Research graph
References from Interactive effects of wheat cultivar and ultracentrifugal milling on purple whole‐wheat flour functionality, phytochemical properties, and noodle quality. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
External reference
New hypotheses for the health‐protective mechanisms of whole‐grain cereals: what is beyond fibre?
10.1017/s0954422410000041 · 2010 · External reference
Natural variation in grain composition of wheat and related cereals
10.1021/jf3054092 · 2013 · External reference
Potential health benefits of whole grain wheat components
10.1097/nt.0b013e31826069d0 · 2012 · External reference
Understanding whole wheat flour and its effect in breads: a review
10.1111/1541-4337.12625 · 2020 · External reference
Carbohydrate quality and human health: a series of systematic reviews and meta‐analyses
10.1016/s0140-6736(18)31809-9 · 2019 · External reference
Phytochemicals in whole grain wheat and their health promoting effects
10.1002/mnfr.201600852 · 2017 · External reference
Phenolic compounds in cereal grains and their health benefits
2007 · External reference
Whole wheat noodle: processing, quality improvement, and nutritional and health benefits
10.1002/cche.10095 · 2019 · External reference
Identification of bitter compounds in whole wheat bread crumb
10.1016/j.foodchem.2016.01.116 · 2016 · External reference
Whole grains and health: attitudes to whole grains against a prevailing background of increased marketing and promotion
10.1017/s1368980012003205 · 2013 · External reference
Rheological, antioxidative, and sensory properties of Chinese alkaline noodle prepared with regular and whole wheat flour
10.1515/ijfe-2017-0279 · 2018 · External reference
Sensory qualities of whole wheat pan bread—influence of farming system, milling and baking technique
10.1016/s0733-5210(03)00067-5 · 2004 · External reference
Bran characteristics impact the whole wheat noodle quality
10.1590/fst.29322 · 2022 · External reference
Dough rheological properties and noodle‐making performance of non‐waxy and waxy whole‐wheat flour blends
10.1016/j.jcs.2017.05.002 · 2017 · External reference
Bread making aptitude of mixtures of re‐milled semolina and selected durum wheat milling by‐products
10.1016/j.lwt.2016.12.032 · 2017 · External reference
Effect of single‐pass and multipass milling systems on whole wheat durum flour and whole wheat pasta quality
10.1094/cchem-05-17-0087-r · 2017 · External reference
Nutritional impacts of different whole grain milling techniques: a review of milling practices and existing data
10.1094/cfw-60-3-0130 · 2015 · External reference
Key issues and challenges in whole wheat flour milling and storage
10.1016/j.jcs.2012.02.015 · 2012 · External reference
Predominant factors in milling and wheat variety influencing particle size and quality of whole wheat flour
10.1111/1750-3841.70191 · 2025 · External reference
The effects of milling conditions on the particle size, quality, and noodle‐making performance of whole‐wheat flour: a mortar mill study
10.3390/foods14091609 · 2025 · External reference
Influence of durum wheat bran particle size on phytochemical content and on leavened bread baking quality
10.3390/foods10030489 · 2021 · External reference
Unresolved reference
2010 · External reference
Development of a rapid amylose quantification procedure for wheat flour
2015 · External reference
Solvent retention capacity (SRC) testing of wheat flour: principles and value in predicting flour functionality in different wheat‐based food processes and in wheat breeding—a review
10.1094/cchem-07-11-0092 · 2011 · External reference
Effects of flour quality and drying rates controlled by temperature, air circulation, and relative humidity on the quality of dried white salted noodles
10.1002/cche.10206 · 2019 · External reference
Identification and antioxidant properties of phenolic compounds during production of bread from purple wheat grains
10.3390/molecules200915525 · 2015 · External reference
Effect of milling methods and bran particle‐size control on the quality and noodle‐making performance of purple whole‐wheat flour
10.1111/1750-3841.70755 · 2025 · External reference
Wheat endosperm as a cohesive granular material
10.1016/j.jcs.2007.05.005 · 2008 · External reference
Effect of soft kernel texture on the milling properties of soft durum wheat
10.1094/cchem-06-15-0136-r · 2016 · External reference
Morphological and starch characteristics of the japonica rice mutant variety Seolgaeng for dry‐milled flour
10.1007/s10068-017-0006-5 · 2017 · External reference
Characteristics and structure of starch isolated from triticale
10.1002/star.201300264 · 2014 · External reference
Effect of milling on the starch properties of winter wheat genotypes
10.1002/star.200900166 · 2010 · External reference
Grain quality characteristics and milling performance of full and partial waxy durum lines
10.1094/cchem.2004.81.3.377 · 2004 · External reference
Milling performance of waxy wheat and wild‐type wheat using two laboratory milling methods
10.1002/cche.10086 · 2018 · External reference
Influence of amylose content on cookie and sponge cake quality and solvent retention capacities in wheat flour
10.1094/cchem-86-3-0313 · 2009 · External reference
Comparison of particle size and quality characteristics of commercial whole wheat flours made from Korean domestic wheat and foreign wheat
10.9724/kfcs.2021.37.1.41 · 2021 · External reference
Factors governing pasting properties of waxy wheat flours
10.1094/cchem-10-14-0209-r · 2015 · External reference
Complex rheological characterization of normal, waxy and high‐amylose wheat lines
10.1016/j.jcs.2020.102982 · 2020 · External reference
How manipulation of wheat bran by superfine‐grinding affects a wide spectrum of dough rheological properties
10.1016/j.jcs.2020.103081 · 2020 · External reference
Effects of wheat flour particle size on flour physicochemical properties and steamed bread quality
10.1002/fsn3.2008 · 2021 · External reference
Effects of starch amylose content of wheat on textural properties of white salted noodles
10.1094/cchem.2003.80.3.304 · 2003 · External reference
Fresh and dried white‐salted noodle making performance of Korean domestic normal and waxy wheat flour blends
10.9724/kfcs.2019.35.4.367 · 2019 · External reference
Compositional and antioxidant properties of anthocyanin‐rich products prepared from purple wheat
10.1016/j.foodchem.2018.01.170 · 2018 · External reference
Anthocyanin biofortified colored wheat: nutritional and functional characterization
10.1371/journal.pone.0194367 · 2018 · External reference
Role of superfine grinding in purple whole‐wheat flour. Part I: impacts of size reduction on anthocyanin profile, physicochemical and antioxidant properties
10.1016/j.lwt.2024.115940 · 2024 · External reference
Influence of biofortified colored wheats (purple, blue, black) on physicochemical, antioxidant and sensory characteristics of chapatti (Indian flatbread)
10.3390/molecules25215071 · 2020 · External reference
Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds
10.1021/jf101700s · 2010 · External reference
