Results 161 to 166 of about 4,232 (166)

Impact of quantitative and qualitative glutenin variation on wheat quality within a similar genetic background

Naima Bouabdellah, Laura Pascual, Patricia Giraldo, Magdalena Ruíz   +3 more
openalex   +1 more source

Recent Advances in Heat-Induced Wheat Protein Modifications. [PDF]

Food Chem X
He HJ, Li G, Obadi M, Ou X.
europepmc   +1 more source

Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat. [PDF]

Foods
Wang X, Zhao M, Shang P, Liu J, Zhao R.
europepmc   +1 more source

Main Processed Hypoallergenic Foods: A Potential Tool to Improve Informed Dietary Choices in Children with IgE-Mediated Food Allergies. [PDF]

Children (Basel)
Pecoraro L, Barni S, Mori F, Giovannini M, Castagnoli R, Arasi S, Mastrorilli C, Saretta F, Liotti L, Caminiti L, Klain A, Gelsomino M, Miraglia Del Giudice M, Marseglia GL, Novembre E.   +14 more
europepmc   +1 more source

Unraveling bitter peptides in wheat protein hydrolysates. [PDF]

Food Chem (Oxf)
He W, Wang S, Wang B, Wang M, Liao P.
europepmc   +1 more source

Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products. [PDF]

Foods
Tolve R, Simonato B.
europepmc   +1 more source