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Fate of free amino nitrogen during liquefaction and yeast fermentation of maize and sorghums differing in endosperm texture.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2013, v. 91, n. 1, p. 46, doi. 10.1016/j.fbp.2012.08.007
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- Article
Effects of Different Beer Compounds on Biometrically Assessed Emotional Responses in Consumers.
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- Fermentation (Basel), 2023, v. 9, n. 3, p. 269, doi. 10.3390/fermentation9030269
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- Article
Ethanol Production from Extruded Thermoplastic Maize Meal by High Gravity Fermentation with Zymomonas mobilis.
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- Biotechnology Research International, 2014, p. 1, doi. 10.1155/2014/654853
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- Article
Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures.
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- Molecules, 2016, v. 21, n. 8, p. 1064, doi. 10.3390/molecules21081064
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- Article
Effect of Extrusion Cooking on Bioactive Compounds in Encapsulated Red Cactus Pear Powder.
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- Molecules, 2015, v. 20, n. 5, p. 8875, doi. 10.3390/molecules20058875
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- Article
Release of potentially fermentable sugars during dilute acid treatments of Bermuda grass NK37 ( Cynodon dactylon) for second-generation ethanol production.
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- Journal of Chemical Technology & Biotechnology, 2014, v. 89, n. 12, p. 1941, doi. 10.1002/jctb.4280
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- Article
Effect of decortication and protease treatment on the kinetics of liquefaction, saccharification, and ethanol production from sorghum.
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- Journal of Chemical Technology & Biotechnology, 2010, v. 85, n. 8, p. 1122, doi. 10.1002/jctb.2408
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- Article
Nutraceuticals and Their Contribution to Preventing Noncommunicable Diseases.
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- Foods, 2023, v. 12, n. 17, p. 3262, doi. 10.3390/foods12173262
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- Article
Physicochemical and In Vitro Starch Residual Digestion Structures of Extruded Maize and Sorghum Starches Added with Sodium Stearoyl Lactylate.
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- Foods, 2023, v. 12, n. 10, p. 1988, doi. 10.3390/foods12101988
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- Article
Sugar-Free Milk Chocolate as a Carrier of Omega-3 Polyunsaturated Fatty Acids and Probiotics: A Potential Functional Food for the Diabetic Population.
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- Foods, 2021, v. 10, n. 8, p. 1866, doi. 10.3390/foods10081866
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- Article
Physicochemical Properties and Sensory Acceptability of a Next-Generation Functional Chocolate Added with Omega-3 Polyunsaturated Fatty Acids and Probiotics.
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- Foods, 2021, v. 10, n. 2, p. 333, doi. 10.3390/foods10020333
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- Article
Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products.
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- Foods, 2019, v. 8, n. 6, p. 183, doi. 10.3390/foods8060183
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- Article
Changes in the Chemical Composition of Edible Grasshoppers (Sphenarium purpurascens) Fed Exclusively with Soy Sprouts or Maize Leaves.
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- Insects (2075-4450), 2022, v. 13, n. 6, p. 510, doi. 10.3390/insects13060510
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- Article
Increasing productivity and reducing energy consumption in the pizza industry by the synergetic combination of cooking technologies.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 3, p. 1, doi. 10.1111/jfpp.15286
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- Article
Effect of decortication and protease treatment on physicochemical and functional characteristics of red sorghum (Sorghum bicolor) and yellow maize (Zea maiz) starches.
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- Starch / Staerke, 2016, v. 68, n. 1/2, p. 1, doi. 10.1002/star.201500151
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- Article
Cell Wall Degrading Enzymes and Proteases Improve Starch Yields of Sorghum and Maize.
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- Starch / Staerke, 2006, v. 58, n. 7, p. 338, doi. 10.1002/star.200500483
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- Article
Bioprocess and biotechnology as a tool for sustainability challenges in food and nutrition.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6652, doi. 10.1111/ijfs.16777
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- Article
Changes in bioactive compounds during solid‐state fermentation of Sphenarium purpurascens with Aspergillus oryzae.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 12, p. 6653, doi. 10.1111/ijfs.16746
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- Article
Physicochemical, thermal and in vitro digestion characteristics of cricket‐ (Acheta domesticus) substituted corn tortillas.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 4, p. 1821, doi. 10.1111/ijfs.16318
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- Article
Comparative lactic acid fermentation with five Lactobacillus strains of supernatants made of extruded and saccharified chickpea flour.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 1, p. 397, doi. 10.1111/ijfs.15927
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- Article
Extruded chickpea flour sequentially treated with alcalase and α‐amylase produces dry instant beverage powders with enhanced yield and nutritional properties.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 10, p. 5178, doi. 10.1111/ijfs.15199
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- Article
Assessment of the techno‐functionality, starch digestion rates and protein quality of rice flour–whey protein instant powders produced in a twin extruder.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 878, doi. 10.1111/ijfs.14376
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- Article
Bioconversion into ethanol of decorticated red sorghum ( Sorghum bicolor L. Moench) supplemented with its phenolic extract or spent bran.
