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| oat bran (34) |
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| Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids | | Food hydrocolloids |
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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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| 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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| Textural properties of food systems having different moisture concentrations as impacted by oat bran with different β‐glucan concentrations | | Journal of texture studies |
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| all 34 items... |
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| oat protein (9) |
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| Use of carbohydrase to enhance protein extraction efficiency and antioxidative properties of oat bran protein hydrolysates | | Food research international |
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| Kinetics of Phase Separation of Oat β-Glucan/Whey Protein Isolate Binary Mixtures | | Food biophysics |
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| Emulsion preparation with modified oat bran: Optimization of the emulsification process for microencapsulation purposes | | Journal of food engineering |
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| Identification of oat (Avena sativa) and buckwheat (Fagopyrum esculentum) proteins and their prolamin fractions using two-dimensional polyacrylamide gel electrophoresis | | European food research and technology |
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| all 9 items... |
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| oat starch (7) |
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| Evaluation of the time-dependent stability of starch–hydrocolloid binary gels involving NMR relaxation time measurements | | Journal of food engineering |
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| Rheological and sensory properties of dessert sauces thickened by starch-xanthan gum combinations | | Journal of food engineering |
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| The physicochemical properties and in vitro digestibility of selected cereals, tubers and legumes grown in China | | Food chemistry |
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| Dry processing of oats - Application of dry milling | | Journal of food engineering |
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| all 7 items... |
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| oatmeal (19) |
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| Crop loss, aetiology, and epidemiology of citrus black spot in Ghana | | European journal of plant pathology |
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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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| Mycorrhizal association and symbiotic germination of the terrestrial orchid Bipinnula fimbriata (Poepp.) Johnst (Orchidaceae) | | Flora |
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| Promoting effect of orchid mycorrhizal fungi Epulorhiza isolates on seed germination of Dendrobium orchids | | Scientia horticulturae |
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| all 19 items... |
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| oats (447) |
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| Influence of sulphur application on protein quality, fatty acid composition and nitrogen fixation of white lupin (Lupinus albus L.) | | European food research and technology |
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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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| Enzymatic hydrolysis of arabinoxylans from spelt bran and hull | | Journal of cereal science |
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| MeJA induces chilling tolerance in loquat fruit by regulating proline and γ-aminobutyric acid contents | | Food chemistry |
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| all 447 items... |
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| (others) (6) |
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| Fibres as carriers for Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals | | International journal of food microbiology |
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| Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products | | Food science and technology international |
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| Comparison of four methods to enumerate probiotic bifidobacteria in a fermented food product | | Food microbiology |
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| Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background | | Meat science |
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| all 6 items... |
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