共 50 条
- [1] Can bread wheat quality be determined by gluten index?JOURNAL OF CEREAL SCIENCE, 2012, 56 (02) : 115 - 118Bonfil, D. J.论文数: 0 引用数: 0 h-index: 0机构: Agr Res Org, Field Crops & Nat Resources, Inst Plant Sci, Gilat Res Ctr, IL-85280 Negev, Israel Agr Res Org, Field Crops & Nat Resources, Inst Plant Sci, Gilat Res Ctr, IL-85280 Negev, IsraelPosner, E. S.论文数: 0 引用数: 0 h-index: 0机构: ESP Int, Savyon, Israel Agr Res Org, Field Crops & Nat Resources, Inst Plant Sci, Gilat Res Ctr, IL-85280 Negev, Israel
- [2] Effects of wheat gluten addition on dough structure, bread quality and starch digestibility of whole wheat breadINTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2023, 58 (07): : 3522 - 3537Zeng, Fangye论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaWeng, Yexun论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaYang, Yueyue论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaLiu, Qing论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaYang, Jiahua论文数: 0 引用数: 0 h-index: 0机构: Jiangsu Pastoral Hlth Technol Co Ltd, Taizhou 225300, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaJiao, Aiquan论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaJin, Zhengyu论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
- [3] Gluten quality of bread wheat is associated with activity of RabD GTPasesPLANT BIOTECHNOLOGY JOURNAL, 2015, 13 (02) : 163 - 176论文数: 引用数: h-index:机构:Bhandari, Dhan G.论文数: 0 引用数: 0 h-index: 0机构: Campden BRI, Chipping Campden, Glos, England Univ Nottingham, Loughborough, Leics, EnglandPoole, Mervin论文数: 0 引用数: 0 h-index: 0机构: Campden BRI, Chipping Campden, Glos, England Univ Nottingham, Loughborough, Leics, EnglandNapier, Johnathan A.论文数: 0 引用数: 0 h-index: 0机构: Rothamsted Res, Harpenden, Herts, England Univ Nottingham, Loughborough, Leics, EnglandJones, Huw D.论文数: 0 引用数: 0 h-index: 0机构: Rothamsted Res, Harpenden, Herts, England Univ Nottingham, Loughborough, Leics, EnglandLu, Chungui论文数: 0 引用数: 0 h-index: 0机构: Univ Nottingham, Loughborough, Leics, England Univ Nottingham, Loughborough, Leics, EnglandLycett, Grantley W.论文数: 0 引用数: 0 h-index: 0机构: Univ Nottingham, Loughborough, Leics, England Univ Nottingham, Loughborough, Leics, England
- [4] Preparation and quality evaluation of potato steamed bread with wheat glutenFOOD SCIENCE & NUTRITION, 2020, 8 (08): : 3989 - 3998Zhao, Beibei论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R China Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R ChinaDeng, Jiawen论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R China Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R ChinaLi, Mingyue论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R China Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R ChinaLi, Hua论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R China Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R ChinaZhang, Yan论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R China Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R ChinaGong, Haodi论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R China Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R ChinaChen, Zhicheng论文数: 0 引用数: 0 h-index: 0机构: Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R China Henan Univ Technol, Coll Food Sci & Engn, Zhengzhou, Peoples R China
- [5] Research Progress in the Gluten-free Bread Quality ImprovementScience and Technology of Food Industry, 2021, 42 (17): : 439 - 447He L.论文数: 0 引用数: 0 h-index: 0机构: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinYang Y.论文数: 0 引用数: 0 h-index: 0机构: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinChen F.论文数: 0 引用数: 0 h-index: 0机构: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinBian X.论文数: 0 引用数: 0 h-index: 0机构: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinLiu X.论文数: 0 引用数: 0 h-index: 0机构: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinShi Y.论文数: 0 引用数: 0 h-index: 0机构: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinLi X.论文数: 0 引用数: 0 h-index: 0机构: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinLi Y.论文数: 0 引用数: 0 h-index: 0机构: Heilongjiang Wuchang Jinhe Rice Industry Co. Ltd., Wuchang Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinLiu Y.论文数: 0 引用数: 0 h-index: 0机构: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinZhang X.论文数: 0 引用数: 0 h-index: 0机构: Beijing Institute of Food Science, Beijing Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinTan B.论文数: 0 引用数: 0 h-index: 0机构: Academy of National Food and Strategic Reserves Administration, Beijing Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, HarbinZhang N.论文数: 0 引用数: 0 h-index: 0机构: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin
- [6] Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and glutenCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2024, 23 (03)Zhang, Yao论文数: 0 引用数: 0 h-index: 0机构: Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R China Jiangsu Univ Sci & Technol, Sch Mat Sci & Engn, Postdoctoral Res Program Mat Sci & Engn, Zhenjiang, Peoples R China Postdoctoral Programme Juxiangyuan Hlth Food Zhong, Zhongshan, Peoples R China Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R ChinaWang, Dongxu论文数: 0 引用数: 0 h-index: 0机构: Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R China Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R ChinaZhang, Zhihong论文数: 0 引用数: 0 h-index: 0机构: Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R China Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R ChinaGuan, Huanan论文数: 0 引用数: 0 h-index: 0机构: Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R China Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R ChinaZhang, Yanjie论文数: 0 引用数: 0 h-index: 0机构: Postdoctoral Programme Juxiangyuan Hlth Food Zhong, Zhongshan, Peoples R China Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R ChinaXu, Dan论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R ChinaXu, Xueming论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R ChinaLi, Dandan论文数: 0 引用数: 0 h-index: 0机构: Nanjing Agr Univ, Coll Food Sci & Technol, Whole Grain Food Engn Res Ctr, Nanjing, Peoples R China Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang, Peoples R China
