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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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| 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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| Influence of germination on saponins in soybean and recovery of soy sapogenol i | | Journal of food biochemistry |
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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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| Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours | | Food chemistry |
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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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| 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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| 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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| An assessment of seed quality on erythromycin production by recombinant Saccharopolysporaerythraea strain | | Bioresource technology |
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| Physical and sensory characteristics of fried cowpea (Vigna unguiculata L. Walp) | | Journal of food quality |
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| Quality of buffalo meat burger containing legume flours as binders | | Meat science |
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| Influence of enzyme active and inactive soy flours on cassava and corn starch properties | | Starch |
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| Optimization of fermentation medium for triterpenoid production from Antrodia camphorata ATCC 200183 using artificial intelligence-based techniques | | Applied microbiology and biotechnology. |
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| Kinetic modeling of mass transfer during deep fat frying of shrimp nugget prepared without a pre-frying step | | Food and bioproducts processing |
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| Physicochemical properties of fortified corn chips with broad bean flour, chickpea flour or isolated soy protein | | Journal of food quality |
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| Effect of soy flour addition and heat‐processing method on nutritional quality and consumer acceptability of cassava complementary porridges | | Journal of the science of food and agriculture |
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| Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies | | Food and bioprocess technology |
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| Storage stability of fried cassava balls (akara-akpu) supplemented with melon and soyabean flours | | Journal of food processing and preservation |
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| Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets | | Food and bioprocess technology |
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| Ultra high pressure homogenized soy flour for tofu making | | Food hydrocolloids |
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| Extruded puffed functional ingredient with oat bran and soy flour | | Lebensmittel-Wissenschaft |
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| Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life | | International journal of food science and technology |
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| Production of lipopeptides by Bacillus amyloliquefaciens XZ-173 in solid state fermentation using soybean flour and rice straw as the substrate | | Bioresource technology |
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| Preparation, characterization and properties of whey-soy proteins co-precipitates | | Food chemistry |
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| Physical properties of sugar-snap cookies using granule surface deproteinated wheat starch | | Journal of texture studies |
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| Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour | | International journal of food science and technology |
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| Effect of legume flours on baking characteristics of gluten-free bread | | Journal of cereal science |
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| Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties | | International journal of food microbiology |
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| Influence of defatted soy flour and whey protein concentrate on dough rheological characteristics and quality of instant vermicelli | | Journal of texture studies |
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| Rapid Measurement of Phytate in Soy Products by Mid‐infrared Spectroscopy | | Journal of food science |
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| Effect of banana and soybean hull flours on vacuum‐packaged chicken nuggets during refrigeration storage | | International journal of food science and technology |
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| Distribution of isoflavones and antioxidant activities of soybean cotyledon, coat and germ | | Journal of food processing and preservation |
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| Water Retention and Solubility of Soy Proteins and Corn Germ Proteins in a Model System | | Journal of food science |
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| Isoflavone content in soy germ flours prepared from two drying methods | | International journal of food science and technology |
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| Effect of polyols on shelf‐life and quality of flat bread fortified with soy flour | | Journal of food process engineering |
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| Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones | | Food chemistry |
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| Influence of particle size on protein extractability from soybean and okara | | Journal of food engineering |
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| Effect of the addition of pulse ingredients to milk on acid production by probiotic and yoghurt starter cultures | | Lebensmittel-Wissenschaft |
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| Development of a real-time PCR method for the simultaneous detection of soya and lupin mitochondrial DNA as markers for the presence of allergens in processed food | | Food chemistry |
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| The attractiveness of phagostimulant formulations of a nucleopolyhedrovirus-based insecticide depends on prior insect diet | | Journal of pest science |
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| Oxygen uptake rate optimization with nitrogen regulation for erythromycin production and scale-up from 50L to 372m³ scale | | Bioresource technology |
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| The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product | | Journal of food quality |
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| Nutrient and antinutrient composition of extruded acha/soybean blends | | Journal of food processing and preservation |
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| Effect of Soybean 7S Protein Fractions, Obtained from Germinated and Nongerminated Seeds, on Dough Rheological Properties and Bread Quality | | Food and bioprocess technology |
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| Soybean and rice bran oil extraction in a continuous microwave system: From laboratory- to pilot-scale | | Journal of food engineering |
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| Dietary xylose as an energy source for young pigs | | Journal of animal physiology and animal nutrition |
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| Cross-cultural comparison of acceptance of soy-based extruded snack foods by U.S. and Indian consumers | | Journal of sensory studies |
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| Sensory Evaluation Ratings and Moisture Contents Show that Soy Is Acceptable as a Partial Replacement for All-Purpose Wheat Flour in Peanut Butter Graham Crackers | | Journal of the American Dietetic Association |
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| A novel medium for the production of cephamycin C by Nocardia lactamdurans using solid-state fermentation | | Bioresource technology |
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| Lunasin, with an arginine-glycine-aspartic acid motif, causes apoptosis to L1210 leukemia cells by activation of caspase-3 | | Molecular nutrition and food research |
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| Alternative Techniques for Defatting Soy: A Practical Review | | Food and bioprocess technology |
