Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles-Reference-Cited by-同舟云学术

Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles

Published:2020-03 Issue: Volume:129 Page:108748
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Longin Friedrich,Beck Heiner,Gütler Hermann,Heilig Wendelin,Kleinert Michael,Rapp Matthias,Philipp Norman,Erban Alexander,Brilhaus Dominik^ORCID,Mettler-Altmann Tabea,Stich Benjamin^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

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3. The war on wheat. How unsubstantiated wheat and gluten related health concerns are damaging the cereal foods sector and compromising public health;Brouns;World Food Ingredients Journal of Practice Food Technology,2015

4. Prediction of genetic values of quantitative traits in plant breeding using pedigree and molecular markers;Crossa;Genetics,2010

5. Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads;Ficco;Scientific Reports,2017

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3. Metabolic Profiling Identifies Changes in the Winter Wheat Grains Following Fusarium Treatment at Two Locations in Croatia;Plants;2023-02-17

4. Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species;International Journal of Molecular Sciences;2023-02-01

5. Technology characteristics and flavor changes of traditional green wheat product nian zhuan in Northern China;Frontiers in Nutrition;2022-09-29