Literature DB >> 13824653

A role for thiol and disulphide groups in determining the rheological properties of dough made from wheaten flour.

R FRATER, F J HIRD, H J MOSS, J R YATES.   

Abstract

Entities:  

Keywords:  FLOUR/chemistry; SULFHYDRYL COMPOUNDS/chemistry; SULFIDES/chemistry

Mesh：

Substances：

Year:  1960        PMID： 13824653     DOI： 10.1038/186451a0

Source DB:  PubMed          Journal:  Nature        ISSN： 0028-0836            Impact factor:   49.962


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  3 in total

1.  The reaction of glutathione with serum albumin, gluten and flour proteins.

Authors:  R FRATER; F J HIRD
Journal:  Biochem J       Date:  1963-07       Impact factor: 3.857

2.  The oxidation of protein thiol groups by iodate, bromate and persulphate.

Authors:  F J HIRD; J R YATES
Journal:  Biochem J       Date:  1961-09       Impact factor: 3.857

3.  Oxidative Stress Mitigation by Chitosan Nanoparticles in Durum Wheat Also Affects Phytochemicals and Technological Quality of Bran and Semolina.

Authors:  Valentina Picchi; Antonella Calzone; Serena Gobbi; Sara Paccani; Roberto Lo Scalzo; Alessandra Marti; Franco Faoro
Journal:  Plants (Basel)       Date:  2022-08-03
  3 in total

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