Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2009-06

AUTHORS

Stefano Renzetti, Elke K. Arendt

ABSTRACT

In this study, the application of glucose oxidase and protease commercial preparations was investigated in order to evaluate their impact on the breadmaking performance of four different gluten-free flours (buckwheat, corn, sorghum and teff). Bread formulas were developed without addition of hydrocolloids in order to avoid synergistic effects. Glucose oxidase improved corn (CR) and sorghum (SG) bread quality by increasing specific volume (P < 0.05) and reducing collapsing at the top. The improvements could be related to protein polymerization which resulted in enhanced continuity of the protein phase and elastic-like behavior of CR and SG batters. No significant effects were detected on buckwheat (BW) and teff breads. On the other hand, protease treatment had detrimental effects on the textural quality of BW and SG breads. The effects were related to protein degradation resulting in increased liquid-like behaviour of BW and SG batters. Overall, the results of this study suggest that protein polymerisation can improve the breadmaking performance of gluten-free flours by enhancing elastic-like behaviour of batters. However, the protein source is a key element determining the impact of the enzymes. In the absence of hydrocolloids, protein structures are important to ensure the textural quality of these types of breads. More... »

PAGES

307-317

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-009-1048-6

DOI

http://dx.doi.org/10.1007/s00217-009-1048-6

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1018269946


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0912", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Materials Engineering", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/09", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Engineering", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Department of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland", 
            "Biotransfer Unit, National University of Ireland, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Renzetti", 
        "givenName": "Stefano", 
        "id": "sg:person.015577717713.94", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015577717713.94"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Department of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Arendt", 
        "givenName": "Elke K.", 
        "id": "sg:person.01100262457.79", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1006/jcrs.1996.0038", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002689883"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1053/j.gastro.2005.02.024", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1004939254"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2009.02.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005005552"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0260-8774(03)00169-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010115757"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0260-8774(03)00169-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010115757"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2003.08.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010971933"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2003.08.001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010971933"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.tifs.2004.02.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1011270144"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2007.07.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012845790"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2004.05.058", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1015312026"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2003.10.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018152294"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2007.02.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1021141114"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2008.04.005", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1038095915"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.bpg.2005.01.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1039918220"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-005-0124-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040028936", 
          "https://doi.org/10.1007/s00217-005-0124-9"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-005-0124-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040028936", 
          "https://doi.org/10.1007/s00217-005-0124-9"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0926-6690(99)00021-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044209223"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodres.2006.06.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048506684"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2006.02.063", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048964149"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2006.05.004", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049687738"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.bbapap.2008.04.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051294138"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2005.07.043", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052567683"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/fstl.1996.0197", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1054487913"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf00001a015", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055891518"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0704155", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055906550"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/jf0704155", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055906550"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cc-83-0028", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060073349"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem-85-1-0001", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074167"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.1998.75.6.859", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074803"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2009-06", 
    "datePublishedReg": "2009-06-01", 
    "description": "In this study, the application of glucose oxidase and protease commercial preparations was investigated in order to evaluate their impact on the breadmaking performance of four different gluten-free flours (buckwheat, corn, sorghum and teff). Bread formulas were developed without addition of hydrocolloids in order to avoid synergistic effects. Glucose oxidase improved corn (CR) and sorghum (SG) bread quality by increasing specific volume (P < 0.05) and reducing collapsing at the top. The improvements could be related to protein polymerization which resulted in enhanced continuity of the protein phase and elastic-like behavior of CR and SG batters. No significant effects were detected on buckwheat (BW) and teff breads. On the other hand, protease treatment had detrimental effects on the textural quality of BW and SG breads. The effects were related to protein degradation resulting in increased liquid-like behaviour of BW and SG batters. Overall, the results of this study suggest that protein polymerisation can improve the breadmaking performance of gluten-free flours by enhancing elastic-like behaviour of batters. However, the protein source is a key element determining the impact of the enzymes. In the absence of hydrocolloids, protein structures are important to ensure the textural quality of these types of breads.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-009-1048-6", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isFundedItemOf": [
      {
        "id": "sg:grant.3766753", 
        "type": "MonetaryGrant"
      }
    ], 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "2", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "229"
      }
    ], 
    "name": "Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours", 
    "pagination": "307-317", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "570c7166a633b78046b9b2507a8f68e2f190aae5ba02ddbdc78b0459da5eaf50"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-009-1048-6"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1018269946"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-009-1048-6", 
      "https://app.dimensions.ai/details/publication/pub.1018269946"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T14:31", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000373_0000000373/records_13096_00000000.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-009-1048-6"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s00217-009-1048-6'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s00217-009-1048-6'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-009-1048-6'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-009-1048-6'


 

This table displays all metadata directly associated to this object as RDF triples.

