|
|
| Refine your search within these categories: |
| Farms and Farming Systems |
|
|
| Forest Science and Forest Products |
|
|
| Government, Law and Regulations |
|
|
| Taxa - Viruses and Viroids |
|
|
|
|
| Recently Viewed Items |
| Go to Item History |
| |
|
|
|
| These terms define your current search. Click the ×
to remove a term.
| anatomy and morphology (6) |
(Click to View)
| Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers | | European food research and technology |
|
(Click to View)
| Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs | | European food research and technology |
|
(Click to View)
| Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants | | European journal of lipid science and technology |
|
(Click to View)
| Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato | | American journal of clinical nutrition |
|
| all 6 items... |
|
| biochemistry (31) |
(Click to View)
| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
|
(Click to View)
| Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking | | European journal of lipid science and technology |
|
(Click to View)
| Rheological properties and baking performance of rye dough as affected by transglutaminase | | Journal of cereal science |
|
(Click to View)
| Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers | | European food research and technology |
|
| all 31 items... |
|
| botany (5) |
(Click to View)
| Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers | | European food research and technology |
|
(Click to View)
| Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants | | European journal of lipid science and technology |
|
(Click to View)
| Antioxidant Contents and Antioxidative Properties of Traditional Rye Breads | | Journal of agricultural and food chemistry |
|
(Click to View)
| Fermentation-induced changes in the nutritional value of native or germinated rye | | Journal of cereal science |
|
| all 5 items... |
|
| cell biology (1) |
(Click to View)
| Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour | | Journal of cereal science |
|
|
| endocrinology (1) |
(Click to View)
| Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level | | Journal of the science of food and agriculture |
|
|
| genetics (5) |
(Click to View)
| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
|
(Click to View)
| Impact of ecological factors on the stability of microbial associations in sourdough fermentation | | Food microbiology |
|
(Click to View)
| Stable expression of 1Dx5 and 1Dy10 high-molecular-weight glutenin subunit genes in transgenic rye drastically increases the polymeric glutelin fraction in rye flour | | Plant molecular biology |
|
(Click to View)
| Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level | | Journal of the science of food and agriculture |
|
| all 5 items... |
|
| immunology (2) |
(Click to View)
| Fermentation by selected sourdough lactic acid bacteria to decrease coeliac intolerance to rye flour | | Journal of cereal science |
|
(Click to View)
| Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) during Sourdough Fermentation by Selected Lactic Acid Bacteria | | Journal of agricultural and food chemistry |
|
|
| microbiology (14) |
(Click to View)
| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
|
(Click to View)
| Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking | | European journal of lipid science and technology |
|
(Click to View)
| Impact of ecological factors on the stability of microbial associations in sourdough fermentation | | Food microbiology |
|
(Click to View)
| Neutral lipids in non-starch lipid and starch lipid extracts from Portuguese sourdough bread | | European journal of lipid science and technology |
|
| all 14 items... |
|
| nutrition (9) |
(Click to View)
| Rheological properties and baking performance of rye dough as affected by transglutaminase | | Journal of cereal science |
|
(Click to View)
| Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs | | European food research and technology |
|
(Click to View)
| Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants | | European journal of lipid science and technology |
|
(Click to View)
| Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids | | Food chemistry |
|
| all 9 items... |
|
| organisms (15) |
(Click to View)
| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
|
(Click to View)
| Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs | | European food research and technology |
|
(Click to View)
| Impact of ecological factors on the stability of microbial associations in sourdough fermentation | | Food microbiology |
|
(Click to View)
| Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants | | European journal of lipid science and technology |
|
| all 15 items... |
|
| physiology (16) |
(Click to View)
| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
|
(Click to View)
| Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking | | European journal of lipid science and technology |
|
(Click to View)
| Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs | | European food research and technology |
|
(Click to View)
| Impact of ecological factors on the stability of microbial associations in sourdough fermentation | | Food microbiology |
|
| all 16 items... |
|
| zoology (5) |
(Click to View)
| Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs | | European food research and technology |
|
(Click to View)
| Methodologic considerations in the measurement of glycemic index: glycemic response to rye bread, oatmeal porridge, and mashed potato | | American journal of clinical nutrition |
|
(Click to View)
| High-fiber rye bread improves bowel function in postmenopausal women but does not cause other putatively positive changes in the metabolic activity of intestinal microbiota | | Nutrition research |
|
(Click to View)
| Rye bread reduces plasma cholesterol levels in hypercholesterolaemic pigs when compared to wheat at similar dietary fibre level | | Journal of the science of food and agriculture |
|
| all 5 items... |
|
|
|