Works matching DE "BUCKWHEAT flour"
Results: 48
Proanthocyanidins in Buckwheat Flour Can Reduce Salivary Nitrite to Nitric Oxide in the Stomach.
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- Plant Foods for Human Nutrition, 2010, v. 65, n. 1, p. 1, doi. 10.1007/s11130-009-0144-x
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- Article
Comparative analysis of raw and roasted buckwheat flour used in bakery production.
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- Dilemas Contemporáneos: Educación, Política y Valores, 2019, v. 6, p. 1
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- Article
SENSORY QUALITIES OF PASTRY PRODUCTS ENRICHED WITH DIETARY FIBER AND POLYPHENOLIC SUBSTANCES.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 2, p. 161, doi. 10.17306/J.AFS.2016.2.16
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- Article
THE INFLUENCE OF SELECTED HYPOTENSIVE DRUGS ON THE BIOAVAILABILITY OF MINERALS FROM BUCKWHEAT GROATS IN VITRO ENZYMATIC DIGESTION.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 4, p. 507
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- Article
Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.
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- Food Science & Technology International, 2015, v. 21, n. 3, p. 213, doi. 10.1177/1082013214525428
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- Article
Effect of Buckwheat Processing Products on Dough and Bread Quality Made from Whole-Wheat Flour.
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- International Journal of Food Studies, 2014, v. 3, p. 1, doi. 10.7455/ijfs/3.1.2014.a1
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- Article
Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation.
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- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2022, v. 36, n. 3, p. 399, doi. 10.15316/SJAFS.2022.052
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- Article
EFFECT OF PROCESSING AND COOKING ON MINERAL AND PHYTIC ACID CONTENT OF BUCKWHEAT-ENRICHED TAGLIATELLE.
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- Chemical Industry & Chemical Engineering Quarterly, 2016, v. 22, n. 3, p. 319, doi. 10.2298/CICEQ150709046J
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- Article
Colour change of bakery products influenced by used additions.
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- Acta Veterinaria Brno, 2014, v. 83, p. S111, doi. 10.2754/avb201483S10S111
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- Article
SOLES DE GUÉRETS.
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- Petits Propos Culinaires, 2018, n. 111, p. 17
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- Article
Development of healthy multigrain biscuits from buckwheat-barley composite flours.
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- Asian Journal of Dairy & Food Research, 2018, v. 37, n. 2, p. 120, doi. 10.18805/ajdfr.DR-1328
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- Article
The use of buckwheat flour in the technology of semi-smoked sausage.
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- Slovak Journal of Food Sciences, 2023, v. 17, p. 311, doi. 10.5219/1861
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- Article
Optimization of Gluten-Free Formulations for French-Style Breads.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 3, p. E140, doi. 10.1111/j.1750-3841.2009.01096.x
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- Article
Preparation of Tartary Buckwheat Protein Product and Its Improving Effect on Cholesterol Metabolism in Rats and Mice Fed Cholesterol-Enriched Diet.
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- Journal of Food Science (Wiley-Blackwell), 2007, v. 72, n. 7, p. S528, doi. 10.1111/j.1750-3841.2007.00474.x
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- Article
Comparison of gluten recovery in gluten-incurred buckwheat flour using different commercial test kits.
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- Food & Agricultural Immunology, 2014, v. 25, n. 2, p. 200, doi. 10.1080/09540105.2012.762901
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- Article
Cross-reactivity between buckwheat and latex.
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- 1998
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- Case Study
Buckwheat flour hypersensitivity: an occupational asthma in a noodle maker.
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- Clinical & Experimental Allergy, 1996, v. 26, n. 4, p. 423, doi. 10.1111/j.1365-2222.1996.tb00558.x
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- Article
Wheatburger anaphylaxis due to hidden buckwheat.
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- Clinical & Experimental Allergy, 1995, v. 25, n. 12, p. 1263, doi. 10.1111/j.1365-2222.1995.tb03052.x
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- Article
GROWTH AND CELL VIABILITY IMPROVE OF THE PROBIOTIC STRAIN LACTOBACILLUS CASEI SSP. PARACASEI IN THE PRESENCE OF OAT BRAN AND BUCKWHEAT FLOUR.
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- Innovative Romanian Food Biotechnology, 2011, n. 9, p. 52
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- Article
Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1770, doi. 10.1007/s11947-012-0841-6
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- Article
Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1820, doi. 10.1007/s11947-012-0839-0
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- Article
Guidelines for buckwheat enriched bread.
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- Journal of Thermal Analysis & Calorimetry, 2008, v. 91, n. 1, p. 9, doi. 10.1007/s10973-007-8594-6
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- Article
IMPACT OF BUCKWHEAT FLOUR GRANULATION AND SUPPLEMENTATION LEVEL ON THE QUALITY OF COMPOSITE WHEAT/BUCKWHEAT GINGER-NUT-TYPE BISCUITS.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2015, v. 27, n. 4, p. 495
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- Article
Clinical manifestations, co-sensitizations, and immunoblotting profiles of buckwheat-allergic patients.
