Omics data reveals the phenolic fingerprint of Brazilian whole wheat flours of different technological qualities

Author:

da Silva Lima Luciana Ribeiro,Barros Santos Millena Cristina,dos Santos D′Almeida Carolina Thomaz,Cameron Luiz Claudio,Gutkoski Luiz Carlos,Ferreira Mariana Simões LarrazORCID

Funder

Universidade Federal do Estado do Rio de Janeiro

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

National Council for Scientific and Technological Development

Coordination for Improvement of Personnel with Higher Education

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference30 articles.

1. AACCI (2000) Approved methods, 10th edn. American Association of Cereal Chemists International, Minneapolis

2. ABITRIGO (2022) Associação Brasileira das Indústrias de Trigo. http://www.abitrigo.com.br/estatisticas-global.php. Accessed 10.02.2022

3. Alves TO, D’Almeida CT, Victorio VC, Souza GH, Cameron L, Ferreira MS (2018) Immunogenic and allergenic profile of wheat flours from different technological qualities revealed by ion mobility mass spectrometry. J Food Compost Anal 73:67–75. https://doi.org/10.1016/j.jfca.2018.07.012

4. AOAC (1984) Official methods of analysis. Association of Official Analytical Chemists

5. Boudaoud S, Sicard D, Suc L, Conéjèro G, Segond D, Aouf C (2021) Ferulic acid content variation from wheat to bread. Food Sci Nutr 9:2446–2457. https://doi.org/10.1002/fsn3.2171

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