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内部出版物
在“
SpringerLink电子期刊
”中,
命中:
1,398
条,耗时:小于0.01 秒
1.
Gluten
Analysis of Wheat Starches with Seven Commercial ELISA Test Kits—Up to Six Different Values
作者:
Katharina Anne Scherf
关键词:
Gluten
analysis
;
Enzyme
;
linked immunosorbent assay (ELISA)
;
Monoclonal antibody
;
Polyclonal antibody
;
Wheat starch
刊名:Food Analytical Methods
出版年:2017
2.
Molecular Structure Evaluation of Wheat
Gluten
during Frozen Storage
作者:
Lei Zhao
;
Xingxun Liu
;
Zhuoyan Hu
;
Lin Li
;
Bing Li
关键词:
Gluten
;
Frozen storage
;
Secondary structure
;
Molecular chain
刊名:Food Biophysics
出版年:2017
3.
Fractionation of unreduced
gluten
proteins on SEC and their relationship with cookie quality characteristics
作者:
Nisha Chaudhary
;
Priya Dangi
;
B. S. Khatkar
关键词:
SEC
;
Dough rheology
;
Gluten
in
;
Gliadin
;
Cookie quality
刊名:Journal of Food Science and Technology
出版年:2017
4.
Intake and sources of
gluten
in 20- to 75-year-old Danish adults: a national dietary survey
作者:
Camilla Hoppe
;
Rikke Gøbel
;
Mette Kristensen…
关键词:
Gluten
;
Wheat
;
Oats
;
Barley
;
Rye
;
Danish
;
Adults
刊名:European Journal of Nutrition
出版年:2017
5.
A study on fibre addition to
gluten
free bread: its effects on bread quality and in vitro digestibility
作者:
L. S. Sciarini
;
M. C. Bustos
;
M. B. Vignola…
关键词:
Gluten
free bread
;
Soluble and insoluble fibres
;
Bread technological quality
;
Protein in vitro digestibility
;
In vitro glycemic index
刊名:Journal of Food Science and Technology
出版年:2017
6.
Long-term response to
gluten
-free diet as evidence for non-celiac wheat sensitivity in one third of patients with diarrhea-dominant and mixed-type irritable bowel syndrome
作者:
Christian Barmeyer
;
Michael Schumann…
关键词:
Irritable bowel syndrome
;
Wheat
;
sensitivity
;
Gluten
;
free diet
;
HLA
;
DQ2
;
HLA
;
DQ8
刊名:International Journal of Colorectal Disease
出版年:2017
7.
The Interplay Between the Main Flour Constituents in the Rheological Behaviour of Wheat Flour Dough
作者:
Mathieu Meerts
;
Ruth Cardinaels
;
Filip Oosterlinck…
关键词:
Dough rheology
;
Gluten
;
starch mixtures
;
Strain
;
hardening properties
;
Creep
;
recovery
;
Critical gel model
;
Burgers model
刊名:Food and Bioprocess Technology
出版年:2017
8.
1BL/1RS translocation in durum wheat and its effect on end use quality traits
作者:
Manoj D. Oak
;
Shubhada A. Tamhankar
关键词:
Durum wheat
;
1BL/1RS
;
Protein content
;
Gluten
strength
;
Quality
刊名:Journal of Plant Biochemistry and Biotechnology
出版年:2017
9.
Gluten
ataxia is better classified as non-celiac
gluten
sensitivity than as celiac disease: a comparative clinical study
作者:
Luis Rodrigo
;
Carlos Hernández-Lahoz
;
Eugenia Lauret…
关键词:
Gluten
ataxia
;
Non
;
celiac
gluten
sensitivity
;
Celiac disease
;
Comparative study
刊名:Immunologic Research
出版年:2016
10.
Impact of the preparation procedure on gliadin,
gluten
in and
gluten
contents of wheat starches determined by RP-HPLC and ELISA
作者:
Katharina Anne Scherf
关键词:
Celiac disease
;
Enzyme
;
linked immunosorbent assay (ELISA)
;
Gliadin
;
Gluten
analysis
;
Reversed
;
phase high
;
performance liquid chromatography (RP
;
HPLC)
;
Wheat starch
刊名:European Food Research and Technology
出版年:2016
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