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Variation of volatile compounds among wheat varieties and landraces

  • Published:2015-05 Issue: Volume:174 Page:527-537
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Starr G.,Petersen M.A.,Jespersen B.M.,Hansen Å.S.

Funder

Danish ministry of Food, Agriculture and Fisheries

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Aphid alarm pheromone produced by transgenic plants affects aphid and parasitoid behavior;Beale;Proceedings of the National academy of Sciences of the United States of America,2006

2. Developments in bread-making processes;Belderok,2000

3. Food chemistry;Belitz,1999

4. Gas chromatographic–mass spectrometric characterisation of the Italian protected designation of origin “Altamura” bread volatile profile;Bianchi;Food Chemistry,2008

5. The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature;Birch;LWT – Food Science and Technology,2013
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