Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2010-07

AUTHORS

Paul Sullivan, John O’Flaherty, Nigel Brunton, Elke Arendt, Eimear Gallagher

ABSTRACT

Barley has long been known as a good source of fibre and in particular beta-glucan, but increased consumer awareness has meant that this is only now being exploited by food scientists and the food industry. In this study, doughs and breads were produced using pearled barley flour (PBF) in different ratios (30, 50, 70 and 100%) to wheat flour. A 100% wheat flour formulation was used as a control. The flour formulations were evaluated for protein content; the dough rheological properties of the formulations were evaluated using fundamental oscillatory tests and uniaxial extension tests. The baked breads were evaluated for volume, texture, moisture, dietary fibre and beta-glucan. Digital image analysis of the crumb grain was also carried out. Protein analysis revealed that increasing the amount of PBF in the formulation leads to a significant (p < 0.001) decrease in the protein content of the formulation. Starch pasting properties were also affected by an increase in PBF concentration, with an increase in PBF significantly increasing the peak viscosity, breakdown, setback and final viscosity of the starch slurries of the formulations. Extensional rheology revealed that increasing the PBF in the doughs leads to the doughs rupturing at lower extensions and with a lower force. Bread volume between treatments was found to be significantly (p ≤ 0.001) different, with an increase in PBF inclusion leading to smaller loaves. Texture profile analysis of the bread slices showed that breads containing higher ratios of PBF had a significantly harder (p ≤ 0.001) and less cohesive (p ≤ 0.001) crumb. Low levels of PBF (≤50%) did not significantly effect loaf volume or crumb texture, however, and the total dietary fibre and beta-glucan levels of the loaves were significantly increased (p ≤ 0.001) with increasing levels of PBF in the formulation, even at low levels of inclusion. More... »

PAGES

441-453

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-010-1297-4

DOI

http://dx.doi.org/10.1007/s00217-010-1297-4

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1000259327


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/2008/0908", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Food Sciences", 
        "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": [
            "Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland", 
            "University College Cork, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Sullivan", 
        "givenName": "Paul", 
        "id": "sg:person.011733603125.11", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011733603125.11"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland", 
            "University College Cork, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "O\u2019Flaherty", 
        "givenName": "John", 
        "id": "sg:person.010157223225.55", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010157223225.55"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Teagasc - The Irish Agriculture and Food Development Authority", 
          "id": "https://www.grid.ac/institutes/grid.6435.4", 
          "name": [
            "Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Brunton", 
        "givenName": "Nigel", 
        "id": "sg:person.0767452757.33", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0767452757.33"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "University College Cork, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Arendt", 
        "givenName": "Elke", 
        "id": "sg:person.01100262457.79", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "Teagasc - The Irish Agriculture and Food Development Authority", 
          "id": "https://www.grid.ac/institutes/grid.6435.4", 
          "name": [
            "Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Gallagher", 
        "givenName": "Eimear", 
        "id": "sg:person.0576737503.06", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0576737503.06"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1016/j.foodchem.2009.01.028", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1001043159"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2008.02.054", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007213371"
        ], 
        "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/b978-044450178-3/50019-6", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010126278"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2007.06.012", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1012702563"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1745-4603.2003.tb01080.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014407784"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.1995.tb06294.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1016557471"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0304-4211(80)90086-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020676880"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0304-4211(80)90086-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1020676880"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2006.06.027", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023422101"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0308-8146(01)00387-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1024874291"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jfoodeng.2008.10.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029520499"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2004.12.012", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1034367628"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-009-1196-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041773595", 
          "https://doi.org/10.1007/s00217-009-1196-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-009-1196-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1041773595", 
          "https://doi.org/10.1007/s00217-009-1196-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2005.01.002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046377113"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1038/sj.ejcn.1602423", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047913134", 
          "https://doi.org/10.1038/sj.ejcn.1602423"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1038/sj.ejcn.1602423", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047913134", 
          "https://doi.org/10.1038/sj.ejcn.1602423"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1177/1082013203009001003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047972011"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1177/1082013203009001003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047972011"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/jcrs.2002.0454", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048562061"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/jcrs.2002.0459", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048947555"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2004.04.003", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1050717326"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.1998.75.1.15", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074660"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.1998.75.3.273", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074697"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2003.80.6.645", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075539"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem.2003.80.6.667", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060075542"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2010-07", 
    "datePublishedReg": "2010-07-01", 
    "description": "Barley has long been known as a good source of fibre and in particular beta-glucan, but increased consumer awareness has meant that this is only now being exploited by food scientists and the food industry. In this study, doughs and breads were produced using pearled barley flour (PBF) in different ratios (30, 50, 70 and 100%) to wheat flour. A 100% wheat flour formulation was used as a control. The flour formulations were evaluated for protein content; the dough rheological properties of the formulations were evaluated using fundamental oscillatory tests and uniaxial extension tests. The baked breads were evaluated for volume, texture, moisture, dietary fibre and beta-glucan. Digital image analysis of the crumb grain was also carried out. Protein analysis revealed that increasing the amount of PBF in the formulation leads to a significant (p < 0.001) decrease in the protein content of the formulation. Starch pasting properties were also affected by an increase in PBF concentration, with an increase in PBF significantly increasing the peak viscosity, breakdown, setback and final viscosity of the starch slurries of the formulations. Extensional rheology revealed that increasing the PBF in the doughs leads to the doughs rupturing at lower extensions and with a lower force. Bread volume between treatments was found to be significantly (p \u2264 0.001) different, with an increase in PBF inclusion leading to smaller loaves. Texture profile analysis of the bread slices showed that breads containing higher ratios of PBF had a significantly harder (p \u2264 0.001) and less cohesive (p \u2264 0.001) crumb. Low levels of PBF (\u226450%) did not significantly effect loaf volume or crumb texture, however, and the total dietary fibre and beta-glucan levels of the loaves were significantly increased (p \u2264 0.001) with increasing levels of PBF in the formulation, even at low levels of inclusion.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-010-1297-4", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1312167", 
        "issn": [
          "0044-3026", 
          "1438-2385"
        ], 
        "name": "European Food Research and Technology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "3", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "231"
      }
    ], 
    "name": "Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour", 
    "pagination": "441-453", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "013b843ceae5ac7e1e186f6d43188c948141c7f5f9352514878359abf3a82405"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-010-1297-4"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1000259327"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-010-1297-4", 
      "https://app.dimensions.ai/details/publication/pub.1000259327"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T10:33", 
    "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/v90/0000000349_0000000349/records_113661_00000000.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2Fs00217-010-1297-4"
  }
]
 

