Works matching DE "FLOUR"
Results: 5000
Characterization of waxy Diploid Wheat Flour and its Possible Practical Use.
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- Journal of Applied Glycoscience, 2024, v. 71, n. 4, p. 117, doi. 10.5458/jag.jag.JAG-2024_0001
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Management of infant flour production in the city of Ouagadougou: a survey study.
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- Pan African Medical Journal One Health, 2024, v. 14, p. 1, doi. 10.11604/pamj-oh.2024.14.8.43373
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Impact of inherent chemical composition of wheat and various processing technologies on whole wheat flour and its final products.
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- Cereal Research Communications, 2025, v. 53, n. 1, p. 409, doi. 10.1007/s42976-024-00544-0
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Utilization of Germinated Naked Barley Flour in the producing of Balady Bread.
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- Journal of Food & Dairy Sciences, 2025, v. 16, n. 1, p. 1, doi. 10.21608/jfds.2025.340282.1180
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Impact of Coconut Copra Byproducts Incorporation on Granola Quality Characteristics.
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- Applied Sciences (2076-3417), 2025, v. 15, n. 4, p. 2108, doi. 10.3390/app15042108
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Automated Gluten Detection in Bread Images Using Convolutional Neural Networks.
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- Applied Sciences (2076-3417), 2025, v. 15, n. 4, p. 1737, doi. 10.3390/app15041737
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不同酵母对加速实验贮藏过程中自发粉蒸制馒头品质的影响.
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- China Brewing, 2025, v. 44, n. 1, p. 253, doi. 10.11882/j.issn.0254-5071.2025.01.037
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Enhancing nutritional value and quality of cookies through pumpkin peel and seed powder fortification.
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- PLoS ONE, 2025, v. 20, n. 2, p. 1, doi. 10.1371/journal.pone.0307506
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Production and Physicochemical and Microbiological Evaluation of Orange-Flesh Sweet Potato Flatbread Infused with Spinach as a Healthy Food Option.
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- Processes, 2025, v. 13, n. 2, p. 427, doi. 10.3390/pr13020427
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Effects on Physicochemical, Nutritional, and Quality Attributes of Fortified Vegan Muffins Incorporated with Hempseed as an Alternative Protein Source.
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- Foods, 2025, v. 14, n. 4, p. 601, doi. 10.3390/foods14040601
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Cucurbita maxima Plomo Peel as a Valuable Ingredient for Bread-Making.
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- Foods, 2025, v. 14, n. 4, p. 597, doi. 10.3390/foods14040597
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Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers.
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- Foods, 2025, v. 14, n. 4, p. 582, doi. 10.3390/foods14040582
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- Article
Apparent metabolizable energy concentration and ileal amino acid digestibility in cereal grains fed to broiler chickens.
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- Animal Bioscience, 2025, v. 38, n. 3, p. 511, doi. 10.5713/ab.24.0398
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- Article
Dilatometrie Measurement of the Partial Molar Volume of Water Sorbed to Durum Wheat Flour.
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- Bioscience, Biotechnology & Biochemistry, 2013, v. 77, n. 7, p. 1565, doi. 10.1271/bbb.130273
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Analysis of Food Allergen Structures and Development of Foods for Allergic Patients .
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- Bioscience, Biotechnology & Biochemistry, 2008, v. 72, n. 3, p. 649, doi. 10.1271/bbb.70708
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Safety Evaluation of Hypoallergenic Wheat Flour by Using a DNA Microarray.
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- Bioscience, Biotechnology & Biochemistry, 2006, v. 70, n. 6, p. 1464, doi. 10.1271/bbb.60002
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Effects of Peroxidase and Hydrogen Peroxide on the Dityrosine Formation and the Mixing Characteristics of Wheat-Flour Dough.
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- Bioscience, Biotechnology & Biochemistry, 2005, v. 69, n. 9, p. 1686, doi. 10.1271/bbb.69.1686
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- Article
Effect of Enzymatic Modification of Dietary Wheat Flour for Reducing Its Allergenicity on Oral Sensitization to and Intestinal Absorption of Ovalbumin.
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- Bioscience, Biotechnology & Biochemistry, 2003, v. 67, n. 11, p. 2483, doi. 10.1271/bbb.67.2483
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- Article
The molecular diversity of α-gliadin genes in the tribe Triticeae.
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- Genetica, 2013, v. 141, n. 7-9, p. 303, doi. 10.1007/s10709-013-9729-2
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Increased grain protein and gluten contents of bread wheat caused by introgression of a T. timopheevii segment into chromosome 2A.
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- Euphytica, 2022, v. 218, n. 12, p. 1, doi. 10.1007/s10681-022-03121-w
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QTL analysis for 27 quality traits measured through the color of end-use products in common wheat (Triticum aestivum L.).
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- Euphytica, 2022, v. 218, n. 9, p. 1, doi. 10.1007/s10681-022-03055-3
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Training population optimization for genomic selection improves the predictive ability of a costly measure in bread wheat, the gliadin to glutenin ratio.
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- Euphytica, 2022, v. 218, n. 8, p. 1, doi. 10.1007/s10681-022-03062-4
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Genetic improvement of grain yield and bread-making quality of winter wheat over the past 90 years under the Pannonian Plain conditions.
