Effects of Flour Composition, Physical Dough Properties and Baking Process on Hearth Loaf Properties Studied by Multivariate Statistical Methods

Cereal arabinoxylans: advances in structure and physicochemical properties

Marta S. Izydorczyk, Costas G. Βiliaderis · Carbohydrate Polymers · 1995 · 867 citations

Food Chemistry, Agricultural Chemistry, Biosynthesis +4

Determination of Total, Soluble, and Insoluble Dietary Fiber in Foods—Enzymatic-Gravimetric Method, MES-TRIS Buffer: Collaborative Study

Sungsoo C Lee, Leon Prosky, Jonathan W De Vries · Journal of AOAC International · 1992 · 514 citations

Nutrition, Aoac Tdf, Food Analysis +20

A simplified SDS—PAGE procedure for separating LMW subunits of glutenin

Nisha Singh, K. W. Shepherd, G. B. Cornish · Journal of Cereal Science · 1991 · 501 citations

Biochemistry, Natural Sciences, Bioanalysis +4

Structural and genetical studies on the high-molecular-weight subunits of wheat glutenin

P. I. Payne, Linda M. Holt, C. N. Law · Theoretical and Applied Genetics · 1981 · 434 citations

High-molecular-weight Subunits, Plant Genetics, Biochemistry +11

Quantitative Measurement of Total Starch in Cereal Flours and Products

Barry V. McCleary, Vicky Solah, T. S. Gibson · Journal of Cereal Science · 1994 · 372 citations

Food Chemistry, Food Analysis, Agricultural Economics +2