Titel	Veröffentlichungsdatum	Sprache	Zitate
Enhancing the mineral and vitamin content of wheat and maize through plant breeding	2007/11/01	English	255
Sulphur Assimilation and Effects on Yield and Quality of Wheat	1999/07/01	English	245
Biofortification strategies to increase grain zinc and iron concentrations in wheat	2014/05/01	English	243
Improving the protein content and composition of cereal grain	2007/11/01	English	242
Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7	2007/05/01	English	242
Mini Review: Structure, Biological and Technological Functions of Lipid Transfer Proteins and Indolines, the Major Lipid Binding Proteins from Cereal Kernels	2000/07/01	English	238
Is the in vitro antioxidant potential of whole-grain cereals and cereal products well reflected in vivo?	2008/09/01	English	234
The Effect of Heat–Moisture Treatment on the Structure and Physicochemical Properties of Normal Maize, Waxy Maize, Dull Waxy Maize and Amylomaize V Starches	1996/03/01	English	226
Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs	2009/03/01	English	224
Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents	2004/11/01	English	223
Aspects of the Physical Chemistry of Starch	2001/07/01	English	221
Effects of Restricted Water Availability and Increased Temperature on the Grain Filling, Drying and Quality of Winter Wheat	2003/05/01	English	214
Correlations of the Amount of Gluten Protein Types to the Technological Properties of Wheat Flours Determined on a Micro-scale	2001/07/01	English	214
Relative amounts of tissues in mature wheat (Triticum aestivum L.) grain and their carbohydrate and phenolic acid composition	2007/01/01	English	210
Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough	1995/05/01	English	209
Lipids in bread making: Sources, interactions, and impact on bread quality	2011/11/01	English	209
Dry processes to develop wheat fractions and products with enhanced nutritional quality	2007/11/01	English	208
Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters	1996/03/01	English	196
Application of Polymer Science to Properties of Gluten	2001/05/01	English	192
Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage	2009/09/01	English	189
Nutritional and health benefits of quinoa ( Chenopodium quinoa Willd.)	2016/05/01	English	189
High (1→3,1→4)-β-Glucan Barley Fractions in Bread Making and their Effects on Human Glycemic Response	2002/07/01	English	187
Rheological properties of starches with different amylose/amylopectin ratios	2009/05/01	English	187
Fractionation of wheat and wheat flour into starch and gluten: overview of the main processes and the factors involved	2005/05/01	English	186
Effect of particle size on kinetics of starch digestion in milled barley and sorghum grains by porcine alpha-amylase	2009/09/01	English	186
Molecular Structure of a Low-Amylopectin Starch and Other High-Amylose Maize Starches	1998/05/01	English	185
Amylopectin Fine Structure and Rice Starch Paste Breakdown	2001/11/01	English	184
Crumb Firming Kinetics of Wheat Breads with Anti-staling Additives	1998/09/01	English	182
Amylases and bread firming – an integrated view	2009/11/01	English	181
Cereal Grain Structure and Development: Some Implications for Quality	2002/11/01	English	181