Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2018-03

AUTHORS

Julien Huen, Julia Börsmann, Imke Matullat, Linda Böhm, Florian Stukenborg, Mareile Heitmann, Emanuele Zannini, Elke K. Arendt

ABSTRACT

In this study, we sourced 37 commercial flours from 14 mills based on 7 countries and analysed them with a total of 18 methods, generating 90 single analytical values for each flour. The 18 methods were chosen to cover the analytical practice of most European mills and bakery companies, as well as particle charge detection, GlutoPeak and solvent retention capacity as emerging methods. We investigated the relationship between the data from the individual methods, and performed a principal component analysis to describe the structure of the data set and identify the main underlying flour properties. Four principal components accounted for 64.8% of the total variance. They were interpreted as (PC1) starch gelatinization properties, (PC2) hydration properties, (PC3) dough resistance at variable water amount, and (PC4) dough strength at fixed water amount. From the emerging methods, solvent retention capacity (sodium carbonate and water) was highly correlated with PC2, while the GlutoPeak max torque was highly correlated with PC4. More... »

PAGES

535-545

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00217-017-2974-3

DOI

http://dx.doi.org/10.1007/s00217-017-2974-3

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1091477369


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/2008/0306", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Physical Chemistry (incl. Structural)", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/03", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Chemical Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "name": [
            "ttz Bremerhaven, Bremerhaven, Germany"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Huen", 
        "givenName": "Julien", 
        "id": "sg:person.011607575732.44", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011607575732.44"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "ttz Bremerhaven, Bremerhaven, Germany"
          ], 
          "type": "Organization"
        }, 
        "familyName": "B\u00f6rsmann", 
        "givenName": "Julia", 
        "id": "sg:person.014575477732.39", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014575477732.39"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "ttz Bremerhaven, Bremerhaven, Germany"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Matullat", 
        "givenName": "Imke", 
        "id": "sg:person.010262750132.55", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010262750132.55"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "ttz Bremerhaven, Bremerhaven, Germany"
          ], 
          "type": "Organization"
        }, 
        "familyName": "B\u00f6hm", 
        "givenName": "Linda", 
        "id": "sg:person.013250652132.97", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013250652132.97"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "ttz Bremerhaven, Bremerhaven, Germany"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Stukenborg", 
        "givenName": "Florian", 
        "id": "sg:person.07533502732.21", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.07533502732.21"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "University College Cork, Cereal and Beverage Science, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Heitmann", 
        "givenName": "Mareile", 
        "id": "sg:person.011504662271.34", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011504662271.34"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "University College Cork, Cereal and Beverage Science, Cork, Ireland"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Zannini", 
        "givenName": "Emanuele", 
        "id": "sg:person.0741717003.96", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0741717003.96"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University College Cork", 
          "id": "https://www.grid.ac/institutes/grid.7872.a", 
          "name": [
            "University College Cork, Cereal and Beverage Science, 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/10.1016/j.lwt.2012.09.011", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005600763"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2015.06.009", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1005702227"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2015.10.010", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008236419"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-3-319-14687-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009226383", 
          "https://doi.org/10.1007/978-3-319-14687-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/978-3-319-14687-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1009226383", 
          "https://doi.org/10.1007/978-3-319-14687-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2013.07.022", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1010865098"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2014.01.006", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1013485343"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2016.01.075", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1030026849"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/fstl.1999.0569", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035274992"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.foodchem.2014.09.070", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1042660495"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00484-010-0310-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043805986", 
          "https://doi.org/10.1007/s00484-010-0310-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00484-010-0310-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1043805986", 
          "https://doi.org/10.1007/s00484-010-0310-8"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1365-2621.2003.tb05747.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1049974624"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.lwt.2015.05.029", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1051344090"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem-07-11-0092", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060073788"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem-12-14-0262-r", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074052"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem-85-6-0753", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074283"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/cchem-86-5-0522", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060074380"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/b978-1-891127-77-9.50015-7", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1084700538"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.jcs.2017.05.017", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1085594267"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00217-017-2975-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1091385752", 
          "https://doi.org/10.1007/s00217-017-2975-2"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2018-03", 
    "datePublishedReg": "2018-03-01", 
    "description": "In this study, we sourced 37 commercial flours from 14 mills based on 7 countries and analysed them with a total of 18 methods, generating 90 single analytical values for each flour. The 18 methods were chosen to cover the analytical practice of most European mills and bakery companies, as well as particle charge detection, GlutoPeak and solvent retention capacity as emerging methods. We investigated the relationship between the data from the individual methods, and performed a principal component analysis to describe the structure of the data set and identify the main underlying flour properties. Four principal components accounted for 64.8% of the total variance. They were interpreted as (PC1) starch gelatinization properties, (PC2) hydration properties, (PC3) dough resistance at variable water amount, and (PC4) dough strength at fixed water amount. From the emerging methods, solvent retention capacity (sodium carbonate and water) was highly correlated with PC2, while the GlutoPeak max torque was highly correlated with PC4.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s00217-017-2974-3", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isFundedItemOf": [
      {
        "id": "sg:grant.3800732", 
        "type": "MonetaryGrant"
      }
    ], 
    "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": "244"
      }
    ], 
    "name": "Wheat flour quality evaluation from the baker\u2019s perspective: comparative assessment of 18 analytical methods", 
    "pagination": "535-545", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "27785645c9a5a69c691943341e280e580f96acfff80b4c20326fefa2eda08f92"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s00217-017-2974-3"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1091477369"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s00217-017-2974-3", 
      "https://app.dimensions.ai/details/publication/pub.1091477369"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-10T13:31", 
    "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/v90/0000000001_0000000264/records_8659_00000601.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007/s00217-017-2974-3"
  }
]
 

