Concepedia
Cereal Chemistry Journal · 1989 · 31 citations · 5 references
AgricultureFood ScienceCereal ScienceFood ChemistryFood ProcessingGrain Filling PhysiologyBaking Quality ImprovementBread SpoilageBreadmaking Quality
5
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
Mixograph studies. IV. The mechanism for which lipoxygenase increases mixing tolerance.
R. C. Hoseney, P. Haridas Rao, J. M. Faubion et al. · CFTRI Institutional Repository · 1980 · 54 citations
Life Sciences, Biochemistry, Enzymology +4
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
Mixograph studies. III. Reaction of fumaric acid with gluten proteins during dough mixing.
Sidhu Js, P. Nordin, Hoseney Rc · Europe PMC (PubMed Central) · 1980 · 34 citations
Agriculture, Chemistry, Food Science +12
Fate of ferulic acid in overmixed wheat flour doughs : Partial characterization of a cysteine-ferulic acid adduct
G. Michael Jackson, R. C. Hoseney · Journal of Cereal Science · 1986 · 26 citations
Agriculture, Biochemistry, Food Science +11