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Economics, Business and Industry: products and commodities > defatted products × Physical and Chemical Sciences: chemistry × 42 items, grouped by Physical and Chemical Sciences (view ungrouped items) analytical chemistry (4)    (Click to View) Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate Food hydrocolloids (Click to View) Fourier Transform Near-Infrared Spectroscopy to Predict the Gross Energy Content of Food Grade Legumes Food analytical methods (Click to View) Fate of selenium species in sesame seeds during simulated bakery process Journal of food engineering (Click to View) Removal characteristics of metal ions using degreased coffee beans: Adsorption equilibrium of cadmium(II) Bioresource technology chemical composition (25)    (Click to View) The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product Journal of food quality (Click to View) Application of attrition-milled soy flour in a beverage application Journal of food process engineering (Click to View) Apparent digestibility of selected feed ingredients for juvenile cobia Rachycentron canadum Aquaculture (Click to View) QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE Journal of food process engineering (Click to View) Comparative study of chemical composition and physicochemical properties of defatted wheat germ flour and its protein isolate Journal of food biochemistry (Click to View) Towards a new gliadin reference material-isolation and characterisation Journal of cereal science (Click to View) Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents Meat science (Click to View) Fate of selenium species in sesame seeds during simulated bakery process Journal of food engineering (Click to View) Functional properties of rice bran protein concentrates Journal of food engineering (Click to View) Cephalaria syriaca addition to wheat flour dough and effect on rheological properties International journal of food science and technology (Click to View) Effect of rosehip extraction process on oil and defatted meal physicochemical properties journal of the American Oil Chemists' Society (Click to View) Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits Journal of food engineering (Click to View) Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed Journal of food science (Click to View) Moisture sorption thermodynamics of defatted sesame meal (DSM) Journal of food engineering (Click to View) Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system Food chemistry (Click to View) Starch-protein separation from chickpea flour using a hydrocyclone Journal of food engineering (Click to View) Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends Journal of food process engineering (Click to View) Characteristics of meat batters with added native and preheated defatted walnut Food chemistry (Click to View) The proximate and amino acid composition of defatted rubber seed meal Journal of food, agriculture and environment (Click to View) Lipid digestibility, bile drainage and development of morphological intestinal changes in rainbow trout (Oncorhynchus mykiss) fed diets containing defatted soybean meal Aquaculture (Click to View) Purification and identification of a novel heteropolysaccharide RBPS2a with anti-complementary activity from defatted rice bran Food chemistry (Click to View) Chemical compositions, functional properties, and microstructure of defatted macadamia flours Food chemistry (Click to View) Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance Journal of the science of food and agriculture (Click to View) Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient Food chemistry (Click to View) Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates Food hydrocolloids physical chemistry (13)    (Click to View) Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate Food hydrocolloids (Click to View) Application of attrition-milled soy flour in a beverage application Journal of food process engineering (Click to View) Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation Food research international (Click to View) Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties Journal of food engineering (Click to View) Functional properties of rice bran protein concentrates Journal of food engineering (Click to View) Cephalaria syriaca addition to wheat flour dough and effect on rheological properties International journal of food science and technology (Click to View) Effect of thermal treatment on the proteins of amaranth isolates Journal of the science of food and agriculture (Click to View) Moisture sorption thermodynamics of defatted sesame meal (DSM) Journal of food engineering (Click to View) Energy consumption in single-screw extrusion processing of full fat African breadfruit (Treculia africana) blends Journal of food process engineering (Click to View) Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products Journal of food engineering (Click to View) Chemical compositions, functional properties, and microstructure of defatted macadamia flours Food chemistry (Click to View) Release of Protein, Lipid, and Vitamin E from Almond Seeds during Digestion Journal of agricultural and food chemistry (Click to View) Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates Food hydrocolloids physical phases (4)    (Click to View) Gelling behavior of defatted soybean flour dispersions due to microwave treatment: Textural, oscillatory, microstructural and sensory properties Journal of food engineering (Click to