Fate of ferulic acid in overmixed wheat flour doughs : Partial characterization of a cysteine-ferulic acid adduct

Free, esterified, and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours

F. Sosulski, K. Krygier, Lawrence Hogge · Journal of Agricultural and Food Chemistry · 1982 · 470 citations

Agriculture, Food Science, Cereal Science +14

Ferulic Acid as a Component of a Glycoprotein from Wheat Flour

Homer D. Fausch, W. Kündig, H. Neukom · Nature · 1963 · 109 citations

Agriculture, Biochemistry, Food Science +7

Effect of sodium chloride and sodium dodecyl sulfate on mixograph properties.

Gen‐ichi Danno, Hoseney Rc · Europe PMC (PubMed Central) · 1982 · 54 citations

Natural Sciences, Chemistry, Analytical Chemistry +10

Mechanical degradation of gluten proteins during high‐speed mixing of doughs

F. MacRitchie · Journal of Polymer Science Polymer Symposia · 1975 · 54 citations

Agriculture, Food Science, Materials Science +16

Determination of tryptophan in feeds

Randy Knox, G. O. Kohler, Rhoda Palter et al. · Analytical Biochemistry · 1970 · 53 citations

Agriculture, Biochemistry, Nutritional Sciences +8