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| Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours | | Journal of food engineering |
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| Evolution of fermenting microbiota in tarhana produced under controlled technological conditions | | Food microbiology |
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| Enzyme Inactivation Improves Stability of Self‐Rising Corn Meals | | Journal of food science |
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| Effect of glutens of different quality on dough characteristics and breadmaking performance | | Lebensmittel-Wissenschaft |
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| Microbial ecology of sorghum sourdoughs: Effect of substrate supply and phenolic compounds on composition of fermentation microbiota | | International journal of food microbiology |
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| Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour | | Meat science |
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| Detection of Roundup Ready soybean by loop-mediated isothermal amplification combined with a lateral-flow dipstick | | Food control |
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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Dissection of antioxidant activity of durum wheat (Triticum durum Desf.) grains as evaluated by the new LOX/RNO method | | Journal of cereal science |
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| Capillary electrophoretic profiling of tryptic digests of water soluble proteins from Bacillus thuringiensis-transgenic and non-transgenic maize species | | Food chemistry |
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| Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta | | Food chemistry |
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| Effect of hydrocolloids on gluten‐free batter properties and bread quality | | International journal of food science and technology |
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| Quantitative descriptive analysis of Italian polenta produced with different corn cultivars | | Journal of the science of food and agriculture |
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| Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts | | European food research and technology |
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| Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours | | Food research international |
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| Daily intake estimates of fumonisins in corn-based food products in the population of Parana, Brazil | | Food control |
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| Effect of phytase treatment on iron bioavailability in faba bean (Vicia faba L.) flour | | Food chemistry |
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| Dietary bioavailability of cadmium, inorganic mercury, and zinc to a marine fish: Effects of food composition and type | | Aquaculture |
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| Rice and buckwheat flour characterisation and its relation to cookie quality | | Food research international |
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| Use of enzymes to elucidate the factors contributing to bitterness in rye flavour | | Food research international |
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| Occurrence and growth of lactic acid bacteria species during the fermentation of shalgam (salgam), a traditional Turkish fermented beverage | | Lebensmittel-Wissenschaft |
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| Identification and Partial Characterization of Trypsin Inhibitory Activity in Seed of Some Fruit Plants | | Journal of plant biochemistry and biotechnology |
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| Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread | | Journal of the science of food and agriculture |
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| Impulse viscoelastic characterization of wheat flour dough during fermentation | | Journal of food engineering |
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| Effect of buckwheat flour addition to wheat flour on acylglycerols and fatty acids composition and rheology properties | | Lebensmittel-Wissenschaft |
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| Original article: Influence of flour mill streams on cake quality | | International journal of food science and technology |
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| Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | | Lebensmittel-Wissenschaft |
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| Chemical composition and microstructure of milled barley fractions | | European food research and technology |
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| Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes | | Food and bioprocess technology |
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| Effect of soy flour, rice flour and semolina supplementation on the textural and sensory properties of dough and a deep-fried product | | Journal of food processing and preservation |
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| Extruded corn meal and whey protein concentrate: effect of particle size | | Journal of food processing and preservation |
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| Energetical and rheological approaches of wheat flour dough mixing with a spiral mixer | | Journal of food engineering |
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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| Broodstock diet effect on sea urchin Paracentrotus lividus (Lamarck, 1816) endotrophic larvae development: Potential for their year-round use in environmental toxicology assessment | | Ecotoxicology and environmental safety |
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| Preliminary assessment of the nutritional composition of underexploited wild legumes from semi-arid Caatinga and moist forest environments of northeastern Brazil | | Journal of food composition and analysis |
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| Influence of germination on saponins in soybean and recovery of soy sapogenol i | | Journal of food biochemistry |
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| Secretomics identifies Fusarium graminearum proteins involved in the interaction with barley and wheat | | Molecular plant pathology |
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| Effect of cold storage and different diets on Ephestia kuehniella Zeller (Lep:Pyralidae) | | Journal of pest science |
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| Quality and antioxidant properties of anka-enriched bread | | Journal of food processing and preservation |
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| QTL detection of seven quality traits in wheat using two related recombinant inbred line populations | | Euphytica |
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| Feasibility in fortification of sorghum (Sorghum bicolor L. Moench) and pearl millet (Pennisetum glaucum) flour with iron | | Lebensmittel-Wissenschaft |
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| Characterization of the Maillard reaction in bread crisps | | European food research and technology |
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| Impact of Extrusion on Red Beetroot Colour Used as Pre-extrusion Colouring of Rice Flour | | Food and bioprocess technology |
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| Crop loss, aetiology, and epidemiology of citrus black spot in Ghana | | European journal of plant pathology |
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| Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes | | Innovative food science and emerging technologies |
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| High pressure treatments largely avoid/revert decrease of cooked sorghum protein digestibility when applied before/after cooking | | Lebensmittel-Wissenschaft |
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| Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours | | International journal of food science and technology |
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| The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods | | International journal of food microbiology |
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| Volatile fingerprinting of chestnut flours from traditional Emilia Romagna (Italy) cultivars | | Food chemistry |
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| Polymorphism and pedigree analysis of β-amylase isozymes in Australian wheat | | Journal of cereal science |
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| Effect of dried Moringa (Moringa oleifera Lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies | | Journal of food quality |
