Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat ( Triticum aestivum L.) and landraces genotypes-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat ( Triticum aestivum L.) and landraces genotypes

Published:2020-02-21 Issue:2 Volume:97 Page:505-514
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Cetiner Buket¹²^ORCID,Tömösközi Sándor³,Török Kitti³,Salantur Ayten⁴,Koksel Hamit⁵²^ORCID

Affiliation:

1. Department of Quality and Technology Central Research Institute for Field Crops Turkey

2. Food Engineering Department Hacettepe University Turkey

3. Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Hungary

4. Department of Plant and Genetics Central Research Institute for Field Crops Turkey

5. Nutrition and Dietetics Department Istinye University Turkey

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10265

Reference24 articles.

1. Contents of dietary fibre components and their relation to associated bioactive components in whole grain wheat samples from the HEALTHGRAIN diversity screen

2. Arabinoxylan structural characteristics, interaction with gut microbiota and potential health functions

3. Einkorn Characterization for Bread and Cookie Production in Relation to Protein Subunit Composition

4. Arabinoxylans and Endoxylanases in Wheat Flour Bread-making

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparison of quality, dietary fiber and glycemic index of whole wheat breads using various modern and old wheats and investigate the effect of xylanase;Journal of Food Measurement and Characterization;2024-04-27

2. Wheat Quality;Advances in Wheat Breeding;2024

3. Evaluating agromorphological traits of Greek wheat landraces and exploring their potential for bread and pasta making based on seed physical properties;Genetic Resources;2023-10-11

4. Comparison of mineral concentration and bioavailability of various modern and old bread wheat varieties grown in Anatolia in around one century;European Food Research and Technology;2022-10-29

5. Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions;International Journal of Food Science & Technology;2022-05-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3