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- Euphytica, 2020, v. 216, n. 12, p. 1, doi. 10.1007/s10681-020-02724-5
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Marker-trait association identified candidate starch biosynthesis pathway genes for starch and amylose–lipid complex gelatinization in wheat (Triticum aestivum L.).
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- Euphytica, 2020, v. 216, n. 9, p. N.PAG, doi. 10.1007/s10681-020-02688-6
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Genetic dissection on wheat flour quality traits in two related populations.
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- Euphytica, 2015, v. 203, n. 1, p. 221, doi. 10.1007/s10681-014-1318-7
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Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat.
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- Euphytica, 2013, v. 194, n. 2, p. 293, doi. 10.1007/s10681-013-0906-2
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QTLs for water absorption and flour yield identified in the doubled haploid wheat population Lang/QT8766.
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- Euphytica, 2013, v. 192, n. 3, p. 453, doi. 10.1007/s10681-013-0885-3
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A comparison of grain protein content QTLs and flour protein content QTLs across environments in cultivated wheat.
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- Euphytica, 2010, v. 174, n. 3, p. 325, doi. 10.1007/s10681-009-0109-z
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Phenotypic correlations, G × E interactions and broad sense heritability analysis of grain and flour quality characteristics in high latitude spring bread wheats from Kazakhstan and Siberia.
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- Euphytica, 2010, v. 171, n. 1, p. 23, doi. 10.1007/s10681-009-9984-6
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Genetic variation and environmental stability of grain mineral nutrient concentrations in Triticum dicoccoides under five environments.
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- Euphytica, 2010, v. 171, n. 1, p. 39, doi. 10.1007/s10681-009-9987-3
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Molecular genetic analysis of flour color using a doubled haploid population in bread wheat ( Triticum aestivum L.).
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- Euphytica, 2009, v. 165, n. 3, p. 471, doi. 10.1007/s10681-008-9756-8
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QTL mapping for flour and noodle colour components and yellow pigment content in common wheat.
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- Euphytica, 2009, v. 165, n. 3, p. 435, doi. 10.1007/s10681-008-9744-z
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Effects of the 6VS.6AL translocation on agronomic traits and dough properties of wheat.
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- Euphytica, 2007, v. 155, n. 3, p. 305, doi. 10.1007/s10681-006-9332-z
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Change in free cyanide content of bitter cassava during incubation and drying and physical properties of dry-milled cassava flour.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2023, v. 138, p. 139, doi. 10.1016/j.fbp.2023.01.009
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Ultrasound extraction conditions effect on antioxidant capacity of mango by-product extracts.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 212, doi. 10.1016/j.fbp.2021.03.002
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Design space of the formulation process of a food suspension by D-optimal mixture experiment and functional data analysis.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2021, v. 127, p. 128, doi. 10.1016/j.fbp.2021.02.007
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Techno-economic analysis for probiotics preparation production using optimized corn flour medium and spray-drying protective blends.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 123, p. 354, doi. 10.1016/j.fbp.2020.07.002
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Performance evaluation and economic analysis of the bioethanol and flour production using rejected unripe plantain fruits (Musa paradisiaca L.) as raw material.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2020, v. 121, p. 29, doi. 10.1016/j.fbp.2020.01.005
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- Article
Effect of sub-critical water hydrolysis on sugar recovery from bakery leftovers.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 117, n. Part C, p. 105, doi. 10.1016/j.fbp.2019.07.002
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Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl).
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2019, v. 114, p. 60, doi. 10.1016/j.fbp.2018.07.002
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Data-driven modeling of milling and sieving operations in a wheat milling process.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 99, p. 99, doi. 10.1016/j.fbp.2016.04.007
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In vitro evaluation of yacon (Smallanthus sonchifolius) tuber flour prebiotic potential.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2015, v. 95, p. 96, doi. 10.1016/j.fbp.2015.04.003
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Effect of drying temperatures on starch-related functional and thermal properties of chestnut flours.
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- 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
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Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies.
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- 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
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Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology.
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- 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
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Exploiting the reference genome sequence of hexaploid wheat: a proteomic study of flour proteins from the cultivar Chinese Spring.
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- Functional & Integrative Genomics, 2020, v. 20, n. 1, p. 1, doi. 10.1007/s10142-019-00694-z
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Rapid evolution of α-gliadin gene family revealed by analyzing Gli-2 locus regions of wild emmer wheat.
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- Functional & Integrative Genomics, 2019, v. 19, n. 6, p. 993, doi. 10.1007/s10142-019-00686-z
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A functional barley-based fermented soup (tarhana) with high β-glucan content.
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- European Food Research & Technology, 2025, v. 251, n. 1, p. 57, doi. 10.1007/s00217-024-04612-x
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- Article
Alfalfa seeds potential in enhancing wheat flour nutritional composition, rheological properties and technological quality of resulting standard and sourdough bread.
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- European Food Research & Technology, 2024, v. 250, n. 10, p. 2515, doi. 10.1007/s00217-024-04554-4
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- Article
Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on the quality parameters.
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- European Food Research & Technology, 2024, v. 250, n. 9, p. 2375, doi. 10.1007/s00217-024-04545-5
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