Reference health
Changes in enzymatic activity, technological quality and gamma-aminobutyric acid (GABA) content of wheat flour as affected by germination
24/24 checkable references clean · checked 2026-07-23
Every reference with a DOI in the deposited reference list resolved to a known work in Crossref or DataCite at the dated check, and none carried a retraction, withdrawal, or removal notice.
10 without a DOI — not checked. A reference deposited without a DOI is never matched by title or guessed at; it stays outside the checked set, and this line discloses that.
The 24 checked references that resolve
resolves10.1016/j.lwt.2012.09.011
Relationship of gliadin and glutenin proteins with dough rheology, flour pasting and bread making performance of wheat varieties
resolves10.1016/j.jcs.2016.08.015
Rheological properties of wheat flour dough and pan bread with wheat bran
resolves10.1016/j.lwt.2015.04.066
Antioxidant activity, free gamma-aminobutyric acid content, selected physical properties and consumer acceptance of germinated brown rice extrudates as affected by extrusion process
resolves10.1016/j.foodchem.2014.10.037
Effects of germination on the nutritive value and bioactive compounds of brown rice breads
resolves10.1016/j.foodchem.2014.05.054
Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
resolves10.1016/S0260-8774(03)00298-X
Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour
resolves10.1016/j.lwt.2010.06.023
Increasing the folate content in Egyptian baladi bread using germinated wheat flour
resolves10.1016/j.foodchem.2010.12.015
Phenolic acid composition of sprouted wheats by ultra-performance liquid chromatography (UPLC) and their antioxidant activities
resolves10.3136/fstr.7.214
Effects of Increase in .ALPHA.-Amylase and Endo-Protease Activities during Germination on the Breadmaking Quality of Wheat.
resolves10.1094/CCHEM-86-5-0522
Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes
resolves10.1016/j.jcs.2007.01.005
Late-maturity α-amylase: Low falling number in wheat in the absence of preharvest sprouting
resolves10.1111/1541-4337.12279
Current and Forward‐Looking Approaches to Technological and Nutritional Improvements of Gluten‐Free Bread with Legume Flours: A Critical Review
resolves10.3136/fstr.9.387
The Pasting Properties of Flour and Starch in Wheat Grain Damaged by .ALPHA.-Amylase
resolves10.1094/CCHEM-01-16-0006-R
Germinated Wheat: Phytochemical Composition and Mixing Characteristics
resolves10.1094/CCHEM-85-2-0123
Relationships of High Molecular Weight Glutenin Subunit Composition and Molecular Weight Distribution of Wheat Flour Protein with Water Absorption and Color Characteristics of Noodle Dough
resolves10.1021/acs.jafc.6b03140
Impact of Preharvest Sprouting of Wheat (<i>Triticum aestivum</i>) in the Field on Starch, Protein, and Arabinoxylan Properties
resolves10.5937/FFR1502092R
Alpha-amylase activity in wheat flour and breadmaking properties in relation to different climatic conditions
resolves10.1016/j.foodhyd.2006.05.004
Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab
resolves10.1094/CCHEM.2003.80.1.52
Wheat Flour Proteins as Affected by Transglutaminase and Glucose Oxidase
resolves10.1016/j.procbio.2008.08.007
Controlled germination to enhance the functional properties of rice
resolves10.1016/j.eja.2014.11.006
Changes in bread-making quality attributes of bread wheat varieties cultivated in Spain during the 20th century
resolves10.1016/j.lwt.2016.07.014
Mixolab™ for rheological evaluation of wheat flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
The 10 references without a DOI — listed, not checked
no DOI — not checked10.1016/j.lwt.2017.12.070_bib1
no DOI — not checkedEffect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat–taro flour composite bread
no DOI — not checked10.1016/j.lwt.2017.12.070_bib9
no DOI — not checked10.1016/j.lwt.2017.12.070_bib10
no DOI — not checkedEmpirical and fundamental rheological properties of wheat flour dough as affected by different climatic conditions
no DOI — not checkedChanges in bread firmness and moisture during long-term storage
no DOI — not checkedRheological and qualitative characteristics of pea flour incorporated cracker biscuits
no DOI — not checkedScreening of different wheat (Triticum aestivum L.) genotypes for pre-harvest sprouting resistance
no DOI — not checkedEffect of processing variables and enzymatic activity on wheat flour dough extruded under different operating conditions
no DOI — not checkedThe oxidation of wheat flour
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