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Research, Technology and Engineering: technology > processing technology > milling > milling fractions × 30 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (11)    (Click to View) The mycotoxin distribution in maize milling fractions under experimental conditions International journal of food microbiology (Click to View) Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use Food chemistry (Click to View) Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents Food chemistry (Click to View) Wheat grain tissue proportions in milling fractions using biochemical marker measurements: Application to different wheat cultivars Journal of cereal science (Click to View) Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge Journal of cereal science (Click to View) Insight into the Distribution of Arabinoxylans, Endoxylanases, and Endoxylanase Inhibitors in Industrial Wheat Roller Mill Streams Journal of agricultural and food chemistry (Click to View) Analysis of the milling reduction of bread wheat farina: Physical and biochemical characterisation Journal of cereal science (Click to View) The antioxidant potential of milling fractions from breadwheat and durum Journal of cereal science (Click to View) Phytase activity, phytate, iron, and zinc contents in wheat pearling fractions and their variation across production locations Journal of cereal science (Click to View) Effects of processing on the distribution of pirimiphos-methyl residues in milling fractions of durum wheat Journal of stored products research (Click to View) Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (Triticum aestivum L.) Journal of agricultural and food chemistry biochemistry (22)    (Click to View) Assessment of antioxidant activity and rheological properties of wheat and buckwheat milling fractions Journal of cereal science (Click to View) Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use Food chemistry (Click to View) Phytochemicals and heavy metals content of hairless canary seed: A variety developed for food use Lebensmittel-Wissenschaft (Click to View) Wheat grain tissue proportions in milling fractions using biochemical marker measurements: Application to different wheat cultivars Journal of cereal science (Click to View) Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge Journal of cereal science (Click to View) Gamma-oryzanol content, phenolic acid profiles and antioxidant activity of rice milling fractions European food research and technology (Click to View) Antioxidant activity of phenolic fractions in olive mill wastewater Food chemistry (Click to View) Insight into the Distribution of Arabinoxylans, Endoxylanases, and Endoxylanase Inhibitors in Industrial Wheat Roller Mill Streams Journal of agricultural and food chemistry (Click to View) Analysis of the milling reduction of bread wheat farina: Physical and biochemical characterisation Journal of cereal science (Click to View) Total plant sterols, steryl ferulates and steryl glycosides in milling fractions of wheat and rye Journal of cereal science (Click to View) Antioxidant and free radical scavenging activities of whole wheat and milling fractions Food chemistry (Click to View) The antioxidant potential of milling fractions from breadwheat and durum Journal of cereal science (Click to View) Phytase activity, phytate, iron, and zinc contents in wheat pearling fractions and their variation across production locations Journal of cereal science (Click to View) Chemical and scanning electron microscopic studies of wheat whole-meal and its streams from roller flour mill Journal of food engineering (Click to View) Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread Journal of the science of food and agriculture (Click to View) Impact of Wheat Flour-Associated Endoxylanases on Arabinoxylan in Dough after Mixing and Resting Journal of agricultural and food chemistry (Click to View) Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread Food chemistry (Click to View) Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities Food chemistry (Click to View) Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (Triticum aestivum L.) Journal of agricultural and food chemistry (Click to View) Determination of Free Flavan-3-ol Content in Barley (Hordeum vulgare L.) Air-Classified Flours: Comparative Study of HPLC-DAD/MS and Spectrophotometric Determinations Journal of agricultural and food chemistry (Click to View) Distribution and characterisation of fructan in wheat milling fractions Journal of cereal science (Click to View) Carotenoid Bioaccessibility from Whole Grain and Degermed Maize Meal Products Journal of agricultural and food chemistry botany (15)    (Click to View) The mycotoxin distribution in maize milling fractions under experimental conditions International journal of food microbiology (Click to View) Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use Food chemistry (Click to View) Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents Food chemistry (Click to View) Phytochemicals and heavy metals content of hairless canary seed: A variety developed for food use Lebensmittel-Wissenschaft (Click to View) Wheat grain tissue proportions in milling fractions using biochemical marker measurements: Application to different wheat cultivars Journal of cereal science (Click to View) Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge Journal of cereal science (Click to View) Analysis of the milling reduction of bread wheat farina: Physical and biochemical characterisation Journal of cereal science (Click to View) Total plant sterols, steryl ferulates and steryl glycosides in milling fractions of wheat and rye Journal of cereal science (Click to View) The antioxidant potential of milling fractions from breadwheat and durum Journal of cereal science (Click to View) Phytase activity, phytate, iron, and zinc contents in wheat pearling fractions and their variation across production locations Journal of cereal science (Click to View) Effects of processing on the distribution of pirimiphos-methyl residues in milling fractions of durum wheat Journal of stored products research (Click to View) Distribution of phenolic compounds in the graded flours milled from whole buckwheat grains and their antioxidant capacities Food chemistry (Click to View) Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (Triticum aestivum L.) Journal of agricultural and food chemistry (Click to View) Determination of Free Flavan-3-ol Content in Barley (Hordeum vulgare L.) Air-Classified Flours: Comparative Study of HPLC-DAD/MS and Spectrophotometric Determinations Journal of agricultural and food chemistry (Click to View) Carotenoid Bioaccessibility from Whole Grain and Degermed Maize Meal Products Journal of agricultural and food chemistry immunology (1)    (Click to View) Wheat grain tissue proportions in milling fractions using biochemical marker measurements: Application to different wheat cultivars Journal of cereal science microbiology (3)    (Click to View) The mycotoxin distribution in maize milling fractions under experimental conditions International journal of food microbiology (Click to View) Effect of Industrial Processing on the Distribution of Aflatoxins and Zearalenone in Corn-Milling Fractions Journal of agricultural and food chemistry (Click to View) Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread Journal of the science of food and agriculture nutrition (3)    (Click to View) Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread Journal of the science of food and agriculture (Click to View) Physicochemical properties of hull-less barley fibre-rich fractions varying in particle size and their potential as functional ingredients in two-layer flat bread Food chemistry (Click to View) Distribution and characterisation of fructan in wheat milling fractions Journal of cereal science organisms (5)    (Click to View) The mycotoxin distribution in maize milling fractions under experimental conditions International journal of food microbiology (Click to View) Phytochemicals and heavy metals content of hairless canary seed: A variety developed for food use Lebensmittel-Wissenschaft (Click to View) Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge Journal of cereal science (Click to View) Analysis of the milling reduction of bread wheat farina: Physical and biochemical characterisation Journal of cereal science (Click to View) Phytase activity, phytate, iron, and zinc contents in wheat pearling fractions and their variation across production locations Journal of cereal science physiology (3)    (Click to View) Carotenoid bioaccessibility from whole grain and decorticated yellow endosperm sorghum porridge Journal of cereal science (Click to View) Evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fibre into bread Journal of the science of food and agriculture (Click to View) Ferulic Acid from Aleurone Determines the Antioxidant Potency of Wheat Grain (Triticum aestivum L.) Journal of agricultural and food chemistry zoology (1)    (Click to View) Insight into the Distribution of Arabinoxylans, Endoxylanases, and Endoxylanase Inhibitors in Industrial Wheat Roller Mill Streams Journal of agricultural and food chemistry