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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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