Effects of Layering Milling Technology on Distribution of Green Wheat Main Physicochemical Parameters

Sink-strength determines differences in performance between bread and durum wheat

(2016) Jordi Marti et al.   FIELD CROPS RESEARCH

Production of polyhydroxybutyrate from wheat bran hydrolysate using Ralstonia eutropha through microbial fermentation

(2016) Neelamegam Annamalai et al.   JOURNAL OF BIOTECHNOLOGY

Isolation and characterization of wheat bran starch and endosperm starch of selected soft wheats grown in Michigan and comparison of their physicochemical properties

(2015) Ya Liu et al.   FOOD CHEMISTRY

Genetic Variability in Anthocyanin Composition and Nutritional Properties of Blue, Purple, and Red Bread (Triticum aestivum L.) and Durum (Triticum turgidum L. ssp. turgidum convar. durum) Wheats

(2014) Donatella B. M. Ficco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Diversity of Antioxidant Content and Its Relationship to Grain Color and Morphological Characteristics in Winter Wheat Grains

(2014) Dong-yun MA et al.   Journal of Integrative Agriculture

Creation of reduced fat foods: Influence of calcium-induced droplet aggregation on microstructure and rheology of mixed food dispersions

(2013) Bi-cheng Wu et al.   FOOD CHEMISTRY

Chalcone synthase expression and pigments deposition in wheat with purple and blue colored caryopsis

(2013) Václav Trojan et al.   JOURNAL OF CEREAL SCIENCE

Evaluation of germplasm effect on Fe, Zn and Se content in wheat seedlings

(2013) Guilherme Amaral de Souza et al.   PLANT SCIENCE

PseAAC-Builder: A cross-platform stand-alone program for generating various special Chou’s pseudo-amino acid compositions

(2012) Pufeng Du et al.   ANALYTICAL BIOCHEMISTRY

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

(2011) A. Pasqualone et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Comparison of Antioxidant Activities of Different Colored Wheat Grains and Analysis of Phenolic Compounds

(2010) Qin Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Fractionation of Blue Wheat Anthocyanin Compounds and Their Contribution to Antioxidant Properties

(2008) El-Sayed M. Abdel-Aal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY