GlutoPeak profile analysis for wheat classification: Skipping the refinement process

This publication has 15 references indexed in Scilit:

• Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties
  Cereal Chemistry, 2015
• Wheat germ stabilization by heat-treatment or sourdough fermentation: Effects on dough rheology and bread properties
  LWT, 2014
• Characterization of Durum Wheat Semolina by Means of a Rapid Shear‐Based Method
  Cereal Chemistry, 2014
• Suitability of Ontario‐Grown Hard and Soft Wheat Flour Blends for Noodle Making
  Cereal Chemistry, 2014
• Wavelength Selection with a View to a Simplified Handheld Optical System to Estimate Grape Ripeness
  American Journal of Enology and Viticulture, 2013
• Effect of Thermal Treatment on Selected Cereals and Millets Flour Doughs and Their Baking Quality
  Food and Bioprocess Technology, 2012
• Multivariate class modeling for the verification of food-authenticity claims
  TrAC Trends in Analytical Chemistry, 2012
• OPTIMIZATION OF GLUTEN PEAK TESTER: A STATISTICAL APPROACH
  Journal of Food Quality, 2011
• Reproducibility of the Italian ISQ method for quality classification of bread wheats: An evaluation by expert assessors
  Journal of the Science of Food and Agriculture, 2007
• Comparison of Discrimination Methods for the Classification of Tumors Using Gene Expression Data
  Journal of the American Statistical Association, 2002