| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
An improved method for rapid quantitative analysis of the insoluble dietary fiber in common cereals and some sorts of beans
|
Huang, Zeyuan
|
|
2013
|
57 |
3 |
p. 270-274
5 p.
|
article
|
| 2 |
A novel Puroindoline b-2 variant present in Chinese winter wheat cultivar Yunong 202
|
Chen, Feng
|
|
2013
|
57 |
3 |
p. 249-252
4 p.
|
article
|
| 3 |
Appraisal of Thai glutinous rice husk for health promotion products
|
Lourith, Nattaya
|
|
2013
|
57 |
3 |
p. 343-347
5 p.
|
article
|
| 4 |
Bread-making performances of durum wheat semolina, as affected by ageing
|
Licciardello, Fabio
|
|
2013
|
57 |
3 |
p. 372-376
5 p.
|
article
|
| 5 |
Bubbles in chapatti doughs
|
Chakrabarti-Bell, S.
|
|
2013
|
57 |
3 |
p. 504-513
10 p.
|
article
|
| 6 |
Calendar
|
|
|
2013
|
57 |
3 |
p. IV-V
nvt p.
|
article
|
| 7 |
Characterization of a gluten reference material: Wheat-contaminated oats
|
Alvarez, Pedro A.
|
|
2013
|
57 |
3 |
p. 418-423
6 p.
|
article
|
| 8 |
Characterization of the TaMIPS gene from winter wheat (Triticum aestivum L.) and changes in its expression pattern with phytic acid accumulation in seeds during grain filling
|
Ma, Dongyun
|
|
2013
|
57 |
3 |
p. 437-443
7 p.
|
article
|
| 9 |
Creation of a high-amylose durum wheat through mutagenesis of starch synthase II (SSIIa)
|
Hogg, A.C.
|
|
2013
|
57 |
3 |
p. 377-383
7 p.
|
article
|
| 10 |
Detection of the lunasin peptide in oats (Avena sativa L)
|
Nakurte, Ilva
|
|
2013
|
57 |
3 |
p. 319-324
6 p.
|
article
|
| 11 |
Development of functional marker for distinguishing Glu-B3b allele of LMW-GS found in Indian common wheat cultivars
|
Sharma, Shikha
|
|
2013
|
57 |
3 |
p. 245-248
4 p.
|
article
|
| 12 |
Editorial Board
|
|
|
2013
|
57 |
3 |
p. IFC-
1 p.
|
article
|
| 13 |
Effect of baking on free and bound phenolic acids in wholegrain bakery products
|
Abdel-Aal, El-Sayed M.
|
|
2013
|
57 |
3 |
p. 312-318
7 p.
|
article
|
| 14 |
Effect of medium hydrostatic pressure on the properties of wheat flour main biopolymers
|
Lampe, Dana
|
|
2013
|
57 |
3 |
p. 411-417
7 p.
|
article
|
| 15 |
Effect of short heat shocks applied during grain development on wheat (Triticum aestivum L.) grain proteome
|
Majoul-Haddad, Thouraya
|
|
2013
|
57 |
3 |
p. 486-495
10 p.
|
article
|
| 16 |
Effect of sodium chloride on gluten network formation, dough microstructure and rheology in relation to breadmaking
|
McCann, Thu H.
|
|
2013
|
57 |
3 |
p. 444-452
9 p.
|
article
|
| 17 |
Effect of the addition of bran fractions on bread properties
|
Curti, Elena
|
|
2013
|
57 |
3 |
p. 325-332
8 p.
|
article
|
| 18 |
Effect of the addition of extruded wheat flours on dough rheology and bread quality
|
Martínez, Mario
|
|
2013
|
57 |
3 |
p. 424-429
6 p.
|
article
|
| 19 |
Effects of region and cultivar on alkylresorcinols content and composition in wheat bran and their antioxidant activity
|
Gunenc, Aynur
|
|
2013
|
57 |
3 |
p. 405-410
6 p.
|
article
|
| 20 |
Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain
|
Postles, Jennifer
|
|
2013
|
57 |
3 |
p. 463-470
8 p.
|
article
|
| 21 |
Endosperm and aleurone cell structure in barley and wheat as studied by optical and Raman microscopy
|
Jääskeläinen, Anna-Stiina
|
|
2013
|
57 |
3 |
p. 543-550
8 p.
|
article
|
| 22 |
Enhanced selenium content in wheat grain by co-inoculation of selenobacteria and arbuscular mycorrhizal fungi: A preliminary study as a potential Se biofortification strategy
|
Durán, P.
|
|
2013
|
57 |
3 |
p. 275-280
6 p.
|
article
|
| 23 |
Extensograph curve profile model used for characterising the impact of dietary fibre on wheat dough
|
Miś, Antoni
|
|
2013
|
57 |
3 |
p. 471-479
9 p.
|
article
|
| 24 |
Fast separation and characterization of water-soluble proteins in wheat grains by reversed-phase ultra performance liquid chromatography (RP-UPLC)
|
Yu, Zitong
|
|
2013
|
57 |
3 |
p. 288-294
7 p.
|
article
|
| 25 |
Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers
|
Zhao, Cindy J.
|
|
2013
|
57 |
3 |
p. 514-519
6 p.