- [7] Improvement in gluten-free rice bread quality by protease treatmentJOURNAL OF CEREAL SCIENCE, 2013, 58 (01) : 45 - 50Kawamura-Konishi, Yasuko论文数: 0 引用数: 0 h-index: 0机构: Ishikawa Prefectural Univ, Fac Bioresources & Environm Sci, Dept Food Sci, Nonoichi, Ishikawa 9218836, Japan Ishikawa Prefectural Univ, Fac Bioresources & Environm Sci, Dept Food Sci, Nonoichi, Ishikawa 9218836, JapanShoda, Kazuo论文数: 0 引用数: 0 h-index: 0机构: Ishikawa Prefectural Univ, Fac Bioresources & Environm Sci, Dept Food Sci, Nonoichi, Ishikawa 9218836, Japan Ishikawa Prefectural Univ, Fac Bioresources & Environm Sci, Dept Food Sci, Nonoichi, Ishikawa 9218836, JapanKoga, Hironori论文数: 0 引用数: 0 h-index: 0机构: Ishikawa Prefectural Univ, Fac Bioresources & Environm Sci, Dept Bioprod Sci, Nonoichi, Ishikawa 9218836, Japan Ishikawa Prefectural Univ, Fac Bioresources & Environm Sci, Dept Food Sci, Nonoichi, Ishikawa 9218836, JapanHonda, Yuji论文数: 0 引用数: 0 h-index: 0机构: Ishikawa Prefectural Univ, Fac Bioresources & Environm Sci, Dept Food Sci, Nonoichi, Ishikawa 9218836, Japan Ishikawa Prefectural Univ, Fac Bioresources & Environm Sci, Dept Food Sci, Nonoichi, Ishikawa 9218836, Japan
- [8] Challenges and opportunities for proteomics and the improvement of bread wheat qualityJOURNAL OF PLANT PHYSIOLOGY, 2022, 275Bacala, Ray论文数: 0 引用数: 0 h-index: 0机构: Canadian Grain Commiss, Grain Res Lab, 1404-303 Main St, Winnipeg, MB R3C 3G8, Canada Univ Manitoba, Dept Chem, 144 Dysart Rd, Winnipeg, MB R3T 2N2, Canada Canadian Grain Commiss, Grain Res Lab, 1404-303 Main St, Winnipeg, MB R3C 3G8, CanadaHatcher, Dave W.论文数: 0 引用数: 0 h-index: 0机构: Canadian Grain Commiss, Grain Res Lab, 1404-303 Main St, Winnipeg, MB R3C 3G8, Canada Canadian Grain Commiss, Grain Res Lab, 1404-303 Main St, Winnipeg, MB R3C 3G8, CanadaPerreault, Helene论文数: 0 引用数: 0 h-index: 0机构: Univ Manitoba, Dept Chem, 144 Dysart Rd, Winnipeg, MB R3T 2N2, Canada Canadian Grain Commiss, Grain Res Lab, 1404-303 Main St, Winnipeg, MB R3C 3G8, CanadaFu, Bin Xiao论文数: 0 引用数: 0 h-index: 0机构: Canadian Grain Commiss, Grain Res Lab, 1404-303 Main St, Winnipeg, MB R3C 3G8, Canada Univ Manitoba, Dept Food & Human Nutr Sci, 209-35 Chancellors Circle, Winnipeg, MB R3T 2N2, Canada Canadian Grain Commiss, Grain Res Lab, 1404-303 Main St, Winnipeg, MB R3C 3G8, Canada
- [9] Quality Improvement Technology and Research Status of Gluten-free BreadJournal of Chinese Institute of Food Science and Technology, 2022, 22 (03) : 408 - 418Hu L.论文数: 0 引用数: 0 h-index: 0机构: College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, Harbin College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, HarbinHe L.论文数: 0 引用数: 0 h-index: 0机构: College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, Harbin College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, HarbinYang Y.论文数: 0 引用数: 0 h-index: 0机构: College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, Harbin College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, HarbinZhu P.论文数: 0 引用数: 0 h-index: 0机构: College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, Harbin College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, HarbinWang B.论文数: 0 引用数: 0 h-index: 0机构: College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, Harbin College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, HarbinBian X.论文数: 0 引用数: 0 h-index: 0机构: College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, Harbin College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, HarbinChen F.论文数: 0 引用数: 0 h-index: 0机构: College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, Harbin College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, HarbinGuan H.论文数: 0 引用数: 0 h-index: 0机构: College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, Harbin College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, HarbinZhang X.论文数: 0 引用数: 0 h-index: 0机构: Beijing Institute of Food Science, Beijing College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, HarbinZhang N.论文数: 0 引用数: 0 h-index: 0机构: College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, Harbin College of Food Engineering, Harbin University of Commerce, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang General University, Harbin
- [10] New insight into the contribution of wheat starch and gluten to frozen dough bread qualityFOOD BIOSCIENCE, 2022, 48Yang, Zixuan论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaXu, Dan论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaZhou, Hongling论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaWu, Fengfeng论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R ChinaXu, Xueming论文数: 0 引用数: 0 h-index: 0机构: Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China Jiangnan Univ, Natl Engn Lab Cereal Fermentat Technol, Wuxi 214122, Peoples R China Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China