↓ Skip to main content
What is this page? Embed badge

Wheat Quality For Improving Processing And Human Health

Overview of attention for book
Cover of 'Wheat Quality For Improving Processing And Human Health'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 The Importance of Wheat
  3. Altmetric Badge
    Chapter 2 Wheat Gluten Protein Structure and Function: Is There Anything New under the Sun?
  4. Altmetric Badge
    Chapter 3 Starch and Starch-Associated Proteins: Impacts on Wheat Grain Quality
  5. Altmetric Badge
    Chapter 4 Contribution of Genetic Resources to Grain Storage Protein Composition and Wheat Quality
  6. Altmetric Badge
    Chapter 5 Durum Wheat Storage Protein Composition and the Role of LMW-GS in Quality
  7. Altmetric Badge
    Chapter 6 Gluten Analysis
  8. Altmetric Badge
    Chapter 7 Proteomics as a Tool in Gluten Protein Research
  9. Altmetric Badge
    Chapter 8 Genotypic and Environmental Effects on Wheat Technological and Nutritional Quality
  10. Altmetric Badge
    Chapter 9 Improving Wheat Nutritional Quality through Biofortification
  11. Altmetric Badge
    Chapter 10 Phenolic Compounds in Wheat Kernels: Genetic and Genomic Studies of Biosynthesis and Regulations
  12. Altmetric Badge
    Chapter 11 Wheat Cell Wall Polysaccharides (Dietary Fibre)
  13. Altmetric Badge
    Chapter 12 Grain Quality in Breeding
  14. Altmetric Badge
    Chapter 13 High Throughput Testing of Key Wheat Quality Traits in Hard Red Spring Wheat Breeding Programs
  15. Altmetric Badge
    Chapter 14 Molecular Marker Development and Application for Improving Qualities in Bread Wheat
  16. Altmetric Badge
    Chapter 15 Durum Wheat Products, Couscous
  17. Altmetric Badge
    Chapter 16 Understanding the Mechanics of Wheat Grain Fractionation and the Impact of Puroindolines on Milling and Product Quality
  18. Altmetric Badge
    Chapter 17 The Impact of Processing on Potentially Beneficial Wheat Grain Components for Human Health
  19. Altmetric Badge
    Chapter 18 Fusarium Species Infection in Wheat: Impact on Quality and Mycotoxin Accumulation
  20. Altmetric Badge
    Chapter 19 Effects of Environmental Changes on the Allergen Content of Wheat Grain
  21. Altmetric Badge
    Chapter 20 Health Hazards Associated with Wheat and Gluten Consumption in Susceptible Individuals and Status of Research on Dietary Therapies
  22. Altmetric Badge
    Chapter 21 FODMAPs in Wheat
Attention for Chapter 6: Gluten Analysis
Altmetric Badge

Citations

dimensions_citation
52 Dimensions

Readers on

mendeley
6 Mendeley
Summary Dimensions citations
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Chapter title
Gluten Analysis
Chapter number 6
Book title
Wheat Quality For Improving Processing And Human Health
Published by
Springer, Cham, January 2020
DOI 10.1007/978-3-030-34163-3_6
Book ISBNs
978-3-03-034162-6, 978-3-03-034163-3
Authors

Réka Haraszi, Tatsuya M. Ikeda, Roberto Javier Peña, Gérard Branlard, Haraszi, Réka, Ikeda, Tatsuya M., Peña, Roberto Javier, Branlard, Gérard

View on publisher site
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 6 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 6 100%

Demographic breakdown

Readers by professional status Count As %
Researcher 2 33%
Student > Ph. D. Student 1 17%
Student > Master 1 17%
Unknown 2 33%
Readers by discipline Count As %
Unspecified 1 17%
Biochemistry, Genetics and Molecular Biology 1 17%
Nursing and Health Professions 1 17%
Agricultural and Biological Sciences 1 17%
Unknown 2 33%

This page is provided by Altmetric.