A Chemometric Approach to Assess the Rheological Properties of Durum Wheat Dough by Indirect FTIR Measurements

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

(2021) Konrad Kłosok et al.   MOLECULES

Performance, interfacial compatibility testing and Rheonaut technology analysis for simultaneous rheology and FTIR of poly(lactic acid)/modified saponite nanocomposites

(2021) Dinghui Chen et al.   POLYMER TESTING

Rheo-IR: A combined setup for correlating chemical changes via FTIR spectroscopy and rheological properties in a strain-controlled rheometer

(2021) Nonkululeko W. Radebe et al.   JOURNAL OF RHEOLOGY

Macromolecular networks interactions in wheat flour dough matrices during sequential thermal-mechanical treatment

(2021) Xiaolong Wang et al.   FOOD CHEMISTRY

Evaluation of quality the pumpkin, wild plum, pear, cabbage traditional homemade vinegars using the spectroscopy and rheology methods

(2021) Muhittin Öztürk   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Prediction of Phytochemical Composition, In Vitro Antioxidant Activity and Individual Phenolic Compounds of Common Beans Using MIR and NIR Spectroscopy

(2020) Bruna Carbas et al.   Food and Bioprocess Technology

FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces

(2020) Weronika Rumińska et al.   JOURNAL OF CEREAL SCIENCE

Thermal Properties of Semolina Doughs with Different Relative Amount of Ingredients

(2020) Fabio Fanari et al.   Sustainability

Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system

(2020) Mehtap Fevzioglu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

In-line Application of Visible and Near-Infrared Diffuse Reflectance Spectroscopy to Identify Apple Varieties

(2019) V. Cortés et al.   Food and Bioprocess Technology

Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour

(2019) Yannick Meeus et al.   Food and Bioprocess Technology

Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy

(2019) Agnieszka Nawrocka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis

(2018) Mario Cueto et al.   Food and Bioprocess Technology

FTIR studies of gluten matrix dehydration after fibre polysaccharide addition

(2018) Agnieszka Nawrocka et al.   FOOD CHEMISTRY

Characteristics of the chemical processes induced by celluloses in the model and gluten dough studied with application of FTIR spectroscopy

(2018) Agnieszka Nawrocka et al.   FOOD HYDROCOLLOIDS

Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition

(2018) M. E. Martín-Esparza et al.   Food and Bioprocess Technology

Rheological Analysis of Wheat Flour Dough as Influenced by Grape Peels of Different Particle Sizes and Addition Levels

(2018) Silvia Mironeasa et al.   Food and Bioprocess Technology

The Impact of Water Content and Mixing Time on the Linear and Non-Linear Rheology of Wheat Flour Dough

(2017) Mathieu Meerts et al.   Food Biophysics

Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage

(2017) Yi-Feng Xuan et al.   FOOD HYDROCOLLOIDS

Dehydration of gluten matrix as a result of dietary fibre addition – A study on model flour with application of FT-IR spectroscopy

(2017) Agnieszka Nawrocka et al.   JOURNAL OF CEREAL SCIENCE

Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads

(2017) Donatella Bianca Maria Ficco et al.   Scientific Reports

Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study

(2016) Frederick J. Warren et al.   CARBOHYDRATE POLYMERS

The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough

(2016) Mathieu Meerts et al.   Food and Bioprocess Technology

Characteristics of Relationships Between Structure of Gluten Proteins and Dough Rheology – Influence of Dietary Fibres Studied by FT-Raman Spectroscopy

(2015) Agnieszka Nawrocka et al.   Food Biophysics

Tannins improve dough mixing properties through affecting physicochemical and structural properties of wheat gluten proteins

(2015) Qiong Wang et al.   FOOD RESEARCH INTERNATIONAL

Effects of Gliadin/Glutenin and HMW-GS/LMW-GS Ratio on Dough Rheological Properties and Bread-Making Potential of Wheat Varieties

(2015) Vandana Dhaka et al.   JOURNAL OF FOOD QUALITY

Prediction of Color and pH of Salted Porcine Meats Using Visible and Near-Infrared Hyperspectral Imaging

(2014) Dan Liu et al.   Food and Bioprocess Technology

Modeling of baking behavior of semi-sweet short dough biscuits

(2014) Noemi Baldino et al.   Innovative Food Science & Emerging Technologies

The effect of sodium chloride on gluten network formation and rheology

(2014) H.C.D. Tuhumury et al.   JOURNAL OF CEREAL SCIENCE

Qualitative and quantitative assessment of water sorption in natural fibres using ATR-FTIR spectroscopy

(2013) Amandine Célino et al.   CARBOHYDRATE POLYMERS

Recent Advances in Wavelength Selection Techniques for Hyperspectral Image Processing in the Food Industry

(2013) Dan Liu et al.   Food and Bioprocess Technology

Comparison of Infrared Spectroscopy and Nuclear Magnetic Resonance Techniques in Tandem with Multivariable Selection for Rapid Determination of ω-3 Polyunsaturated Fatty Acids in Fish Oil

(2013) Di Wu et al.   Food and Bioprocess Technology

Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions

(2013) Pei Wang et al.   FOOD HYDROCOLLOIDS

A review of variable selection methods in Partial Least Squares Regression

(2012) Tahir Mehmood et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Structural Changes in the Dough During the Pre-baking and Re-baking of French Bread Made with Whole Wheat Flour

(2012) Eveline Lopes Almeida et al.   Food and Bioprocess Technology

Suitability of Oat, Millet and Sorghum in Breadmaking

(2012) Alessandro Angioloni et al.   Food and Bioprocess Technology

Bran-induced changes in water structure and gluten conformation in model gluten dough studied by Fourier transform infrared spectroscopy

(2012) Jayne E. Bock et al.   FOOD HYDROCOLLOIDS

Exploring the interactions between blackcurrant polyphenols, pectin and wheat biopolymers in model breads; a FTIR and HPLC investigation

(2011) A.S. Sivam et al.   FOOD CHEMISTRY

Mid-Infrared Spectroscopy Coupled with Chemometrics: A Tool for the Analysis of Intact Food Systems and the Exploration of Their Molecular Structure−Quality Relationships − A Review

(2010) Romdhane Karoui et al.   CHEMICAL REVIEWS

Determination of Secondary Structural Changes in Gluten Proteins during Mixing Using Fourier Transform Horizontal Attenuated Total Reflectance Spectroscopy

(2008) Bradford W. Seabourn et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY