Alternatives to diclofop for the control of Italian ryegrass (Lolium multiflorum) in winter wheat (Triticum aestivum)GREY, Timothy L; BRIDGES, David C.Weed technology. 2003, Vol 17, Num 2, pp 219-223, issn 0890-037X, 5 p.Article

Starch losses in dry milling of wheat. The Australian experience = Pertes en amidon au cours de la mouture du blé, par voie sèche. L'expérience australienneBATEY, I. L.Stärke. 1985, Vol 37, Num 4, pp 118-121, issn 0038-9056Article

Study to analyze the influence of sprouting of the wheat grain on the grinding processDZIKI, Dariusz; LASKOWSKI, Janusz.Journal of food engineering. 2010, Vol 96, Num 4, pp 562-567, issn 0260-8774, 6 p.Article

The relationship between A-type and B-type starch granules in the developing endosperm of wheat = Relations entre les granules d'amidons de types A et B de l'endosperme du blé en cours de croissancePARKER, M. L.Journal of cereal science (Print). 1985, Vol 3, Num 4, pp 271-278, issn 0733-5210Article

A research note. Starch digestibility as affected by polyphenols and phytic acid = Note de recherche. Influence des polyphénols et de l'acide phytique sur la digestibilité de l'amidonTHOMPSON, L. U; YOON, J. H.Journal of food science. 1984, Vol 49, Num 4, pp 1228-1229, issn 0022-1147Article

Folate in Wheat Genotypes in the HEALTHGRAIN Diversity ScreenPIIRONEN, Vieno; EDELMANN, Minnamari; KARILUOTO, Susanna et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 21, pp 9726-9731, issn 0021-8561, 6 p.Article

The betaine and choline content of a whole wheat flour compared to other mill streamsLIKES, Ryan; MAD, Ronald L; ZEISEL, Steven H et al.Journal of cereal science (Print). 2007, Vol 46, Num 1, pp 93-95, issn 0733-5210, 3 p.Article

Measurement of polyphenol oxidase activity in wheat-milling fractions = Mesure de l'activité polyphénoloxydasique des fractions de mouture du bléMARSH, D. R; GALLIARD, T.Journal of cereal science (Print). 1986, Vol 4, Num 3, pp 241-248, issn 0733-5210Article

Phytosterols in Wheat Genotypes in the HEALTHGRAIN Diversity ScreenNURMI, Tanja; NYSTRÖM, Laura; EDELMANN, Minnamari et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 21, pp 9710-9715, issn 0021-8561, 6 p.Article

Glycosidases of wheat = Les glycosidases du bléFOX, D. J; WALSH, T; MARSH, S et al.Journal of the science of food and agriculture. 1987, Vol 41, Num 1, pp 93-96, issn 0022-5142Article

Identification of gamma ray and electron-beam irradiated wheat after different processing treatmentsKIM, Gui-Ran; AKRAM, Kashif; A, Jae-Jun et al.Journal of cereal science (Print). 2012, Vol 56, Num 2, pp 347-351, issn 0733-5210, 5 p.Article

A model for mechanical degradation of wheat starch in a single-screw extruder = Modèle pour la dégradation mécanique de l'amidon de blé dans une extrudeuse à simple filièreDAVIDSON, V. J; PATON, D; DIOSADY, L. L et al.Journal of food science. 1984, Vol 49, Num 4, pp 1154-1157, issn 0022-1147Article

Isolation of lipoxygenase isoenzymes from flour of durum wheat endosperm = Isolement des isoenzymes de la lipoxygénase dans les farines d'endosperme de blé durHSIEH, C. C; MCDONALD, C. E.Cereal chemistry. 1984, Vol 61, Num 5, pp 392-398, issn 0009-0352Article

Wheat hardness and baking properties of wheat flours = La dureté du blé et les aptitudes boulangères des farines de bléPOMERANZ, Y; BOLLING, H; ZWINGELBERG, H et al.Journal of cereal science (Print). 1984, Vol 2, Num 3, pp 137-143, issn 0733-5210Article

On the digestibility of starch in wheat bread - Studies in vitro and in vivo = Digestibilité de l'amidon des pains de blé - Etudes in vitro et in vivoBJORCK, I; NYMAN, M; PEDERSEN, B et al.Journal of cereal science (Print). 1986, Vol 4, Num 1, pp 1-11, issn 0733-5210Article

Untersuchungen über den Durchsatz von Weizen im Walzenstuhl (I. Schrot) = Recherches concernant l'entrée du blé dans les cylindres (premier passage) = Investigations about the rate of feed with wheat in a roller mill (I. Break)ZWINGELBERG, H.Getreide, Mehl und Brot (1972). 1985, Vol 39, Num 11, pp 332-337, issn 0367-4177Article

Component interactions in the extrusion cooking process : influence of process conditions on the functional viscosity of the wheat flour system = Interactions des constituants lors de la cuisson par extrusion : influence des paramètres technologiques sur la viscosité fonctionnelle d'un système représentant la farine de bléPATON, D; SPRATT, W. A.Journal of food science. 1984, Vol 49, Num 5, pp 1380-1385, issn 0022-1147Article

Effect of wheat variety, flour grinding, and egg yolk on whole wheat bread quality = Effet de la variété du blé, de la mouture de la farine et du jaune d'oeuf sur la qualité du pain completFINNEY, P. L; HENRY, S; JEFFERS, H et al.Cereal chemistry. 1985, Vol 62, Num 3, pp 170-173, issn 0009-0352Article

Impacts of sulphur nutrition on selenium and molybdenum concentrations in wheat grainSTROUD, J. L; ZHAO, F. J; BUCHNER, P et al.Journal of cereal science (Print). 2010, Vol 52, Num 1, pp 111-113, issn 0733-5210, 3 p.Article

Atmospheric CO₂ enrichment changes the wheat grain proteomeHÖGY, P; ZÖRB, C; LANGENKAMPER, G et al.Journal of cereal science (Print). 2009, Vol 50, Num 2, pp 248-254, issn 0733-5210, 7 p.Article

Wheat class identification using monochrome imagesMANICKAVASAGAN, A; SATHYA, G; JAYAS, D. S et al.Journal of cereal science (Print). 2008, Vol 47, Num 3, pp 518-527, issn 0733-5210, 10 p.Article

The effects of group 5 chromosomes on the free and total galactosyldiglycerides in wheat endosperm = Effets des chromosomes du groupe 5 sur les teneurs en galactosyldiglycérides libres et totaux de l'endosperme de bléMORRISON, W. R; WYLIE, L. J; LAW, C. N et al.Journal of cereal science (Print). 1984, Vol 2, Num 3, pp 145-152, issn 0733-5210Article

Understanding high pressure-induced changes in wheat flour-water suspensions using starch-gluten mixtures as model systemsVALLONS, Katleen J. R; ARENDT, Elke K.Food research international. 2010, Vol 43, Num 3, pp 893-901, issn 0963-9969, 9 p.Article

Policosanol content and composition of wheat varieties as affected by environmentYONGFEN CHEN; DUNFORD, Nurhan T; EDWARDS, Jeff et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 2, pp 310-314, issn 0022-5142, 5 p.Article

Microstructure, textural and sensorial properties of durum wheat bread as affected by yeast contentLAMPIGNANO, V; LAVERSE, J; MASTROMATTEO, M et al.Food research international. 2013, Vol 50, Num 1, pp 369-376, issn 0963-9969, 8 p.Article