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Identification of bitter compounds in whole wheat bread crumb
Qing Bin, Devin G. Peterson
Food Science and Nutrition
Research output
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Contribution to journal
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Article
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peer-review
44
Scopus citations
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Keyphrases
Bitter Compounds
100%
Whole Wheat Bread
100%
Bread Crumb
100%
Pinellic Acid
75%
Bread
50%
Galactosides
50%
Flour
50%
Crumbs
50%
Apigenin
50%
Arabinoside
50%
Saliva
25%
Liquid Chromatography-tandem Mass Spectrometry (LC-MS/MS)
25%
Recombination
25%
Tryptophan
25%
Fractionation Process
25%
Consumer Acceptance
25%
Mastication
25%
NMR Techniques
25%
Sensory-guided
25%
Trans-10
25%
Bitter Perception
25%
Bitterness Intensity
25%
Octadecenoic Acid
25%
Whole Wheat Foods
25%
Multi-dimensional Fractionation
25%
Bitter Flavour
25%
Flavor Attributes
25%
Food Science
Whole Wheat Bread
100%
Bitter Taste
100%
Tryptophan
14%
Liquid Chromatography Mass Spectrometry
14%