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There are 34313 results for: content related to: Immunoglobulin E antibodies to ingested cereal flour components: studies with sera from subjects with asthma and eczema

  1. Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin-Like Characteristics to the Glutenin in Wheat Gluten

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: C269–C278, Tetsuya Murakami, Naofumi Kitabatake and Fumito Tani

    Version of Record online : 14 JAN 2015, DOI: 10.1111/1750-3841.12757

  2. Wheat Flour Protein Concentrate Characterization by Biochemical, Physicochemical and Baking Tests

    Journal of Food Science

    Volume 60, Issue 1, January 1995, Pages: 169–175, Z. CZUCHAJOWSKA, A. KAWKA, B. PASZCZYNSKA and Y. POMERANZ

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb05631.x

  3. Rheological properties of gluten derived from wheat cultivars with identical HMW glutenin subunit composition

    Journal of the Science of Food and Agriculture

    Volume 78, Issue 4, December 1998, Pages: 551–558, A Hussain, O M Lukow and R I H McKenzie

    Version of Record online : 4 MAY 1999, DOI: 10.1002/(SICI)1097-0010(199812)78:4<551::AID-JSFA153>3.0.CO;2-Z

  4. IgE antibodies to wheat flour components Studies with sera from subjects with bakers' asthma or coeliac condition

    Clinical & Experimental Allergy

    Volume 8, Issue 2, March 1978, Pages: 109–124, B. A. BALDO and C. W. WRIGLEY

    Version of Record online : 27 APR 2006, DOI: 10.1111/j.1365-2222.1978.tb00456.x

  5. Manufacture of Gluten-Free Specialty Breads and Confectionery Products

    Gluten-Free Food Science and Technology

    Eimear Gallagher, Pages: 130–180, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316209.ch9

  6. Comparative proteome analysis of glutenin synthesis and accumulation in developing grains between superior and poor quality bread wheat cultivars

    Journal of the Science of Food and Agriculture

    Volume 92, Issue 1, 15 January 2012, Pages: 106–115, Wan Liu, Yanzhen Zhang, Xuan Gao, Ke Wang, Shunli Wang, Yong Zhang, Zhonghu He, Wujun Ma and Yueming Yan

    Version of Record online : 4 AUG 2011, DOI: 10.1002/jsfa.4548

  7. The polypeptide composition, structural properties and antioxidant capacity of gluten proteins of diverse bread and durum wheat varieties, and their relationship to the rheological performance of dough

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2236–2245, Marijana Janković, Miroljub Barać, Mirjana Pešić, Dejan Dodig, Vesna Kandić and Slađana Žilić

    Version of Record online : 20 JUL 2015, DOI: 10.1111/ijfs.12894

  8. The baking quality and protein characteristics of a winter wheat grown at different levels of nitrogen fertilisation

    Journal of the Science of Food and Agriculture

    Volume 32, Issue 7, July 1981, Pages: 684–698, Michael F. Timms, Robin C. Bottomley, J. Richard S. Ellis and J. David Schofield

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740320709

  9. A simple glutenin turbidity test for the determination of heat damage in gluten

    Journal of the Science of Food and Agriculture

    Volume 53, Issue 2, 1990, Pages: 261–270, Rob L Hay and Dale Every

    Version of Record online : 20 SEP 2006, DOI: 10.1002/jsfa.2740530214

  10. Rheological characterization of gluten from triticale (x Triticosecale Wittmack)

    Journal of the Science of Food and Agriculture

    Accepted manuscript online: 19 JUL 2017, Anna Pruska-Kędzior, Agnieszka Makowska, Zenon Kędzior and Bolesław P Salmanowicz

    DOI: 10.1002/jsfa.8555

  11. Gluten-Free Cereal-Based Products

    Bakery Products: Science and Technology

    E. K. Arendt, M. M. Moore, Pages: 471–496, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch27

  12. Gluten

    Bakery Products: Science and Technology

    K. Khan, G. Nygard, Pages: 97–108, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277553.ch4

  13. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 4, 15 March 2015, Pages: 653–661, María E Matos and Cristina M Rosell

    Version of Record online : 27 MAY 2014, DOI: 10.1002/jsfa.6732

  14. You have free access to this content
    Identification of major wheat allergens by means of the Escherichia coli expression system

    European Journal of Biochemistry

    Volume 255, Issue 3, August (I) 1998, Pages: 739–745, Nobuyuki Maruyama, Keiko Ichise, Tomoyuki Katsube, Toru Kishimoto, Shin-ichiro Kawase, Yasuki Matsumura, Yoshihiro Takeuchi, Tadashi Sawada and Shigeru Utsumi

    Version of Record online : 25 DEC 2001, DOI: 10.1046/j.1432-1327.1998.2550739.x

  15. Loaf volume and the intrinsic viscosity of glutenin

    Journal of the Science of Food and Agriculture

    Volume 31, Issue 12, December 1980, Pages: 1323–1336, John A. D. Ewart

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740311217

  16. Wheat Flour

    Bakery Products Science and Technology, Second Edition

    Francesco Bonomi, Pasquale Ferranti, Gianfranco Mamone, Pages: 55–74, 2014

    Published Online : 6 JUN 2014, DOI: 10.1002/9781118792001.ch3

  17. Functionality of Starches and Hydrocolloids in Gluten-Free Foods

    Gluten-Free Food Science and Technology

    Eimear Gallagher, Pages: 200–224, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316209.ch11

  18. Pilot scale preparation of wheat gluten protein fractions: II. Technological properties of the fractions

    International Journal of Food Science & Technology

    Volume 31, Issue 1, February 1996, Pages: 77–83, Serge Bérot, Hubert Chiron, Michel Nicolas, Sylvie Gautier, Bernard Godon and Yves Popineau

    Version of Record online : 22 DEC 2003, DOI: 10.1111/j.1365-2621.1996.20-314.x

  19. Pilot scale preparation of wheat gluten protein fractions I-Influence of process parameters on their protein composition

    International Journal of Food Science & Technology

    Volume 29, Issue 5, October 1994, Pages: 489–502, SERGE BÉROT, SYLVIE GAUTIER, MICHEL NICOLAS, BERNARD GODON and YVES POPINEAU

    Version of Record online : 6 JUL 2007, DOI: 10.1111/j.1365-2621.1994.tb02092.x

  20. Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits

    Gluten-Free Food Science and Technology

    Elke K. Arendt, Stefano Renzetti, Fabio Dal Bello, Pages: 107–129, 2009

    Published Online : 27 OCT 2009, DOI: 10.1002/9781444316209.ch8