Works matching DE "FLOUR"

Results: 5000

Multiple Factors in Short-Term Behavioral Control of Protein Intake in Rats.

Published in:

1976

By:

Schoenfeld, Thomas A.;
Hamilton, Leonard W.

Publication type:

Journal Article

The Importance of Molecular Structure for Textural and Physicochemical Properties of Extruded Wheat Flour.

Published in:

Foods, 2025, v. 14, n. 10, p. 1829, doi. 10.3390/foods14101829

By:

Chai, Yuan;
Wang, Ruibin;
Zhang, Bo;
Tang, Yonglu;
Li, Chaosu;
Guo, Boli;
Li, Ming

Publication type:

Article

Machine-Learning-Algorithm-Assisted Portable Miniaturized NIR Spectrometer for Rapid Evaluation of Wheat Flour Processing Applicability.

Published in:

Foods, 2025, v. 14, n. 10, p. 1799, doi. 10.3390/foods14101799

By:

Wang, Yuling;
Zhang, Chen;
Li, Xinhua;
Xing, Longzhu;
Lv, Mengchao;
He, Hongju;
Pan, Leiqing;
Ou, Xingqi

Publication type:

Article

Evaluation of 3D Printing of Cereal–Legume Starch-Based Gels Formulated with Red Adzuki Bean and Germinated Brown Rice Flour.

Published in:

Foods, 2025, v. 14, n. 10, p. 1791, doi. 10.3390/foods14101791

By:

Liu, Ran;
Zhuang, Yu;
Song, Jiakai;
Shen, Liuyang;
Yin, Yanling

Publication type:

Article

Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds.

Published in:

Foods, 2025, v. 14, n. 10, p. 1748, doi. 10.3390/foods14101748

By:

Bautista-Espinoza, Paola Itzel;
Falciano, Aniello;
Reynoso-Camacho, Rosalía;
Mares-Mares, Everardo;
Amaya-Llamo, Silvia Lorena;
Regalado-González, Carlos;
Di Pierro, Prospero

Publication type:

Article

Influence of Cultivation System and Proportion of Local Cultivars 'Caaveiro' and 'Callobre' in Flour Mixtures on the Nutritional Quality of Galician Bread.

Published in:

Foods, 2025, v. 14, n. 10, p. 1712, doi. 10.3390/foods14101712

By:

España-Fariñas, M Pilar;
Camba-Carrión, Joaquín;
García-Gómez, María Belén;
Vázquez-Odériz, María Lourdes;
Lombardero-Fernández, Matilde;
Pereira-Lorenzo, Santiago;
Urquijo-Zamora, Luis;
Cobos, Ángel;
Díaz, Olga;
Romero-Rodríguez, María Ángeles

Publication type:

Article

Functionalities of Octenyl Succinic Anhydride Wheat Starch and Its Effect on the Quality of Model Dough and Noodles.

Published in:

Foods, 2025, v. 14, n. 10, p. 1688, doi. 10.3390/foods14101688

By:

Ma, Hongxue;
Yang, Liai;
Zhang, Dunhe;
Chen, Huijing;
Kan, Jianquan

Publication type:

Article

The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour.

Published in:

Foods, 2025, v. 14, n. 10, p. 1677, doi. 10.3390/foods14101677

By:

Sanmartín, Gemma;
Prieto, Jose A.;
Morard, Miguel;
Estruch, Francisco;
Blasco-García, Josep;
Randez-Gil, Francisca

Publication type:

Article

Quality Enhancement and In Vitro Starch Digestibility of Wheat–Yam Composite Flour Noodles via Adding Different Improvers.

Published in:

Foods, 2025, v. 14, n. 10, p. 1654, doi. 10.3390/foods14101654

By:

Hu, Shuo;
Sun, Kai-Nong;
Peng, Qiu-Jia;
Ma, Run-Hui;
Ni, Zhi-Jing;
Thakur, Kiran;
Wei, Zhao-Jun

Publication type:

Article

Use of Bilberry and Blackcurrant Pomace Powders as Functional Ingredients in Cookies.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 10, p. 5247, doi. 10.3390/app15105247

By:

Nour, Violeta;
Blejan, Ana Maria;
Codină, Georgiana Gabriela

Publication type:

Article

Feeding Celosia argentea as Fodder Block to Ruminants.

