EM-T3Comprehensive Reviews in Food Science and Food Safety201514(3): 285-302A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat SensitivityLisa Kissing Kucek, Lynn D. Veenstra, Plaimein Amnuaycheewa, Mark E. Sorrells被引 114阅读 2高影响力 前 10%胃肠病学
EM-T3Comprehensive Reviews in Food Science and Food Safety201817(3): 556-593The Fate of Mycotoxins During the Processing of Wheat for Human ConsumptionSara Schaarschmidt, Carsten Fauhl‐Hassek被引 160阅读 2高影响力 前 1%开放获取植物科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202120(6): 6089-6115Creating hypo‐/nonallergenic wheat products using processing methods: Fact or fiction?Haoran Gao, Rick Dean Jorgensen, Rajsri Raghunath, Siddharth Nagisetty 等 6 人被引 29阅读 2免疫与过敏
EM-T3Food Additives and Contaminants Part A202643(8): 1167-1181Effect of processing steps on pesticide residue reduction in bulgur wheat and riceMehrnoosh Chaabi, Mette Erecius Poulsen, Aberham Hailu Feyissa, Elena Hakme被引 0阅读 3基金开放获取食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202221(3): 2274-2308A comprehensive review of wheat phytochemicals: From farm to fork and beyondWenfei Tian, Yi Zheng, Weiqun Wang, Donghai Wang 等 8 人被引 66阅读 1高影响力 前 10%开放获取营养与膳食
EM-T3Quality Assurance and Safety of Crops & Foods202517(3): 1-15Experimental study on compression fracture characteristics of wheat grains with different moisture contentXin Wang, Lei Chen, Yulei Qi, Chi Zhang 等 7 人被引 3阅读 1开放获取机械工程
EM-T3Comprehensive Reviews in Food Science and Food Safety201817(3): 698-713综述Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A ReviewHeleen Olaerts, Christophe M. Courtin被引 69阅读 2基金开放获取营养与膳食
EM-T3Comprehensive Reviews in Food Science and Food Safety201716(5): 797-807How Looking for Celiac‐Safe Wheat Can Influence Its Technological PropertiesFatma Boukid, Mondher Mejri, Nicoletta Pellegrini, Stefano Sforza 等 5 人被引 25阅读 1开放获取胃肠病学
EM-T3Food Additives and Contaminants Part A201532(5): 1-12Occurrence of biogenic amines in beers produced with malted organic Emmer wheat (Triticum dicoccum)Massimo Mozzon, Emanuele Boselli, Mieczysław Wiesław Obiedziński, Natale G. Frega被引 6基金分子生物学
EM-T2Ecotoxicology and Environmental Safety2025302: 118662-118662Integrative proteomic and physiological analyses reveal differential responses between high- and low-Cd-accumulating wheat under Cd stressQing Wang, Yuenan Li, Yixiu Wang, Mengjiao Zhang 等 8 人被引 6阅读 2高影响力 前 10%基金开放获取植物科学
EM-T3Food Additives and Contaminants Part A202643(8): 1207-1221Occurrence and persistence of aflatoxins in Moroccan durum wheat under contrasting regional climatic conditions: linking environmental factors, aflatoxigenic genes and processing effectsAmine Bousta, Fatima Gaboun, Salma Astati, Aicha Sifou 等 13 人被引 0阅读 2植物科学
EM-T3Quality Assurance and Safety of Crops & Foods202315(3): 43-54Inspection and classification of wheat quality using image processingJunsong Zhu, Baosheng Sun, Jianrong Cai, Yongjian Xu 等 6 人被引 35阅读 2高影响力 前 10%基金开放获取植物科学
EM-T3Comprehensive Reviews in Food Science and Food Safety201515(1): 28-42Wheat ( Triticum aestivum L .) Bran in Bread Making: A Critical ReviewSami Hemdane, Pieter J. Jacobs, Emmie Dornez, Joran Verspreet 等 6 人被引 262阅读 2高影响力 前 1%基金开放获取营养与膳食
EM-T3Food Additives and Contaminants Part A201835(6): 1189-1199Ozone treatment to reduce deoxynivalenol (DON) and zearalenone (ZEN) contamination in wheat bran and its impact on nutritional qualityAllana Patrícia Santos Alexandre, Rafael Vela-Paredes, Amanda Silva Santos, Naiara Silva Costa 等 7 人被引 68阅读 1高影响力 前 10%基金植物科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202322(4): 2495-2522Enhancing traceability of wheat quality through the supply chainMohammad Nadimi, Eric Hawley, Jing Liu, Kurt Hildebrand 等 6 人被引 39阅读 1高影响力 前 10%开放获取食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety201716(5): 1042-1055Multilevel Structure of Wheat Starch and Its Relationship to Noodle Eating QualitiesMing Li, Sushil Dhital, Yimin Wei被引 183阅读 2高影响力 前 10%基金营养与膳食
EM-T3Comprehensive Reviews in Food Science and Food Safety202221(3): 2956-3009Quantitative assessment of wheat quality using near‐infrared spectroscopy: A comprehensive reviewZhenjiao Du, Wenfei Tian, Michael Tilley, Donghai Wang 等 6 人被引 100阅读 1高影响力 前 1%分析化学
EM-T3Quality Assurance and Safety of Crops & Foods201810(1): 93-102Monitoring of heat-treated wheat milling fractions by near infrared spectroscopic methodE. Izsó, M. Bartalné-Berceli, András Salgó, Szilveszter Gergely被引 7阅读 1开放获取分析化学
EM-T3Food Additives and Contaminants Part A202643(9): 1415-1422Peroxidase-mediated degradation of deoxynivalenol in bread made from wheat flour spiked with the mycotoxinCasiane S. Tibola, Maísa S. Filippi, Maristela B. R. Cerqueira, Carlos H. B. Silva 等 7 人被引 0阅读 3植物科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202625(5): e70577-e70577Ultrasonic Regulation of Wheat Flour Product Quality: Mechanisms, Multi‐Scale Effects, and Synergistic TechnologiesKaili Meng, Denglin Luo, Zhouya Bai, Chonghui Yue 等 7 人被引 2阅读 4高影响力 前 10%基金开放获取营养与膳食