147 TRIPLES      21 PREDICATES      52 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-009-1048-6 schema:about anzsrc-for:09
2 anzsrc-for:0912
3 schema:author N038c683acec144baa696e4977a8ea22b
4 schema:citation sg:pub.10.1007/s00217-005-0124-9
5 https://doi.org/10.1006/fstl.1996.0197
6 https://doi.org/10.1006/jcrs.1996.0038
7 https://doi.org/10.1016/j.bbapap.2008.04.002
8 https://doi.org/10.1016/j.bpg.2005.01.006
9 https://doi.org/10.1016/j.foodchem.2004.05.058
10 https://doi.org/10.1016/j.foodchem.2005.07.043
11 https://doi.org/10.1016/j.foodchem.2006.02.063
12 https://doi.org/10.1016/j.foodres.2003.08.001
13 https://doi.org/10.1016/j.foodres.2006.06.004
14 https://doi.org/10.1016/j.jcs.2003.10.004
15 https://doi.org/10.1016/j.jcs.2006.05.004
16 https://doi.org/10.1016/j.jcs.2007.02.005
17 https://doi.org/10.1016/j.jcs.2007.07.011
18 https://doi.org/10.1016/j.jcs.2008.04.005
19 https://doi.org/10.1016/j.jcs.2009.02.002
20 https://doi.org/10.1016/j.tifs.2004.02.011
21 https://doi.org/10.1016/s0260-8774(03)00169-9
22 https://doi.org/10.1016/s0926-6690(99)00021-7
23 https://doi.org/10.1021/jf00001a015
24 https://doi.org/10.1021/jf0704155
25 https://doi.org/10.1053/j.gastro.2005.02.024
26 https://doi.org/10.1094/cc-83-0028
27 https://doi.org/10.1094/cchem-85-1-0001
28 https://doi.org/10.1094/cchem.1998.75.6.859
29 schema:datePublished 2009-06
30 schema:datePublishedReg 2009-06-01
31 schema:description In this study, the application of glucose oxidase and protease commercial preparations was investigated in order to evaluate their impact on the breadmaking performance of four different gluten-free flours (buckwheat, corn, sorghum and teff). Bread formulas were developed without addition of hydrocolloids in order to avoid synergistic effects. Glucose oxidase improved corn (CR) and sorghum (SG) bread quality by increasing specific volume (P < 0.05) and reducing collapsing at the top. The improvements could be related to protein polymerization which resulted in enhanced continuity of the protein phase and elastic-like behavior of CR and SG batters. No significant effects were detected on buckwheat (BW) and teff breads. On the other hand, protease treatment had detrimental effects on the textural quality of BW and SG breads. The effects were related to protein degradation resulting in increased liquid-like behaviour of BW and SG batters. Overall, the results of this study suggest that protein polymerisation can improve the breadmaking performance of gluten-free flours by enhancing elastic-like behaviour of batters. However, the protein source is a key element determining the impact of the enzymes. In the absence of hydrocolloids, protein structures are important to ensure the textural quality of these types of breads.
32 schema:genre research_article
33 schema:inLanguage en
34 schema:isAccessibleForFree false
35 schema:isPartOf N03fcb23b95894c1dba362afdbadd1589
36 Na3bf352eb3cd4483878222a6e4b26f95
37 sg:journal.1312167
38 schema:name Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours
39 schema:pagination 307-317
40 schema:productId N390c341291f544da816b19073bd2bfcc
41 N72b4542df2294ebb877bc93e860d037c
42 Nd2ef243919b940cebe683ada157b99d9
43 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018269946
44 https://doi.org/10.1007/s00217-009-1048-6
45 schema:sdDatePublished 2019-04-11T14:31
46 schema:sdLicense https://scigraph.springernature.com/explorer/license/
47 schema:sdPublisher Nf26a929386ae4a8b82fc08b3609291d8
48 schema:url http://link.springer.com/10.1007%2Fs00217-009-1048-6
49 sgo:license sg:explorer/license/
50 sgo:sdDataset articles
51 rdf:type schema:ScholarlyArticle
52 N038c683acec144baa696e4977a8ea22b rdf:first sg:person.015577717713.94
53 rdf:rest Ndaf3d77565a6403aa17e51d4f9b151e9
54 N03fcb23b95894c1dba362afdbadd1589 schema:issueNumber 2
55 rdf:type schema:PublicationIssue
56 N390c341291f544da816b19073bd2bfcc schema:name readcube_id
57 schema:value 570c7166a633b78046b9b2507a8f68e2f190aae5ba02ddbdc78b0459da5eaf50
58 rdf:type schema:PropertyValue
59 N72b4542df2294ebb877bc93e860d037c schema:name dimensions_id
60 schema:value pub.1018269946
61 rdf:type schema:PropertyValue
62 Na3bf352eb3cd4483878222a6e4b26f95 schema:volumeNumber 229
63 rdf:type schema:PublicationVolume
64 Nd2ef243919b940cebe683ada157b99d9 schema:name doi
65 schema:value 10.1007/s00217-009-1048-6
66 rdf:type schema:PropertyValue
67 Ndaf3d77565a6403aa17e51d4f9b151e9 rdf:first sg:person.01100262457.79
68 rdf:rest rdf:nil
69 Nf26a929386ae4a8b82fc08b3609291d8 schema:name Springer Nature - SN SciGraph project
70 rdf:type schema:Organization
71 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
72 schema:name Engineering
73 rdf:type schema:DefinedTerm
