Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

Life Sciences, Biochemistry, Zoology +9

Synthesis of a Fluorescent Derivatizing Reagent, 6-Aminoquinolyl-N-Hydroxysuccinimidyl Carbamate, and Its Application for the Analysis of Hydrolysate Amino Acids via High-Performance Liquid Chromatography

Steven A. Cohen, Dennis P. Michaud · Analytical Biochemistry · 1993 · 978 citations

Natural Sciences, Biochemistry, Bioorganic Chemistry +8

Lipids in bread making: Sources, interactions, and impact on bread quality

Bram Pareyt, Sean Finnie, Joke Putseys et al. · Journal of Cereal Science · 2011 · 329 citations

Agriculture, Biochemistry, Food Science +14

Isolation and characterization of soluble protein from the green microalgae Tetraselmis sp.

Anja Schwenzfeier, Peter A. Wierenga, Harry Gruppen · Bioresource Technology · 2011 · 299 citations

Life Sciences, Biochemistry, Plant Biochemistry +8

Dough rheology and bread quality of wheat–chickpea flour blends

Idriss Mohammed, Ahmed Abdelrahman, B. Senge · Industrial Crops and Products · 2011 · 287 citations

Agriculture, Food Science, Cereal Science +12