Keywords: کیفیت آرد; Germination; Durum wheat; Celiac disease; Gluten peptides; Flour quality;
مقالات ISI کیفیت آرد (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: کیفیت آرد; Whole-wheat flour; Particle size; Flour quality; Chinese steamed bread quality; Crumb grain; WWF; whole-wheat flour; SWW; soft white winter; SRW; soft red winter; SG; straight-grade;
Keywords: کیفیت آرد; Chain terminators; Flour quality; Gluten polymer; Glutenins; 2-DE; two-dimensional gel electrophoresis; EPP; extractable polymeric protein; HMW-GS; high molecular weight glutenin subunit; LMW-GS; low molecular weight glutenin subunit; MS/MS; tandem mass s
Keywords: کیفیت آرد; Rheological property; Flour quality; Dough; Genetic improvement; Wheat
Keywords: کیفیت آرد; Multigrain milling; Mill streams; Fractionation; Flour quality
Keywords: کیفیت آرد; Biscuit texture; Wheat hardness; Flour quality; Biscuit microstructure; AX; arabinoxylans; cvs.; cultivars; dm; dry matter; DSC; differential scanning calorimetry; ELISA; enzyme-linked immunosorbent assay; FS; flour-starch; FS-sSv; FS-blend of soft Svevo
Cloning and characterization of novel γ-gliadin genes from Aegilops markgrafii in relation to evolution and wheat breeding
Keywords: کیفیت آرد; CD; Celiac disease; ORFs; Open reading frames; HMW-GS; High-molecular-weight glutenin subunits; LMW-GS; Low-molecular-weight glutenin subunits; A-PAGE; Acid polyacrylamide gel electrophoresis; γ-gliadin; Evolution; Celiac disease; Flour quality;
Characterization of a wheat mutant missing low-molecular-weight glutenin subunits encoded by the B-genome
Keywords: کیفیت آرد; Glu-B3 low-molecular-weight glutenin subunit; Mutant; Wheat; Flour quality;
Effect of precooking on drying kinetics of taro (Colocasia esculenta) slices and quality of its flours
Keywords: کیفیت آرد; Taro flour; Precooking; Tray drying; Kinetics; Flour quality;
Metabolite profiling of the response to high-nitrogen fertilizer during grain development of bread wheat (Triticum aestivum L.)
Keywords: کیفیت آرد; Wheat grain; Nitrogen fertilizer; Metabolome; Flour quality; Metabolite–metabolite correlationsDPA, days post-anthesis; EI, electron-impact; FDR, false discovery rate; GC–MS, gas chromatography-mass spectrometry; GI, gluten index; GY, grain yield; HMW-GS,
Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours
Keywords: کیفیت آرد; Flour quality; Farinograph; Mixograph; Alveograph; Zeleny sedimentation test; AM; approved method; AX; arabinoxylan; FDDT; Farinograph dough development time; FDS; Farinograph dough stability; FS; flour sample; FWA; Farinograph water absorption; Ie; dough
Functional properties of two low-molecular-weight glutenin subunits carrying additional cysteine residues from hybrid introgression line II-12 derived from Triticum aestivum and Agropyron elongatum
Keywords: کیفیت آرد; Triticum aestivum; Somatic introgression line; LMW-GS; Flour quality; Dough micro-mixing test
Influence of water and barley β-glucan addition on wheat dough viscoelasticity
Keywords: کیفیت آرد; Dough rheology; β-Glucan molecular weight; Water content; Creep-recovery; Flour quality; Response surface methodology; Dynamic rheometry
Effects of two barley β-glucan isolates on wheat flour dough and bread properties
Keywords: کیفیت آرد; Barley β-glucan; Molecular weight; Bread quality; Dough rheology; Flour quality; Image acquisition analysis; Bread firmness
Expression of globulin-2, a member of the cupin superfamily of proteins with similarity to known food allergens, is increased under high temperature regimens during wheat grain development
Keywords: کیفیت آرد; Flour quality; Gene expression; Proteomics; Quantitative RT-PCR2-DE, two-dimensional gel electrophoresis; 2-DE/MS, two-dimensional gel electrophoresis/mass spectrometry; DPA, days' post-anthesis; ESTs, expressed sequence tags; MS/MS, tandem mass spectrome
Effect of barley β-glucan molecular size and level on wheat dough rheological properties
Keywords: کیفیت آرد; Dough rheology; β-Glucan; Molecular weight; Creep–recovery; Flour quality; Dynamic oscillatory testing
Expression of 9-kDa non-specific lipid transfer protein genes in developing wheat grain is enhanced by high temperatures but not by post-anthesis fertilizer
Keywords: کیفیت آرد; Abiotic stress; Allergens; Flour quality; Quantitative RT-PCR; Real time RT-PCR2-DE, two-dimensional gel electrophoresis; 2-DE/MS, two-dimensional gel electrophoresis/mass spectrometry; DPA, days post-anthesis; ESTs, expressed sequence tags; nsLTP, non-sp
Effects of different milling methods on flour quality and performance in steamed breadmaking
Keywords: کیفیت آرد; Milling after debranning; Conventional milling; Flour quality; Steamed breadAWW, Australian white wheat; NYWW, Nanyang white wheat (China); D, milling after debranning; C, conventional milling; I, top flour; II, second flour; GB, National Standard of the
Genes encoding the PR-4 protein wheatwin are developmentally regulated in wheat grains and respond to high temperatures during grainfill
Keywords: کیفیت آرد; 2-DE; two-dimensional gel electrophoresis; 2-DE/MS; two-dimensional gel electrophoresis/mass spectrometry; BTH; benzo(1,2,3)thiadiazole-7-carbothionic acid S-methyl ester; DPA; days post-anthesis; ESTs; expressed sequence tags; JA; jasmonic acid; MJ; meth