108 related articles for article (PubMed ID: 14969537)
1. Wheat flour enzymatic amylolysis monitored by in situ (1)H NMR spectroscopy.
Amato ME; Ansanelli G; Fisichella S; Lamanna R; Scarlata G; Sobolev AP; Segre A
J Agric Food Chem; 2004 Feb; 52(4):823-31. PubMed ID: 14969537
[TBL] [Abstract][Full Text] [Related]
2. Dough rheology and wet milling of hard waxy wheat flours.
Guan L; Seib PA; Graybosch RA; Bean S; Shi YC
J Agric Food Chem; 2009 Aug; 57(15):7030-8. PubMed ID: 19594158
[TBL] [Abstract][Full Text] [Related]
3. Rheological and nuclear magnetic resonance (NMR) study of the hydration and heating of undeveloped wheat doughs.
Lopes-da-Silva JA; Santos DM; Freitas A; Brites C; Gil AM
J Agric Food Chem; 2007 Jul; 55(14):5636-44. PubMed ID: 17579429
[TBL] [Abstract][Full Text] [Related]
4. Structure and dynamics of flour by solid state NMR: effects of hydration and wheat aging.
Calucci L; Galleschi L; Geppi M; Mollica G
Biomacromolecules; 2004; 5(4):1536-44. PubMed ID: 15244475
[TBL] [Abstract][Full Text] [Related]
5. Front-face fluorescence spectroscopy as a rapid and nondestructive tool for differentiating various cereal products: a preliminary investigation.
Karoui R; Cartaud G; Dufour E
J Agric Food Chem; 2006 Mar; 54(6):2027-34. PubMed ID: 16536571
[TBL] [Abstract][Full Text] [Related]
6. A novel method for classifying starch digestion by modelling the amylolysis of plant foods using first-order enzyme kinetic principles.
Edwards CH; Warren FJ; Milligan PJ; Butterworth PJ; Ellis PR
Food Funct; 2014 Nov; 5(11):2751-8. PubMed ID: 25059497
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical modification of native and extruded wheat flours by enzymatic amylolysis.
Martínez MM; Pico J; Gómez M
Food Chem; 2015 Jan; 167():447-53. PubMed ID: 25149010
[TBL] [Abstract][Full Text] [Related]
8. Analysis of betaine and choline contents of aleurone, bran, and flour fractions of wheat (Triticum aestivum L.) Using (1)H nuclear magnetic resonance (NMR) spectroscopy.
Graham SF; Hollis JH; Migaud M; Browne RA
J Agric Food Chem; 2009 Mar; 57(5):1948-51. PubMed ID: 19199513
[TBL] [Abstract][Full Text] [Related]
9. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems.
Bosmans GM; Lagrain B; Deleu LJ; Fierens E; Hills BP; Delcour JA
J Agric Food Chem; 2012 May; 60(21):5461-70. PubMed ID: 22553963
[TBL] [Abstract][Full Text] [Related]
10. Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour.
Chen JS; Wang SY; Deng ZY; Zhang XY; Feng SL; Yuan HQ; Tian JC
J Food Sci; 2012 May; 77(5):C546-50. PubMed ID: 22510095
[TBL] [Abstract][Full Text] [Related]
11. Kinetics of in vitro digestion of starches monitored by time-resolved (1)H Nuclear Magnetic Resonance.
Dona AC; Pages G; Gilbert RG; Gaborieau M; Kuchel PW
Biomacromolecules; 2009 Mar; 10(3):638-44. PubMed ID: 19209867
[TBL] [Abstract][Full Text] [Related]
12. Geographical origin of durum wheat studied by 1H-NMR profiling.
Lamanna R; Cattivelli L; Miglietta ML; Troccoli A
Magn Reson Chem; 2011 Jan; 49(1):1-5. PubMed ID: 21162134
[TBL] [Abstract][Full Text] [Related]
13. Ultrasonic study of wheat flour properties.
García-Álvarez J; Salazar J; Rosell CM
Ultrasonics; 2011 Feb; 51(2):223-8. PubMed ID: 20875657
[TBL] [Abstract][Full Text] [Related]
14. X-ray photoelectron spectroscopy for wheat powders: measurement of surface chemical composition.
Saad M; Gaiani C; Mullet M; Scher J; Cuq B
J Agric Food Chem; 2011 Mar; 59(5):1527-40. PubMed ID: 21294508
[TBL] [Abstract][Full Text] [Related]
15. (1)H NMR spectroscopy for the in vitro understanding of the glycaemic index.
Dona AC; Landrey K; Atkinson FS; Brand Miller JC; Kuchel PW
Br J Nutr; 2013 Jun; 109(11):1934-9. PubMed ID: 23116896
[TBL] [Abstract][Full Text] [Related]
16. Processing of novel elevated amylose wheats: functional properties and starch digestibility of extruded products.
Chanvrier H; Appelqvist IA; Bird AR; Gilbert E; Htoon A; Li Z; Lillford PJ; Lopez-Rubio A; Morell MK; Topping DL
J Agric Food Chem; 2007 Dec; 55(25):10248-57. PubMed ID: 18001033
[TBL] [Abstract][Full Text] [Related]
17. Kinetics of carotenoids degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and bread wheat (Triticum aestivum L. ssp. aestivum) flours.
Hidalgo A; Brandolini A
J Agric Food Chem; 2008 Dec; 56(23):11300-5. PubMed ID: 18998697
[TBL] [Abstract][Full Text] [Related]
18. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
Ruibal-Mendieta NL; Delacroix DL; Mignolet E; Pycke JM; Marques C; Rozenberg R; Petitjean G; Habib-Jiwan JL; Meurens M; Quetin-Leclercq J; Delzenne NM; Larondelle Y
J Agric Food Chem; 2005 Apr; 53(7):2751-9. PubMed ID: 15796621
[TBL] [Abstract][Full Text] [Related]
19. Classification of wheat varieties based on structural features of arabinoxylans as revealed by endoxylanase treatment of flour and grain.
Ordaz-Ortiz JJ; Devaux MF; Saulnier L
J Agric Food Chem; 2005 Oct; 53(21):8349-56. PubMed ID: 16218687
[TBL] [Abstract][Full Text] [Related]
20. Sedimentation field flow fractionation monitoring of bimodal wheat starch amylolysis.
Salesse C; Battu S; Begaud-Grimaud G; Cledat D; Cook-Moreau J; Cardot PJ
J Chromatogr A; 2006 Oct; 1129(2):247-54. PubMed ID: 16870195
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
