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Effects of sprout damage on durum wheat milling and pasta processing quality

Canadian journal of plant science, 2014-03, Vol.94 (3), p.545-553

2014

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Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. [Erratum: Sept/Oct 1998, v. 75 (5), p. 767.]

Cereal chemistry, 1998-07, Vol.75 (4), p.500-507

1998

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INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Journal of texture studies, 2008-12, Vol.39 (6), p.695-708

2008

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Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

Journal of cereal science, 2004, Vol.39 (1), p.9-19

2004

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Pyrolytic characteristics and kinetic studies of agricultural wastes-Four kinds of grasses

Energy sources. Part A, Recovery, utilization, and environmental effects, 2016-01, Vol.38 (8), p.1156-1162

2016

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fast, simple, and reliable method to predict pasta yellowness

Cereal chemistry, 2011-05, Vol.88 (3), p.264-270

2011

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Evaluation of Durum Wheat Fine Flour for Alkaline Noodle Processing

Cereal foods world, 2006-07

2006

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Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour

Cereal chemistry, 1996, Vol.73 (1), p.143-152

1996

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Rapid single-step procedure for isolating total glutenin proteins of wheat flour

Journal of cereal science, 1999, Vol.29 (2), p.113-116

1999

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Investigation of amber durum wheat for production of yellow alkaline noodles

Journal of cereal science, 2008-11, Vol.48 (3), p.848-856

2008

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Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture

Cereal chemistry, 2009-01, Vol.86 (1), p.106-112

2009

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Salt-Induced Disaggregation/Solubilization of Gliadin and Glutenin Proteins in Water

Journal of cereal science, 1996-11, Vol.24 (3), p.241-246

1996

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A simple wheat flour swelling test

Cereal chemistry, 1998-07, Vol.75 (4), p.566-567

1998

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A spectroscopic study of pigment gallstones in China

Biospectroscopy (New York, N.Y.), 1997, Vol.3 (5), p.371-380

1997

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Pigment loss from semolina to dough: Rapid measurement and relationship with pasta colour

Journal of cereal science, 2013-05, Vol.57 (3), p.560-566

2013

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Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

Food chemistry, 2009-04, Vol.113 (4), p.980-988

2009

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bFGF and TGFβ expression in rat kidneys after ischemic/reperfusional gut injury and its relationship with tissue repair

World journal of gastroenterology : WJG, 2000, Vol.6 (1), p.147

Yang, Yin Hui

2000

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Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheats

Wheat Gluten, 2000

2000

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A small scale wheat protein fractionation method using Dumas and Kjeldahl analysis

Wheat Gluten, 2000

2000

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Genetic enrichment of cardiomyocytes derived from mouse embryonic stem cells

African journal of biotechnology, 2011-06, Vol.10 (29), p.5683-5691

2011

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Quantification of monomeric and polymeric wheat proteins and the relationship of protein fractions to wheat quality

Journal of the science of food and agriculture, 2003-08, Vol.83 (10), p.1083-1090

2003

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Effect of intestinal ischemia-reperfusion on expressions of endogenous basic fibroblast growth factor and transforming growth factor β in lung and its relation with lung repair

World journal of gastroenterology : WJG, 2000, Vol.6 (3), p.353

Fu, Xiao Bing

2000

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Carbon Atom and the Thermal Stability of Wheat Gluten Proteins: Effect on Dough Properties and Noodle Texture

The Gluten Proteins, 2004

2004

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Observations of atmospheric mercury in China: a critical review

Atmospheric chemistry and physics, 2015-08, Vol.15 (16), p.9455-9476

2015

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Observation and analysis of speciated atmospheric mercury in Shangri-La, Tibetan Plateau, China

Atmospheric chemistry and physics, 2015-01, Vol.15 (2), p.653-665

2015

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Effects of sprout damage on durum wheat milling and pasta processing quality

Intercultivar variation in the quantity of monomeric proteins, soluble and insoluble glutenin, and residue protein in wheat flour and relationships to breadmaking quality. [Erratum: Sept/Oct 1998, v. 75 (5), p. 767.]

INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS

Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture

Pyrolytic characteristics and kinetic studies of agricultural wastes-Four kinds of grasses

fast, simple, and reliable method to predict pasta yellowness

Evaluation of Durum Wheat Fine Flour for Alkaline Noodle Processing

Procedure for isolating monomeric proteins and polymeric glutenin of wheat flour

Rapid single-step procedure for isolating total glutenin proteins of wheat flour

Investigation of amber durum wheat for production of yellow alkaline noodles

Refrigerated Storage of Yellow Alkaline Durum Noodles: Impact on Color and Texture

Salt-Induced Disaggregation/Solubilization of Gliadin and Glutenin Proteins in Water

A simple wheat flour swelling test

A spectroscopic study of pigment gallstones in China

Pigment loss from semolina to dough: Rapid measurement and relationship with pasta colour

Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles

bFGF and TGFβ expression in rat kidneys after ischemic/reperfusional gut injury and its relationship with tissue repair

Evidence for varying interaction of gliadin and glutenin proteins as an explanation for differences in dough strength of different wheats

A small scale wheat protein fractionation method using Dumas and Kjeldahl analysis

Genetic enrichment of cardiomyocytes derived from mouse embryonic stem cells

Quantification of monomeric and polymeric wheat proteins and the relationship of protein fractions to wheat quality

Effect of intestinal ischemia-reperfusion on expressions of endogenous basic fibroblast growth factor and transforming growth factor β in lung and its relation with lung repair

Carbon Atom and the Thermal Stability of Wheat Gluten Proteins: Effect on Dough Properties and Noodle Texture

Observations of atmospheric mercury in China: a critical review

Observation and analysis of speciated atmospheric mercury in Shangri-La, Tibetan Plateau, China

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