Published in:

Agricultural Science Digest, 2025, v. 45, n. 2, p. 360, doi. 10.18805/ag.D-5484

By:

Murugeswari, R.;
Mynavathi, V. S.;
Valli, C.

Publication type:

Article

Study the Dough Raising Capacity of Composite Pseudo Cereal Flours for Formulation of Bread.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 254, doi. 10.18805/ajdfr.DR-2208

By:

Nivedha, S.;
Deepa, M.;
Snehith, S.

Publication type:

Article

Preparation and Sensory Evaluation of Proso Millet Ready to Eat Khakhra.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 251, doi. 10.18805/ajdfr.DR-1809

By:

Sandhvi, S.;
Singh, V.

Publication type:

Article

Effect on Sensory Evaluation, Starch and in vitro Protein Digestibility in Cookies Supplemented by Spirulina platensis Powder.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 246, doi. 10.18805/ajdfr.DR-1794

By:

Seema;
Jood, Sudesh;
Saharan, Vatsala

Publication type:

Article

Quality Assessment and Evaluation of Amino Acid Profile of Black Wheat Supplemented Noodles.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 228, doi. 10.18805/ajdfr.DR-2124

By:

Joshi, Anuprita A.;
Kshirsagar, R. B.;
Bhokre, C. K.;
Deshpande, H. W.;
Sawate, A. R.

Publication type:

Article

Physico-chemical and Sensory Evaluation of Biscuits Developed from Blends of Jowar (Sorghum), Organic Jaggery and Whole Wheat Flours.

Published in:

Asian Journal of Dairy & Food Research, 2025, v. 44, n. 2, p. 216, doi. 10.18805/ajdfr.DR-1787

By:

Rao, P. V. K. Jagannadha;
Sreedevi, P.;
Navaneetha, Y.;
Kiranmayi, K.;
Bharathalakshmi, M.

Publication type:

Article

Análisis fisicoquímico, microbiológico y sensorial de nuggets elaborados a partir de bagre de faja (Galeichthys peruvianus).

Published in:

Ingeniería y Desarrollo, 2023, v. 41, n. 1, p. 50, doi. 10.14482/inde.41.01.616.012

By:

HLEAP ZAPATA, JOSÉ IGOR;
SOLÍS ESTÁCIO, MARIA FERNANDA;
SARRIA, SAÚL DUSSÁN

Publication type:

Article

Vibro- Acoustic Behaviour in Biosourced Composites.

Published in:

Macromolecular Symposia, 2013, v. 328, n. 1, p. 56, doi. 10.1002/masy.201350606

By:

Dobircau, L.;
Rupert, L.;
Turner, J.;
Delbreilh, L.;
Dargent, E.;
Saiter, J. M.

Publication type:

Article

Mussel-inspired polydopamine modification of bamboo flour for superior interfacial compatibility of bamboo plastic composites: influence of oxidant type.

Published in:

Cellulose, 2021, v. 28, n. 13, p. 8567, doi. 10.1007/s10570-021-04089-x

By:

Song, Wei;
Zhang, Shuangbao;
Fei, Benhua;
Zhao, Rongjun

Publication type:

Article

Effect of poly(methylhydrogen)siloxane modification on adjusting mechanical properties of bamboo flour‐reinforced HDPE composites.

Published in:

Cellulose, 2021, v. 28, n. 9, p. 5463, doi. 10.1007/s10570-021-03849-z

By:

Xiao, Fuchuan;
Gao, Jie;
Huang, Xuanting;
Hu, Qingjian;
Li, Ran;
Zhang, Xinxiang

Publication type:

Article

Effects of irrigation and nitrogen fertilizer management on wheat grain baking quality based on the SiriusQuality2 crop model.

Published in:

Irrigation & Drainage, 2023, v. 72, n. 3, p. 729, doi. 10.1002/ird.2820

By:

Liu, Jianchao

Publication type:

Article

Effects of Tilletia foetida on Microbial Communities in the Rhizosphere Soil of Wheat Seeds Coated with Different Concentrations of Jianzhuang.

