Results 291 to 300 of about 64,624 (342)

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

Buckwheat Starch Isolated From Varieties Grown in Washington State: A Qualitative Characterization

Journal of Food Science, Volume 90, Issue 5, May 2025.
ABSTRACT Buckwheat, a gluten‐free pseudocereal with high starch content, has great potential for use in numerous food product applications. Variability in the technofunctional properties across varieties is not well understood. Starch was isolated from two varieties of common buckwheat, Koto (KB) and Tinker (TB), cultivated in Washington State ...
Shweta Suri, Aniket Kamboj, Xiaofeng Guo, Kevin M. Murphy, Girish M. Ganjyal   +4 more
wiley   +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

From Stress to Success: Strategies for Improving Heat Tolerance in Wheat

Journal of Agronomy and Crop Science, Volume 211, Issue 3, May 2025.
ABSTRACT Wheat, a major staple crop, is critical for global food security. However, abiotic stresses, particularly heat stress, threaten crop productivity. With climate change predicted to increase temperatures by around 1.5°C by 2050, crop productivity could be severely affected.
Muhammad Ahmad, Maryium Sajjad, Aman Ullah, Usman Zulfiqar, Sami Ul‐Allah, Ejaz Ahmad Waraich, Kaleem ul Din, Kadambot H. M. Siddique, Muhammad Farooq   +8 more
wiley   +1 more source

NABIM Wheat allergy and intolerance report [PDF]

, 2010
MacKenzie, Heather, Venter, Carina
core   +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

PREPARATION AND CHARACTERIZATION OF MODIFIED WHEAT GLUTEN BY ENZYMATIC HYDROLYSIS-ULTRAFILTRATION

, 2008
Jinshui Wang, Mouming Zhao, Yang Bao, Hong Tao, C M ROSELLA   +4 more
openalex   +1 more source

The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method

, 2005
Lina Jakubauskiene, Gražina Juodeikienė   +1 more
openalex   +1 more source