Impacts of Starch and the Interactions Between Starch and Other Macromolecules on Wheat Falling Number

Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills

(2018) Andrew S. Ross et al.   CEREAL CHEMISTRY

Relationships between Falling Number, α-amylase activity, milling, cookie, and sponge cake quality of soft white wheat

(2018) Alecia M. Kiszonas et al.   CEREAL CHEMISTRY

Genotype and ambient temperature during growth can determine the quality of starch from wheat

(2018) Davinder Sharma et al.   JOURNAL OF CEREAL SCIENCE

Phosphorus Alters Starch Morphology and Gene Expression Related to Starch Biosynthesis and Degradation in Wheat Grain

(2018) Runqi Zhang et al.   Frontiers in Plant Science

Low Nitrogen Application Enhances Starch-Metabolizing Enzyme Activity and Improves Accumulation and Translocation of Non-structural Carbohydrates in Rice Stems

(2018) Guohui Li et al.   Frontiers in Plant Science

Does Late Maturity Alpha-Amylase Impact Wheat Baking Quality?

(2018) Marcus Newberry et al.   Frontiers in Plant Science

The heterogeneous distribution of α-amylase and endoxylanase activity over a population of preharvest sprouted wheat kernels and their localization in individual kernels

(2017) Heleen Olaerts et al.   JOURNAL OF CEREAL SCIENCE

Sprouted wheat as an alternative to conventional flour improvers in bread-making

(2017) Alessandra Marti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

How Arabinoxylans Modify Gluten and Starch Related Wheat Flour Characteristics

(2016) A. Harasztos et al.   ACTA ALIMENTARIA

Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread

(2016) Sen Ma et al.   FOOD CHEMISTRY

Starch–gluten interactions during gelatinization and its functionality in dough like model systems

(2016) Mario Jekle et al.   FOOD HYDROCOLLOIDS

Effects of removal of surface proteins on physicochemical and structural properties of A- and B-starch isolated from normal and waxy wheat

(2016) Wenhao Li et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of sulphur and nitrogen fertilization on grain yield and technological quality of spring wheat

(2016) H. Klikocka et al.   PLANT SOIL AND ENVIRONMENT

Repeatability Precision of the Falling Number Procedure Under Standard and Modified Methodologies

(2015) Stephen R. Delwiche et al.   CEREAL CHEMISTRY

Factors Governing Pasting Properties of Waxy Wheat Flours

(2015) Shivananda K. Garimella Purna et al.   CEREAL CHEMISTRY

Evaluation of α-amylase activity and falling number around maturity for soft white and soft red wheat varieties in Michigan

(2015) N. Yu et al.   CEREAL RESEARCH COMMUNICATIONS

Loss of crystalline structure and swelling kinetics of maize starch and flour granules in glycerol excess: The role of the envelope structure

(2015) F. Démé et al.   INDUSTRIAL CROPS AND PRODUCTS

A rapid, automated method for measuring α-amylase in pre-harvest sprouted (sprout damaged) wheat

(2015) Vincent A. McKie et al.   JOURNAL OF CEREAL SCIENCE

Wheat starch swelling, gelatinization and pasting: Effects of enzymatic modification of wheat endogenous lipids

(2015) Lien R. Gerits et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of irrigation schemes on the characteristics of starch and protein in wheat (Triticum aestivumL.)

(2015) Zhongmin Dai et al.   STARCH-STARKE

Engineering α-amylase levels in wheat grain suggests a highly sophisticated level of carbohydrate regulation during development

(2014) Alex Whan et al.   JOURNAL OF EXPERIMENTAL BOTANY

Wheat grain preharvest sprouting and late maturity alpha-amylase

(2014) Daryl J. Mares et al.   PLANTA

Cookie- Versus Cracker-Baking—What's the Difference? Flour Functionality Requirements Explored by SRC and Alveography

(2013) Meera Kweon et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of mechanically damaged starch on wheat flour, noodle and steamed bread making quality

(2013) Chong Liu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Nitrogen and Sulfur Fertilization on Accumulation Characteristics and Physicochemical Properties of A- and B-Wheat Starch

(2013) Wenhao Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Analysis of high pI α-Amy-1 gene family members expressed in late maturity α-amylase in wheat (Triticum aestivum L.)

