Wheat is the most important raw material for bakery industries. Real-time grain quality
assessment could increase bakery product quality and baking efficiency. The quality …

Due to the low reproducibility affecting 2D gel-electrophoresis and the complex maps
provided by this technique, the use of effective and robust methods for the comparison and …

Factor analysis and multivariate chemometric modelling for rapid assessment of baking
quality of wheat cultivars from Slavonia region, Croatia, have been applied. The cultivars …

Abstract 2D gel electrophoresis is a tool for measuring protein regulation, involving image
analysis by dedicated software (PDQuest, Melanie, etc.). Here, partial least squares …

Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin
subunits linked together with disulphide bonds and having higher (HMM-GS) and lower …

Mantle cell lymphoma (MCL) cell lines have been difficult to generate, since only few have
been described so far and even fewer have been thoroughly characterized. Among them …

This chapter focuses on breadmaking. It presents discussions on fermentation, baking,
process monitoring and packaging. The following topics are extensively tackled in the …

The present study addresses the influence of ageing on the bread-making performances of
durum wheat semolina by bread image analysis. Bread loaves were produced from …

Chemometric model based on principal component analysis (PCA) of eleven Croatian
wheat cultivars by evaluation of statistics of residuals is assessed. Evaluated are samples of …

Glutenin is a group of polymeric gluten proteins. Glutenin molecules consist of glutenin
subunits linked together with disulphide bonds and having higher (HMM-GS) and lower …