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MetabolomicsAroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles
Bread aroma is the principal characteristic perceived by the consumer yet it is mostly disregarded in the product chain. The main aim of this study was to evaluate the potential to include bread aroma as a new target criterion into the wheat product chain. The objectives of our study were to (i) qua...
2019-11-12 | MTBLS1187 | MetaboLights
GenomicsFungal diversity in carob flour (Prosopis flexuosa)
Microbiological quality, fungal diversity and aflatoxins contamination in carob flour (Prosopis flexuosa)
PRJEB35390 | ENA
ProteomicsBiostimulant impacts of Glutacetine on bread wheat grain proteome
It is well documented that biostimulants could play an important role in agriculture. Additionally, increased fertilizer use efficiency is essential for maintaining both yield and grain quality, especially for bread wheat, which is a major global crop. In the present study, we explored the effects o...
ORGANISM(S): Triticum aestivum (Wheat) 
2021-09-09 | PXD021512 | Pride
Nitrogen fertilizer Flour quality Plant biostimulant Wheat 
TranscriptomicsTissue-specific transcriptomics, chromosomal localization, and phylogeny of chemosensory and odorant binding proteins from the red flour beetle Tribolium castaneum reveal subgroup specificities for olfaction or more general functions
Chemoreception is based on the senses of smell and taste that are crucial for animals to find new food sources, shelter, and mates. The initial step in olfaction involves the translocation of odorants from the periphery through the aqueous lymph of the olfactory sensilla to the odorant receptors by ...
ORGANISM(S): Tribolium castaneum 
2015-03-01 | E-GEOD-63162 | biostudies-arrayexpress
UnknownStudy on quality characteristics of cassava flour and cassava flour short biscuits.
Not available
S-EPMC6977506 | biostudies-literature
UnknownIncreasing fibre in white flour and bread: Implications for health and processing.
Not available
S-EPMC10947016 | biostudies-literature
UnknownInfluence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu.
Not available
S-EPMC9943844 | biostudies-literature
ProteomicsBiostimulant impacts of Glutacetine® and derivated formulations on bread wheat grain proteome
Nitrogen (N) fertilization is essential in order to insure wheat bread yield and quality. Improving nitrogen use efficiency is therefore crucial for wheat grain protein quality. In the present work, we analysed the effects of new biostimulants containing Glutacetine® or derivate formulations that ha...
ORGANISM(S): Triticum aestivum (Wheat) 
2021-05-21 | PXD021513 | Pride
Nitrogen fertilizer Flour quality Plant biostimulant Wheat 
UnknownBioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.
Not available
S-EPMC10146097 | biostudies-literature
UnknownStrategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders.
Not available
S-EPMC9588239 | biostudies-literature
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