(2013) Cong-Rong Cheng et al.   MOLECULAR BREEDING

Genetic, Hormonal, and Physiological Analysis of Late Maturity  -Amylase in Wheat

(2013) J. M. Barrero et al.   PLANT PHYSIOLOGY

Differential effects of genetically distinct mechanisms of elevating amylose on barley starch characteristics

(2012) Ahmed Regina et al.   CARBOHYDRATE POLYMERS

Distributions of phenolic compounds, yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour

(2012) Slađana Žilić et al.   JOURNAL OF CEREAL SCIENCE

High Temperature during Grain Fill Alters the Morphology of Protein and Starch Deposits in the Starchy Endosperm Cells of Developing Wheat (Triticum aestivum L.) Grain

(2011) William J. Hurkman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Starch granule size distribution in wheat grain in relation to phosphorus fertilization

(2011) Y. NI et al.   JOURNAL OF AGRICULTURAL SCIENCE

Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats

(2011) Annelies E. Duyvejonck et al.   JOURNAL OF CEREAL SCIENCE

Embryo and endosperm development in wheat (Triticum aestivum L.) kernels subjected to drought stress

(2011) Attila Fábián et al.   PLANT CELL REPORTS

Effect of Gluten on Pasting Properties of Wheat Starch

(2010) Jian-sheng CHEN et al.   Agricultural Sciences in China

Inhibition of α-amylase activity by condensed tannins

(2010) Rui Gonçalves et al.   FOOD CHEMISTRY

Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and Retrogradation Properties in Wheat Starch

(2010) Sandeep Singh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical properties and amylopectin fine structures of A- and B-type granules of waxy and normal soft wheat starch

(2010) Hyun-Seok Kim et al.   JOURNAL OF CEREAL SCIENCE

Mineral Composition of Organically Grown Wheat Genotypes: Contribution to Daily Minerals Intake

(2010) Abrar Hussain et al.   International Journal of Environmental Research and Public Health

Impact of A/B-type granule ratio on reactivity, swelling, gelatinization, and pasting properties of modified wheat starch. Part I: Hydroxypropylation

(2009) Hyun-Seok Kim et al.   CARBOHYDRATE POLYMERS

Starch Granule Size Distribution from Seven Wheat Cultivars Under Different Water Regimes

(2009) Zhongmin Dai et al.   CEREAL CHEMISTRY

Late maturity α-amylase in synthetic hexaploid wheat

(2009) Kolumbina Mrva et al.   EUPHYTICA

TheC-Glycosylation of Flavonoids in Cereals

(2009) Melissa Brazier-Hicks et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry

(2009) Giovanni Dinelli et al.   JOURNAL OF CHROMATOGRAPHY A

Measurement of anthocyanins and other phytochemicals in purple wheat

(2008) Farah S. Hosseinian et al.   FOOD CHEMISTRY

Phytochemical Quantification and Total Antioxidant Capacities of Emmer (Triticum dicocconSchrank) and Einkorn (Triticum monococcumL.) Wheat Landraces

(2008) Arda Serpen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protein interactions with cyanidin-3-glucoside and its influence on α-amylase activity

(2008) Stefanie Wiese et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Pasting and swelling properties of wheat flour and starch in relation to amylose content

(2007) J BLAZEK et al.   CARBOHYDRATE POLYMERS

Effect of water stress at different stages of grain development on the characteristics of starch and protein of different wheat varieties

(2007) Sandeep Singh et al.   FOOD CHEMISTRY

Channels within soft wheat starch A- and B-type granules

(2007) Hyun-Seok Kim et al.   JOURNAL OF CEREAL SCIENCE

Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting

(2007) Daryl Mares et al.   JOURNAL OF CEREAL SCIENCE