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/s00217-010-1297-4'

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/s00217-010-1297-4'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-010-1297-4'

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

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-010-1297-4'


 

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

164 TRIPLES      21 PREDICATES      50 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-010-1297-4 schema:about anzsrc-for:09
2 anzsrc-for:0908
3 schema:author N752384842a3d497185e732c369621f4c
4 schema:citation sg:pub.10.1007/s00217-009-1196-8
5 sg:pub.10.1038/sj.ejcn.1602423
6 https://doi.org/10.1006/jcrs.2002.0454
7 https://doi.org/10.1006/jcrs.2002.0459
8 https://doi.org/10.1016/0304-4211(80)90086-3
9 https://doi.org/10.1016/b978-044450178-3/50019-6
10 https://doi.org/10.1016/j.foodchem.2004.12.012
11 https://doi.org/10.1016/j.foodchem.2006.06.027
12 https://doi.org/10.1016/j.foodchem.2008.02.054
13 https://doi.org/10.1016/j.foodchem.2009.01.028
14 https://doi.org/10.1016/j.jcs.2004.04.003
15 https://doi.org/10.1016/j.jcs.2005.01.002
16 https://doi.org/10.1016/j.jcs.2007.06.012
17 https://doi.org/10.1016/j.jfoodeng.2008.10.009
18 https://doi.org/10.1016/s0260-8774(03)00169-9
19 https://doi.org/10.1016/s0308-8146(01)00387-9
20 https://doi.org/10.1094/cchem.1998.75.1.15
21 https://doi.org/10.1094/cchem.1998.75.3.273
22 https://doi.org/10.1094/cchem.2003.80.6.645
23 https://doi.org/10.1094/cchem.2003.80.6.667
24 https://doi.org/10.1111/j.1365-2621.1995.tb06294.x
25 https://doi.org/10.1111/j.1745-4603.2003.tb01080.x
26 https://doi.org/10.1177/1082013203009001003
27 schema:datePublished 2010-07
28 schema:datePublishedReg 2010-07-01
29 schema:description Barley has long been known as a good source of fibre and in particular beta-glucan, but increased consumer awareness has meant that this is only now being exploited by food scientists and the food industry. In this study, doughs and breads were produced using pearled barley flour (PBF) in different ratios (30, 50, 70 and 100%) to wheat flour. A 100% wheat flour formulation was used as a control. The flour formulations were evaluated for protein content; the dough rheological properties of the formulations were evaluated using fundamental oscillatory tests and uniaxial extension tests. The baked breads were evaluated for volume, texture, moisture, dietary fibre and beta-glucan. Digital image analysis of the crumb grain was also carried out. Protein analysis revealed that increasing the amount of PBF in the formulation leads to a significant (p < 0.001) decrease in the protein content of the formulation. Starch pasting properties were also affected by an increase in PBF concentration, with an increase in PBF significantly increasing the peak viscosity, breakdown, setback and final viscosity of the starch slurries of the formulations. Extensional rheology revealed that increasing the PBF in the doughs leads to the doughs rupturing at lower extensions and with a lower force. Bread volume between treatments was found to be significantly (p ≤ 0.001) different, with an increase in PBF inclusion leading to smaller loaves. Texture profile analysis of the bread slices showed that breads containing higher ratios of PBF had a significantly harder (p ≤ 0.001) and less cohesive (p ≤ 0.001) crumb. Low levels of PBF (≤50%) did not significantly effect loaf volume or crumb texture, however, and the total dietary fibre and beta-glucan levels of the loaves were significantly increased (p ≤ 0.001) with increasing levels of PBF in the formulation, even at low levels of inclusion.
30 schema:genre research_article
31 schema:inLanguage en
32 schema:isAccessibleForFree false
