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Genetic variability of carotenoid concentration, and lipoxygenase and peroxidase activities among cultivated wheat species and bread wheat varieties

European journal of agronomy, 2006-08, Vol.25 (2), p.170-176

2006

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Use of chemometric tools to estimate the effects of the addition of yeast, glucose-oxidase, soybean or horse bean flours to wheat flour on biochemical bread dough characteristics

Chemometrics and intelligent laboratory systems, 2012-04, Vol.113, p.68-77

2012

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Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology

Cereal chemistry, 2011-09, Vol.88 (5), p.518-524

2011

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Les robots: Regards disciplinaires en sciences juridiques, sociales et humaines

2020

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Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking

Journal of agricultural and food chemistry, 2006-03, Vol.54 (5), p.1710-1715

2006

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Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives

Journal of cereal science, 2014-09, Vol.60 (2), p.282-288

2014

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Influence of dough-making conditions on the concentration of individual sugars and their utilization during fermentation

Cereal chemistry, 1994-09, Vol.71 (5), p.505-508

1994

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Effect of Storage Temperature and Flour Water Content on Lipids, Lipoxygenase Activity, and Oxygen Uptake During Dough Mixing

Cereal chemistry, 2008-05, Vol.85 (3), p.372-378

2008

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Oxidation of Ferulic Acid or Arabinose-Esterified Ferulic Acid by Wheat Germ Peroxidase

Journal of agricultural and food chemistry, 2002-05, Vol.50 (11), p.3290-3298

2002

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Separation and identification by gel filtration and high-performance liquid chromatography with UV or electrochemical detection of the disulphides produced from cysteine and glutathione oxidation

Journal of Chromatography A, 2004-03, Vol.1031 (1), p.125-133

2004

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Conséquences de l'environnement physico-chimique sur la conformation et la digestibilité des protéines

Cahiers de nutrition et de diététique, 1993, Vol.28 (2), p.117-124

1993

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Separation and quantification by high-performance liquid chromatography with light scattering detection of the main wheat flour phospholipids during dough mixing in the presence of phospholipase

Journal of Chromatography A, 2004-08, Vol.1047 (1), p.77-83

2004

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Discrimination of wheat varieties by simultaneous measurements of oxygen consumption and consistency of flour dough during mixing

Journal of the science of food and agriculture, 2006-08, Vol.86 (11), p.1688-1698

2006

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Effect of exogenous lipase on dough lipids during mixing of wheat flours

Cereal chemistry, 1998-09, Vol.75 (5), p.595-601

1998

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Effect of mixing conditions on the behavior of lipoxygenase, peroxidase, and catalase in wheat flour doughs

Cereal chemistry, 1998-01, Vol.75 (1), p.85-93

1998

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Studies on the glutathione-dehydroascorbate oxidoreductase (EC 1.8.5.1.) from wheat flour

Cereal chemistry, 1997-09, Vol.74 (5), p.605-611

1997

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Effect of adding exogenous oxidative enzymes on the activity of three endogenous oxidoreductases during mixing of wheat flour dough

Cereal chemistry, 1999-03, Vol.76 (2), p.213-218

1999

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Effects of mixing conditions and wheat flour dough composition on lipid hydrolysis and oxidation levels in the presence of exogenous lipase

Cereal chemistry, 1999-07, Vol.76 (4), p.476-482

1999

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γ-Hexachlorocyclohexane inhibition of the calcium fluxes at the desensitized mouse neuromuscular junction

Toxicology and applied pharmacology, 1984-11, Vol.76 (2), p.280-287

1984

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Effect of physicochemical environment on proteins conformation and digestibility

Cahiers de nutrition et de diététique, 1993, Vol.28 (2)

1993

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About quality in wheat, flour, bread processing. 2. Biophysicochemical components. Wheat, flour processing

Industries des céréales, 1990-05 (65)

1990

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De la qualité dans la filière blé, farine, pain. III: Les composantes biophysicochimiques de la qualité dans la filière farine, pain

Industries des céréales, 1990 (67), p.23-30

1990

Volltextzugriff (PDF)

De la qualité dans la filière blé, farine, pain. II: Les composantes biophysicochimiques de la qualité: la filière blé, farine

Industries des céréales, 1990 (65), p.9-13

1990

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The problems of microbiology in milling. [French

Industries des céréales, 1989

1989

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Rôle de l'eau sur les interactions moléculaires conduisant à la formation des pâtes de farines de blé

Industries des céréales, 1992 (79), p.13-21

1992

Volltextzugriff (PDF)

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Harina De Trigo
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Biological And Medical Sciences
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Farine De Ble
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Fundamental And Applied Biological Sciences. Psychology
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Lipoxygenase
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Genetic variability of carotenoid concentration, and lipoxygenase and peroxidase activities among cultivated wheat species and bread wheat varieties

Use of chemometric tools to estimate the effects of the addition of yeast, glucose-oxidase, soybean or horse bean flours to wheat flour on biochemical bread dough characteristics

Competition for Oxygen Among Oxidative Systems During Bread Dough Mixing: Consequences of Addition of Glucose Oxidase and Lipoxygenase on Yeasted Dough Rheology

Les robots: Regards disciplinaires en sciences juridiques, sociales et humaines

Wheat Lipoxygenase Activity Induces Greater Loss of Carotenoids than Vitamin E during Breadmaking

Influence of oxygen content of kneading atmosphere on oxygen uptake and relaxation index of bread dough with various additives

Influence of dough-making conditions on the concentration of individual sugars and their utilization during fermentation

Effect of Storage Temperature and Flour Water Content on Lipids, Lipoxygenase Activity, and Oxygen Uptake During Dough Mixing

Oxidation of Ferulic Acid or Arabinose-Esterified Ferulic Acid by Wheat Germ Peroxidase

Separation and identification by gel filtration and high-performance liquid chromatography with UV or electrochemical detection of the disulphides produced from cysteine and glutathione oxidation

Conséquences de l'environnement physico-chimique sur la conformation et la digestibilité des protéines

Separation and quantification by high-performance liquid chromatography with light scattering detection of the main wheat flour phospholipids during dough mixing in the presence of phospholipase

Discrimination of wheat varieties by simultaneous measurements of oxygen consumption and consistency of flour dough during mixing

Effect of exogenous lipase on dough lipids during mixing of wheat flours

Effect of mixing conditions on the behavior of lipoxygenase, peroxidase, and catalase in wheat flour doughs

Studies on the glutathione-dehydroascorbate oxidoreductase (EC 1.8.5.1.) from wheat flour

Effect of adding exogenous oxidative enzymes on the activity of three endogenous oxidoreductases during mixing of wheat flour dough

Effects of mixing conditions and wheat flour dough composition on lipid hydrolysis and oxidation levels in the presence of exogenous lipase

γ-Hexachlorocyclohexane inhibition of the calcium fluxes at the desensitized mouse neuromuscular junction

Effect of physicochemical environment on proteins conformation and digestibility

About quality in wheat, flour, bread processing. 2. Biophysicochemical components. Wheat, flour processing

De la qualité dans la filière blé, farine, pain. III: Les composantes biophysicochimiques de la qualité dans la filière farine, pain

De la qualité dans la filière blé, farine, pain. II: Les composantes biophysicochimiques de la qualité: la filière blé, farine

The problems of microbiology in milling. [French

Rôle de l'eau sur les interactions moléculaires conduisant à la formation des pâtes de farines de blé

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