Homogeneous and thin porous membranes composed of oriented fibers were obtained from
wheat gluten (WG) using the electrospinning technique. SEM micrographs showed an …

The Payne score is a prevalent strategy for assessing wheat quality by considering the
distinct contributions of specific high-molecular-weight glutenin subunits. Despite its …

Studies on genetic gains in a historical set of wheat cultivars mostly refer to grain yield and
the associated agronomical and physiological traits, while less attention is paid to the …

Protein quantity and quality of wheat flour have been found to be influenced by abiotic stress
conditions. The aim of this study was to determine the effect of heat, drought and cold stress …

Glutenin polymers composed of HMW and LMW subunits are important contributors to the
wheat end-use properties. Twenty-six winter wheat cultivars differing in bread processing …

Sažetak Research background. The aim of this study is to emphasize the importance of
artificial intelligence (AI) and causality modelling of food quality and analysis with'big data' …

RP‐HPLC (reversed‐phase high‐performance liquid chromatography) is widely used to
determine the amounts of the different gluten protein types. However, this method is time …

In Mexico and the rest of the world, the presence of “yellow berry”(YB) in wheat grains
(Triticum aestivum) has been related with poor quality, this defect is associated with low …

Sažetak Wheat storage proteins of twelve winter wheat cultivars grown at the experimental
field of the Agricultural Institute Osijek in 2009 were studied for their contribution to the …

Sažetak Pozadina istraživanja. Svrha je ovog istraživanja bila naglasiti važnost korištenja
umjetne inteligencije (AI) i modeliranja uzročnosti kakvoće hrane, te analize velike količine …