administration-Office of Food Additive Safety, 2006. Food Additive Status List [online]. Available from: URL: http://www.cfsan.fda.gov/∼dms/opa-appa.html#ftnA
-
(2006)
Food Additive Status List
-
-
-
116
-
-
0032984381
-
Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough
-
Uthayakumaran S., Gras P.W., Stoddard F.L., and Bekes F. Effect of varying protein content and glutenin-to-gliadin ratio on the functional properties of wheat dough. Cereal Chemistry 76 (1999) 389-394
-
(1999)
Cereal Chemistry
, vol.76
, pp. 389-394
-
-
Uthayakumaran, S.1
Gras, P.W.2
Stoddard, F.L.3
Bekes, F.4
-
117
-
-
0035985093
-
Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality
-
Veraverbeke W.S., and Delcour J.A. Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality. Critical Reviews in Food Science and Nutrition 42 (2002) 179-208
-
(2002)
Critical Reviews in Food Science and Nutrition
, vol.42
, pp. 179-208
-
-
Veraverbeke, W.S.1
Delcour, J.A.2
-
118
-
-
0542369958
-
Effects of increased high molecular weight glutenin subunits content of flour on dough mixing behavior and breadmaking
-
Veraverbeke W.S., Verbruggen I.M., and Delcour J.A. Effects of increased high molecular weight glutenin subunits content of flour on dough mixing behavior and breadmaking. Journal of Agricultural and Food Chemistry 46 (1998) 4830-4835
-
(1998)
Journal of Agricultural and Food Chemistry
, vol.46
, pp. 4830-4835
-
-
Veraverbeke, W.S.1
Verbruggen, I.M.2
Delcour, J.A.3
-
119
-
-
31844456195
-
Influence of redox-reactions catalysed by homo- and hetero-fermentative lactobacilli on gluten in wheat sourdoughs
-
Vermeulen N., Kretzer J., Machalitza H., Vogel R.F., and Ganzle M.G. Influence of redox-reactions catalysed by homo- and hetero-fermentative lactobacilli on gluten in wheat sourdoughs. Journal of Cereal Science 43 (2006) 137-143
-
(2006)
Journal of Cereal Science
, vol.43
, pp. 137-143
-
-
Vermeulen, N.1
Kretzer, J.2
Machalitza, H.3
Vogel, R.F.4
Ganzle, M.G.5
-
120
-
-
0032054778
-
The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing
-
Watanabe E., Bell A.E., and Brockway B.E. The effect of protein disulphide isomerase on dough rheology assessed by fundamental and empirical testing. Food Chemistry 61 (1998) 481-486
-
(1998)
Food Chemistry
, vol.61
, pp. 481-486
-
-
Watanabe, E.1
Bell, A.E.2
Brockway, B.E.3
-
121
-
-
0001684883
-
Mixograph studies. 1. Effect of certain compounds on mixing properties
-
Weak E.D., Hoseney R.C., Seib P.A., and Biag M. Mixograph studies. 1. Effect of certain compounds on mixing properties. Cereal Chemistry 54 (1977) 794-802
-
(1977)
Cereal Chemistry
, vol.54
, pp. 794-802
-
-
Weak, E.D.1
Hoseney, R.C.2
Seib, P.A.3
Biag, M.4
-
122
-
-
0000650166
-
Improving the bread-making quality of gluten
-
Weegels P.L., and Hamer R.J. Improving the bread-making quality of gluten. Cereal Foods World 37 (1992) 379-385
-
(1992)
Cereal Foods World
, vol.37
, pp. 379-385
-
-
Weegels, P.L.1
Hamer, R.J.2
-
123
-
-
0002802157
-
Depolymerisation and re-polymerisation of wheat glutenin during dough processing. 1. Relationships between glutenin macropolymer content and quality parameters
-
Weegels P.L., van de Pijpekamp A.M., Graveland A., Hamer R.J., and Schofield J.D. Depolymerisation and re-polymerisation of wheat glutenin during dough processing. 1. Relationships between glutenin macropolymer content and quality parameters. Journal of Cereal Science 23 (1996) 103-111
-
(1996)
Journal of Cereal Science
, vol.23
, pp. 103-111
-
-
Weegels, P.L.1
van de Pijpekamp, A.M.2
Graveland, A.3
Hamer, R.J.4
Schofield, J.D.5
-
124
-
-
0000904738
-
Depolymerisation and re-polymerisation of wheat glutenin during dough processing. 2. Changes in composition
-
