Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Anette Moldestad"'
Autor:
Ulrike Böcker, Eva Veiseth-Kent, Ingerd Skow Hofgaard, Anne Kjersti Uhlen, Shiori Koga, Heidi Udnes Aamot, Anette Moldestad, Till Seehusen
Publikováno v:
Journal of Cereal Science
This study aims to understand the environmental factors, focusing on rain and fungal infection, affecting the assembly of glutenin polymers during grain maturation. Spring wheat was grown in the field and grains were sampled from 50% grain moisture u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d42f2bed7c17f90f5727ab2210c4d7e0
https://hdl.handle.net/11250/2670450
https://hdl.handle.net/11250/2670450
Publikováno v:
Acta Agriculturae Scandinavica, Section B — Soil & Plant Science. 66:237-246
Unstable breadmaking quality of wheat due to environmental influence has been a problem for Norwegian milling industries. Large variation in gluten quality was observed from field trials with Norwegian winter wheat conducted in several locations betw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a7df76d79e8f97310470799cd3b6e30
https://doi.org/10.1080/09064710.2015.1088570
https://doi.org/10.1080/09064710.2015.1088570
Autor:
Ellen Færgestad Mosleth, Anne Kjersti Uhlen, Ulrike Böcker, Shiori Koga, Paola Tosi, Peter R. Shewry, Anette Moldestad
Publikováno v:
Journal of Cereal Science. 65:1-8
One Norwegian and one UK spring wheat cultivar, Bjarne and Cadenza, respectively, were grown in climate chambers to investigate the effects of lower to moderate temperatures during grain filling on the gluten quality. Two experiments were carried out
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41c319f33c8fafaab87b8e2019c1f458
https://doi.org/10.1016/j.jcs.2015.05.012
https://doi.org/10.1016/j.jcs.2015.05.012
Autor:
Anne Kjersti Uhlen, Peter R. Shewry, Ulrike Böcker, Paola Tosi, Shiori Koga, Anette Moldestad, Ellen Færgestad Mosleth
Publikováno v:
Journal of the Science of Food and Agriculture. 96:122-130
BACKGROUND The aim of this study was to investigate the effects of low to moderate temperatures on gluten functionality and gluten protein composition. Four spring wheat cultivars were grown in climate chambers with three temperature regimes (day/nig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b78157f92600e4d6f5f7e2ebafa654e3
https://doi.org/10.1002/jsfa.7068
https://doi.org/10.1002/jsfa.7068
Autor:
Herbert Wieser, Ulrike Böcker, Peter Koehler, Shiori Koga, Anette Moldestad, Anne Kjersti Uhlen
Publikováno v:
Journal of Cereal Science
The breadmaking quality of wheat is affected by the composition of gluten proteins and the polymerisation of subunits that are synthesised and accumulated in developing wheat grain. The biological mechanisms and time course of these events during gra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8c892db04101ff5153e1433771abae4
http://hdl.handle.net/11250/2489568
http://hdl.handle.net/11250/2489568
Autor:
Ulrike Böcker, Bernt Hoel, Shiori Koga, Anne Kjersti Uhlen, Ellen Færgestad Mosleth, Anette Moldestad
Publikováno v:
Journal of Cereal Science. 60:406-413
The aim of this study was to investigate effects of temperature during grain filling on gluten quality characteristics at a lower to moderate temperature range. Experiments with two wheat varieties grown in field covered by polypropylene tunnels duri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d0ec919af90939de6ba57544a2083a9
https://doi.org/10.1016/j.jcs.2014.05.003
https://doi.org/10.1016/j.jcs.2014.05.003
Publikováno v:
Journal of Cereal Science. 55:44-52
The potential of sourdough to improve bread quality of barley and oat enriched wheat breads may depend on the characteristics of the added flour (cereal type, variety, extraction rate). We compared the effect of different barley flours and oat bran (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5969dc3ad1ce8d8e5e304cfca89d41c
https://doi.org/10.1016/j.jcs.2011.10.003
https://doi.org/10.1016/j.jcs.2011.10.003
Autor:
Bernt Hoel, Anne Kjersti Uhlen, Arne Oddvar Skjelvåg, Ellen Mosleth Fergestad, Anette Moldestad
Publikováno v:
Journal of Cereal Science. 53:347-354
The objective was to investigate effects of natural variation in temperature during grain filling on wheat (Triticum aestivum L) gluten quality. Seventeen field trials with four different varieties were conducted during the years 2005–2008. Tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7fbb3d74cf0f2e7fe10ceced1de6e919
https://doi.org/10.1016/j.jcs.2011.02.005
https://doi.org/10.1016/j.jcs.2011.02.005
Autor:
Ulrike Böcker, Bernt Hoel, Shiori Koga, Jon Arne Dieseth, Anne Kjersti Uhlen, Anette Moldestad, James A. Anderson
Publikováno v:
Journal of Cereal Science
The aim of this study was to investigate variation in protein content and gluten viscoelastic properties in wheat genotypes grown in two mega-environments of contrasting climates: the southeast of Norway and Minnesota, USA. Twelve spring wheat variet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d918cd865f5d8084fd70309e0a729dfc
http://hdl.handle.net/11250/2641981
http://hdl.handle.net/11250/2641981
Autor:
Shiori, Koga, Ulrike, Böcker, Anette, Moldestad, Paola, Tosi, Peter R, Shewry, Ellen F, Mosleth, Anne Kjersti, Uhlen
Publikováno v:
Journal of the science of food and agriculture. 96(1)
The aim of this study was to investigate the effects of low to moderate temperatures on gluten functionality and gluten protein composition. Four spring wheat cultivars were grown in climate chambers with three temperature regimes (day/night temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::23d22380686d044e2d52fa0c42fe296b
https://pubmed.ncbi.nlm.nih.gov/25565275
https://pubmed.ncbi.nlm.nih.gov/25565275