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| Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips | | Journal of food engineering |
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| Rheological study of layer cake batters made with soybean protein isolate and different starch sources | | Journal of food engineering |
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| Sponge and dough bread making: genetic and phenotypic relationships with wheat quality traits | | Theoretical and applied genetics |
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| Prediction of extensograph properties of wheat‐flour dough: artificial neural networks and a genetic algorithm approach | | Journal of texture studies |
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| Evaluation of processing, preservation and chemical and fatty acid composition of nile tilapia waste | | Journal of food processing and preservation |
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| Development of monoclonal antibody-based competitive immunoassays for the detection of picoxystrobin in cereal and oilseed flours | | Food control |
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| Determination of selenium in selected food samples from Argentina and estimation of their contribution to the Se dietary intake | | Food chemistry |
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| The potential use of Gracilaria sp. meal in diets for juvenile Penaeus monodon Fabricius | | Aquaculture research |
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| Adequacy of different wheat cultivars for low-hydration bread making | | Journal of the science of food and agriculture |
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| Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking | | European journal of lipid science and technology |
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| Effects of two novel Wx-A1 alleles of common wheat (Triticum aestivum L.) on amylose and starch properties | | Journal of cereal science |
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| Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours | | Food chemistry |
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| Children’s hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking | | Food chemistry |
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| Dough characteristics of Irish wheat varieties II. Aeration profile and baking quality | | Lebensmittel-Wissenschaft |
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| Thermophysical properties of Detarium microcarpum seed flour | | Lebensmittel-Wissenschaft |
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| Improved nitrogen status enhances zinc and iron concentrations both in the whole grain and the endosperm fraction of wheat | | Journal of cereal science |
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| Empirical modeling of moisture sorption characteristics and mechanical and barrier properties of cassava flour film and their relation to plasticizing–antiplasticizing effects | | Lebensmittel-Wissenschaft |
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| Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling | | Food and bioprocess technology |
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| Polyphenol composition and “in vitro” antiradical activity of single and multigrain breads | | Journal of cereal science |
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| Utilization of different carbohydrate sources and starch forms by bagrid catfish (Mystus nemurus) (Cuv & Val) | | Aquaculture nutrition |
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| Antioxidant activity in the seeds of four wild lupinus species from southern spain | | Journal of food biochemistry |
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| Fatty Acid Distribution in the Seed Flour of Wild Vicia Species from Southern Spain | | journal of the American Oil Chemists' Society |
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| Physicochemical characteristics of starches and flours from cassava varieties having different cooked root textures | | Lebensmittel-Wissenschaft |
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| Distribution of a novel angiotensin I-converting enzyme inhibitory substance (2″-hydroxynicotianamine) in the flour, plant parts, and processed products of buckwheat | | Food chemistry |
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| Effects of organic acids on the pasting properties of rice flour from waxy and nonwaxy varieties | | Journal of food quality |
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| PRODUCTION AND BIOCHEMICAL CHARACTERIZATION OF SCLEROTINIA SCLEROTIORUM α-AMYLASE ScAmy₁: ASSAY IN STARCH LIQUEFACTION TREATMENTS | | Journal of food biochemistry |
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| Effects of Adhesive Application Methods on Performance of a Soy-based Adhesive in Oriented Strandboard | | journal of the American Oil Chemists' Society |
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| Can Mediterranean durum wheat landraces contribute to improved grain quality attributes in modern cultivars? | | Euphytica |
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| Effects of glucose oxidase, hemicelluluas and ascorbic acid on dough and bread quality | | Journal of food quality |
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| Investigation of empirical and fundamental soba noodle texture parameters prepared with tartary, green testa and common buckwheat | | Journal of texture studies |
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| Shelf stability and sensory attributes of a deep-fried product incorporated with pre-treated soy flour | | Journal of food processing and preservation |
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| Energy considerations on extrusion of tarhana, a wheat flour based product | | Journal of food process engineering |
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| Physicochemical and nutritional properties of reduced-caloric density high-fibre breads | | Lebensmittel-Wissenschaft |
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| Nutritional and textural studies on dietary fiber-enriched muffins and biscuits from cassava-based composite flours | | Journal of food quality |
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| Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread | | Food and bioprocess technology |
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| QTL analysis of main and epistatic effects for flour color traits in durum wheat | | Euphytica |
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| The galactolipase activity of some microbial lipases and pancreatic enzymes | | European journal of lipid science and technology |
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| Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation | | Food chemistry |
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| Effects of cold extrusion process on thiamine and riboflavin contents of fortified corn extrudates | | Food chemistry |
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| Thermal Characterization and Phase Behavior of a Ready-to-Eat Breakfast Cereal Formulation and its Starchy Components | | Food biophysics |
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| Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour | | Lebensmittel-Wissenschaft |
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| Nutritional composition of Copaifera langsdorffii Desf. aril flour and its effect on serum lipids and glucose in rats | | Food research international |
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| Studies on the gluten-specific peptidase activity of germinated grains from different cereal species and cultivars | | European food research and technology |
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| Lupin as primary protein source in young broiler chicken diets: Effect of enzymes preparations catalyzing degradation of non-starch polysaccharides or phytates | | World journal of microbiology and biotechnology |
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| Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat | | Food hydrocolloids |
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| Evaluation of Dispersive Liquid–Liquid Microextraction–HPLC–UV for Determination of Deoxynivalenol (DON) in Wheat Flour | | Food analytical methods |
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| Gelatinization behavior of grains and flour in relation to physico-chemical properties of milled rice (Oryza sativa L.) | | Journal of food quality |
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| Comparative study of physical and sensory properties of corn chips made by continuous vacuum drying and deep fat frying | | Lebensmittel-Wissenschaft |
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