33 schema:isPartOf N2f4f17be1d1e4627a775f347f1be0479
34 Na1a804e5d8a6491b8124f05791b87b5e
35 sg:journal.1312167
36 schema:name Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour
37 schema:pagination 441-453
38 schema:productId N102a90cd57dc4ea88004a45fc680983a
39 N31e42cecb78a4680ad41c37db41c7e00
40 N9ed7bd02600e41e38c8c17dead72c914
41 schema:sameAs https://app.dimensions.ai/details/publication/pub.1000259327
42 https://doi.org/10.1007/s00217-010-1297-4
43 schema:sdDatePublished 2019-04-11T10:33
44 schema:sdLicense https://scigraph.springernature.com/explorer/license/
45 schema:sdPublisher N19fec26009a84483bbb02f27b36d4e0f
46 schema:url http://link.springer.com/10.1007%2Fs00217-010-1297-4
47 sgo:license sg:explorer/license/
48 sgo:sdDataset articles
49 rdf:type schema:ScholarlyArticle
50 N08e9e27491944aa297e7c90daa908168 rdf:first sg:person.0576737503.06
51 rdf:rest rdf:nil
52 N102a90cd57dc4ea88004a45fc680983a schema:name dimensions_id
53 schema:value pub.1000259327
54 rdf:type schema:PropertyValue
55 N19fec26009a84483bbb02f27b36d4e0f schema:name Springer Nature - SN SciGraph project
56 rdf:type schema:Organization
57 N2f4f17be1d1e4627a775f347f1be0479 schema:issueNumber 3
58 rdf:type schema:PublicationIssue
59 N31e42cecb78a4680ad41c37db41c7e00 schema:name doi
60 schema:value 10.1007/s00217-010-1297-4
61 rdf:type schema:PropertyValue
62 N44c0973800524518ae5c61f6d367b05a rdf:first sg:person.0767452757.33
63 rdf:rest N45b85678e26e490abf8f7bc8587d84e4
64 N45b85678e26e490abf8f7bc8587d84e4 rdf:first sg:person.01100262457.79
65 rdf:rest N08e9e27491944aa297e7c90daa908168
66 N752384842a3d497185e732c369621f4c rdf:first sg:person.011733603125.11
67 rdf:rest Nca396c7de63f4e73b261e468cc5ca824
68 N9ed7bd02600e41e38c8c17dead72c914 schema:name readcube_id
69 schema:value 013b843ceae5ac7e1e186f6d43188c948141c7f5f9352514878359abf3a82405
70 rdf:type schema:PropertyValue
71 Na1a804e5d8a6491b8124f05791b87b5e schema:volumeNumber 231
72 rdf:type schema:PublicationVolume
73 Nca396c7de63f4e73b261e468cc5ca824 rdf:first sg:person.010157223225.55
74 rdf:rest N44c0973800524518ae5c61f6d367b05a
75 anzsrc-for:09 schema:inDefinedTermSet anzsrc-for:
76 schema:name Engineering
77 rdf:type schema:DefinedTerm
78 anzsrc-for:0908 schema:inDefinedTermSet anzsrc-for:
79 schema:name Food Sciences
80 rdf:type schema:DefinedTerm
81 sg:journal.1312167 schema:issn 0044-3026
82 1438-2385
83 schema:name European Food Research and Technology
84 rdf:type schema:Periodical
85 sg:person.010157223225.55 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
86 schema:familyName O’Flaherty
87 schema:givenName John
88 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010157223225.55
89 rdf:type schema:Person
90 sg:person.01100262457.79 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
91 schema:familyName Arendt
92 schema:givenName Elke
93 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79
94 rdf:type schema:Person
95 sg:person.011733603125.11 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
96 schema:familyName Sullivan
97 schema:givenName Paul
98 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011733603125.11
99 rdf:type schema:Person
100 sg:person.0576737503.06 schema:affiliation https://www.grid.ac/institutes/grid.6435.4
101 schema:familyName Gallagher
102 schema:givenName Eimear
103 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0576737503.06
104 rdf:type schema:Person
105 sg:person.0767452757.33 schema:affiliation https://www.grid.ac/institutes/grid.6435.4
106 schema:familyName Brunton
107 schema:givenName Nigel
108 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0767452757.33
109 rdf:type schema:Person
110 sg:pub.10.1007/s00217-009-1196-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1041773595
111 https://doi.org/10.1007/s00217-009-1196-8