|
article
|
| 26 |
Feature of air classification product in wheat milling: Physicochemical, rheological properties of filter flour
|
Wang, Jinshui
|
|
2013
|
57 |
3 |
p. 537-542
6 p.
|
article
|
| 27 |
Genetic control of processing quality in a bread wheat mapping population grown in water-limited environments
|
Maphosa, Lancelot
|
|
2013
|
57 |
3 |
p. 304-311
8 p.
|
article
|
| 28 |
Heat and drought stress on durum wheat: Responses of genotypes, yield, and quality parameters
|
Li, Yun-Fang
|
|
2013
|
57 |
3 |
p. 398-404
7 p.
|
article
|
| 29 |
Identification and characterization by PCR–RFLP analysis of the genetic variation for the Glu-A1x and Glu-B1x genes in rivet wheat (Triticum turgidum L. ssp. turgidum)
|
Alvarez, Juan B.
|
|
2013
|
57 |
3 |
p. 253-257
5 p.
|
article
|
| 30 |
Identification of botanical origin of starch by using peptide mass fingerprinting of granule-bound starch synthase
|
Cho, Dong-Hwa
|
|
2013
|
57 |
3 |
p. 264-266
3 p.
|
article
|
| 31 |
Identification of novel glutelin subunits and a comparison of glutelin composition between japonica and indica rice (Oryza sativa L.)
|
He, Ying
|
|
2013
|
57 |
3 |
p. 362-371
10 p.
|
article
|
| 32 |
Improvement to baking quality of frozen bread dough by novel zein-based ice nucleation films
|
Shi, Ke
|
|
2013
|
57 |
3 |
p. 430-436
7 p.
|
article
|
| 33 |
Influence of baking and in vitro digestion on steryl ferulates from wheat
|
Mandak, Eszter
|
|
2013
|
57 |
3 |
p. 356-361
6 p.
|
article
|
| 34 |
Influence of high solid concentrations on enzymatic wheat gluten hydrolysis and resulting functional properties
|
Hardt, N.A.
|
|
2013
|
57 |
3 |
p. 531-536
6 p.
|
article
|
| 35 |
Isolation and antioxidative properties of phenolics-saponins rich fraction from defatted rice bran
|
Chan, Kim Wei
|
|
2013
|
57 |
3 |
p. 480-485
6 p.
|
article
|
| 36 |
Lunasin in cereal seeds: What is the origin?
|
Mitchell, Rowan A.C.
|
|
2013
|
57 |
3 |
p. 267-269
3 p.
|
article
|
| 37 |
Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour
|
Padalino, L.
|
|
2013
|
57 |
3 |
p. 333-342
10 p.
|
article
|
| 38 |
Milling efficiency of triticale grain for commercial flour production
|
Dennett, A.L.
|
|
2013
|
57 |
3 |
p. 527-530
4 p.
|
article
|
| 39 |
Multicollinearity in path analysis of maize (Zea mays L.)
|
Toebe, Marcos
|
|
2013
|
57 |
3 |
p. 453-462
10 p.
|
article
|
| 40 |
Multi-element composition of wheat grain and provenance soil and their potentialities as fingerprints of geographical origin
|
Zhao, Haiyan
|
|
2013
|
57 |
3 |
p. 391-397
7 p.
|
article
|
| 41 |
Optimization of rheological properties of gluten-free pasta dough using mixture design
|
Larrosa, Virginia
|
|
2013
|
57 |
3 |
p. 520-526
7 p.
|
article
|
| 42 |
Pigment loss from semolina to dough: Rapid measurement and relationship with pasta colour
|
Fu, B.X.
|
|
2013
|
57 |
3 |
p. 560-566
7 p.
|
article
|
| 43 |
Quality and antioxidant properties of instant noodles enhanced with common buckwheat flour
|
Choy, Ai-Ling
|
|
2013
|
57 |
3 |
p. 281-287
7 p.
|
article
|
| 44 |
Radiation- and grinding-induced luminescence properties for the detection of irradiated wheat
|
Shahbaz, Hafiz Muhammad
|
|
2013
|
57 |
3 |
p. 261-263
3 p.
|
article
|
| 45 |
Sensory profiles of cooked grains from wheat species and varieties
|
Starr, G.
|
|
2013
|
57 |
3 |
p. 295-303
9 p.
|
article
|
| 46 |
Sensory properties and aromatic composition of baked snacks containing brewer's spent grain
|
Ktenioudaki, Anastasia
|
|
2013
|
57 |
3 |
p. 384-390
7 p.
|
article
|
| 47 |
Structure and enzymatic resistivity of debranched high temperature–pressure treated high-amylose corn starch
|
Zhang, Binjia
|
|
2013
|
57 |
3 |
p. 348-355
8 p.
|
article
|
| 48 |
Tangential abrasive dehulling of wheat grain to obtain policosanol and phytosterol enriched fractions
|
Chen, Yongfen
|
|
2013
|
57 |
3 |
p. 258-260
3 p.
|
article
|
| 49 |
Technological and sensory tools to characterize the consistency and performance of fibre-enriched biscuit doughs
|
Villemejane, C.
|
|
2013
|
57 |
3 |
p. 551-559
9 p.
|
article
|
| 50 |
Variant high-molecular-weight glutenin subunits arising from biolistic transformation of wheat
|
Blechl, Ann E.
|
|
2013
|
57 |
3 |
p. 496-503
8 p.
|
article
|
Journal description