Found: 29
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Potato flour viscosity improvement is associated with the expression of a wheat LMW-glutenin gene.
- Published in:
- Biotechnology & Bioengineering, 2004, v. 87, n. 4, p. 495, doi. 10.1002/bit.20163
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- Article
Yield and Bread-Making Potential of Spring Wheat Under Mineral and Organic Fertilization.
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- Crop Science, 2013, v. 53, n. 3, p. 1139, doi. 10.2135/cropsci2012.07.0448
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- Article
Baking tests: Effect of sucrose and water on yeast gassing power.
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- Cereal Chemistry, 2018, v. 95, n. 6, p. 822, doi. 10.1002/cche.10100
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- Article
Wheat preharvest herbicide application, whole‐grain flour properties, yeast activity and the degradation of glyphosate in bread.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 7, p. 1597, doi. 10.1111/ijfs.13741
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- Article
Inhibitory activity towards human α‐amylase in wheat flour and gluten.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 2, p. 467, doi. 10.1111/ijfs.13605
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- Article
Gluten weight in ancient and modern wheat and the reactivity of epitopes towards R5 and G12 monoclonal antibodies.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 8, p. 1801, doi. 10.1111/ijfs.13151
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- Article
Fructans, water-soluble fibre and fermentable sugars in bread and pasta made with ancient and modern wheat.
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- International Journal of Food Science & Technology, 2016, v. 51, n. 3, p. 555, doi. 10.1111/ijfs.13022
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- Article
Experiments on dough rheology to improve screening of bread wheat cultivars.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 9, p. 1956, doi. 10.1111/ijfs.12176
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- Article
Preventing constipation: a review of the laxative potential of food ingredients.
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- International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 445, doi. 10.1111/j.1365-2621.2012.03207.x
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- Article
Dietary fibre and β-glucan in strong bread wheat cultivars: does it matter?
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- International Journal of Food Science & Technology, 2013, v. 48, n. 3, p. 670, doi. 10.1111/j.1365-2621.2012.03216.x
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- Article
A finer screening of wheat cultivars based on comparison of the baking potential of whole-grain flour and white flour.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 6, p. 1137, doi. 10.1111/j.1365-2621.2011.02600.x
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- Article
Bran characteristics and wheat performance in whole wheat bread.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 4, p. 688, doi. 10.1111/j.1365-2621.2008.01819.x
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- Article
Wheat cultivars grown under organic agriculture and the bread making performance of stone-ground whole wheat flour.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 3, p. 525, doi. 10.1111/j.1365-2621.2008.01838.x
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- Article
Gluten contamination of cereal foods in Canada.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 7, p. 1245, doi. 10.1111/j.1365-2621.2007.01599.x
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- Article
Effect of stone-milled semolina granulation on the quality of bran-rich pasta made from khorasan (Kamut®) and durum wheat.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 5, p. 596, doi. 10.1111/j.1365-2621.2005.01098.x
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- Article
Effect of wheat variety, farming site, and bread-baking on total phenolics.
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- International Journal of Food Science & Technology, 2006, v. 41, n. 3, p. 329, doi. 10.1111/j.1365-2621.2005.01057.x
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- Article
Short communication Stones adjustment and the quality of stone-ground wheat flour.
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- International Journal of Food Science & Technology, 2004, v. 39, n. 4, p. 459, doi. 10.1111/j.1365-2621.2004.00804.x
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- Article
The ICC Handbook of Cereals, Flour, Dough & Product Testing.
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- Quality Assurance & Safety of Crops & Foods, 2010, v. 2, n. 2, p. 109, doi. 10.1111/j.1757-837X.2010.00062.x
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- Article
Active Dry Yeast: Lessons from Patents and Science.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 4, p. 1227, doi. 10.1111/1541-4337.12445
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- Article
Compressed Baker's Yeast: Mapping Patents on Post-Fermentation Processes.
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- Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 3, p. 456, doi. 10.1111/1541-4337.12256
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- Article
Aeration and Foam Control in Baker's Yeast Production: Mapping Patents.
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- Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 2, p. 371, doi. 10.1111/1541-4337.12188
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- Article
Fermentation Control in Baker's Yeast Production: Mapping Patents.
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- Comprehensive Reviews in Food Science & Food Safety, 2014, v. 13, n. 6, p. 1141, doi. 10.1111/1541-4337.12107
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- Article
In Search of Perfect Growth Media for Baker's Yeast Production: Mapping Patents.
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- Comprehensive Reviews in Food Science & Food Safety, 2012, v. 11, n. 1, p. 13, doi. 10.1111/j.1541-4337.2011.00168.x
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- Article
Mapping Early Patents on Baker's Yeast Manufacture.
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- Comprehensive Reviews in Food Science & Food Safety, 2010, v. 9, n. 5, p. 483, doi. 10.1111/j.1541-4337.2010.00122.x
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- Article
Polychlorinated biphenyl (PCB) recovery under a building with an in situ technology using micellar solutions.
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- Canadian Geotechnical Journal, 2005, v. 42, n. 3, p. 932, doi. 10.1139/T05-027
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- Article
How to reduce gluten in foods: a critical review of patents.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 11, p. 8069, doi. 10.1111/ijfs.17550
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- Article
Inventions on keeping properties and non‐reactive ingredients in chemical leavening.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 6, p. 2801, doi. 10.1111/ijfs.16451
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- Article
Pesticides dissipation in crackers and pan bread.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 12, p. 7536, doi. 10.1111/ijfs.16027
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- Article
Pesticides and gas production by baker's yeast in bread dough.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 12, p. 7528, doi. 10.1111/ijfs.15836
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- Article