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/s00217-017-2974-3'

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/s00217-017-2974-3'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s00217-017-2974-3'

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

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s00217-017-2974-3'


 

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

182 TRIPLES      21 PREDICATES      46 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s00217-017-2974-3 schema:about anzsrc-for:03
2 anzsrc-for:0306
3 schema:author Nfda5e705d9004f5188498dfe44df7e95
4 schema:citation sg:pub.10.1007/978-3-319-14687-4
5 sg:pub.10.1007/s00217-017-2975-2
6 sg:pub.10.1007/s00484-010-0310-8
7 https://doi.org/10.1006/fstl.1999.0569
8 https://doi.org/10.1016/b978-1-891127-77-9.50015-7
9 https://doi.org/10.1016/j.foodchem.2014.09.070
10 https://doi.org/10.1016/j.foodchem.2016.01.075
11 https://doi.org/10.1016/j.jcs.2014.01.006
12 https://doi.org/10.1016/j.jcs.2015.06.009
13 https://doi.org/10.1016/j.jcs.2015.10.010
14 https://doi.org/10.1016/j.jcs.2017.05.017
15 https://doi.org/10.1016/j.lwt.2012.09.011
16 https://doi.org/10.1016/j.lwt.2013.07.022
17 https://doi.org/10.1016/j.lwt.2015.05.029
18 https://doi.org/10.1094/cchem-07-11-0092
19 https://doi.org/10.1094/cchem-12-14-0262-r
20 https://doi.org/10.1094/cchem-85-6-0753
21 https://doi.org/10.1094/cchem-86-5-0522
22 https://doi.org/10.1111/j.1365-2621.2003.tb05747.x
23 schema:datePublished 2018-03
24 schema:datePublishedReg 2018-03-01
25 schema:description In this study, we sourced 37 commercial flours from 14 mills based on 7 countries and analysed them with a total of 18 methods, generating 90 single analytical values for each flour. The 18 methods were chosen to cover the analytical practice of most European mills and bakery companies, as well as particle charge detection, GlutoPeak and solvent retention capacity as emerging methods. We investigated the relationship between the data from the individual methods, and performed a principal component analysis to describe the structure of the data set and identify the main underlying flour properties. Four principal components accounted for 64.8% of the total variance. They were interpreted as (PC1) starch gelatinization properties, (PC2) hydration properties, (PC3) dough resistance at variable water amount, and (PC4) dough strength at fixed water amount. From the emerging methods, solvent retention capacity (sodium carbonate and water) was highly correlated with PC2, while the GlutoPeak max torque was highly correlated with PC4.
26 schema:genre research_article
27 schema:inLanguage en
28 schema:isAccessibleForFree false
29 schema:isPartOf N357ecf7a903849c2b1b64ca338c16e18
30 Nf56ab46b1b7642f6b4e08e55cacffb49
31 sg:journal.1312167
32 schema:name Wheat flour quality evaluation from the baker’s perspective: comparative assessment of 18 analytical methods
33 schema:pagination 535-545
34 schema:productId N2a330603d309452e83bcb05aee10e796
35 N548edda25f3e4283977ed54c4e662eae
36 Ncd6c2bf541c74b71bc1a6fc869e3eda5
37 schema:sameAs https://app.dimensions.ai/details/publication/pub.1091477369
38 https://doi.org/10.1007/s00217-017-2974-3
39 schema:sdDatePublished 2019-04-10T13:31
40 schema:sdLicense https://scigraph.springernature.com/explorer/license/
41 schema:sdPublisher N4c49acfda0dc4c9e9c7d2f29e019c1fd
42 schema:url http://link.springer.com/10.1007/s00217-017-2974-3
43 sgo:license sg:explorer/license/
44 sgo:sdDataset articles
45 rdf:type schema:ScholarlyArticle
46 N068e6b9c9f754508b153933c584d2d30 schema:name ttz Bremerhaven, Bremerhaven, Germany
47 rdf:type schema:Organization
48 N2a330603d309452e83bcb05aee10e796 schema:name readcube_id
49 schema:value 27785645c9a5a69c691943341e280e580f96acfff80b4c20326fefa2eda08f92
