Functionality of lipids and lipid-protein interactions in cereal-derived food products
OCL, 10 1 (2003) 47-56
Published online: 2003-01-15
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
The role of wheat flour minor components in predicting water absorption
Laura Rezette, Kamal Kansou, Guy Della Valle, Sophie Le Gall and Luc SaulnierFood Chemistry 463 141232 (2025)
https://doi.org/10.1016/j.foodchem.2024.141232
Variation in quality of grains used in malting and brewing
Glen P. Fox and Harmonie M. BettenhausenFrontiers in Plant Science 14 (2023)
https://doi.org/10.3389/fpls.2023.1172028
Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets
Glenda Gutiérrez-Silva, Francisco Vásquez-Lara, Nina G. Heredia-Sandoval and Alma R. Islas-RubioFoods 12 (24) 4463 (2023)
https://doi.org/10.3390/foods12244463
The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products
Lucie Lebert, François Buche, Arnaud Sorin and Thierry AussenacFoods 11 (22) 3552 (2022)
https://doi.org/10.3390/foods11223552
49 (2021)
https://doi.org/10.1002/9781119614760.ch4
Structural Elucidation of Irish Ale Bioactive Polar Lipids with Antithrombotic Properties
Alexandros Tsoupras, Ronan Lordan, Eoin O'Keefe, Katie Shiels, Sushanta Kumar Saha and Ioannis ZabetakisBiomolecules 10 (7) 1075 (2020)
https://doi.org/10.3390/biom10071075
Minor components and wheat quality: Perspectives on climate changes
Didier Marion and Luc SaulnierJournal of Cereal Science 94 103001 (2020)
https://doi.org/10.1016/j.jcs.2020.103001
The in vitro antithrombotic properties of ale, lager, and stout beers
Ronan Lordan, Eoin O’Keeffe, Darren Dowling, et al.Food Bioscience 28 83 (2019)
https://doi.org/10.1016/j.fbio.2019.01.012
Total, Neutral, and Polar Lipids of Brewing Ingredients, By-Products and Beer: Evaluation of Antithrombotic Activities
Ronan Lordan, Eoin O’Keeffe, Alexandros Tsoupras and Ioannis ZabetakisFoods 8 (5) 171 (2019)
https://doi.org/10.3390/foods8050171
Comparison of ambient solvent extraction methods for the analysis of fatty acids in non-starch lipids of flour and starch
Niloufar Bahrami, Lina Yonekura, Robert Linforth, et al.Journal of the Science of Food and Agriculture 94 (3) 415 (2014)
https://doi.org/10.1002/jsfa.6449
Protein accumulation in aleurone cells, sub-aleurone cells and the center starch endosperm of cereals
Yankun Zheng and Zhong WangPlant Cell Reports 33 (10) 1607 (2014)
https://doi.org/10.1007/s00299-014-1651-2
Role of Non-prolamin Proteins and Low Molecular Weight Redox Agents in Protein Folding and Polymerization in Wheat Grains and Influence on Baking Quality Parameters
Svetlana V. Osipova, Marina D. Permyakova and Aleksey V. PermyakovJournal of Agricultural and Food Chemistry 60 (49) 12065 (2012)
https://doi.org/10.1021/jf303513m
495 (2009)
https://doi.org/10.1002/9780813818832.ch21
The Triticum aestivum non-specific lipid transfer protein (TaLtp) gene family: comparative promoter activity of six TaLtp genes in transgenic rice
Freddy Boutrot, Donaldo Meynard, Emmanuel Guiderdoni, Philippe Joudrier and Marie-Françoise GautierPlanta 225 (4) 843 (2007)
https://doi.org/10.1007/s00425-006-0397-7