发酵麦麸及其面包面团中阿拉伯木聚糖溶解性与酚酸释放研究.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 42, doi. 10.7506/spkx1002-6630-20180516-243
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- Publication type:
- Article
Works by Omedi, Jacob Ojobi
Results: 12
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Functional Breads with Encapsulated Vitamin C and Fish Oil: Nutritional, Technological, and Sensory Attributes.
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- Antioxidants, 2024, v. 13, n. 11, p. 1325, doi. 10.3390/antiox13111325
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- Article
3
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model.
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- Foods, 2024, v. 13, n. 17, p. 2856, doi. 10.3390/foods13172856
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- Article
4
Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation.
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- Foods, 2023, v. 12, n. 3, p. 605, doi. 10.3390/foods12030605
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- Publication type:
- Article
5
The Effects of Volatile Organic Compounds (VOCs) on the Formation of Heterocyclic Amines (HAs) in Meat Patties, under Different Smoking Temperatures and Durations.
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- Foods, 2022, v. 11, n. 22, p. 3687, doi. 10.3390/foods11223687
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- Article
6
Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects.
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- Foods, 2022, v. 11, n. 21, p. 3416, doi. 10.3390/foods11213416
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- Article
7
功能性乳酸菌发酵黑豆麦麸酸面团面包的 营养及烘焙特性.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 142, doi. 10.7506/spkx1002-6630-20210125-274
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- Publication type:
- Article
8
高产植酸酶乳酸菌发酵对黑豆面包蛋白质品质及 烘焙特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 6, p. 111, doi. 10.7506/spkx1002-6630-20191225-290
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- Publication type:
- Article
9
Use of Kluyveromyces marxianus prefermented wheat bran as a source of enzyme mixture to improve dough performance and bread biochemical properties.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 142, doi. 10.1002/cche.10125
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- Article
10
Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties.
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- Cereal Chemistry, 2019, v. 96, n. 1, p. 129, doi. 10.1002/cche.10116
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- Publication type:
- Article
11
The Combination of Rhizopus chinensis Lipase and Transglutaminase Affects the Rheology and Glutenin Macropolymer Properties of Frozen Dough.
- Published in:
- Cereal Chemistry, 2016, v. 93, n. 4, p. 377, doi. 10.1094/CCHEM-08-15-0179-R
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- Publication type:
- Article
12
戊糖片球菌发酵猕猴桃对面包香气与 烘焙特性的影响.
- Published in:
- Food & Machinery, 2022, n. 1, p. 3, doi. 10.13652/j.issn.1003-5788.2022.01.001
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- Publication type:
- Article