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Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties.
- Published in:
- Cereal Chemistry, 2024, v. 101, n. 3, p. 530, doi. 10.1002/cche.10754
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- Article
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality.
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- Cereal Chemistry, 2024, v. 101, n. 3, p. 544, doi. 10.1002/cche.10751
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- Article
Sucrose substitution in cake systems is not a piece of cake.
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- NPJ Science of Food, 2023, v. 7, n. 1, p. 1, doi. 10.1038/s41538-023-00225-y
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- Article
Olive-Derived Antioxidant Dietary Fiber Modulates Gut Microbiota Composition and Attenuates Atopic Dermatitis Like Inflammation in Mice.
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- Molecular Nutrition & Food Research, 2023, v. 67, n. 10, p. 1, doi. 10.1002/mnfr.202200127
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- Article
The effect of continuous cooking on the properties of spaghetti and its cooking water.
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- Cereal Chemistry, 2022, v. 99, n. 6, p. 1331, doi. 10.1002/cche.10598
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- Article
The use of time domain <sup>1</sup>H NMR to study proton dynamics in starch‐rich foods: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 6, p. 4738, doi. 10.1111/1541-4337.13029
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- Article
Release of <sup>14</sup>C‐labeled carbon dioxide from ascorbic acid during straight dough wheat bread making.
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- Cereal Chemistry, 2022, v. 99, n. 4, p. 731, doi. 10.1002/cche.10548
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- Article
Bioavailability and Health Impact of Ingested Amyloid‐like Protein Fibrils and their Link with Inflammatory Status: A Need for More Research?
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- Molecular Nutrition & Food Research, 2022, v. 66, n. 9, p. 1, doi. 10.1002/mnfr.202101032
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- Article
Impact of wheat gluten on the denaturation of egg white and whey proteins.
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- Cereal Chemistry, 2021, v. 98, n. 6, p. 1282, doi. 10.1002/cche.10468
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- Article
Structural factors governing starch digestion and glycemic responses and how they can be modified by enzymatic approaches: A review and a guide.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 6, p. 5965, doi. 10.1111/1541-4337.12847
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- Article
How Yeast Impacts the Effect of Ascorbic Acid on Wheat Flour Dough Extensional Rheology.
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- Food Biophysics, 2021, v. 16, n. 3, p. 406, doi. 10.1007/s11483-021-09679-7
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- Article
Gas cell stabilization by aqueous‐phase constituents during bread production from wheat and rye dough and oat batter: Dough or batter liquor as model system.
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- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 4, p. 3881, doi. 10.1111/1541-4337.12761
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- Article
Premilling pearling for producing wheat fractions with distinct digestibility and fermentability.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 759, doi. 10.1002/cche.10419
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- Article
Use of Amylomaltase to Steer the Functional and Nutritional Properties of Wheat Starch.
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- Foods, 2021, v. 10, n. 2, p. 303, doi. 10.3390/foods10020303
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- Article
Normal-Phase HPLC-ELSD to Compare Lipid Profiles of Different Wheat Flours.
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- Foods, 2021, v. 10, n. 2, p. 428, doi. 10.3390/foods10020428
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- Article
The Role of Intact and Disintegrated Egg Yolk Low-Density Lipoproteins during Sponge Cake Making and Their Impact on Starch and Protein Mediated Structure Setting.
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- Foods, 2021, v. 10, n. 1, p. 1, doi. 10.3390/foods10010107
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- Article
Impact of Mineral Ions and Their Concentrations on Pasting and Gelation of Potato, Rice, and Maize Starches and Blends Thereof.
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- Starch / Staerke, 2021, v. 73, n. 1/2, p. 1, doi. 10.1002/star.202000110
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- Article
Heat‐sensitive inhibition of aqualysin 1 by protein containing wheat, maize, and barley extracts.
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- Cereal Chemistry, 2020, v. 97, n. 6, p. 1204, doi. 10.1002/cche.10342
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- Article
Impact of wheat endogenous lipids on the quality of fresh bread: Key terms, concepts, and underlying mechanisms.
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- Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 6, p. 3715, doi. 10.1111/1541-4337.12616
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- Article
What makes starch from potato (Solanum tuberosum L.) tubers unique: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2020, v. 19, n. 5, p. 2588, doi. 10.1111/1541-4337.12596
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- Article
The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed.
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- Cereal Chemistry, 2020, v. 97, n. 4, p. 739, doi. 10.1002/cche.10306
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- Article
Characterization of white flour produced from roasted wheats differing in hardness and protein content.
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- Cereal Chemistry, 2020, v. 97, n. 2, p. 339, doi. 10.1002/cche.10250
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- Article
Microscopic investigation of the formation of a thermoset wheat gluten network in a model system relevant for bread making.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 891, doi. 10.1111/ijfs.14359
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- Article
Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour.
