id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-14	AVRAMIUC, Marcel	THE INFLUENCE OF STORAGE TEMPERATURE AND TIME ON TOTAL PHENOLIC CONTENT IN A SOFT WHEAT CULTIVAR	2015	7	.pdf	application/pdf	3815	143	62	The keeping of soft wheat samples under high temperature conditions led to a greater reduction in the total content of phenolic compounds,as compared to grains or bran. 2. Mean values of phenols total content after 5 days keeping of soft wheat samples WG=wheat grains; WWF=whole-wheat flour; WB=wheat bran; WF=white flour (type 480) 0 0,5 1 1,5 2 2,5 3 3,5 Blank 40°C 60°C 120°C 180°C Storage temperatures TP C m ea n va lu es (m g G AE /g ) WG WWF WB WF Food and Environment Safety - Journal of Faculty of Food Engineering, Ştefan cel Mare University - Suceava Volume XIV, Issue 1 – 2015 Marcel AVRAMIUC, The influence of storage temperature and time on total phenolic content in a soft wheat cultivar , Food and Environment Safety, Volume XIV, Issue 1 – 2015, pag. 67 - 73 70 Fig.	cache/fens-14.pdf	txt/fens-14.txt