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Foods (Basel, Switzerland)
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May 14, 2022
Variation in the Content and Composition of Tocols in a Wheat Population
Karolina Tremmel-Bede, Marietta Szentmiklóssy, Anna-Maija Lampi, et al.
Journal of Agricultural and Food Chemistry
|
May 22, 2025
From Peptide to Protein: Development of Conversion Factors for the Quantification of Gluten Using Targeted Mass Spectrometry
Qianying Xu, Matthew Daly, Chiara Nitride, et al.
Journal of Agricultural and Food Chemistry
|
January 16, 2009
Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing
Tanya Y Curtis, Nira Muttucumaru, Peter R Shewry, et al.
Scientific Reports
|
April 5, 2020
Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flour
Alison Lovegrove, Till K Pellny, Kirsty L Hassall, et al.
Molecular Nutrition & Food Research
|
October 13, 2017
Excretion of Avenanthramides, Phenolic Acids and their Major Metabolites Following Intake of Oat Bran
Manuel Y Schär, Giulia Corona, Gulten Soycan, et al.
Plos One
|
August 19, 2021
RNAi suppression of xylan synthase genes in wheat starchy endosperm
Mark D Wilkinson, Ondrej Kosik, Kirstie Halsey, et al.
Scientific Reports
|
May 4, 2018
The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)
Katie L Moore, Ildefonso Rodríguez-Ramiro, Eleanor R Jones, et al.
Molecular Nutrition & Food Research
|
July 24, 2015
Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion
Frances Smith, Xiaoyan Pan, Vincent Bellido, et al.
Journal of Agricultural and Food Chemistry
|
November 20, 2015
Distribution of Lipids in the Grain of Wheat (cv. Hereward) Determined by Lipidomic Analysis of Milling and Pearling Fractions
Irene González-Thuillier, Louise Salt, Gemma Chope, et al.
Journal of Agricultural and Food Chemistry
|
February 19, 2013
Natural variation in grain composition of wheat and related cereals
Peter R Shewry, Malcolm J Hawkesford, Vieno Piironen, et al.
Page
of 19
Search research articles
Search
Showing results (131-140 of 181) with videos related to
Sort By:
Page
of 19
Foods (Basel, Switzerland)
|
May 14, 2022
Variation in the Content and Composition of Tocols in a Wheat Population
Karolina Tremmel-Bede, Marietta Szentmiklóssy, Anna-Maija Lampi, et al.
Journal of Agricultural and Food Chemistry
|
May 22, 2025
From Peptide to Protein: Development of Conversion Factors for the Quantification of Gluten Using Targeted Mass Spectrometry
Qianying Xu, Matthew Daly, Chiara Nitride, et al.
Journal of Agricultural and Food Chemistry
|
January 16, 2009
Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing
Tanya Y Curtis, Nira Muttucumaru, Peter R Shewry, et al.
Scientific Reports
|
April 5, 2020
Historical changes in the contents and compositions of fibre components and polar metabolites in white wheat flour
Alison Lovegrove, Till K Pellny, Kirsty L Hassall, et al.
Molecular Nutrition & Food Research
|
October 13, 2017
Excretion of Avenanthramides, Phenolic Acids and their Major Metabolites Following Intake of Oat Bran
Manuel Y Schär, Giulia Corona, Gulten Soycan, et al.
Plos One
|
August 19, 2021
RNAi suppression of xylan synthase genes in wheat starchy endosperm
Mark D Wilkinson, Ondrej Kosik, Kirstie Halsey, et al.
Scientific Reports
|
May 4, 2018
The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)
Katie L Moore, Ildefonso Rodríguez-Ramiro, Eleanor R Jones, et al.
Molecular Nutrition & Food Research
|
July 24, 2015
Digestibility of gluten proteins is reduced by baking and enhanced by starch digestion
Frances Smith, Xiaoyan Pan, Vincent Bellido, et al.
Journal of Agricultural and Food Chemistry
|
November 20, 2015
Distribution of Lipids in the Grain of Wheat (cv. Hereward) Determined by Lipidomic Analysis of Milling and Pearling Fractions
Irene González-Thuillier, Louise Salt, Gemma Chope, et al.
Journal of Agricultural and Food Chemistry
|
February 19, 2013
Natural variation in grain composition of wheat and related cereals
Peter R Shewry, Malcolm J Hawkesford, Vieno Piironen, et al.
Page
of 19