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Effect of Agaricus bisporus polysaccharide flour and inulin on the antioxidant and structural properties of gluten-free breads.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1884, doi. 10.1007/s11694-019-00107-6
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- Article
Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 2032, doi. 10.1007/s11694-018-9818-0
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- Article
Effect of Steam Flash Explosion Pretreatment on Phytate Degradation of Wheat Bran.
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- Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1552, doi. 10.1007/s11947-015-1517-9
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- Article
Shelf life characteristics of bread produced from ozonated wheat flour.
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- Journal of Texture Studies, 2018, v. 49, n. 5, p. 492, doi. 10.1111/jtxs.12309
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- Article
Ferulic acid renders protection to HEK293 cells against oxidative damage and apoptosis induced by hydrogen peroxide.
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- In Vitro Cellular & Developmental Biology Animal, 2015, v. 51, n. 7, p. 722, doi. 10.1007/s11626-015-9876-0
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- Article
Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 10, p. 3181, doi. 10.1002/jsfa.8162
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- Article
Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 774, doi. 10.1002/cche.10420
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- Article
Impact of Characteristics of Different Wheat Flours on the Quality of Frozen Cooked Noodles.
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- Cereal Chemistry, 2017, v. 94, n. 5, p. 881, doi. 10.1094/CCHEM-04-17-0082-R
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- Article
Effect of barley β‐glucan on water redistribution and thermal properties of dough.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 7, p. 2329, doi. 10.1111/ijfs.14033
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- Article
Impact of arabinoxylan with different molecular weight on the thermo‐mechanical, rheological, water mobility and microstructural characteristics of wheat dough.
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- International Journal of Food Science & Technology, 2018, v. 53, n. 9, p. 2150, doi. 10.1111/ijfs.13802
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- Article
Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 5, p. 1053, doi. 10.1111/j.1365-2621.2011.02585.x
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- Article
Effect of different cooking methods on the flavour constituents of mushroom ( Agaricus bisporus ( Lange) Sing) soup.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 5, p. 1100, doi. 10.1111/j.1365-2621.2011.02592.x
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- Article
Effect of cysteine on structural, rheological properties and solubility of wheat gluten by enzymatic hydrolysis.
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- International Journal of Food Science & Technology, 2010, v. 45, n. 10, p. 2155, doi. 10.1111/j.1365-2621.2010.02384.x
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- Article
Natural Additives in Wheat-Based Pasta and Noodle Products: Opportunities for Enhanced Nutritional and Functional Properties.
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- Comprehensive Reviews in Food Science & Food Safety, 2014, v. 13, n. 4, p. 347, doi. 10.1111/1541-4337.12066
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- Article
Ganoderma atrum polysaccharide induces anti-tumor activity via the mitochondrial apoptotic pathway related to activation of host immune response.
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- Journal of Cellular Biochemistry, 2011, v. 112, n. 3, p. 860, doi. 10.1002/jcb.22993
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- Article
Effect of ozonated water on physicochemical, microbiological, and textural properties of semi‐dried noodles.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 4, p. 1, doi. 10.1111/jfpp.14404
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- Article
Critical conditions accelerating the deterioration of fresh noodles: A study on temperature, pH, water content, and water activity.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13173
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- Article
PHYSICOCHEMICAL PROPERTIES AND SALTED NOODLE-MAKING QUALITY OF PURPLE SWEET POTATO FLOUR AND WHEAT FLOUR BLENDS.
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- Journal of Food Processing & Preservation, 2013, v. 37, n. 5, p. 709, doi. 10.1111/j.1745-4549.2012.00686.x
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- Article
Inhibition of aspartic acid on the darkening of fresh wet noodles.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 1, p. 390, doi. 10.1111/ijfs.15436
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- Article
Effects of ultrasound‐assisted resting on the qualities of whole wheat dough sheets and noodles.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 11, p. 5609, doi. 10.1111/ijfs.15078
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- Article
The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread.
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- Packaging Technology & Science, 2015, v. 28, n. 9, p. 775, doi. 10.1002/pts.2138
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- Article
The Effect of Carboxymethyl Cellulose Sodium on the Proofing Tolerance and Quality of Frozen Dough Steamed Bread.
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- Foods, 2024, v. 13, n. 6, p. 870, doi. 10.3390/foods13060870
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- Article
Influence of the Addition of Extruded Endogenous Tartary Buckwheat Starch on Processing and Quality of Gluten-Free Noodles.
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- Foods, 2021, v. 10, n. 11, p. 2693, doi. 10.3390/foods10112693
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- Article
Effect of Superheated Steam Treatment on the Lipid Stability of Dried Whole Wheat Noodles during Storage.
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- Foods, 2021, v. 10, n. 6, p. 1348, doi. 10.3390/foods10061348
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- Article
Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles.
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- Foods, 2021, v. 10, n. 6, p. 1156, doi. 10.3390/foods10061156
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- Article
Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles.
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- Foods, 2021, v. 10, n. 4, p. 844, doi. 10.3390/foods10040844
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- Article
Water Cooking Stability of Dried Noodles Enriched with Different Particle Size and Concentration Green Tea Powders.
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- Foods, 2020, v. 9, n. 3, p. 298, doi. 10.3390/foods9030298
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- Article
Insight into the Relationship Between Quality Characteristics and Major Chemical Components of Chinese Traditional Hand-Stretched Dried Noodles: a Comparative Study.
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- Food & Bioprocess Technology, 2021, v. 14, n. 5, p. 945, doi. 10.1007/s11947-021-02618-x
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- Article