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- Allergy, 2011, v. 66, n. 2, p. 264, doi. 10.1111/j.1398-9995.2010.02469.x
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- Article
Comparison of Tartary Buckwheat Flour and Sprouts Steamed Bread in Quality and Antioxidant Property.
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- Journal of Food Quality, 2014, v. 37, n. 5, p. 318, doi. 10.1111/jfq.12101
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- Article
The use of buckwheat flour in the technology of semi-smoked sausage.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 311, doi. 10.5219/1861
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- Publication type:
- Article
JUSTIFICATION FOR USE OF TWO-COMPONENT MIXTURES FOR COOKING WHEAT BREAD.
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- Technology Audit & Production Reserves, 2018, v. 4, n. 3(42), p. 41, doi. 10.15587/2312-8372.2018.141385
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- Article
Activity‐guided isolation of phase II enzyme inducers from buckwheat flour methanolic extracts.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 13, p. 4911, doi. 10.1002/jsfa.9023
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- Article
Preparation and evaluation of a sustained-release buckwheat noodle.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 8, p. 2660, doi. 10.1002/jsfa.7383
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- Article
Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour.
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- Cogent Food & Agriculture, 2016, v. 2, n. 1, p. N.PAG, doi. 10.1080/23311932.2016.1178693
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- Article
Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes.
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- Quality Assurance & Safety of Crops & Foods, 2018, v. 10, n. 3, p. 245, doi. 10.3920/QAS2017.1221
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- Article
Optimisation of gluten-free tulumba dessert with buckwheat flour and potato starch.
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- Quality Assurance & Safety of Crops & Foods, 2016, v. 8, n. 1, p. 117, doi. 10.3920/QAS2015.0597
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- Article
Utilisation of buckwheat flour in leavened and unleavened Turkish flat breads.
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- Quality Assurance & Safety of Crops & Foods, 2015, v. 7, n. 2, p. 207, doi. 10.3920/QAS2013.0273
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- Article
Effect of pseudocereal flours on some chemical properties and phytic acid content of noodle.
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- Quality Assurance & Safety of Crops & Foods, 2014, v. 6, n. 2, p. 175, doi. 10.3920/QAS2013.0257
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- Article
The effect of processing temperature on microbial safety and antioxidant activity of minimally processed "raw food".
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- Journal of Food & Nutrition Research, 2016, v. 55, n. 4, p. 352
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- Article
Gluten-free muffins based on fermented and unfermented buckwheat flour-content of selected elements.
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- Journal of Food & Nutrition Research, 2016, v. 55, n. 2, p. 108
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- Article
Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality.
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- European Food Research & Technology, 2017, v. 243, n. 5, p. 727, doi. 10.1007/s00217-016-2786-x
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- Article
Effect of controlled extracellular oxidation-reduction potential on microbial metabolism and proteolysis in buckwheat sourdough.
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- European Food Research & Technology, 2014, v. 238, n. 3, p. 425, doi. 10.1007/s00217-013-2120-9
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- Article
Increase in extracellular inulinase production for a new Rhizoctonia ssp. strain by using buckwheat ( Fagopyrum esculentum) flour as a single carbon source.
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- Letters in Applied Microbiology, 2012, v. 55, n. 3, p. 195, doi. 10.1111/j.1472-765X.2012.03279.x
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- Article
Thermal analysis kinetics of Tartary buckwheat flour.
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- International Journal of Heat & Technology, 2018, v. 36, n. 4, p. 1414, doi. 10.18280/ijht.360433
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- Article
TOTAL PHENOLS CONTENT, ANTIOXIDANT ACTIVITY AND COLOUR OF WHEAT BREAD WITH ADDITION BUCKWHEAT FLOUR.
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- Technologica Acta, 2013, v. 6, n. 1, p. 51
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- Article
INFLUENCE OF BUCKWHEAT FLOUR ON THE DOUGH RHEOLOGY AND SENSORY PROPERTIES OF WHEAT BREAD.
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- Technologica Acta, 2011, v. 4, n. 1, p. 33
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- Article
THE PREBIOTIC AND PROTECTIVE EFFECTS OF BUCKWHEAT FLOUR AND OAT BRAN ON LACTOBACILLUS ACIDOPHILUS.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2016, v. 40, n. 2, p. 40
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- Article
THE USE OF TARTARY BUCKWHEAT WHOLE FLOUR FOR BAKERY PRODUCTS: RECENT EXPERIENCE IN ITALY.
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- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2010, v. 34, n. 2, p. 33
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- Article
Influence of the different addition levels of amaranth flour and rice flour on pasta buckwheat flour.
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- International Food Research Journal, 2015, v. 22, n. 2, p. 691
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- Publication type:
- Article
Risk assessment of buckwheat flour contaminated by thorn-apple ( Datura stramonium L.) alkaloids: a case study from Slovenia.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2013, v. 30, n. 2, p. 321, doi. 10.1080/19440049.2012.743189
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- Article
Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan ( KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles.
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- Journal of Texture Studies, 2014, v. 45, n. 6, p. 420, doi. 10.1111/jtxs.12093
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- Article
INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT.
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- Journal of Texture Studies, 2011, v. 42, n. 6, p. 490, doi. 10.1111/j.1745-4603.2011.00310.x
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- Article