Published in:

Microbial Ecology, 2021, v. 82, n. 3, p. 736, doi. 10.1007/s00248-021-01696-w

By:

Din, Ghulam Muhae Ud;
Du, Zhenzhen;
Zhang, Han;
Zhao, Sifeng;
Liu, Taiguo;
Chen, Wanquan;
Gao, Li

Publication type:

Article

Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2012, v. 90, n. 2, p. 284, doi. 10.1016/j.fbp.2011.06.008

By:

Correia, Paula;
Beirão-da-Costa, Maria Luísa

Publication type:

Article

Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 520, doi. 10.1016/j.fbp.2010.07.005

By:

Gupta, Mahesh;
Singh Bawa, Amarinder;
Abu-Ghannam, Nissreen

Publication type:

Article

Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2010, v. 88, n. 2/3, p. 188, doi. 10.1016/j.fbp.2010.01.001

By:

Hongyuan Cheng;
Friis, Alan

Publication type:

Article

Rheological characteristics of an anaerobically digested rye and maize silage mixture: Impact of solid concentration and particle size on rheological properties.

Published in:

Chemical Engineering Research & Design: Transactions of the Institution of Chemical Engineers Part A, 2023, v. 196, p. 309, doi. 10.1016/j.cherd.2023.06.045

By:

Kamkeng, Liliane;
Marchal, Philippe;
Bertrandias, Aude;
Le Creurer, Benjamin;
Olmos, Eric

Publication type:

Article

A novel honeycomb Fe-N-C composition derived from wheat flour as an efficiency catalyst for the oxygen reduction reaction.

Published in:

Journal of Solid State Electrochemistry, 2020, v. 24, n. 5, p. 1105, doi. 10.1007/s10008-020-04578-2

By:

Li, Dahuan;
Qu, Yongfang;
Li, Shenshen;
Wei, Min;
Liu, Yong

Publication type:

Article

Impact of the addition of resistant starch from modified pea starch on dough and bread performance.

Published in:

European Food Research & Technology, 2010, v. 231, n. 4, p. 499, doi. 10.1007/s00217-010-1294-7

By:

Sanz-Penella, Juan Mario;
Wronkowska, Małgorzata;
Soral-Śmietana, Maria;
Collar, Concha;
Haros, Monika

Publication type:

Article

Fundamental rheological and textural properties of doughs and breads produced from milled pearled barley flour.

Published in:

European Food Research & Technology, 2010, v. 231, n. 3, p. 441, doi. 10.1007/s00217-010-1297-4

By:

Sullivan, Paul;
O'Flaherty, John;
Brunton, Nigel;
Arendt, Elke;
Gallagher, Eimear

Publication type:

Article

Influence of unicellular protein on gluten-free bread characteristics.

Published in:

European Food Research & Technology, 2010, v. 231, n. 2, p. 171, doi. 10.1007/s00217-010-1269-8

By:

Miñarro, B.;
Normahomed, I.;
Guamis, B.;
Capellas, M.

Publication type:

Article

Fundamental study on the effect of hydrostatic pressure treatment on the bread-making performance of oat flour.

Published in:

European Food Research & Technology, 2010, v. 230, n. 6, p. 827, doi. 10.1007/s00217-010-1228-4

By:

Hüttner, Edith K.;
Dal Bello, Fabio;
Arendt, Elke K.

Publication type:

Article

Effects of oxidase and protease treatments on the breadmaking functionality of a range of gluten-free flours.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 307, doi. 10.1007/s00217-009-1048-6

By:

Renzetti, Stefano;
Arendt, Elke K.

Publication type:

Article

Fatty acids composition and rheology properties of wheat and wheat and white or brown rice flour mixture.

Published in:

European Food Research & Technology, 2008, v. 227, n. 5, p. 1543, doi. 10.1007/s00217-008-0877-z

By:

Nada Nikolić;
Niko Radulović;
Goran Nikolić;
Miodrag Lazić;
Zoran Todorovic

Publication type:

Article

Analysis of volatile compounds in Polished-graded wheat flours using headspace sorptive extraction.

Published in:

European Food Research & Technology, 2008, v. 227, n. 4, p. 1233, doi. 10.1007/s00217-008-0841-y

By:

Tomoko Maeda;
Ji Kim;
Yoshihito Ubukata

Publication type:

Article

Utilization of Mixolab<sup>®</sup> to predict the suitability of flours in terms of cake quality.