View) Functional properties of rice bran protein concentrates Journal of food engineering (Click to View) Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate Food chemistry (Click to View) Creaminess in relation to consistency and particle size in stirred fat-free yogurt International dairy journal physicochemical properties (25)    (Click to View) Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate Food hydrocolloids (Click to View) Fourier Transform Near-Infrared Spectroscopy to Predict the Gross Energy Content of Food Grade Legumes Food analytical methods (Click to View) Apparent digestibility of selected feed ingredients for juvenile cobia Rachycentron canadum Aquaculture (Click to View) QUALITIES OF EXTRUDED PUFFED SNACKS FROM MAIZE/SOYBEAN MIXTURE Journal of food process engineering (Click to View) Comparative study of chemical composition and physicochemical properties of defatted wheat germ flour and its protein isolate Journal of food biochemistry (Click to View) Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation Food research international (Click to View) Towards a new gliadin reference material-isolation and characterisation Journal of cereal science (Click to View) Functional properties of rice bran protein concentrates Journal of food engineering (Click to View) Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance Food chemistry (Click to View) Effect of rosehip extraction process on oil and defatted meal physicochemical properties journal of the American Oil Chemists' Society (Click to View) Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits Journal of food engineering (Click to View) Effect of thermal treatment on the proteins of amaranth isolates Journal of the science of food and agriculture (Click to View) Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed Journal of food science (Click to View) Moisture sorption thermodynamics of defatted sesame meal (DSM) Journal of food engineering (Click to View) Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus) Food chemistry (Click to View) Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system Food chemistry (Click to View) Starch-protein separation from chickpea flour using a hydrocyclone Journal of food engineering (Click to View) Characteristics of meat batters with added native and preheated defatted walnut Food chemistry (Click to View) Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products Journal of food engineering (Click to View) Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating Journal of food science (Click to View) Creaminess in relation to consistency and particle size in stirred fat-free yogurt International dairy journal (Click to View) Properties of Extracts from Defatted Rice Bran by Its Subcritical Water Treatment Journal of agricultural and food chemistry (Click to View) Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient Food chemistry (Click to View) Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates Food hydrocolloids (Click to View) Antioxidant Status in Humans after Consumption of Blackberry (Rubus fruticosus L.) Juices With and Without Defatted Milk Journal of agricultural and food chemistry processing chemistry (9)    (Click to View) Effect of pea proteins extraction and vicilin/legumin fractionation on the phase behavior in admixture with alginate Food hydrocolloids (Click to View) Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MS n and identification of compounds with antibacterial activity European food research and technology (Click to View) Towards a new gliadin reference material-isolation and characterisation Journal of cereal science (Click to View) Use of pepsin for collagen extraction from the skin of bigeye snapper (Priacanthus tayenus) Food chemistry (Click to View) Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system Food chemistry (Click to View) Anthocyanin characterization and bioactivity assessment of a dark blue grained wheat (Triticum aestivum L. cv. Hedong Wumai) extract Food chemistry (Click to View) Properties of Extracts from Defatted Rice Bran by Its Subcritical Water Treatment Journal of agricultural and food chemistry (Click to View) Purification and identification of a novel heteropolysaccharide RBPS2a with anti-complementary activity from defatted rice bran Food chemistry (Click to View) Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient Food chemistry reaction chemistry (8)    (Click to View) Sinapic acid derivatives in defatted Oriental mustard (Brassica juncea L.) seed meal extracts using UHPLC-DAD-ESI-MS n and identification of compounds with antibacterial activity European food research and technology (Click to View) Soybean protein aggregation induced by lipoxygenase catalyzed linoleic acid oxidation Food research international (Click to View) Fate of selenium species in sesame seeds during simulated bakery process Journal of food engineering (Click to View) Dietary corn germ containing phytic acid prevents pork meat lipid oxidation while maintaining normal animal growth performance Food chemistry (Click to View) Effect of thermal treatment on the proteins of amaranth isolates Journal of the science of food and agriculture (Click to View) Antioxidant efficacy of phytochemical extracts from defatted rice bran in the bulk oil system Food chemistry (Click to View) Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate Food chemistry (Click to View) Comparison of Soybean Oils, Gum, and Defatted Soy Flour Extract in Stabilizing Menhaden Oil during Heating Journal of food science