Results 191 to 200 of about 21,485 (264)

Gluten Functionality Modification: The Effect of Enzymes and Ultrasound on the Structure of the Gliadin-Glutenin Complex and Gelling Properties. [PDF]

Molecules
Zadeike D, Zvirdauskiene R, Basinskiene L.   +2 more
europepmc   +1 more source

Development and Consumer Acceptability of Functional Bread Formulations Enriched with Extruded Avocado Seed Flour: Nutritional and Technological Properties. [PDF]

Foods
Jaramillo-De la Garza JS, Rodríguez-Sánchez DG, Hernández-Brenes C, Heredia-Olea E.   +3 more
europepmc   +1 more source

The Effect of Sowing Dates on Grain Yield and Quality in Spring Wheat (<i>Triticum aestivum</i> L.). [PDF]

Food Sci Nutr
Bagherikia S, Soughi H, Khodarahmi M, Naghipour F.   +3 more
europepmc   +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

Effects of one-time alternate-row deep fertilization on yield, quality, and nitrogen use efficiency in wheat following rice. [PDF]

Front Plant Sci
Zhang Y, Dun C, Shi G, Yan S, Yan L, Zhao C, Zhang H, Wang W, Huo Z.   +8 more
europepmc   +1 more source

Changes in the rheology and aggregation behavior of wheat glutenin and gliadin mediated by low-sodium salt. [PDF]

Food Chem X
Wang X, Wang J, Zhang X, Liang Y, Li Z, Ai Z.   +5 more
europepmc   +1 more source

Unveiling the potential: Harnessing spectral technologies for enhanced protein and gluten content prediction in wheat grains and flour. [PDF]

Curr Res Food Sci
Özdoğan G, Gowen A.
europepmc   +1 more source

Classification of different gluten wheat varieties based on hyperspectral preprocessing, feature screening, and machine learning. [PDF]

Food Chem X
Qi X, Zhang S, Wang L, Hu X, Zhang H, Feng W, Wang C, Guo T, He L.   +8 more
europepmc   +1 more source

Valorization of Pear Pomace in Taro Gluten-Free Muffins: Composition, Texture, and Sensory Profile. [PDF]

Foods
Kavak DD, Yilmaz BA, Akdeniz B.
europepmc   +1 more source

Varietal differences in protein body distribution and pearling fraction flour quality response to different nitrogen application rates in wheat. [PDF]

Food Chem (Oxf)
Chen Y, Wang S, Pan M, Wang H, Sun X, Cai J, Zhou Q, Jiang D, Zhong Y.   +8 more
europepmc   +1 more source