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| Evaluation of DNA extraction methods for Bacillus anthracis spores spiked to food and feed matrices at biosafety level 3 conditions | | International journal of food microbiology |
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| Econometric model of viability/profitability of ongrowing sharp snout sea bream (Diplodus puntazzo) in sea cages | | Aquaculture international |
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| Effect of soy flour and whey protein concentrate on cookie color | | Lebensmittel-Wissenschaft |
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| Characterization of urinary isoflavone metabolites excreted after the consumption of soy flour or soybean paste using lc‐(esi)ms/ms | | Journal of food biochemistry |
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| Effect of extrusion conditions on the physicochemical properties of a snack made from purple rice (Hom Nil) and soybean flour blend | | International journal of food science and technology |
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| Application of attrition-milled soy flour in a beverage application | | Journal of food process engineering |
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| Thermal behavior of malonylglucoside isoflavones in soybean flour analyzed by RPHPLC/DAD and eletrospray ionization mass spectrometry | | Lebensmittel-Wissenschaft |
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| Experimental mixture design as a tool to enhance glycosyl hydrolases production by a new Trichoderma harzianum P49P11 strain cultivated under controlled bioreactor submerged fermentation | | Bioresource technology |
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| Particle size effect on soy protein isolate extraction | | Journal of food processing and preservation |
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| Cooking behaviour and acceptability of composite pasta made of semolina and toasted or partially defatted soy flour | | Lebensmittel-Wissenschaft |
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| An analysis of the microwave dielectric properties of solvent-oil feedstock mixtures at 300-3000MHz | | Bioresource technology |
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| Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children | | Journal of the science of food and agriculture |
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| Comparison of sterol composition between Tuber fermentation mycelia and natural fruiting bodies | | Food chemistry |
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| Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality | | Journal of food engineering |
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| Honeybee foragers adjust crop contents before leaving the hive : Effects of distance to food source, food type, and informational state | | Behavioral ecology and sociobiology |
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| Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour | | Food chemistry |
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| A novel application of Cicer α-galactosidase in reduction of raffinose family oligosaccharides in soybean flour | | Journal of plant biochemistry and biotechnology |
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| Production of human lysozyme in biofilm reactor and optimization of growth parameters of Kluyveromyces lactis K7 | | Applied microbiology and biotechnology |
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| Effect of soy milk powder addition on staling of soy bread | | Food chemistry |
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| Efficient sorption of polyphenols to soybean flour enables natural fortification of foods | | Food chemistry |
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| Integrated Process Production and Extraction of the Fibrinolytic Protease from Bacillus sp. UFPEDA 485 | | Applied biochemistry and biotechnology |
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| Effect of seed moisture content on the grinding kinetics, yield and quality of soybean oil | | Journal of food engineering |
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| Water binding by soy flours as measured by wide line nmr | | Journal of food science |
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| Preparation and storage of sweet potato flakes fortified with plant protein concentrates and isolates | | Journal of food science |
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| Optimization of protein isolate production from soy flour using industrial membrane systems | | Journal of food science |
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| Thermally Stimulated Luminescence in Powdered Soy Proteins | | Journal of food science |
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| Influence of Gluten-free Flours and their Mixtures on Batter Properties and Bread Quality | | Food and bioprocess technology |
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| Effects of heat treatment and substitution level on palatability and nutritional value of soy defatted flour in feeds for Coho Salmon, Oncorhynchus kisutch | | Aquaculture |
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| Development of a cost-effective medium for the large scale production of Bacillus thuringiensis var israelensis | | Biological control |
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| Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation | | Food research international |
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| An integrated process for obtaining oil, protease inhibitors and lectin from soybean flour | | Food research international |
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| Real-time PCR multiplex method for the quantification of Roundup Ready soybean in raw material and processed food | | European food research and technology |
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| Enzymatic hydrolysis of extruded-expelled soy flour and resulting functional properties | | journal of the American Oil Chemists' Society |
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| Functional and Structural Properties of 2S Soy Protein in Relation to Other Molecular Protein Fractions | | Journal of agricultural and food chemistry |
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| Improving the nutritional quality and maintaining consumption quality of akara using curdlan and composite flour | | International journal of food science and technology |
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| Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties | | Journal of food engineering |
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| The effect of soya flour and flaxseed as a partial replacement for bread flour in yeast bread | | International journal of food science and technology |
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| Determination of soybean proteins in soybean-wheat and soybean-rice commercial products by perfusion reversed-phase high-performance liquid chromatography | | Food chemistry |
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| Abundant proteins associated with lecithin in soy protein isolate | | Food chemistry |
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| Equal Performance of TaqMan, MGB, Molecular Beacon, and SYBR Green-Based Detection Assays in Detection and Quantification of Roundup Ready Soybean | | Journal of agricultural and food chemistry |
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| Processing of Soybean Products by Semipurified Plant and Microbial α-Galactosidases | | Journal of agricultural and food chemistry |
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| Evaluation of Water-Holding Capacity for Wheat-Soy Flour Blends | | journal of the American Oil Chemists' Society |
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| Effect of Extraction and Precipitation Conditions During Soybean Protein Isolate Production on the Genistein Series Content | | journal of the American Oil Chemists' Society |
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| Hydrolysis of Soybean Isoflavonoid Glycosides by Dalbergia β-Glucosidases | | Journal of agricultural and food chemistry |
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| Fate of Phytic Acid in Producing Soy Protein Ingredients | | journal of the American Oil Chemists' Society |
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| A cost-effective medium for the large-scale production of Bacillus sphaericus H5a5b (VCRC B42) for mosquito control | | Biological control |
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| Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends | | Journal of food process engineering |
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| Separating Oil from Aqueous Extraction Fractions of Soybean | | journal of the American Oil Chemists' Society |
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