Zobrazeno 1 - 10
of 38
pro vyhledávání: '"S. M. Finnie"'
Autor:
P. S. Baenziger, K. A. Frels, J. Boehm, V. Belamkar, D. J. Rose, L. Xu, S. M. Finnie, S. N. Wegulo, T. Regassa, A. C. Easterly, C. F. Creech, D. K. Santra, R. N. Klein, Y. Jin, J. Kolmer, M.‐S. Chen, R. L. Bowden, M. J. Guttieri, G. Bai, I. El‐Basyoni Salah, S. D. Masterson, J. Poland
Publikováno v:
Journal of Plant Registrations. 17:136-145
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e4937f30ba8694c205da7602da2a78d
https://doi.org/10.1002/plr2.20270
https://doi.org/10.1002/plr2.20270
Autor:
S. M. Finnie, Justin M. Vetch, John M. Martin, Rachel E. Johnston, Carmen Byker-Shanks, Michael J. Giroux
Publikováno v:
Cereal Chemistry. 96:866-877
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7165e1ba57afb82a450737575b093659
https://doi.org/10.1002/cche.10187
https://doi.org/10.1002/cche.10187
Publikováno v:
Journal of Cereal Science. 86:33-40
The compositional [phytic acid, thiamine, lysine, asparagine, and γ-aminobutyric acid (GABA)] and dough mixing properties, including dough strength and mixing time, and lipolytic activities, including lipase, esterase, and lipoxygenase, were quantif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e64566fd69ae7793d4fbd3f0a4e80fde
https://doi.org/10.1016/j.jcs.2019.01.004
https://doi.org/10.1016/j.jcs.2019.01.004
The use of sprouted grains as food ingredients has increased over the last decade. Traditionally, bread has been the main food product that utilized sprouted grains, but now sprouted grains are used in many baked food products, such as tortillas, gra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d905584ebcdaca5c88561ff8fea7fb36
https://doi.org/10.1016/b978-0-12-811525-1.00006-3
https://doi.org/10.1016/b978-0-12-811525-1.00006-3
Publikováno v:
Journal of Cereal Science. 54:266-279
Lipids exhibit important functional properties in bread making, although they are present in lower levels than starch or protein. They originate from flour, in which they are endogenously present, or from added shortening and/or surfactants. This rev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b343f3e02a52e52c4ccff3062e38595
https://doi.org/10.1016/j.jcs.2011.08.011
https://doi.org/10.1016/j.jcs.2011.08.011
Publikováno v:
Journal of Cereal Science. 51:66-72
The exact mechanism underlying wheat (Triticum aestivum L.) kernel hardness is unknown. Similar to puroindoline proteins, polar lipids are present on the surface of starch granules. The objective of this research was to determine the specific polar l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6448a251adfb82d48e1bf1213155f82
https://doi.org/10.1016/j.jcs.2009.09.006
https://doi.org/10.1016/j.jcs.2009.09.006
Publikováno v:
Journal of Cereal Science. 51:73-80
It is unknown whether starch isolated before dough development has the same surface lipid composition as starch isolated after dough development. The abundance of starch surface polar lipids is related to the physical hardness of the endosperm, but t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70e0c42f5af829d889c0fd94d7f46684
https://doi.org/10.1016/j.jcs.2009.09.007
https://doi.org/10.1016/j.jcs.2009.09.007
Publikováno v:
Cereal Chemistry Journal. 86:637-645
Lipids constitute only a minor proportion of total flour components but the composition and structure of wheat flour polar lipids influence the end-use quality of bread. So it is important to determine which specific lipid class and molecular species
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::60c55c3aea2ab8fe3f0f3bd81dd22a67
https://doi.org/10.1094/cchem-86-6-0637
https://doi.org/10.1094/cchem-86-6-0637
Publikováno v:
Cereal Chemistry Journal. 83:684-691
Soft wheat flour is commonly chlorinated in North America for the production of cakes and pancakes. The oxidative properties of chlorine gas cause chemical modifications to flour components that enhance processing and end-use functionality of the int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc560f1e2ec8254c43e1466b2fb56342
https://doi.org/10.1094/cc-83-0684
https://doi.org/10.1094/cc-83-0684
Publikováno v:
Cereal Chemistry Journal. 83:617-623
Arabinoxylans are hydrophilic nonstarch polysaccharides found in wheat grain as minor constituents. Arabinoxylans can associate with large amounts of water through hydrogen bonding and can form oxidative gels. These properties are important factors i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7db1819cd8eda59249b6adb9a92c22ae
https://doi.org/10.1094/cc-83-0617
https://doi.org/10.1094/cc-83-0617