Results 231 to 240 of about 66,474 (288)

Data on antimicrobial, barrier, and mechanical properties of biocomposites prepared from carrot pomace and wheat gluten with varied eugenol content. [PDF]

Data Brief
Merino D, Bellassi P, Morelli L, Athanassiou A.   +3 more
europepmc   +1 more source

Removing celiac disease-related gluten proteins from bread wheat while retaining technological properties: a study with Chinese Spring deletion lines [PDF]

, 2009
Hetty C. van den Broeck, Teun WJM van Herpen, Cees Schuit, Elma M. J. Salentijn, Liesbeth Dekking, Dirk Bosch, R.J. Hamer, M.J.M. Smulders, L.J.W.J. Gilissen, I.M. van der Meer   +9 more
openalex   +1 more source

NABIM Wheat allergy and intolerance report [PDF]

, 2010
MacKenzie, Heather, Venter, Carina
core   +1 more source

Gluten index compared with SDS-sedimentation volume for early generation selection for gluten strength in durum wheat [PDF]

, 2010
F. R. Clarke, J. M. Clarke, N.A. Ames, R. E. Knox, R.J. Ross   +4 more
openalex   +1 more source

Wheat-gluten silica foams

, 2013
Consulta en la Biblioteca ETSI Industriales (9178)
openaire   +1 more source

Swelling Behavior and Structural Characteristics of Wheat Gluten Polypeptide Films

, 2004
Sandra Domenek, Lothar Brendel, Marie-Hélène Morel, Stéphane Guilbert   +3 more
openalex   +2 more sources

Immunochemical analysis of various foods and food ingredients for detectable gluten content*1Implications for wheat-allergic and celiac sprue patients

, 2004
Ashley L. Lardizabal
openalex   +1 more source

Enzymatic Preparation and Processing Properties of DPP-IV Inhibitory Peptides Derived from Wheat Gluten: Effects of Pretreatment Methods and Protease Types. [PDF]

Foods
Zhao R, Lu S, Li S, Shen H, Wang Y, Gao Y, Shen X, Wang F, Wu J, Liu W, Chen K, Yao X, Li J.   +12 more
europepmc   +1 more source

The effects of nitrogen nutrition and glutenin composition on the gluten quality in wheat genotypes

, 2010
Veselinka Djuric, Ankica Kondić‐Špika, Nikola Hristov, Jovanka Popov‐Raljić   +3 more
openalex   +3 more sources

Comparison of Characteristics of Fermented Salmon Fish Sauce Using Wheat Gluten Koji with those Using Soy Sauce Koji

, 2006
Kaoru INDOH, Sadao NAGATA, Ken Kanzaki, Kiwamu Shiiba, Toshihide Nishimura   +4 more
openalex   +2 more sources