Results 291 to 300 of about 5,117,055 (302)

Triticum (common wheat and relatives)

2012
openaire   +1 more source

Do “ancient” wheat species differ from modern bread wheat in their contents of bioactive components?

Journal of Cereal Science, 2015
Peter Shewry
exaly  

Wheat germ: not only a by-product

International Journal of Food Sciences and Nutrition, 2012
Alyssa Hidalgo, Andrea Brandolini
exaly  

Wheat bran-based biorefinery 1: Composition of wheat bran and strategies of functionalization

LWT - Food Science and Technology, 2014
Wolfgang Kneifel, Stefan Holtinger, Cornelia Haas   +2 more
exaly  

Triticum (common wheat and relatives)

2008
openaire   +1 more source

Wheat2035: Integrating pan-omics and advanced biotechnology for future wheat design

Molecular Plant
Zhongfu Ni, Yingyin Yao
exaly  

Australian wheat production expected to decrease by the late 21st century

Global Change Biology, 2018
Hongtao Xing, Qiang Yu, Ian Macadam
exaly  

Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality

Critical Reviews in Food Science and Nutrition, 2002
Jan Delcour
exaly  

Wheat ω-5 gliadin is a major allergen in children with immediate allergy to ingested wheat

Journal of Allergy and Clinical Immunology, 2001
Kati Palosuo, Timo Reunala, Harri Alenius   +2 more
exaly  

Immunocytochemical localization of wheat germ agglutinin in wheat.

Journal of Cell Biology, 1982
exaly