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Flour

Association Mapping and Validation of QTLs for Flour Yield in the Soft Winter Wheat Variety Kitahonami

Goro Ishikawa, Kazuhiro Nakamura, [ ... ], Toshiki Nakamura

Effect of Breadmaking Process on In Vitro Gut Microbiota Parameters in Irritable Bowel Syndrome

Adele Costabile, Sara Santarelli, [ ... ], Glenn R. Gibson

Molecular Characterization of a Highly-Active Thermophilic β-Glucosidase from Neosartorya fischeri P1 and Its Application in the Hydrolysis of Soybean Isoflavone Glycosides

Xinzhuo Yang, Rui Ma, [ ... ], Bin Yao

Intracellular Cleavage of Amyloid β by a Viral Protease NIa Prevents Amyloid β-Mediated Cytotoxicity

Baehyun Shin, Hyejin Oh, [ ... ], Woo Jin Park

Evolution of Bacterial Consortia in Spontaneously Started Rye Sourdoughs during Two Months of Daily Propagation

Marianna Bessmeltseva, Ene Viiard, [ ... ], Inga Sarand

The Shutdown of Celiac Disease-Related Gliadin Epitopes in Bread Wheat by RNAi Provides Flours with Increased Stability and Better Tolerance to Over-Mixing

Javier Gil-Humanes, Fernando Pistón, Francisco Barro, Cristina M. Rosell

Reduced-Gliadin Wheat Bread: An Alternative to the Gluten-Free Diet for Consumers Suffering Gluten-Related Pathologies

Javier Gil-Humanes, Fernando Pistón, [ ... ], Francisco Barro

A Novel Approach to Evaluating the Iron and Folate Status of Women of Reproductive Age in Uzbekistan after 3 Years of Flour Fortification with Micronutrients

Lauren Hund, Christine A. Northrop-Clewes, [ ... ], Joseph J. Valadez

Dephytinisation with Intrinsic Wheat Phytase and Iron Fortification Significantly Increase Iron Absorption from Fonio (Digitaria exilis) Meals in West African Women

Yara Koréissi-Dembélé, Nadia Fanou-Fogny, [ ... ], Inge D. Brouwer

TrOn: An Anatomical Ontology for the Beetle Tribolium castaneum

Jürgen Dönitz, Daniela Grossmann, [ ... ], Gregor Bucher

Effects of Shading on Starch Pasting Characteristics of Indica Hybrid Rice (Oryza sativa L.)

Li Wang, Fei Deng, Wan-Jun Ren, Wen-Yu Yang

Overexpression of Avenin-Like b Proteins in Bread Wheat (Triticum aestivum L.) Improves Dough Mixing Properties by Their Incorporation into Glutenin Polymers

Fengyun Ma, Miao Li, [ ... ], Guangyuan He

The Red Flour Beetle as a Model for Bacterial Oral Infections

Barbara Milutinović, Clemens Stolpe, [ ... ], Joachim Kurtz

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