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Journal of AOAC International
|
June 2, 2012
Gluten fragment detection with a competitive ELISA
Sigrid Haas-Lauterbach, Ulrike Immer, Mareike Richter, et al.
Journal of Neurology
|
September 25, 2009
Anaplastic oligo-astrocytoma occurring after resection of a cerebral cavernous malformation; malignant transformation? Case report and review on etiology
Tobien Schreuder, Merijn Te Lintelo, Bela Kubat, et al.
Plos One
|
February 25, 2017
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
Kathrin Schalk, Barbara Lexhaller, Peter Koehler, et al.
Journal of Agricultural and Food Chemistry
|
February 20, 2019
Identification of the Key Aroma Compounds in Gluten-Free Rice Bread
Anke R Boeswetter, Katharina A Scherf, Peter Schieberle, et al.
Journal of Agricultural and Food Chemistry
|
July 29, 2008
Concentrations of total glutathione and cysteine in wheat flour as affected by sulfur deficiency and correlation to quality parameters
Julia Reinbold, Michael Rychlik, Stefan Asam, et al.
Journal of Agricultural and Food Chemistry
|
June 29, 2016
Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase
Isabel Grossmann, Clemens Döring, Mario Jekle, et al.
Food Chemistry
|
February 3, 2016
Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids
Monika Schaffarczyk, Henrik Østdal, Olivia Matheis, et al.
Food Chemistry
|
November 24, 2015
Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value
Outi E Mäkinen, Emanuele Zannini, Peter Koehler, et al.
Journal of Agricultural and Food Chemistry
|
September 6, 2019
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread
Anke R Rohleder, Katharina A Scherf, Peter Schieberle, et al.
Scientific Reports
|
March 23, 2017
Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry
Kathrin Schalk, Christina Lang, Herbert Wieser, et al.
Page
of 8
Search research articles
Search
Showing results (31-40 of 71) with videos related to
Sort By:
Page
of 8
Journal of AOAC International
|
June 2, 2012
Gluten fragment detection with a competitive ELISA
Sigrid Haas-Lauterbach, Ulrike Immer, Mareike Richter, et al.
Journal of Neurology
|
September 25, 2009
Anaplastic oligo-astrocytoma occurring after resection of a cerebral cavernous malformation; malignant transformation? Case report and review on etiology
Tobien Schreuder, Merijn Te Lintelo, Bela Kubat, et al.
Plos One
|
February 25, 2017
Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
Kathrin Schalk, Barbara Lexhaller, Peter Koehler, et al.
Journal of Agricultural and Food Chemistry
|
February 20, 2019
Identification of the Key Aroma Compounds in Gluten-Free Rice Bread
Anke R Boeswetter, Katharina A Scherf, Peter Schieberle, et al.
Journal of Agricultural and Food Chemistry
|
July 29, 2008
Concentrations of total glutathione and cysteine in wheat flour as affected by sulfur deficiency and correlation to quality parameters
Julia Reinbold, Michael Rychlik, Stefan Asam, et al.
Journal of Agricultural and Food Chemistry
|
June 29, 2016
Compositional Changes and Baking Performance of Rye Dough As Affected by Microbial Transglutaminase and Xylanase
Isabel Grossmann, Clemens Döring, Mario Jekle, et al.
Food Chemistry
|
February 3, 2016
Reconstitution baking tests with defatted wheat flour are suitable for determining the functional effects of lipase-treated wheat lipids
Monika Schaffarczyk, Henrik Østdal, Olivia Matheis, et al.
Food Chemistry
|
November 24, 2015
Heat-denaturation and aggregation of quinoa (Chenopodium quinoa) globulins as affected by the pH value
Outi E Mäkinen, Emanuele Zannini, Peter Koehler, et al.
Journal of Agricultural and Food Chemistry
|
September 6, 2019
Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread
Anke R Rohleder, Katharina A Scherf, Peter Schieberle, et al.
Scientific Reports
|
March 23, 2017
Quantitation of the immunodominant 33-mer peptide from α-gliadin in wheat flours by liquid chromatography tandem mass spectrometry
Kathrin Schalk, Christina Lang, Herbert Wieser, et al.
Page
of 8