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Rheological properties of wheat flour processed at low levels of hydration: Influence of starch and gluten

Journal of cereal science, 2007-05, Vol.45 (3), p.263-274

2007

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Chemical and functional quality of protein isolated from alkaline extraction of Australian lentil cultivars: Matilda and Digger

Food chemistry, 2007, Vol.102 (4), p.1199-1207

2007

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Incorporation of soy proteins into the wheat–gluten matrix during dough mixing

Journal of cereal science, 2008-03, Vol.47 (2), p.380-385

2008

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Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough

Cereal chemistry, 1999-05, Vol.76 (3), p.389-394

1999

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Relationships between traditional and fundamental dough-testing methods

Cereal research communications, 2014-06, Vol.42 (2), p.282-292

2014

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Rapid identification and quantitation of high-molecular-weight glutenin subunits

Journal of cereal science, 2006-07, Vol.44 (1), p.34-39

2006

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Basic Rheology of Bread Dough with Modified Protein Content and Glutenin‐to‐Gliadin Ratios

Cereal chemistry, 2000-11, Vol.77 (6), p.744-749

2000

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Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins

Journal of cereal science, 2006-03, Vol.43 (2), p.223-229

2006

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Case Report: Chorea an unusual presentation of a patient with clinically isolated syndrome (multiple sclerosis) [version 1; peer review: 1 approved with reservations]

F1000 research, 2023, Vol.12, p.1301

2023

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On-the-spot identification of grain variety and wheat-quality type by Lab-on-a-chip capillary electrophoresis

Journal of cereal science, 2005, Vol.41 (3), p.371-374

2005

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Melioidosis in northern Sri Lanka: filling the gap in the map

Sri Lankan journal of infectious diseases, 2017-12, Vol.7, p.28-37

2017

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Rapid DNA-based identification of wheat and barley varieties

Journal of cereal science, 2009-11, Vol.50 (3), p.388-391

2009

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Effects of Incorporated Glutenins on Functional Properties of Wheat Dough

Cereal chemistry, 2000-11, Vol.77 (6), p.737-743

2000

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Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End‐Use Quality

Cereal chemistry, 2002-03, Vol.79 (2), p.301-307

2002

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Defect Identification in Wheat Grain by Micro-Fluidic Electrophoresis: Sulfur Deficiency and Bug Damage

Cereal chemistry, 2007-07, Vol.84 (4), p.301-303

2007

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Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. I. Effects on Wheat Dough Rheology

Cereal chemistry, 2002-03, Vol.79 (2), p.294-300

2002

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Rapid Methods to Predict Soft-Wheat Dough Quality for Specific Food Products

Cereal chemistry, 2007-09, Vol.84 (5), p.522-526

2007

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Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity

Cereal chemistry, 2001-03, Vol.78 (2), p.138-141

2001

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A rare case of familial recurrent left atrial myxomas

Journal of the Ceylon College of Physicians, 2017-12, Vol.48 (2), p.80

2017

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Small and large strain rheology of wheat gluten

Rheologica acta, 2002, Vol.41 (1-2), p.162-172

2002

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Optimized Methods for Incorporating Glutenin Subunits into Wheat Dough for Extension and Baking Studies

Cereal chemistry, 2000-11, Vol.77 (6), p.731-736

2000

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Comparing compression and biaxial tests for bread dough

Journal of non-Newtonian fluid mechanics, 2013-08, Vol.198, p.18-23

2013

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Evaluation of Durum Wheat Quality using Micro-scale and Basic Rheological Tests

The Gluten Proteins, 2004

2004

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A Curve-Fitting Approach to the near Infrared Reflectance Measurement of Wheat Flour Proteins Which Influence Dough Quality

Journal of near infrared spectroscopy (United Kingdom), 1999-10, Vol.7 (4), p.229-240

1999

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Improving wheat for bread and tortilla production by manipulating glutenin-to-gliadin ratio

Journal of the science of food and agriculture, 2005-09, Vol.85 (12), p.2111-2118

2005

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Rheological properties of wheat flour processed at low levels of hydration: Influence of starch and gluten

Chemical and functional quality of protein isolated from alkaline extraction of Australian lentil cultivars: Matilda and Digger

Incorporation of soy proteins into the wheat–gluten matrix during dough mixing

Effect of Varying Protein Content and Glutenin‐to‐Gliadin Ratio on the Functional Properties of Wheat Dough

Relationships between traditional and fundamental dough-testing methods

Rapid identification and quantitation of high-molecular-weight glutenin subunits

Basic Rheology of Bread Dough with Modified Protein Content and Glutenin‐to‐Gliadin Ratios

Improved functional properties for soy–wheat doughs due to modification of the size distribution of polymeric proteins

Case Report: Chorea an unusual presentation of a patient with clinically isolated syndrome (multiple sclerosis) [version 1; peer review: 1 approved with reservations]

On-the-spot identification of grain variety and wheat-quality type by Lab-on-a-chip capillary electrophoresis

Melioidosis in northern Sri Lanka: filling the gap in the map

Rapid DNA-based identification of wheat and barley varieties

Effects of Incorporated Glutenins on Functional Properties of Wheat Dough

Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. II. Effects on Wheat Dough Functionality and End‐Use Quality

Defect Identification in Wheat Grain by Micro-Fluidic Electrophoresis: Sulfur Deficiency and Bug Damage

Synergistic and Additive Effects of Three High Molecular Weight Glutenin Subunit Loci. I. Effects on Wheat Dough Rheology

Rapid Methods to Predict Soft-Wheat Dough Quality for Specific Food Products

Effects of Gliadin Fractions on Functional Properties of Wheat Dough Depending on Molecular Size and Hydrophobicity

A rare case of familial recurrent left atrial myxomas

Small and large strain rheology of wheat gluten

Optimized Methods for Incorporating Glutenin Subunits into Wheat Dough for Extension and Baking Studies

Comparing compression and biaxial tests for bread dough

Evaluation of Durum Wheat Quality using Micro-scale and Basic Rheological Tests

A Curve-Fitting Approach to the near Infrared Reflectance Measurement of Wheat Flour Proteins Which Influence Dough Quality

Improving wheat for bread and tortilla production by manipulating glutenin-to-gliadin ratio

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