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Solvent Retention Capacities of Oat Flour.
- Published in:
- International Journal of Molecular Sciences, 2017, v. 18, n. 3, p. 590, doi. 10.3390/ijms18030590
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- Article
Effects of Amount of Oat Powder and Drying Conditions on Quality of Oat Noodle.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 2, p. 191, doi. 10.16426/j.1009-7848.2024.02.018
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- Article
Research on the Relationship between Oat Noodles Quality and the Coupling Factor in Drying Systems.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 11, p. 182, doi. 10.16429/j.1009-7848.2023.11.018
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- Article
Microbial community diversity of traditional dough starter (Jiaozi) from two provinces in northwest China.
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- Annals of Microbiology, 2020, v. 70, n. 1, p. 1, doi. 10.1186/s13213-020-01544-1
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- Article
Dynamic changes in polyphenol compounds, antioxidant activity, and PAL gene expression in different tissues of buckwheat during germination.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 15, p. 5723, doi. 10.1002/jsfa.9119
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- Article
Enzyme deactivation treatments did not decrease the beneficial role of oat food in intestinal microbiota and short-chain fatty acids: an in vivo study.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 3, p. 504, doi. 10.1002/jsfa.5808
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- Publication type:
- Article
The effects of steaming and roasting treatments on β-glucan, lipid and starch in the kernels of naked oat ( Avena nuda).
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- Journal of the Science of Food & Agriculture, 2010, v. 90, n. 4, p. 690, doi. 10.1002/jsfa.3870
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- Article
Relationship between kernel size and shape and lipase activity of naked oat before and after pearling treatment.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 8, p. 1424, doi. 10.1002/jsfa.3607
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- Article
A new testing method for vital gluten swelling index.
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- Journal of the Science of Food & Agriculture, 2007, v. 87, n. 9, p. 1778, doi. 10.1002/jsfa.2925
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- Article
Effect of low‐temperature plasma treatment on the microbial inactivation and physicochemical properties of the oat grain.
- Published in:
- Cereal Chemistry, 2022, v. 99, n. 6, p. 1373, doi. 10.1002/cche.10599
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- Article
Effect of wheat gluten addition on the quality of thermal‐vacuum packaged Chinese steamed bread.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 530, doi. 10.1002/cche.10516
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- Article
Effect of heat treatment on the structure and digestion properties of oat globulin.
- Published in:
- Cereal Chemistry, 2021, v. 98, n. 3, p. 740, doi. 10.1002/cche.10417
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- Article
Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread.
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- Cereal Chemistry, 2019, v. 96, n. 2, p. 349, doi. 10.1002/cche.10133
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- Article
Chinese steamed bread: Packaging conditions and starch retrogradation.
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- Cereal Chemistry, 2019, v. 96, n. 1, p. 95, doi. 10.1002/cche.10112
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- Article
Effects of HMW‐GSs at Glu‐B1 locus on starch–protein interaction and starch digestibility during thermomechanical processing of wheat dough.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 4, p. 2134, doi. 10.1002/jsfa.12340
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- Article
Effect of buckwheat extracts on acrylamide formation and the quality of bread.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 14, p. 6482, doi. 10.1002/jsfa.9927
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- Article
Seed coat mucilages: Structural, functional/bioactive properties, and genetic information.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 3, p. 2534, doi. 10.1111/1541-4337.12742
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- Article
Effect of Gaseous Chlorine Dioxide Treatment on the Quality Characteristics of Buckwheat-Based Composite Flour and Storage Stability of Fresh Noodles.
- Published in:
- Processes, 2021, v. 9, n. 9, p. 1522, doi. 10.3390/pr9091522
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- Article
Volatile compounds in Chinese naked and covered oat groats and flakes.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 8, p. N.PAG, doi. 10.1111/jfpp.13691
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- Article
STRUCTURE AND CHARACTERISTIC OF â-GLUCAN IN CEREAL: A REVIEW.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 6, p. 3145, doi. 10.1111/jfpp.12384
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- Article
The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles.
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- Food Science & Nutrition, 2020, v. 8, n. 6, p. 2940, doi. 10.1002/fsn3.1596
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- Article
Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch.
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- Food Science & Nutrition, 2019, v. 7, n. 12, p. 4076, doi. 10.1002/fsn3.1273
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- Article
The quality changes and microflora analysis of commercial instant soya milk.
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- Food Science & Nutrition, 2017, v. 5, n. 1, p. 123, doi. 10.1002/fsn3.371
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- Article
Enhancement of polyphenol content and antioxidant capacity of oat ( Avena nuda L.) bran by cellulase treatment.
- Published in:
- Applied Biological Chemistry, 2016, v. 59, n. 3, p. 397, doi. 10.1007/s13765-016-0171-x
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- Article
Food system advances towards more nutritious and sustainable mantou production in China.
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- Asia Pacific Journal of Clinical Nutrition, 2015, v. 24, n. 2, p. 199, doi. 10.6133/apjcn.2015.24.2.21
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- Article
Preparation of Multi‐Grain Flour with High Content of Resistant Starch and the Mechanism Underlying the Improved Digestion Resistance.
- Published in:
- Starch / Staerke, 2024, v. 76, n. 9/10, p. 1, doi. 10.1002/star.202300301
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- Article
Microbial Community Dynamics and Metabolite Changes during Wheat Starch Slurry Fermentation.
- Published in:
- Foods, 2024, v. 13, n. 16, p. 2586, doi. 10.3390/foods13162586
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- Article
Effect of Stir-Frying on Physicochemical and Functional Properties of Oat Protein Isolates.
- Published in:
- Foods, 2023, v. 12, n. 14, p. 2670, doi. 10.3390/foods12142670
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- Article
Multi-Scale Structural Insights into Enzymatically Hydrolyzed Lentil Starch Concentrates Prepared by In Vitro Method Using Different Types of Enzymes.
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- Foods, 2023, v. 12, n. 11, p. 2150, doi. 10.3390/foods12112150
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- Article
Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods.
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- Foods, 2023, v. 12, n. 5, p. 951, doi. 10.3390/foods12050951
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- Article
Effects of Composition and Strength of Wheat Gluten on Starch Structure, Digestion Properties and the Underlying Mechanism.
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- Foods, 2022, v. 11, n. 21, p. 3432, doi. 10.3390/foods11213432
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- Article
Oat-Based Foods: Chemical Constituents, Glycemic Index, and the Effect of Processing.
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- Foods, 2021, v. 10, n. 6, p. 1304, doi. 10.3390/foods10061304
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- Article
Food additives and technologies used in Chinese traditional staple foods.
- Published in:
- Chemical & Biological Technologies in Agriculture, 2018, v. 5, n. 1, p. 1, doi. 10.1186/s40538-017-0113-9
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- Article
Characterization and Exploration of the Neuroprotective Potential of Oat-Protein-Derived Peptides in PC12 Cells and Scopolamine-Treated Zebrafish.
- Published in:
- Nutrients, 2024, v. 16, n. 1, p. 117, doi. 10.3390/nu16010117
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- Publication type:
- Article