High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2045-2322
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
High-resolution proteomics reveals differences in the proteome of spelt and bread wheat flour representing targets for research on wheat sensitivities ; volume:10 ; number:1 ; day:7 ; month:9 ; year:2020 ; pages:1-11 ; date:12.2020
Scientific reports ; 10, Heft 1 (7.9.2020), 1-11, 12.2020
- Urheber
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1038/s41598-020-71712-5
- URN
-
urn:nbn:de:101:1-2020102121420610915539
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
15.08.2025, 07:32 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Afzal, Muhammad
- Pfannstiel, Jens
- Zimmermann, Julia
- Bischoff, Stephan C.
- Würschum, Tobias
- Longin, Friedrich
- SpringerLink (Online service)
Ähnliche Objekte (12)
Inventions, innovations and the origins of spelt wheat
Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour
Flour, Bleached Hard Wheat Type 1
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing
Asymmetric Price Transmission in Indonesia's Wheat Flour Market
No difference in tolerance between wheat and spelt bread in patients with suspected non-celiac wheat sensitivity
Micronutrient Contents and Nutritional Values of Commercial Wheat Flours and Flours of Field-grown Wheat Varieties — A Survey in Hungary
Effect of Median Flour Particle Size on Flour Yield in Japanese Common Wheats
Specific Median Flour Particle Size Distribution of Japanese Common Wheats; Comparison with Chinese Common Wheats
Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours
2. Profit Margins in the Cycle Wheat-Flour-Bread
Baking quality of wheat flour affected by cereal aphids
Inventions, innovations and the origins of spelt wheat
Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour
Flour, Bleached Hard Wheat Type 1
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing
Asymmetric Price Transmission in Indonesia's Wheat Flour Market
No difference in tolerance between wheat and spelt bread in patients with suspected non-celiac wheat sensitivity
Micronutrient Contents and Nutritional Values of Commercial Wheat Flours and Flours of Field-grown Wheat Varieties — A Survey in Hungary
Effect of Median Flour Particle Size on Flour Yield in Japanese Common Wheats
Specific Median Flour Particle Size Distribution of Japanese Common Wheats; Comparison with Chinese Common Wheats
Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours
2. Profit Margins in the Cycle Wheat-Flour-Bread
Baking quality of wheat flour affected by cereal aphids
Inventions, innovations and the origins of spelt wheat
Enhancement of Wheat Flour and Dough Properties by Non-Thermal Plasma Treatment of Wheat Flour
Flour, Bleached Hard Wheat Type 1
Methods for the characterization of wheat flour and wheat flour dough in the context of frozen processing
Asymmetric Price Transmission in Indonesia's Wheat Flour Market
No difference in tolerance between wheat and spelt bread in patients with suspected non-celiac wheat sensitivity
Micronutrient Contents and Nutritional Values of Commercial Wheat Flours and Flours of Field-grown Wheat Varieties — A Survey in Hungary
Effect of Median Flour Particle Size on Flour Yield in Japanese Common Wheats
Specific Median Flour Particle Size Distribution of Japanese Common Wheats; Comparison with Chinese Common Wheats
Processing strategies to improve the breadmaking potential of whole-grain wheat and non-wheat flours
2. Profit Margins in the Cycle Wheat-Flour-Bread