50 rdf:type schema:PropertyValue
51 N357ecf7a903849c2b1b64ca338c16e18 schema:volumeNumber 244
52 rdf:type schema:PublicationVolume
53 N4a55820966bd4f24b23e47c3ae875312 schema:name ttz Bremerhaven, Bremerhaven, Germany
54 rdf:type schema:Organization
55 N4c49acfda0dc4c9e9c7d2f29e019c1fd schema:name Springer Nature - SN SciGraph project
56 rdf:type schema:Organization
57 N548edda25f3e4283977ed54c4e662eae schema:name dimensions_id
58 schema:value pub.1091477369
59 rdf:type schema:PropertyValue
60 N553ce0ca90eb4461ad860baeb898aef8 rdf:first sg:person.014575477732.39
61 rdf:rest N9d8b193f4aab4dcda0898b236bb974d8
62 N62b41f4787f14964a3ca74e2b840b817 rdf:first sg:person.01100262457.79
63 rdf:rest rdf:nil
64 N6b6a4ff745504622bbea35b685634ef9 schema:name ttz Bremerhaven, Bremerhaven, Germany
65 rdf:type schema:Organization
66 N989fabbcb420473e8b20bb9ae6413955 schema:name ttz Bremerhaven, Bremerhaven, Germany
67 rdf:type schema:Organization
68 N9d8b193f4aab4dcda0898b236bb974d8 rdf:first sg:person.010262750132.55
69 rdf:rest Nba2ce7f41d0c46ae94e67994db1596f5
70 N9df2f8647ec0437db577de0c90165357 rdf:first sg:person.0741717003.96
71 rdf:rest N62b41f4787f14964a3ca74e2b840b817
72 Nba2ce7f41d0c46ae94e67994db1596f5 rdf:first sg:person.013250652132.97
73 rdf:rest Nd4366dd0cfb040c49094b11885c83ea6
74 Nc94c71a3919f41e09b673f3c8275c17e rdf:first sg:person.011504662271.34
75 rdf:rest N9df2f8647ec0437db577de0c90165357
76 Ncd6c2bf541c74b71bc1a6fc869e3eda5 schema:name doi
77 schema:value 10.1007/s00217-017-2974-3
78 rdf:type schema:PropertyValue
79 Nd4366dd0cfb040c49094b11885c83ea6 rdf:first sg:person.07533502732.21
80 rdf:rest Nc94c71a3919f41e09b673f3c8275c17e
81 Nf56ab46b1b7642f6b4e08e55cacffb49 schema:issueNumber 3
82 rdf:type schema:PublicationIssue
83 Nfa88c8fd4520490aa5a58750ddbe0707 schema:name ttz Bremerhaven, Bremerhaven, Germany
84 rdf:type schema:Organization
85 Nfda5e705d9004f5188498dfe44df7e95 rdf:first sg:person.011607575732.44
86 rdf:rest N553ce0ca90eb4461ad860baeb898aef8
87 anzsrc-for:03 schema:inDefinedTermSet anzsrc-for:
88 schema:name Chemical Sciences
89 rdf:type schema:DefinedTerm
90 anzsrc-for:0306 schema:inDefinedTermSet anzsrc-for:
91 schema:name Physical Chemistry (incl. Structural)
92 rdf:type schema:DefinedTerm
93 sg:grant.3800732 http://pending.schema.org/fundedItem sg:pub.10.1007/s00217-017-2974-3
94 rdf:type schema:MonetaryGrant
95 sg:journal.1312167 schema:issn 0044-3026
96 1438-2385
97 schema:name European Food Research and Technology
98 rdf:type schema:Periodical
99 sg:person.010262750132.55 schema:affiliation N068e6b9c9f754508b153933c584d2d30
100 schema:familyName Matullat
101 schema:givenName Imke
102 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010262750132.55
103 rdf:type schema:Person
104 sg:person.01100262457.79 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
105 schema:familyName Arendt
106 schema:givenName Elke K.
107 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01100262457.79
108 rdf:type schema:Person
109 sg:person.011504662271.34 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
110 schema:familyName Heitmann
111 schema:givenName Mareile
112 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011504662271.34
113 rdf:type schema:Person
114 sg:person.011607575732.44 schema:affiliation N6b6a4ff745504622bbea35b685634ef9
115 schema:familyName Huen
116 schema:givenName Julien
117 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011607575732.44
118 rdf:type schema:Person
119 sg:person.013250652132.97 schema:affiliation Nfa88c8fd4520490aa5a58750ddbe0707
120 schema:familyName Böhm
121 schema:givenName Linda
122 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.013250652132.97
123 rdf:type schema:Person
124 sg:person.014575477732.39 schema:affiliation N4a55820966bd4f24b23e47c3ae875312
125 schema:familyName Börsmann
