Improving wholegrain product quality by selecting lipid-stable wheat varieties
Author:
Funder
Eidgenössische Technische Hochschule Zürich
Bundesamt für Landwirtschaft
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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1. An Overview of Factors Affecting the Functional Quality of Common Wheat (Triticum aestivum L.);International Journal of Molecular Sciences;2023-04-19
2. Genome-wide association study of lipase and esterase in wholegrain wheat flour (Triticum aestivum L.);PLOS ONE;2023-03-09
3. Gabi wheat a panel of European elite lines as central stock for wheat genetic research;Scientific Data;2022-09-02
4. Deterioration of lipids in stored wheat grains by environmental conditions and fungal infection ‒ A review;Journal of Stored Products Research;2022-01
5. Evaluation of the Oxidative Stability of Wholegrain Flours Using Nontargeted Ultraperformance Liquid Chromatography Coupled with Electrospray Ionization Quadrupole Time-of-Flight (UPLC-ESI-QTOF) Metabolomics;ACS Food Science & Technology;2021-08-10
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