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ProteomicsProteomic characterisation of wheat protein fractions taken at different baking conditions
Food processing conditions affect the structure, solubility and therefore accurate detection of gluten proteins. We investigated the influence of dough, bread and pretzel making on the composition of different wheat protein fractions obtained by Osborne fractionation, which is based on solubility. T...
ORGANISM(S): Triticum aestivum (Wheat) 
2023-12-22 | PXD041876 | Pride
Baking  foodomics  gluten  label-free quantitation (lfq)  mass spectrometry 
MetabolomicsUntargeted LC-HRMS approaches combined with feature-based molecular networking to annotate reaction markers in processed foods

The rising consumption of ultra-processed foods (UPFs), linked to multiple health risks, underscores the need to characterise the chemical profile of formulated and processed goods to improve their quality and safety. This study aims to develop untargeted approaches based on LC-HRMS and LC-HRMS/M...

2025-11-12 | MTBLS12279 | MetaboLights
GenomicsSaccharomyces cerevisiae Fleischmanns baking yeast
The sequencing of Saccharomyces cerevisiae strains.
PRJNA215479 | ENA
UnknownLipidomic insights into the reaction of baking lipases in cakes.
Not available
S-EPMC10773883 | biostudies-literature
UnknownThe Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking.
Not available
S-EPMC6628453 | biostudies-literature
UnknownTransport of chlorinated paraffins (CPs) from baking oven doors into the food.
Not available
S-EPMC8220329 | biostudies-literature
UnknownImproving the baking quality of bread wheat by genomic selection in early generations.
Not available
S-EPMC5787228 | biostudies-literature
GenomicsSaccharomyces cerevisiae Red Star baking yeast
The sequencing of Saccharomyces cerevisiae strains.
PRJNA215480 | ENA
UnknownImprovement of cake baking properties by lipases compared to a traditional emulsifier.
Not available
S-EPMC9532760 | biostudies-literature
ProteomicsAbsolute quantification of gluten protein groups and their relation to wheat baking quality
Wheat gluten proteins are key determinants of baking quality. While untargeted proteomics enable relative quantification, absolute quantities of specific gluten protein groups are not available so far. We developed a targeted liquid chromatography with tandem mass spectrometry (LC-MS/MS) stable isot...
ORGANISM(S): Triticum Aestivum 
2026-03-05 | PXD072549 | panorama
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