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- Biotechnology Letters, 2012, v. 34, n. 1, p. 97, doi. 10.1007/s10529-011-0752-z
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- Article
Detrimental effect of increasing sugar concentrations on ethanol production from maize or decorticated sorghum mashes fermented with Saccharomyces cerevisiae or Zymomonas mobilis.
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- Biotechnology Letters, 2011, v. 33, n. 2, p. 301, doi. 10.1007/s10529-010-0448-9
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- Article
In Vitro Antioxidant Activity Optimization of Nut Shell (Carya illinoinensis) by Extrusion Using Response Surface Methods.
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- Biomolecules (2218-273X), 2019, v. 9, n. 12, p. 883, doi. 10.3390/biom9120883
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- Article
Determination of pizzas quality and acceptability by physic-mechanical tests.
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- Journal of Food Science & Technology, 2022, v. 59, n. 4, p. 1384, doi. 10.1007/s13197-021-05148-8
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- Article
Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue.
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- Journal of Food Science & Technology, 2018, v. 55, n. 12, p. 4964, doi. 10.1007/s13197-018-3432-3
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- Article
Explorative Study of Reactive Extrusion over Nixtamalization‐Maize Pericarp Residue: Effect on Dietary Fiber, Resistant Starch, and Nixtamalized Corn Flour Tortillas.
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- Starch / Staerke, 2022, v. 74, n. 11/12, p. 1, doi. 10.1002/star.202200097
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- Article
Optimization of an Extrusion Cooking Process to Increase Formation of Resistant Starch from Corn Starch with Addition of Citric Acid.
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- Starch / Staerke, 2020, v. 72, n. 3/4, p. 1, doi. 10.1002/star.201900150
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- Article
Effect of germinated black bean cotyledons (Phaseolus vulgaris L.) as an extruded flour ingredient on physicochemical characteristics, in vitro digestibility starch, and protein of nixtamalized blue maize cookies.
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- Starch / Staerke, 2017, v. 69, n. 3/4, p. 1, doi. 10.1002/star.201600085
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- Article
Use of Aspergillus oryzae during sorghum malting to enhance yield and quality of gluten-free lager beers.
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- Bioresources & Bioprocessing, 2020, v. 7, n. 1, p. 1, doi. 10.1186/s40643-020-00330-w
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- Article
Use of Red Cactus Pear (Opuntia ficus-indica) Encapsulated Powder to Pigment Extruded Cereal.
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- Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/7262464
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- Article
Evaluation of the quality of nixtamalized maize flours for tortilla production with a new Mixolab protocol.
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- Cereal Chemistry, 2020, v. 97, n. 2, p. 527, doi. 10.1002/cche.10267
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- Article
Effect of soybean bagasse addition on texture, sensory properties, and protein quality of maize tortillas.
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- Cereal Chemistry, 2019, v. 96, n. 2, p. 283, doi. 10.1002/cche.10120
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- Article
Effect of Dehulling and Germination on Physicochemical and Pasting Properties of Black Beans (Phaseolus vulgaris L.).
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- Cereal Chemistry, 2017, v. 94, n. 1, p. 98, doi. 10.1094/CCHEM-02-16-0017-FI
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- Article
Functionality and Organoleptic Properties of Maize Tortillas Enriched with Five Different Soybean Proteins.
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- Cereal Chemistry, 2015, v. 92, n. 4, p. 341, doi. 10.1094/CCHEM-07-14-0154-R
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- Article
Evaluation of the Functionality of Five Different Soybean Proteins in Hot-Press Wheat Flour Tortillas.
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- Cereal Chemistry, 2015, v. 92, n. 1, p. 98, doi. 10.1094/CCHEM-04-14-0085-R
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- Article
Addition of Sodium Stearoyl Lactylate to Corn and Sorghum Starch Extrudates Enhances the Performance of Pregelatinized Beer Adjuncts.
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- Cereal Chemistry, 2015, v. 92, n. 1, p. 88, doi. 10.1094/CCHEM-01-14-0017-CESI
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- Article
Generation of a Mixolab Profile After the Evaluation of the Functionality of Different Commercial Wheat Flours for Hot-Press Tortilla Production.
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- Cereal Chemistry, 2014, v. 91, n. 2, p. 139, doi. 10.1094/CCHEM-05-13-0102-R
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- Article
Comparison of Regular and Selenium-Enriched Tortillas Produced from Sprouted Corn Kernels.
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- Plant Foods for Human Nutrition, 2022, v. 77, n. 2, p. 226, doi. 10.1007/s11130-022-00961-8
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- Article
Effects of Extrusion Pretreatment Parameters on Sweet Sorghum Bagasse Enzymatic Hydrolysis and Its Subsequent Conversion into Bioethanol.
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- BioMed Research International, 2015, v. 2015, p. 1, doi. 10.1155/2015/325905
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- Article
Biocatalytic Degradation of Proteins and Starch of Extruded Whole Chickpea Flours.
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- Food & Bioprocess Technology, 2020, v. 13, n. 10, p. 1703, doi. 10.1007/s11947-020-02511-z
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- Article