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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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Structural development during deformation of polyurethane containing polyhedral oligomeric silsesquioxanes (POSS) molecules

Polymer (Guilford), 2001, Vol.42 (2), p.599-611

2001

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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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Influence of basic fibroblast growth factor on the expression of human telomerase reverse transcriptase (hTERT) in epidermal cells

Jie fang jun yi xue za zhi, 2011-06, Vol.36 (6), p.625-628

2011

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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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Correct determination of crystal lamellar thickness in semicrystalline poly(ethylene terephthalate) by small-angle X-ray scattering

Polymer (Guilford), 2000-03, Vol.41 (5), p.1791-1797

2000

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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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Inducing myoblast re-entry into the cell cycle: a potential mechanism for laser-enhanced skeletal muscle regeneration

Laser physics letters, 2014-09, Vol.11 (9), p.95604

2014

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Enhancement of local electric field in an electrorheological system

Applied physics letters, 2004-09, Vol.85 (13), p.2646-2648

2004

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Crystallization studies of isotactic polypropylene containing nanostructured polyhedral oligomeric silsesquioxane molecules under quiescent and shear conditions

Journal of polymer science. Part B, Polymer physics, 2001-11, Vol.39 (22), p.2727-2739

2001

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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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Synthesis and Characterization of Segmented Polyurethanes Containing Polyhedral Oligomeric Silsesquioxanes Nanostructured Molecules

High performance polymers, 2000-12, Vol.12 (4), p.565-571

2000

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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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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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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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Influence of phenyl-trisilanol polyhedral silsesquioxane on properties of epoxy network glasses

Polymer (Guilford), 2003-12, Vol.44 (25), p.7739-7747

2003

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Styrene−Butadiene−Styrene Triblock Copolymers Modified with Polyhedral Oligomeric Silsesquioxanes

Macromolecules, 2004-07, Vol.37 (14), p.5211-5218

2004

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

Structural development during deformation of polyurethane containing polyhedral oligomeric silsesquioxanes (POSS) molecules

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

Influence of basic fibroblast growth factor on the expression of human telomerase reverse transcriptase (hTERT) in epidermal cells

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

Correct determination of crystal lamellar thickness in semicrystalline poly(ethylene terephthalate) by small-angle X-ray scattering

fast, simple, and reliable method to predict pasta yellowness

Inducing myoblast re-entry into the cell cycle: a potential mechanism for laser-enhanced skeletal muscle regeneration

Enhancement of local electric field in an electrorheological system

Crystallization studies of isotactic polypropylene containing nanostructured polyhedral oligomeric silsesquioxane molecules under quiescent and shear conditions

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

Synthesis and Characterization of Segmented Polyurethanes Containing Polyhedral Oligomeric Silsesquioxanes Nanostructured Molecules

A spectroscopic study of pigment gallstones in China

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

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

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

Influence of phenyl-trisilanol polyhedral silsesquioxane on properties of epoxy network glasses

Styrene−Butadiene−Styrene Triblock Copolymers Modified with Polyhedral Oligomeric Silsesquioxanes

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