Results 221 to 230 of about 1,992 (243)

Aggregation Behaviors of Glutens, Glutenins and Gliadins from Various Wheats

Agricultural and Biological Chemistry, 1976
Daizo Yonezawa
exaly  

Imported gluten‐free foods: free of gluten?

Medical Journal of Australia, 2015
openaire   +2 more sources

Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality

Journal of Cereal Science, 2008

exaly  

Gluten Viscoelasticity Is Not Lipid-Mediated. A Rheological and Molecular Flexibility Study on Lipid and Non-Prolamin Protein Depleted Glutens

Journal of Agricultural and Food Chemistry, 1995
Didier Marion, Jacques Lefebvre, Yves Popineau   +2 more
exaly  

Gluten, Celiac Disease, and Gluten Intolerance and the Impact of Gluten Minimization Treatments with Prolylendopeptidase on the Measurement of Gluten in Beer

Journal of the American Society of Brewing Chemists, 2014
openaire   +1 more source

Rheological Behaviour of Wheat Glutens at Small and Large Deformations. Comparison of Two Glutens Differing in Bread Making Potential

Journal of Cereal Science, 1996
exaly  

Influence of High Mr Glutenin Subunits on Glutenin Polymers and Rheological Properties of Glutens and Gluten Subfractions of Near-isogenic Lines of Wheat Sicco

Journal of Cereal Science, 1994
Y Popineau
exaly  

GLUTEN-FREE DIETS

The Lancet, 1967
openaire   +2 more sources

Rheological Behaviour of Wheat Glutens at Small and Large Deformations. Effect of Gluten Composition

Journal of Cereal Science, 1996
exaly  

One Hundred Years of Grain Omics: Identifying the Glutens That Feed the World

Journal of Proteome Research, 2013
J D Nunes-Miranda, Igrejas G, MIGUEL Ribeiro   +2 more
exaly