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For:	DAFTARY RD, POMERANZ Y. Changes in Lipid Composition in Maturing Wheat. J Food Sci 1965. [DOI: 10.1111/j.1365-2621.1965.tb01805.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]

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Cited by Other Article(s)

Cutignano A, Mamone G, Boscaino F, Ceriotti A, Maccaferri M, Picariello G. Monitoring changes of lipid composition in durum wheat during grain development. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2020.103131] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]

Çetin-Babaoğlu H, Arslan-Tontul S, Akın N. Effect of immature wheat flour on nutritional and technological quality of sourdough bread. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103000] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]

De Pilli T, Giuliani R, Buléon A, Pontoire B, Legrand J. Effects of protein-lipid and starch-lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13070] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]

THE COMPOSITION OF FINE PARTICLES WHICH AFFECT MASH FILTRATION. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1975.tb03658.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]

PREMAVALLI KS, ARYA SS. Physical and chemical changes during roasting of semolina (suji). Int J Food Sci Technol 2007. [DOI: 10.1111/j.1365-2621.1983.tb00289.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]

Cherry JP, Gray MS, Jones LA. A review of lecithin chemistry and glandless cottonseed as a potential commercial source. J AM OIL CHEM SOC 1981. [DOI: 10.1007/bf02659656] [Citation(s) in RCA: 25] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]

Arya SS, Parihar DB. Effect of moisture and temperature on storage changes in lipids and carotenoids of atta (wheat flour). ACTA ACUST UNITED AC 1981. [DOI: 10.1002/food.19810250202] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]

Zhukov AV, Vereschagin AG. Current techniques of extraction, purification, and preliminary, fractionation of polar lipids of natural origin. ADVANCES IN LIPID RESEARCH 1981;18:247-82. [PMID: 7034484 DOI: 10.1016/b978-0-12-024918-3.50013-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]

Effects of variety and maturity on lipid class composition of peanut oil. J AM OIL CHEM SOC 1980. [DOI: 10.1007/bf02675516] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]

Dieffenbacher A, Bracco U. Analytical techniques in food emulsifiers. J AM OIL CHEM SOC 1978;55:642-6. [PMID: 701707 DOI: 10.1007/bf02682450] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]

RAO VS, VAKIL UK, SREENIVASAN A. EFFECTS OF GAMMA-IRRADIATION ON COMPOSITION OF WHEAT LIPIDS AND PUROTHIONINES. J Food Sci 1978. [DOI: 10.1111/j.1365-2621.1978.tb09736.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]

Weber EJ. Lipids of maturing grain of corn (Zea mays L.): I. Changes in lipid classes and fatty acid composition. J AM OIL CHEM SOC 1969;46:485-8. [PMID: 5808507 DOI: 10.1007/bf02544374] [Citation(s) in RCA: 44] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]

Klopfenstein WE, Pomeranz Y. Fatty acids in lipids of maturing wheat. Lipids 1968;3:557-60. [PMID: 17805813 DOI: 10.1007/bf02530902] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/1967] [Indexed: 11/30/2022]

Pomeranz Y. Relation between chemical composition and bread-making potentialities of wheat flour. ADVANCES IN FOOD RESEARCH 1968;16:335-455. [PMID: 4875253 DOI: 10.1016/s0065-2628(08)60361-4] [Citation(s) in RCA: 31] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]

CHIU CHIENMEI, POMERANZ Y. Lipids in Wheat Kernels of Varying Size. J Food Sci 1967. [DOI: 10.1111/j.1365-2621.1967.tb09700.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]

DAIVARY RD, WARD AB, POMERANZ Y. Distribution of Lipids in Air-Fractionated Flours. J Food Sci 1966. [DOI: 10.1111/j.1365-2621.1966.tb03267.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]

CHIU CHIENMEI, POMERANZ Y. Changes in Extractability of Lipids During Bread-Making. J Food Sci 1966. [DOI: 10.1111/j.1365-2621.1966.tb01936.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]

Pomeranz Y, Chung O, Robinson RJ. Lipids in wheat from various classes and varieties. J AM OIL CHEM SOC 1966;43:511-4. [PMID: 5945037 DOI: 10.1007/bf02641278] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]