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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
31
Scopus citations
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Dive into the research topics of 'Identification of bitter compounds in whole wheat bread crumb'. Together they form a unique fingerprint.
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Medicine & Life Sciences
9,12,13-trihydroxy-10-octadecenoic acid
36%
Apigenin
40%
Bread
55%
Food
10%
Galactosides
44%
Genetic Recombination
13%
Mastication
16%
pinellic acid
100%
Saliva
14%
Triticum
52%
Tryptophan
15%
Agriculture & Biology
acids
23%
apigenin
26%
baking
11%
bitter-tasting compounds
67%
bitterness
26%
breads
21%
flavor
8%
flour
19%
fractionation
9%
isomers
10%
mastication
12%
methodology
5%
quantitative analysis
10%
saliva
11%
texture
34%
tryptophan
10%
wheat
6%
whole wheat bread
64%
Chemical Compounds
Compound Isomer
9%
Food
10%
L-Tryptophan
18%
Pinellic Acid
92%
Wessely-Moser Rearrangement
29%