74 anzsrc-for:0912 schema:inDefinedTermSet anzsrc-for:
75 schema:name Materials Engineering
76 rdf:type schema:DefinedTerm
77 sg:grant.3766753 http://pending.schema.org/fundedItem sg:pub.10.1007/s00217-009-1048-6
78 rdf:type schema:MonetaryGrant
79 sg:journal.1312167 schema:issn 0044-3026
80 1438-2385
81 schema:name European Food Research and Technology
82 rdf:type schema:Periodical
83 sg:person.01100262457.79 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
84 schema:familyName Arendt
85 schema:givenName Elke K.
86 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79
87 rdf:type schema:Person
88 sg:person.015577717713.94 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
89 schema:familyName Renzetti
90 schema:givenName Stefano
91 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015577717713.94
92 rdf:type schema:Person
93 sg:pub.10.1007/s00217-005-0124-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040028936
94 https://doi.org/10.1007/s00217-005-0124-9
95 rdf:type schema:CreativeWork
96 https://doi.org/10.1006/fstl.1996.0197 schema:sameAs https://app.dimensions.ai/details/publication/pub.1054487913
97 rdf:type schema:CreativeWork
98 https://doi.org/10.1006/jcrs.1996.0038 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002689883
99 rdf:type schema:CreativeWork
100 https://doi.org/10.1016/j.bbapap.2008.04.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051294138
101 rdf:type schema:CreativeWork
102 https://doi.org/10.1016/j.bpg.2005.01.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1039918220
103 rdf:type schema:CreativeWork
104 https://doi.org/10.1016/j.foodchem.2004.05.058 schema:sameAs https://app.dimensions.ai/details/publication/pub.1015312026
105 rdf:type schema:CreativeWork
106 https://doi.org/10.1016/j.foodchem.2005.07.043 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052567683
107 rdf:type schema:CreativeWork
108 https://doi.org/10.1016/j.foodchem.2006.02.063 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048964149
109 rdf:type schema:CreativeWork
110 https://doi.org/10.1016/j.foodres.2003.08.001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010971933
111 rdf:type schema:CreativeWork
112 https://doi.org/10.1016/j.foodres.2006.06.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048506684
113 rdf:type schema:CreativeWork
114 https://doi.org/10.1016/j.jcs.2003.10.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018152294
115 rdf:type schema:CreativeWork
116 https://doi.org/10.1016/j.jcs.2006.05.004 schema:sameAs https://app.dimensions.ai/details/publication/pub.1049687738
117 rdf:type schema:CreativeWork
118 https://doi.org/10.1016/j.jcs.2007.02.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1021141114
119 rdf:type schema:CreativeWork
120 https://doi.org/10.1016/j.jcs.2007.07.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012845790
121 rdf:type schema:CreativeWork
122 https://doi.org/10.1016/j.jcs.2008.04.005 schema:sameAs https://app.dimensions.ai/details/publication/pub.1038095915
123 rdf:type schema:CreativeWork
124 https://doi.org/10.1016/j.jcs.2009.02.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005005552
125 rdf:type schema:CreativeWork
126 https://doi.org/10.1016/j.tifs.2004.02.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1011270144
127 rdf:type schema:CreativeWork
128 https://doi.org/10.1016/s0260-8774(03)00169-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010115757
129 rdf:type schema:CreativeWork
130 https://doi.org/10.1016/s0926-6690(99)00021-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1044209223
131 rdf:type schema:CreativeWork
132 https://doi.org/10.1021/jf00001a015 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055891518
133 rdf:type schema:CreativeWork
134 https://doi.org/10.1021/jf0704155 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055906550
135 rdf:type schema:CreativeWork
136 https://doi.org/10.1053/j.gastro.2005.02.024 schema:sameAs https://app.dimensions.ai/details/publication/pub.1004939254
137 rdf:type schema:CreativeWork
138 https://doi.org/10.1094/cc-83-0028 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060073349
139 rdf:type schema:CreativeWork
140 https://doi.org/10.1094/cchem-85-1-0001 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074167
141 rdf:type schema:CreativeWork
142 https://doi.org/10.1094/cchem.1998.75.6.859 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074803
143 rdf:type schema:CreativeWork
144 https://www.grid.ac/institutes/grid.7872.a schema:alternateName University College Cork
145 schema:name Biotransfer Unit, National University of Ireland, Cork, Ireland
146 Department of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
147 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...