Found: 21
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Alkali‐induced aggregation behaviour of tea polyphenols and its gel strengthening mechanism to alkali‐induced egg white.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 9, p. 6350, doi. 10.1111/ijfs.17376
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- Article
Evaluating the pharmacological activities of Aloe perryi–Silver nanoparticles induced apoptosis against colon cancer cells (HCT‐116).
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- Food Science & Nutrition, 2024, v. 12, n. 8, p. 5890, doi. 10.1002/fsn3.4246
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- Article
Explaining the improving effect of dough crumb–sheet composite rolling on fresh noodle quality: From microstructure and moisture distribution perspective.
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- Journal of Texture Studies, 2024, v. 55, n. 3, p. 1, doi. 10.1111/jtxs.12836
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- Article
Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs.
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- Foods, 2023, v. 12, n. 21, p. 4028, doi. 10.3390/foods12214028
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- Article
The resting process: a comprehensive review of the effects on dough properties and resulting noodles quality, including improvement strategies.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 11, p. 5637, doi. 10.1111/ijfs.16700
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- Article
Assessment of the influence of gluten quality on highland barley dough sheet quality by different instruments.
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- Journal of Texture Studies, 2022, v. 53, n. 2, p. 296, doi. 10.1111/jtxs.12662
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- Article
Extraction of Oat Lipids and Phospholipids Using Subcritical Propane and Dimethyl Ether: Experimental Data and Modeling.
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- European Journal of Lipid Science & Technology, 2021, v. 123, n. 1, p. 1, doi. 10.1002/ejlt.202000092
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- Article
Effects of ultrasonic vacuum drying on the drying kinetics, dynamic moisture distribution, and microstructure of honey drying process.
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- Food Science & Technology International, 2021, v. 27, n. 5, p. 426, doi. 10.1177/1082013220962628
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- Article
Sandwich‐type sheeting improved the processing and eating qualities of potato noodles.
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- Journal of Texture Studies, 2021, v. 52, n. 1, p. 81, doi. 10.1111/jtxs.12561
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- Article
Extraction of Oat Lipids and Phospholipids Using Subcritical Propane and Dimethyl Ether: Experimental Data and Modeling.
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- European Journal of Lipid Science & Technology, 2021, v. 123, n. 1, p. 1, doi. 10.1002/ejlt.202000092
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- Article
Effects of different pre-gelatinized starch on the processing quality of high value-added Tartary buckwheat noodles.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 6, p. 3462, doi. 10.1007/s11694-020-00572-4
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- Article
Effects of ultrasonic, microwave, and combined ultrasonic‐microwave pretreatments on the enzymatic hydrolysis process and protein hydrolysate properties obtained from Chinese sturgeon (Acipenser sinensis).
- Published in:
- Journal of Food Biochemistry, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfbc.13292
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- Article
Evaluation of the processing quality of noodle dough containing a high Tartary buckwheat flour content through texture analysis.
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- Journal of Texture Studies, 2020, v. 51, n. 4, p. 688, doi. 10.1111/jtxs.12539
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- Article
Softness, elasticity, and smoothness characteristics of cooked udon noodles based on texture analysis.
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- Journal of Texture Studies, 2020, v. 51, n. 3, p. 444, doi. 10.1111/jtxs.12503
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- Article
LEAD REACTIONS IN SOME CALCAREOUS SOILS OF NINEVEH GOVERNORATE.
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- Mesopotamia Journal of Agriculture, 2019, v. 47, n. 4, p. 8
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- Article
Enhancing bio-recovery of bioactive compounds extracted from Citrus medica L. Var. sarcodactylis: optimization performance of integrated of pulsed-ultrasonic/microwave technique.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1661, doi. 10.1007/s11694-019-00083-x
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- Article
Effect of Agaricus bisporus polysaccharide flour and inulin on the antioxidant and structural properties of gluten-free breads.
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- Journal of Food Measurement & Characterization, 2019, v. 13, n. 3, p. 1884, doi. 10.1007/s11694-019-00107-6
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- Article
Shelf life characteristics of bread produced from ozonated wheat flour.
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- Journal of Texture Studies, 2018, v. 49, n. 5, p. 492, doi. 10.1111/jtxs.12309
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- Article
Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin.
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- Journal of Food Measurement & Characterization, 2018, v. 12, n. 3, p. 2032, doi. 10.1007/s11694-018-9818-0
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- Article
Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread.
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- Journal of Texture Studies, 2016, v. 47, n. 6, p. 484, doi. 10.1111/jtxs.12187
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- Article
Effect of ozone gas processing on physical and chemical properties of wheat proteins.
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- Tropical Journal of Pharmaceutical Research, 2016, v. 15, n. 10, p. 2147, doi. 10.4314/tjpr.v15i10.13
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- Article