Wheat Flours | List of Frontiers open access articles

Original Research

Published on 12 Dec 2025

Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours

in Food Chemistry

Yichen Li
Xiaomeng Yu
Xiaoling Tian
Mengqin Li
Jian Zhang
Yan Ma
Chenxi Yin

Frontiers in Nutrition

doi 10.3389/fnut.2025.1738148

1,471 views

Original Research

Published on 11 Nov 2022

Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour

in Nutrition and Food Science Technology

Shuangqi Tian
Yichun Wei
Zhicheng Chen

Frontiers in Nutrition

doi 10.3389/fnut.2022.989090

4,467 views
4 citations

Original Research

Published on 26 Nov 2020

Porous Fe2O3 Nanorods on Hierarchical Porous Biomass Carbon as Advanced Anode for High-Energy-Density Asymmetric Supercapacitors

in Electrochemistry

Pingping Yu
Wei Duan
Yanfeng Jiang

Frontiers in Chemistry

doi 10.3389/fchem.2020.611852

3,482 views
20 citations

Original Research

Published on 12 Jul 2021

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

in Food Microbiology

Erica Pontonio
Kashika Arora
Cinzia Dingeo
Ilaria Carafa
Giuseppe Celano
Valentina Scarpino
Bernard Genot
Marco Gobbetti
Raffaella Di Cagno

Frontiers in Microbiology

doi 10.3389/fmicb.2021.674413

6,683 views
18 citations

Original Research

Published on 07 Jul 2020

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

in Plant Proteomics and Protein Structural Biology

Eszter Schall
Katharina A. Scherf
Zsuzsanna Bugyi
Kitti Török
Peter Koehler
Regine Schoenlechner
Sándor Tömösközi

Frontiers in Plant Science

doi 10.3389/fpls.2020.00906

6,416 views
7 citations

Original Research

Published on 16 Jun 2022

Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour

in Nutrition and Sustainable Diets

Sneh Punia Bangar
Kawaljit Singh Sandhu
Alexandru Rusu
Monica Trif
Sukhvinder Singh Purewal

Frontiers in Nutrition

doi 10.3389/fnut.2022.872589

4,465 views
10 citations

Articles

Quality and nutritional properties of noodles: a systematic comparison of noodles based on blue, purple, black, and white whole wheat flours

Effect of mixture design approach on nutritional characteristics and sensory evaluation of steamed bread added rice flour

Porous Fe2O3 Nanorods on Hierarchical Porous Biomass Carbon as Advanced Anode for High-Energy-Density Asymmetric Supercapacitors

Commercial Organic Versus Conventional Whole Rye and Wheat Flours for Making Sourdough Bread: Safety, Nutritional, and Sensory Implications

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?

Evaluating the Effects of Wheat Cultivar and Extrusion Processing on Nutritional, Health-Promoting, and Antioxidant Properties of Flour