The effect on baking quality of interaction between milling fractions during the storage of wholemeal flour

Methods for the quantitative analysis of lipids in cereal grains and similar tissues

William R. Morrison, Siew Leng Tan, Kevin D. Hargin · Journal of the Science of Food and Agriculture · 1980 · 173 citations

Agriculture, Biochemistry, Cereal Science +15

Hydrolytic and oxidative degradation of lipids during storage of wholemeal flour: Effects of bran and germ components

T. Galliard · Journal of Cereal Science · 1986 · 64 citations

Agriculture, Biochemistry, Food Science +16

Oxygen consumption of aqueous suspensions of wheat wholemeal, bran and germ: Involvement of lipase and lipoxygenase

T. Galliard · Journal of Cereal Science · 1986 · 53 citations

Life Sciences, Biochemistry, Food Science +15

The influence of moisture content and other factors on the stability of wheat flours at 37.8° C.

L. S. Cuendet, Eric A. Larson, Cooper G. Norris et al. · 1954 · 46 citations

Agriculture, Food Science, Cereal Science +13