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Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3640, doi. 10.3390/app14093640
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Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3479, doi. 10.3390/app14083479
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Advances in Understanding the Antioxidant and Antigenic Properties of Egg-Derived Peptides.
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- Molecules, 2024, v. 29, n. 6, p. 1327, doi. 10.3390/molecules29061327
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EFFECT OF ENZYMOLYSIS ON THE ANTIOXIDANT ACTIVITY AND FUNCTIONAL PROPERTIES OF THE SOLUBLE SOY PROTEINS.
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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, 2023, v. 47, n. 2, p. 44, doi. 10.35219/foodtechnology.2023.2.03
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THERMO-MECHANICAL AND BAKING PROPERTIES OF THE GLUTEN FREE ZEIN - STARCH DOUGHS.
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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, 2023, v. 47, n. 2, p. 111, doi. 10.35219/foodtechnology.2023.2.07
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Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 5, p. 3316, doi. 10.3390/app13053316
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THERMO-MECHANICAL AND BAKING PROPERTIES OF THE QUINOA-RICE COMPOSITE FLOUR.
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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, 2022, v. 46, n. 1, p. 32, doi. 10.35219/foodtechnology.2022.1.03
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Designing gluten‐free, anthocyanins‐enriched cookies on scientific basis.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 8, p. 4726, doi. 10.1111/ijfs.15457
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Investigations on Functional and Thermo-Mechanical Properties of Gluten Free Cereal and Pseudocereal Flours.
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- Foods, 2022, v. 11, n. 13, p. 1857, doi. 10.3390/foods11131857
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Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 9, p. N.PAG, doi. 10.3390/app12094544
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- Article
EFFICIENT VALORIZATION OF DEFATTED WHEAT GERMS IN BREAD MAKING BASED ON DOUGH PROPERTIES AND BREAD QUALITY.
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- Scientific Papers. Series D. Animal Science, 2022, v. 65, n. 1, p. 471
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- Article
Impact of brown foxtail millet (Setaria italica) flour on thermo‐mechanical properties of flours from different rice varieties.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3227, doi. 10.1111/ijfs.14925
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Influence of Rice Variety and Freezing on Flour Properties.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 12, p. 5716, doi. 10.3390/app11125716
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- Article
Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 3, p. 2264, doi. 10.1007/s11694-021-00826-9
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- Article
Assessing the Performance of Different Grains in Gluten-Free Bread Applications.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 24, p. 8772, doi. 10.3390/app10248772
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Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours.
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- Applied Sciences (2076-3417), 2020, v. 10, n. 21, p. 7635, doi. 10.3390/app10217635
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- Article
THERMO-MECHANICAL AND BREADMAKING PROPERTIES OF WHEAT-SORGHUM FLOUR BLENDS.
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- AgroLife Scientific Journal, 2020, v. 9, n. 1, p. 39
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- Article
INFLUENCE OF GINGER POWDER ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD QUALITY.
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- AgroLife Scientific Journal, 2019, v. 8, n. 2, p. 9
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- Article
THE INFLUENCE OF PROCESSING ON THE BIOACTIVE COMPOUNDS OF MULTIGRAIN FLOURS BASED ON WHEAT, RYE AND TRITICALE.
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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, 2019, v. 43, n. 2, p. 21, doi. 10.35219/foodtechnology.2019.2.02
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EFFECT OF LACTIC FERMENTATION ON NUTRITIONAL POTENTIAL OF MULTIGRAIN FLOURS BASED ON WHEAT, RYE AND OAT.
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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, 2019, v. 43, n. 1, p. 69, doi. 10.35219/foodtechnology.2019.1.05
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Advances on the impact of thermal processing on structure and antigenicity of chicken ovomucoid.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 8, p. 3119, doi. 10.1002/jsfa.8813
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COMPARATIVE ANALYSIS OF MULTIGRAIN AND COMPOSITE FLOURS BASED ON WHEAT, RYE AND HULLED OAT.
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- Scientific Papers. Series D. Animal Science, 2018, v. 61, p. 261
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- Article
Valorisation of the Brewers' Spent Grain Through Sourdough Bread Making.
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- International Journal of Food Engineering, 2017, v. 13, n. 10, p. 1, doi. 10.1515/ijfe-2017-0195
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Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 5, p. n/a, doi. 10.1111/jfpp.13112
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- Article
INFLUENCE OF TEMPERING MOISTURE ON THE MILLING POTENTIAL OF SOME CEREALS.
