Foods

Journal

TitleFoods
ISSN2304-8158
PublisherMDPI

Outputs

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Reducing the risk of acrylamide and other processing contaminant formation in wheat products

A - Papers appearing in refereed journals
Kaur, N. and Halford, N. G. 2023. Reducing the risk of acrylamide and other processing contaminant formation in wheat products . Foods. 12 (17), p. 3264. https://doi.org/10.3390/foods12173264

Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation

A - Papers appearing in refereed journals
Lovegrove, A., Dunn, J., Pellny, T. K., Hood, J., Burridge, A. J., America, A. H. P., Gilissen, L., Timmer, R., Proos-Huijsmans, Z. A. M/, Van Straaten, J. P., Jonkers, D., Ward, J. L., Brouns, F. and Shewry, P. R. 2023. Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation. Foods. 12 (4), p. 843. https://doi.org/10.3390/foods12040843

Variation in the Content and Composition of Tocols in a Wheat Population

A - Papers appearing in refereed journals
Tremmel-Bede, K., Szentmiklossy, M., Lampi, A.-M., Piironen, V., Shewry, P. R., Vida, G., Tomoskozi, S., Karsai, I., Lang, L., Bedo, Z. and Rakszegi, M. 2022. Variation in the Content and Composition of Tocols in a Wheat Population. Foods. 11 (9), p. 1343. https://doi.org/10.3390/foods11091343