Katalog der Deutschen Nationalbibliothek

Improved Prediction of Wheat Quality and Functionality Using Near-Infrared Spectroscopy and Novel Approaches Involving Flour Fractionation and Data Fusion

Improved prediction of wheat baking quality by three novel approaches involving spectroscopic, rheological and analytical measurements and an optimized baking test

Reduction of acrylamide content in cereal products via systematic use of asparaginases, phenolic acids, and salts

Effect of seven baking lipases on the lipid class composition of three different cakes

Gluten migration from biodegradable food contact materials poses a risk to celiac disease patients

Influence of baking conditions on the detection and composition of gluten

Breeding from 1891 to 2010 did not increase the content of amylase/trypsin-inhibitors in wheat (Triticum aestivum)

Microscopic analysis of gluten network development under shear load—combining confocal laser scanning microscopy with rheometry

Aktualisierte S2k-Leitlinie Zöliakie der Deutschen Gesellschaft für Gastroenterologie, Verdauungs- und Stoffwechselkrankheiten (DGVS) : Dezember 2021 – AWMF-Registernummer: 021-021

Investigations on the allergenicity of gluten and hydrolyzed wheat proteins in wheat-dependent exercise-induced anaphylaxis

Impact of exogenous maltogenic α-amylase and maltotetraogenic amylase on sugar release in wheat bread

Fundamental characterization of wheat gluten

Analytical and structural characterization of wheat gluten to predict its functionality in breadmaking

Elucidation of the impact of exogenous amylase activity on wheat bread making

Impact of exogenous α-amylases on sugar formation in straight dough wheat bread

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

Impact of breeding on the protein composition of wheats from 1891 to 2010 and its effect on wheat-related disorders

Cofactors of wheat-dependent exercise-induced anaphylaxis do not increase highly individual gliadin absorption in healthy volunteers

Improvement of technological properties of wheat flour due to effects of thermal and mechanical treatments

Effects of thermal and mechanical treatments on the physicochemical properties of wheat flour

Hypersensitivities towards cereal proteins - analytical, biochemical and immunological aspects = Überempfindlichkeiten gegenüber Getreideproteinen - analytische, biochemische und immunologische Aspekte

Hypersensitivities towards cereal proteins - analytical, biochemical and immunological aspects = Überempfindlichkeiten gegenüber Getreideproteinen - analytische, biochemische und immunologische Aspekte

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Hypersensitivities towards cereal proteins - analytical, biochemical and immunological aspects = Überempfindlichkeiten gegenüber Getreideproteinen - analytische, biochemische und immunologische Aspekte

Appendix

The Overlapping Area of Non-Celiac Gluten Sensitivity (NCGS) and Wheat-Sensitive Irritable Bowel Syndrome (IBS): An Update

Comparative analysis of prolamin and glutelin fractions from wheat, rye, and barley with five sandwich ELISA test kits

Erratum to: Biosensors for the Diagnosis of Celiac Disease: Current Status and Future Perspectives

Gluten Analysis of Wheat Starches with Seven Commercial ELISA Test Kits—Up to Six Different Values

Biosensors for the Diagnosis of Celiac Disease: Current Status and Future Perspectives

Impact of the preparation procedure on gliadin, glutenin and gluten contents of wheat starches determined by RP-HPLC and ELISA

Untersuchungen zur Salzwahrnehmung in Brot und Textur-Modellsystemen - Ein Beitrag zur Kochsalzreduktion in Lebensmitteln

Untersuchungen zur Salzwahrnehmung in Brot und Textur-Modellsystemen – Ein Beitrag zur Kochsalzreduktion in Lebensmitteln

Untersuchungen zur Salzwahrnehmung in Brot und Textur-Modellsystemen : ein Beitrag zur Kochsalzreduktion in Lebensmitteln