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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, 2017, v. 41, n. 2, p. 21
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- Article
Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour.
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- Food Science & Technology International, 2017, v. 23, n. 2, p. 142, doi. 10.1177/1082013216665722
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- Article
EFFECT OF TRANSGLUTAMINASE AND NEUTRASE ON THE PROPERTIES OF PROTEIN ENRICHED RICE FLOUR.
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- Scientific Papers. Series D. Animal Science, 2017, v. 60, p. 291
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COMPARATIVE ANALYSES OF PHYSICOCHEMICAL AND TECHNOLOGICAL PROPERTIES OF TRITICALE, RYE AND WHEAT.
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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. 31
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- Article
Effects of Germination and Fermentation on the Functionality of Whole Soy Flour.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2016, v. 73, n. 2, p. 126, doi. 10.15835/buasvmcn-asb:12150
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Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality.
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- International Journal of Food Engineering, 2016, v. 12, n. 4, p. 355, doi. 10.1515/ijfe-2015-0308
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Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread.
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- Food Science & Biotechnology, 2015, v. 24, n. 4, p. 1301, doi. 10.1007/s10068-015-0167-z
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Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
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- Food Science & Technology International, 2015, v. 21, n. 5, p. 342, doi. 10.1177/1082013214536175
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- Article
Association of physicochemical with technological properties of wheat.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 7, p. 1644, doi. 10.1111/ijfs.12816
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TRENDS IN THE DEVELOPMENT OF GLUTEN-FREE BAKERY PRODUCTS.
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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, 2014, v. 38, n. 1, p. 21
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Probing thermal behaviour of microbial transglutaminase with fluorescence and in silico methods.
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- Journal of the Science of Food & Agriculture, 2013, v. 93, n. 4, p. 794, doi. 10.1002/jsfa.5799
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MOLECULAR DYNAMICS ANALYSIS OF BONE MORPHOGENETIC PROTEIN-2 CONFORMATIONS AND MECHANICAL PROPERTIES.
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- Digest Journal of Nanomaterials & Biostructures (DJNB), 2013, v. 8, n. 1, p. 81
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EFFECTS OF INDUSTRIAL CLEANING ON WHEAT MICROBIAL BURDEN AND DEOXYNIVALENOL LEVELS.
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- Environmental Engineering & Management Journal (EEMJ), 2012, v. 11, n. 10, p. 1857, doi. 10.30638/eemj.2012.231
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EFFECT OF TRANSGLUTAMINASE TREATMENT ON SKIMMED YOGURT PROPERTIES.
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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, 2012, v. 36, n. 2, p. 20
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Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation.
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- European Food Research & Technology, 2012, v. 234, n. 5, p. 769, doi. 10.1007/s00217-012-1691-1
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- Article
RHEOLOGICAL PROPERTIES OF THE WHEAT FLOUR SUPPLEMENTED WITH DIFFERENT ADDITIVES.
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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, 2011, v. 35, n. 1, p. 54
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COMPARATIVE EVALUATION OF WET GLUTEN QUANTITY AND QUALITY THROUGH DIFFERENT METHODS.
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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. 44
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MICROMILL DESIGNED FOR THE MEASUREMENT OF THE WHEAT KERNEL GRINDING RESISTANCE, IN THE GRINDING PROCESS.
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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. 49
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TECHNOLOGICAL EFFECTS OF THE WHEAT CLEANING EQUIPMENT OF AN INDUSTRIAL MILL.
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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. 54
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Prediction the Quality of Industrial Flour Using the Mixolab Device.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 429, doi. 10.15835/buasvmcn-agr:5160
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Production of Microbial Exopolysaccharides in Rye Sourdough.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 452, doi. 10.15835/buasvmcn-agr:5199
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RHEOLOGICAL BEHAVIOUR OF DIFFERENT WHEAT VARIETIES.
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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, 2009, v. 3, n. 32, p. 25
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IMPROVEMENT OF DOUGH RHEOLOGY AND BREAD QUALITY BY ENZYMES COMBINATION.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2008, v. 65, n. 2, p. 194, doi. 10.15835/buasvmcn-agr:793
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ACTIN MONOMER-MONOMER INTERACTION -- A MOLECULAR MECHANICS STUDY.
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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, 2008, v. 1, n. 31, p. 51
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