Weegels P.L., Hamer R.J., and Schofield J.D. Depolymerisation and re-polymerisation of wheat glutenin during dough processing. 2. Changes in composition. Journal of Cereal Science 25 (1997) 155-163
-
(1997)
Journal of Cereal Science
, vol.25
, pp. 155-163
-
-
Weegels, P.L.1
Hamer, R.J.2
Schofield, J.D.3
-
125
-
-
33644777430
-
Wheat and maize thioredoxins: A novel cross-reactive cereal allergen family related to baker's asthma
-
Weichel M., Glaser A.G., Ballmer-Weber B.K., Schmid-Grendelmeier P., and Crameri R. Wheat and maize thioredoxins: A novel cross-reactive cereal allergen family related to baker's asthma. Journal of Allergy and Clinical Immunology 117 (2006) 676-681
-
(2006)
Journal of Allergy and Clinical Immunology
, vol.117
, pp. 676-681
-
-
Weichel, M.1
Glaser, A.G.2
Ballmer-Weber, B.K.3
Schmid-Grendelmeier, P.4
Crameri, R.5
-
126
-
-
33748885488
-
Chemistry of gluten proteins
-
Wieser H. Chemistry of gluten proteins. Food Microbiology 24 (2007) 115-119
-
(2007)
Food Microbiology
, vol.24
, pp. 115-119
-
-
Wieser, H.1
-
127
-
-
0034910303
-
Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale
-
Wieser H., and Kieffer R. Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale. Journal of Cereal Science 34 (2001) 19-27
-
(2001)
Journal of Cereal Science
, vol.34
, pp. 19-27
-
-
Wieser, H.1
Kieffer, R.2
-
128
-
-
33748885228
-
The polymeric glutenins
-
Wrigley C., Bekes F., and Bushuk W. (Eds), American Association of Cereal Chemists, Inc, St. Paul
-
Wieser H., Bushuk W., and Macritchie F. The polymeric glutenins. In: Wrigley C., Bekes F., and Bushuk W. (Eds). Gliadin and Glutenin. The Unique Balance of Wheat Quality, Enzymes and their Role in Cereal Technology (2006), American Association of Cereal Chemists, Inc, St. Paul 213-240
-
(2006)
Gliadin and Glutenin. The Unique Balance of Wheat Quality, Enzymes and their Role in Cereal Technology
, pp. 213-240
-
-
Wieser, H.1
Bushuk, W.2
Macritchie, F.3
-
130
-
-
0000806786
-
Thioredoxin and bread wheat
-
Wong J.H., Kobrehel K., Nimbona C., Yee B.C., Balogh A., Kiss F., and Buchanan B.B. Thioredoxin and bread wheat. Cereal Chemistry 70 (1993) 113-114
-
(1993)
Cereal Chemistry
, vol.70
, pp. 113-114
-
-
Wong, J.H.1
Kobrehel, K.2
Nimbona, C.3
Yee, B.C.4
Balogh, A.5
Kiss, F.6
Buchanan, B.B.7
-
131
-
-
4243643622
-
Methods for Using Dehydrogenases in Baking
-
WO 99/57986
-
Xu, F., Wagner, P., 1999. Methods for Using Dehydrogenases in Baking. WO 99/57986.
-
(1999)
-
-
Xu, F.1
Wagner, P.2
-
132
-
-
0008076656
-
Sponge-and-dough bread-Effects of oxidants on bread and oven rise properties of a Canadian red spring wheat patent flour
-
Yamada Y., and Preston K.R. Sponge-and-dough bread-Effects of oxidants on bread and oven rise properties of a Canadian red spring wheat patent flour. Cereal Chemistry 71 (1994) 297-300
-
(1994)
Cereal Chemistry
, vol.71
, pp. 297-300
-
-
Yamada, Y.1
Preston, K.R.2
-
133
-
-
0000404589
-
Improving effect of a natural alpha-amylase inhibitor on the baking quality of wheat-flour containing malted barley flour
-
Zawistowska U., Langstaff J., and Bushuk W. Improving effect of a natural alpha-amylase inhibitor on the baking quality of wheat-flour containing malted barley flour. Journal of Cereal Science 8 (1988) 207-209
-
(1988)
Journal of Cereal Science
, vol.8
, pp. 207-209
-
-
Zawistowska, U.1
Langstaff, J.2
Bushuk, W.3
-
134
-
-
0035132109
-
Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumb
-
Zghal M.C., Scanlon M.G., and Sapirstein H.D. Effects of flour strength, baking absorption, and processing conditions on the structure and mechanical properties of bread crumb. Cereal Chemistry 78 (2001) 1-7
-
(2001)
Cereal Chemistry
, vol.78
, pp. 1-7
-
-
Zghal, M.C.1
Scanlon, M.G.2
Sapirstein, H.D.3
|