Discover Community Create You

Loading publication...

Noodle always counts identifier-free feature events for service operation. With your permission, Google Analytics can also estimate audience and engagement. Search text, publication identifiers, cookies, IP addresses and browser fingerprints are never included in Noodle's first-party event counters.

Privacy details

Article

Quality and Safety Aspects of Cereals (Wheat) and Their Products.

Critical reviews in food science and nutrition - 17 Nov 2016

Varzakas Theo

Abstract excerpt

Cereals and, most specifically, wheat are described in this chapter highlighting on their safety and quality aspects. Moreover, wheat quality aspects are adequately addressed since they are used to characterize dough properties and baking quality. Determination of dough properties is also mentioned and pasta quality is also described in this chapter. Chemometrics-multivariate analysis is one of the analyses...

Read the complete abstract on PubMed

Topics

Share this publication in a Topic to start or enrich a Post.

Share to Acrylamide
Share to Bread
Share to Flour

Methodology Data sources Editorial policy Privacy Delete account & data About Contact Helena Bioinformatics

Share to Food Contamination

Share to Food Handling

Share to Food Quality

Share to Food Safety

Share to Mycotoxins

Source

Identifiers

PMID: 25830822
DOI: 10.1080/10408398.2013.866070

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-08.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

Related research

Semantic proximity does not establish scientific evidence. Graph snapshot: 2026-09-29.

Research trail→

Click a neighbor to travelStep 1 · 12 closest

Quality and Safety Aspects of Cereals (Wheat) and Their Products.PMID 25830822Read ↗

Reducing the incidence of allergy and intolerance to cerealsSemantic proximity Read ↗

Review: An Overview on Fusarium Mycotoxins in the Durum Wheat Pasta Production ChainSemantic proximity Read ↗

Introduction to the Cereals & Europe Focus IssueSemantic proximity Read ↗

Aflatoxins in cereals: State of the artSemantic proximity Read ↗

Classification of contaminants from wheat using near-infrared hyperspectral imagingSemantic proximity Read ↗

The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flourSemantic proximity Read ↗

Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary managementSemantic proximity Read ↗

Factors Influencing β-Glucan Levels and Molecular Weight in Cereal-Based ProductsSemantic proximity Read ↗

Developing gluten-free cereals and the role of proteomics in product safetySemantic proximity Read ↗

Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumptionSemantic proximity Read ↗

Wheat grain phenolics: a review on composition, bioactivity, and influencing factors.Semantic proximity Read ↗

The compositional mosaic of Fusarium species and their mycotoxins in unprocessed cereals, food and feed products in Belgium.Semantic proximity Read ↗

⌁Select a neighboring publication to make it the new centre.