126 schema:givenName Julia
127 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.014575477732.39
128 rdf:type schema:Person
129 sg:person.0741717003.96 schema:affiliation https://www.grid.ac/institutes/grid.7872.a
130 schema:familyName Zannini
131 schema:givenName Emanuele
132 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0741717003.96
133 rdf:type schema:Person
134 sg:person.07533502732.21 schema:affiliation N989fabbcb420473e8b20bb9ae6413955
135 schema:familyName Stukenborg
136 schema:givenName Florian
137 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.07533502732.21
138 rdf:type schema:Person
139 sg:pub.10.1007/978-3-319-14687-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1009226383
140 https://doi.org/10.1007/978-3-319-14687-4
141 rdf:type schema:CreativeWork
142 sg:pub.10.1007/s00217-017-2975-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1091385752
143 https://doi.org/10.1007/s00217-017-2975-2
144 rdf:type schema:CreativeWork
145 sg:pub.10.1007/s00484-010-0310-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1043805986
146 https://doi.org/10.1007/s00484-010-0310-8
147 rdf:type schema:CreativeWork
148 https://doi.org/10.1006/fstl.1999.0569 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035274992
149 rdf:type schema:CreativeWork
150 https://doi.org/10.1016/b978-1-891127-77-9.50015-7 schema:sameAs https://app.dimensions.ai/details/publication/pub.1084700538
151 rdf:type schema:CreativeWork
152 https://doi.org/10.1016/j.foodchem.2014.09.070 schema:sameAs https://app.dimensions.ai/details/publication/pub.1042660495
153 rdf:type schema:CreativeWork
154 https://doi.org/10.1016/j.foodchem.2016.01.075 schema:sameAs https://app.dimensions.ai/details/publication/pub.1030026849
155 rdf:type schema:CreativeWork
156 https://doi.org/10.1016/j.jcs.2014.01.006 schema:sameAs https://app.dimensions.ai/details/publication/pub.1013485343
157 rdf:type schema:CreativeWork
158 https://doi.org/10.1016/j.jcs.2015.06.009 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005702227
159 rdf:type schema:CreativeWork
160 https://doi.org/10.1016/j.jcs.2015.10.010 schema:sameAs https://app.dimensions.ai/details/publication/pub.1008236419
161 rdf:type schema:CreativeWork
162 https://doi.org/10.1016/j.jcs.2017.05.017 schema:sameAs https://app.dimensions.ai/details/publication/pub.1085594267
163 rdf:type schema:CreativeWork
164 https://doi.org/10.1016/j.lwt.2012.09.011 schema:sameAs https://app.dimensions.ai/details/publication/pub.1005600763
165 rdf:type schema:CreativeWork
166 https://doi.org/10.1016/j.lwt.2013.07.022 schema:sameAs https://app.dimensions.ai/details/publication/pub.1010865098
167 rdf:type schema:CreativeWork
168 https://doi.org/10.1016/j.lwt.2015.05.029 schema:sameAs https://app.dimensions.ai/details/publication/pub.1051344090
169 rdf:type schema:CreativeWork
170 https://doi.org/10.1094/cchem-07-11-0092 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060073788
171 rdf:type schema:CreativeWork
172 https://doi.org/10.1094/cchem-12-14-0262-r schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074052
173 rdf:type schema:CreativeWork
174 https://doi.org/10.1094/cchem-85-6-0753 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074283
175 rdf:type schema:CreativeWork
176 https://doi.org/10.1094/cchem-86-5-0522 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060074380
177 rdf:type schema:CreativeWork
178 https://doi.org/10.1111/j.1365-2621.2003.tb05747.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1049974624
179 rdf:type schema:CreativeWork
180 https://www.grid.ac/institutes/grid.7872.a schema:alternateName University College Cork
181 schema:name University College Cork, Cereal and Beverage Science, Cork, Ireland
182 rdf:type schema:Organization
 




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


...