Found: 12
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Lipidomic insights into the reaction of baking lipases in cakes.
- Published in:
- Frontiers in Nutrition, 2023, p. 1, doi. 10.3389/fnut.2023.1290502
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- Article
Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum).
- Published in:
- NPJ Science of Food, 2023, v. 7, n. 1, p. 1, doi. 10.1038/s41538-023-00219-w
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- Article
Proteins from Modern and Ancient Wheat Cultivars: Impact on Immune Cells of Healthy Individuals and Patients with NCGS.
- Published in:
- Nutrients, 2022, v. 14, n. 20, p. 4257, doi. 10.3390/nu14204257
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- Article
Wheat amylase/trypsin inhibitors (ATIs): occurrence, function and health aspects.
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- European Journal of Nutrition, 2022, v. 61, n. 6, p. 2873, doi. 10.1007/s00394-022-02841-y
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- Article
Absolute and relative quantitation of amylase/trypsin-inhibitors by LC-MS/MS from wheat lines obtained by CRISPR-Cas9 and RNAi.
- Published in:
- Frontiers in Plant Science, 2022, v. 13, p. 01, doi. 10.3389/fpls.2022.974881
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- Article
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?
- Published in:
- Nutrition Bulletin, 2022, v. 47, n. 2, p. 157, doi. 10.1111/nbu.12551
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- Article
Comparative quantitative LC–MS/MS analysis of 13 amylase/trypsin inhibitors in ancient and modern Triticum species.
- Published in:
- Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-71413-z
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- Article
Fingerprinting of wheat protein profiles for improved distinction between wheat cultivars and species.
- Published in:
- Cereal Chemistry, 2020, v. 97, n. 5, p. 999, doi. 10.1002/cche.10323
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- Article
Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat.
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- Analytical & Bioanalytical Chemistry, 2020, v. 412, n. 6, p. 1277, doi. 10.1007/s00216-019-02341-9
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- Article
Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat).
- Published in:
- Foods, 2019, v. 8, n. 9, p. 409, doi. 10.3390/foods8090409
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- Article
Proteine im Getreide und die Backeigenschaften.
- Published in:
- Nachrichten aus der Chemie, 2019, v. 67, n. 1, p. 38, doi. 10.1002/nadc.20194082916
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- Article
Aroma-active compounds in Spondias mombin L. fruit pulp.
- Published in:
- European Food Research & Technology, 2017, v. 243, n. 6, p. 1073, doi. 10.1007/s00217-016-2825-7
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- Article