Rheological and breadmaking properties of wheat samples infected withFusarium spp.

Quantitative Determination of Gluten Protein Types in Wheat Flour by Reversed‐Phase High‐Performance Liquid Chromatography

Herbert Wieser, Susanne Antes, Werner Seilmeier · Cereal Chemistry · 1998 · 401 citations

Agriculture, Biochemistry, Food Science +14

Correlations of the Breadmaking Performance of Wheat Flour with Rheological Measurements on a Micro-scale

Rolf Kieffer, Herbert Wieser, M.H. Henderson et al. · Journal of Cereal Science · 1998 · 238 citations

Agriculture, Food Science, Food Engineering +9

Deoxynivalenol and ochratoxin A in German wheat and changes of level in relation to storage parameters

Barbara Birzele, Alexander Prange, Johannes Krämer · Food Additives & Contaminants · 2000 · 126 citations

Agriculture, Crop Sciences, Organic Agriculture +13