112 rdf:type schema:CreativeWork
113 sg:pub.10.1038/sj.ejcn.1602423 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047913134
114 https://doi.org/10.1038/sj.ejcn.1602423
115 rdf:type schema:CreativeWork
116 https://doi.org/10.1006/jcrs.2002.0454 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048562061
117 rdf:type schema:CreativeWork
118 https://doi.org/10.1006/jcrs.2002.0459 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048947555
119 rdf:type schema:CreativeWork
120 https://doi.org/10.1016/0304-4211(80)90086-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1020676880
121 rdf:type schema:CreativeWork
122 https://doi.org/10.1016/b978-044450178-3/50019-6 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010126278
123 rdf:type schema:CreativeWork
124 https://doi.org/10.1016/j.foodchem.2004.12.012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1034367628
125 rdf:type schema:CreativeWork
126 https://doi.org/10.1016/j.foodchem.2006.06.027 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023422101
127 rdf:type schema:CreativeWork
128 https://doi.org/10.1016/j.foodchem.2008.02.054 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007213371
129 rdf:type schema:CreativeWork
130 https://doi.org/10.1016/j.foodchem.2009.01.028 schema:sameAs https://app.dimensions.ai/details/publication/pub.1001043159
131 rdf:type schema:CreativeWork
132 https://doi.org/10.1016/j.jcs.2004.04.003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1050717326
133 rdf:type schema:CreativeWork
134 https://doi.org/10.1016/j.jcs.2005.01.002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046377113
135 rdf:type schema:CreativeWork
136 https://doi.org/10.1016/j.jcs.2007.06.012 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012702563
137 rdf:type schema:CreativeWork
138 https://doi.org/10.1016/j.jfoodeng.2008.10.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029520499
139 rdf:type schema:CreativeWork
140 https://doi.org/10.1016/s0260-8774(03)00169-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010115757
141 rdf:type schema:CreativeWork
142 https://doi.org/10.1016/s0308-8146(01)00387-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1024874291
143 rdf:type schema:CreativeWork
144 https://doi.org/10.1094/cchem.1998.75.1.15 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074660
145 rdf:type schema:CreativeWork
146 https://doi.org/10.1094/cchem.1998.75.3.273 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074697
147 rdf:type schema:CreativeWork
148 https://doi.org/10.1094/cchem.2003.80.6.645 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075539
149 rdf:type schema:CreativeWork
150 https://doi.org/10.1094/cchem.2003.80.6.667 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060075542
151 rdf:type schema:CreativeWork
152 https://doi.org/10.1111/j.1365-2621.1995.tb06294.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1016557471
153 rdf:type schema:CreativeWork
154 https://doi.org/10.1111/j.1745-4603.2003.tb01080.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1014407784
155 rdf:type schema:CreativeWork
156 https://doi.org/10.1177/1082013203009001003 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047972011
157 rdf:type schema:CreativeWork
158 https://www.grid.ac/institutes/grid.6435.4 schema:alternateName Teagasc - The Irish Agriculture and Food Development Authority
159 schema:name Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland
160 rdf:type schema:Organization
161 https://www.grid.ac/institutes/grid.7872.a schema:alternateName University College Cork
162 schema:name Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland
163 University College Cork, Cork, Ireland
164 rdf:type schema:Organization
 




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


...