Zobrazeno 1 - 10
of 399
pro vyhledávání: '"J. D. Schofield"'
Publikováno v:
Current Diabetes Reports. 21
Type 1 diabetes mellitus (T1DM) is associated with increased mortality, with premature cardiovascular disease (CVD) a major factor. To date, research has identified multiple risk factors for this excess CVD liability. However, gaps remain in our unde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10c81493e887dbec6e85d87a406a166d
https://doi.org/10.1007/s11892-021-01400-9
https://doi.org/10.1007/s11892-021-01400-9
Publikováno v:
Journal of Cereal Science. 39:213-224
Protein-bound glutathione (PSSG) and protein-bound related thiol compounds, i.e. cysteine (PSSCys), glutamyl-cysteine (PSSGlu-Cys) and cysteinyl-glycine (PSSCys-Gly), were analysed in proteins of Osborne fractions, i.e. gliadin, glutenin and gliadin-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::280cf2ed5d313f7b66505204ff3495b5
https://doi.org/10.1016/j.jcs.2003.08.003
https://doi.org/10.1016/j.jcs.2003.08.003
Publikováno v:
Journal of Cereal Science. 39:205-212
The high pressure liquid chromatography method for determination of glutathione in free and protein-bound forms was re-established and has successfully been developed to measure glutathione related thiol compounds, i.e. l -cysteine, γ- l -glutamyl-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba7d70efcb797cbad827eb115400a38c
https://doi.org/10.1016/j.jcs.2003.10.003
https://doi.org/10.1016/j.jcs.2003.10.003
Autor:
Amalia Tsiami, Isabel Trogh, Per Åman, Christophe M. Courtin, Jan A. Delcour, H Fredriksson, J. D. Schofield, A. A. M. Andersson
Publikováno v:
Cereal Chemistry Journal. 80:667-673
Four hull-less barley samples were milled on a Buhler MLU 202 laboratory mill and individual and combined milling fractions were characterized. The best milling performance was obtained when the samples were conditioned to 14.3% moisture. Yields were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31d1787ff8c32c7b55d9485d85c05ecd
https://doi.org/10.1094/cchem.2003.80.6.667
https://doi.org/10.1094/cchem.2003.80.6.667
Publikováno v:
Journal of Cereal Science. 38:205-215
The relationships between wheat protein quality and baking properties of 20 flour samples were studied for two breadmaking processes; a hearth bread test and the Chorleywood Bread Process (CBP). The strain hardening index obtained from dough inflatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dfd0eb82c254b3b0feed33b4e70d6ad
https://doi.org/10.1016/s0733-5210(03)00027-4
https://doi.org/10.1016/s0733-5210(03)00027-4
Publikováno v:
Cereal Chemistry Journal. 80:333-338
Relaxation behavior was measured for dough, gluten and gluten protein fractions obtained from the U.K. biscuitmaking flour, Riband, and the U.K. breadmaking flour, Hereward. The relaxation spectrum, in which relaxation times (τ) are related to polym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7919ead86eb6c1ff2f67f16ddaf15903
https://doi.org/10.1094/cchem.2003.80.3.333
https://doi.org/10.1094/cchem.2003.80.3.333
Publikováno v:
Journal of Cereal Science. 37:295-309
Experiments in controlled environments examined the effects of the timing and severity of drought, and increased temperature, on grain development of Hereward winter wheat. Environmental effects on grain specific weight, protein content, Hagberg Fall
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fabfbef257b8021409a625e8f5bc95b
https://doi.org/10.1006/jcrs.2002.0501
https://doi.org/10.1006/jcrs.2002.0501
Autor:
B. J. Dobraszczyk, J. D. Schofield
Publikováno v:
Cereal Chemistry Journal. 79:607-612
A computerized 2-g direct drive mixograph was used to study the mixing characteristics of flours milled from a range of breadmaking cultivars obtained from five separate locations around the UK, providing 54 flour samples. Fifteen parameters were ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c872d71a6b2221ebe9e70e6d64a4bc3
https://doi.org/10.1094/cchem.2002.79.5.607
https://doi.org/10.1094/cchem.2002.79.5.607
Publikováno v:
Journal of Cereal Science. 35:201-214
By using multivariate statistical methods an overview was obtained of how size distribution of proteins, surface properties of freeze-dried gluten, sedimentation tests, glutenin macropolymer (GMP, gel protein) properties and dough rheological tests w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4c8b51c53fceaa0f3cefa978afde600
https://doi.org/10.1006/jcrs.2001.0431
https://doi.org/10.1006/jcrs.2001.0431
Publikováno v:
Journal of Food Biochemistry. 24:275-298
Gluten extracted from defatted flours of cv. Aubaine (extra-strong), Hereward (strong) and Riband (weak) was separated into five different fractions (R2 to R6) by sequential centrifugation and addition of sodium chloride. A seven-minute mixing time w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd2c724d8899121d3f37bdc65e823205
https://doi.org/10.1111/j.1745-4514.2000.tb00701.x
https://doi.org/10.1111/j.1745-4514.2000.tb00701.x