Functional properties of wheat kernels (Triticumaestivum L.) during storage-Reference-Cited by-同舟云学术

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Functional properties of wheat kernels (Triticumaestivum L.) during storage

Published:2020-05 Issue: Volume:87 Page:101587
ISSN:0022-474X
Container-title:Journal of Stored Products Research
language:en
Short-container-title:Journal of Stored Products Research

Author:

Rakić Sveto,Janković Snežana,Marčetić Mirjana,Rajičić Vera,Rakić Radojica,Rakić Vladimir,Kolarić Ljubiša

Funder

Ministry of Education, Science and Technological Development

Publisher

Elsevier BV

Subject

Horticulture,Insect Science,Agronomy and Crop Science,Food Science

Reference29 articles.

1. Method 44–15A. Approved 2000;AACC International,2000

2. Some quality attributes of locally produced wheat flour in storage;Adejumo;IOSR JESTFT,2013

3. The effect of conditions and storage time on course of moisture and temperature of maize grains;Angelovič;BIO Web Conf,2018

4. Analysis of polyphenols in cereals may be improved performing acidic hydrolysis: a study in wheat flour and wheat bran and cereals of the diet;Arranz;J. Cereal. Sci.,2010

5. Kinetics and mechanisms of antioxidant activity using the DPPH free radical method;Bondet;Lebensm. Wiss. Technol.,1997

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3. Effect of radiation processing on phenolic antioxidants in cereal and legume seeds: A review;Food Chemistry;2022-12

4. Aggregative and structural properties of wheat gluten during post-harvest maturation;Journal of Stored Products Research;2021-12

5. Evaluation of losses and quality maintenance of wheat during storage in a commercial unit in Brazil;Journal of the Science of Food and Agriculture;2021-08-26

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