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- Food & Bioprocess Technology, 2020, v. 13, n. 1, p. 159, doi. 10.1007/s11947-019-02393-w
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- Article
Wheat Seed Proteins: Factors Influencing Their Content, Composition, and Technological Properties, and Strategies to Reduce Adverse Reactions.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 6, p. 1751, doi. 10.1111/1541-4337.12493
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- Article
Ingredient Functionality During Foam‐Type Cake Making: A Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 5, p. 1550, doi. 10.1111/1541-4337.12488
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- Article
Conditions Governing Food Protein Amyloid Fibril Formation—Part I: Egg and Cereal Proteins.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 4, p. 1256, doi. 10.1111/1541-4337.12462
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- Article
Conditions Governing Food Protein Amyloid Fibril Formation. Part II: Milk and Legume Proteins.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 4, p. 1277, doi. 10.1111/1541-4337.12465
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- Article
Rational Design of Amyloid‐Like Fibrillary Structures for Tailoring Food Protein Techno‐Functionality and Their Potential Health Implications.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 1, p. 84, doi. 10.1111/1541-4337.12404
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- Article
Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2019, v. 18, n. 1, p. 305, doi. 10.1111/1541-4337.12414
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- Article
Effect of adding a reactive plasticizer on the mechanical, thermal, and morphology properties of nylon toughened wheat gluten materials.
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- Journal of Applied Polymer Science, 2018, v. 135, n. 9, p. n/a, doi. 10.1002/app.45931
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- Article
<sup>15</sup>N-Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making.
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- Cereal Chemistry, 2017, v. 94, n. 3, p. 485, doi. 10.1094/CCHEM-07-16-0183-R
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- Article
Pearling Affects the Lipid Content and Composition and Lipase Activity Levels of Wheat (Triticum aestivum L.) Roller Milling Fractions.
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- Cereal Chemistry, 2017, v. 94, n. 3, p. 588, doi. 10.1094/CCHEM-09-16-0242-R
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- Article
Systemic availability and metabolism of colonic-derived short-chain fatty acids in healthy subjects: a stable isotope study.
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- Journal of Physiology, 2017, v. 595, n. 2, p. 541, doi. 10.1113/JP272613
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- Article
Proteins of Amaranth ( Amaranthus spp.), Buckwheat ( Fagopyrum spp.), and Quinoa ( Chenopodium spp.): A Food Science and Technology Perspective.
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- Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 1, p. 39, doi. 10.1111/1541-4337.12240
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- Article
Element distribution and iron speciation in mature wheat grains ( Triticum aestivum L.) using synchrotron X-ray fluorescence microscopy mapping and X-ray absorption near-edge structure (XANES) imaging.
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- Plant, Cell & Environment, 2016, v. 39, n. 8, p. 1835, doi. 10.1111/pce.12749
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- Article
Relevance of the Functional Properties of Enzymatic Plant Protein Hydrolysates in Food Systems.
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- Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 4, p. 786, doi. 10.1111/1541-4337.12209
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- Article
Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults.
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- European Journal of Nutrition, 2016, v. 55, n. 4, p. 1661, doi. 10.1007/s00394-015-0985-z
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- Article
The Influence of Prebiotic Arabinoxylan Oligosaccharides on Microbiota Derived Uremic Retention Solutes in Patients with Chronic Kidney Disease: A Randomized Controlled Trial.
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- PLoS ONE, 2016, v. 11, n. 4, p. 1, doi. 10.1371/journal.pone.0153893
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- Article
Identification of lanthionine and lysinoalanine in heat-treated wheat gliadin and bovine serum albumin using tandem mass spectrometry with higher-energy collisional dissociation.
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- Amino Acids, 2016, v. 48, n. 4, p. 959, doi. 10.1007/s00726-015-2139-2
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- Article
Impact of casein and egg white proteins on the structure of wheat gluten-based protein-rich food.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 3, p. 757, doi. 10.1002/jsfa.7143
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- Article
Emulsifying and Foaming Properties of Okara Protein Hydrolysates.
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- Cereal Chemistry, 2016, v. 93, n. 1, p. 71, doi. 10.1094/CCHEM-02-15-0031-R
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- Article
Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 1, p. 28, doi. 10.1111/1541-4337.12176
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- Article
Quantification of in Vivo Colonic Short Chain Fatty Acid Production from Inulin.
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- Nutrients, 2015, v. 7, n. 11, p. 8916, doi. 10.3390/nu7115440
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- Article
Corrigendum: Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation.
- Published in:
- Scientific Reports, 2015, p. 15589, doi. 10.1038/srep15589
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- Article
Formation and reshuffling of disulfide bonds in bovine serum albumin demonstrated using tandem mass spectrometry with collision-induced and electron-transfer dissociation.
- Published in:
- Scientific Reports, 2015, p. 12210, doi. 10.1038/srep12210
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- Article
The Rheo Extrusion Meter, a New Device for Measuring Wheat Flour Baking Absorption and Dough Consistency: Principle and Applications.
- Published in:
- Cereal Chemistry, 2015, v. 92, n. 2, p. 154, doi. 10.1094/CCHEM-03-14-0046-R
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- Article
Bio-Based Nitriles from the Heterogeneously Catalyzed Oxidative Decarboxylation of Amino Acids.
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- ChemSusChem, 2015, v. 8, n. 2, p. 345, doi. 10.1002/cssc.201402801
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- Article
Starch blends and their physicochemical properties.
- Published in:
- Starch / Staerke, 2015, v. 67, n. 1/2, p. 1, doi. 10.1002/star.201300214
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- Article
Production, structure, physicochemical and functional properties of maize, cassava, wheat, potato and rice starches.
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- Starch / Staerke, 2015, v. 67, n. 1/2, p. 14, doi. 10.1002/star.201300238
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- Article