Published in:

European Food Research & Technology, 2008, v. 227, n. 2, p. 565, doi. 10.1007/s00217-007-0757-y

By:

Kevser Kahraman;
Ozge Sakıyan;
Serpil Ozturk;
Hamit Koksel;
Gulum Sumnu;
Arnaud Dubat

Publication type:

Article

Performance of three different types of resistant starch in fried battered food.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 21, doi. 10.1007/s00217-007-0687-8

By:

T. Sanz;
A. Salvador;
S. Fiszman

Publication type:

Article

Antioxidant properties and sensory quality of traditional rye bread as affected by the incorporation of flour with different extraction rates in the formulation.

Published in:

European Food Research & Technology, 2008, v. 226, n. 4, p. 671

By:

Henryk Zieliński;
Anna Michalska;
Alicja Ceglińska;
Grzegorz Lamparski

Publication type:

Article

Textural and colour changes during storage and sensory shelf life of muffins containing resistant starch.

Published in:

European Food Research & Technology, 2008, v. 226, n. 3, p. 523, doi. 10.1007/s00217-007-0565-4

By:

R. Baixauli;
A. Salvador;
S. Fiszman

Publication type:

Article

Phytase activity and degradation of phytic acid during rye bread making.

Published in:

European Food Research & Technology, 2007, v. 225, n. 2, p. 173, doi. 10.1007/s00217-006-0397-7

By:

Merete Nielsen;
Marianne Damstrup;
Agnete Thomsen;
SÃ¸ren Rasmussen;
Ãse Hansen

Publication type:

Article

Influence of damaged starch on cookie and bread-making quality.

Published in:

European Food Research & Technology, 2007, v. 225, n. 1, p. 1, doi. 10.1007/s00217-006-0374-1

By:

Gabriela Barrera

Publication type:

Article

Bread quality and dough rheology of enzyme-supplemented wheat flour.

Published in:

European Food Research & Technology, 2007, v. 224, n. 5, p. 525, doi. 10.1007/s00217-006-0311-3

By:

Pedro Caballero;
Cristina Rosell

Publication type:

Article

Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers.

Published in:

European Food Research & Technology, 2007, v. 224, n. 3, p. 335

By:

Steffi Hempel;
Annette Jacob;
Harald Rohm

Publication type:

Article

The influence of gamma irradiation on the immunoreactivity of gliadin and wheat flour.

Published in:

European Food Research & Technology, 2003, v. 217, n. 2, p. 143

By:

Joanna Leszczynska;
Agata Lacka;
Janusz Szemraj;
Jolanta Lukamowicz;
Henryk Zegota

Publication type:

Article

Use of triticale flours in cracker-making.

Published in:

European Food Research & Technology, 2003, v. 217, n. 2, p. 134

By:

Gabriela T. Perez;
Alberto E. Leon;
Pablo D. Ribotta;
Alicia Aguirre;
Oscar J. Rubiolo;
Maria C. A?on

Publication type:

Article

Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits.

Published in:

European Food Research & Technology, 2003, v. 216, n. 5, p. 369

By:

Tilman J. Schober;
Colm M. O'Brien;
Denise McCarthy;
Anja Darnedde;
Elke K. Arendt

Publication type:

Article

Identification of benzalkonium chloride in food additives and its inefficacy against bacteria in minced meat and raw sausage batters.

Published in:

European Food Research & Technology, 2003, v. 216, n. 5, p. 402

By:

Lothar Krckel;
Wolfgang Jira;
Dieter Wild

Publication type:

Article

Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid.

Published in:

European Food Research & Technology, 2003, v. 216, n. 4, p. 297

By:

Empar Llorca;
Isabel Hernando;
Isabel Prez-Munuera;
Amparo Quiles;
Susana M. Fiszman;
M. ngeles Lluch

Publication type:

Article

Influence of composition, moisture, pH and temperature on the formation and decay kinetics of monochloropropanediols in wheat flour dough.

Published in:

European Food Research & Technology, 2003, v. 216, n. 2, p. 122

By:

Colin G. Hamlet;
Peter A. Sadd;
David A. Gray

Publication type:

Article

Kinetics of soluble carbohydrates by action of endo/exo a-galactosidase enzyme in lentils and peas.

Published in:

European Food Research & Technology, 2003, v. 216, n. 3, p. 199

By:

Juana Frias;
Rosa Doblado;
Concepcin Vidal-Valverde

Publication type:

Article

Fractionation and reconstitution of wheat flour - effect on dough rheology and baking.

Published in:

European Food Research & Technology, 2003, v. 216, n. 3, p. 204

By:

Andreas Graberger;
Peter Schieberle;
Peter Koehler

Publication type:

Article