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Effects of gliadin/glutenin and HMW‐GS/LMW‐GS ratio on dough rheological properties and bread‐making potential of wheat varieties
V Dhaka, BS Khatkar - Journal of Food Quality, 2015 - Wiley Online Library
The gliadin/glutenin ratio of 15 diverse wheat varieties ranged from 0.75 to 1.16, whereas
the high molecular weight glutenin subunits (HMW‐GS) to low molecular weight glutenin …
the high molecular weight glutenin subunits (HMW‐GS) to low molecular weight glutenin …
Enhancing the protein, mineral content, and bioactivity of wheat bread through the utilisation of microalgal biomass: a comparative study of Chlorella vulgaris …
N Mahmoud, J Ferreira, A Raymundo, MC Nunes - Applied Sciences, 2024 - mdpi.com
Featured Application While both Tetraselmis chuii and Phaedactylum tricornutum
demonstrate remarkable functional properties, their utilisation in food products remains …
demonstrate remarkable functional properties, their utilisation in food products remains …
Influence of cultivar and environment on quality of Latin American wheats
D Vázquez, AG Berger, M Cuniberti, C Bainotti… - Journal of Cereal …, 2012 - Elsevier
Wheat consumption is growing, with processors asking for wheat-based products showing
better and more consistent quality. Genotype, environment and their interaction (G× E) play …
better and more consistent quality. Genotype, environment and their interaction (G× E) play …
Map** QTL for chlorophyll fluorescence kinetics parameters at seedling stage as indicators of heat tolerance in wheat
FI Azam, X Chang, R **g - Euphytica, 2015 - Springer
High temperature or heat stress is one of the most important abiotic stresses that affect
wheat production in almost every part of the world. Parameters of chlorophyll fluorescence …
wheat production in almost every part of the world. Parameters of chlorophyll fluorescence …
[HTML][HTML] Effects of pearling on proximate composition, dough rheology, bread-making quality and health-promoting components of elite wheat cultivars
W Tian, L Zhi, T Chen, X Gong, Y Zhang, Z He - LWT, 2024 - Elsevier
Though the health benefits of whole wheat products have been widely recognized, their less
desirable processing qualities limited consumers' acceptance. Thus, it is imperative to …
desirable processing qualities limited consumers' acceptance. Thus, it is imperative to …
Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT
The Payne score is a prevalent strategy for assessing wheat quality by considering the
distinct contributions of specific high-molecular-weight glutenin subunits. Despite its …
distinct contributions of specific high-molecular-weight glutenin subunits. Despite its …
Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality
BACKGROUND Steamed bread is a popular staple food in Asia with different flour quality
requirements from pan bread. Little is known about how glutenin characteristics affect …
requirements from pan bread. Little is known about how glutenin characteristics affect …
Intensive management simultaneously reduces yield gaps and improves milling and baking properties of bread wheat
Abstract Genotype (G), environment (E), management (M), and their interactions determine
grain yield, biochemical composition, and quality of wheat. However, we are not aware of …
grain yield, biochemical composition, and quality of wheat. However, we are not aware of …
Role of non-prolamin proteins and low molecular weight redox agents in protein folding and polymerization in wheat grains and influence on baking quality …
SV Osipova, MD Permyakova… - Journal of agricultural …, 2012 - ACS Publications
The various enzyme systems and low molecular weight (LMW) redox agents are related to
the folding and polymerization of prolamins in the ripening wheat grains and the formation of …
the folding and polymerization of prolamins in the ripening wheat grains and the formation of …
[HTML][HTML] The influence of water and nitrogen availability on the expression of end-use quality parameters of spring wheat
Wheat (Triticum aestivum L.) grain quality is determined by multiple physical and chemical
attributes. However, previous studies mainly focused on protein quantity and composition …
attributes. However, previous studies mainly focused on protein quantity and composition …