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Comparison of the baking value of wholegrain flours from different wheat types and pigmentation.
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- European Food Research & Technology, 2024, v. 250, n. 6, p. 1853, doi. 10.1007/s00217-024-04519-7
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- Article
Quantitative and Qualitative Determination of Polyphenolic Compounds in Castanea sativa Leaves and Evaluation of Their Biological Activities.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3859, doi. 10.3390/app14093859
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- Article
Assessment of the Application Possibilities of Dried Walnut Leaves (Juglans regia L.) in the Production of Wheat Bread.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3468, doi. 10.3390/app14083468
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- Article
Selected Physicochemical, Thermal, and Rheological Properties of Barley Starch Depending on the Type of Soil and Fertilization with Ash from Biomass Combustion.
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- Foods, 2024, v. 13, n. 1, p. 49, doi. 10.3390/foods13010049
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- Article
Rheological Characteristics of Wheat Dough Containing Powdered Hazelnuts or Walnuts Oil Cakes.
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- Foods, 2024, v. 13, n. 1, p. 140, doi. 10.3390/foods13010140
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- Article
Influence of Hazelnut and Walnut Oil Cakes Powder on Thermal and Rheological Properties of Wheat Flour.
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- Foods, 2023, v. 12, n. 22, p. 4060, doi. 10.3390/foods12224060
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- Article
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.
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- Polymers (20734360), 2023, v. 15, n. 8, p. 1870, doi. 10.3390/polym15081870
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- Article
Chemical Profiling, Bioactive Properties, and Anticancer and Antimicrobial Potential of Juglans regia L. Leaves.
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- Molecules, 2023, v. 28, n. 4, p. 1989, doi. 10.3390/molecules28041989
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- Article
Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread.
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- Foods, 2022, v. 11, n. 24, p. 3988, doi. 10.3390/foods11243988
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- Article
Quality Characteristics of Novel Pasta Enriched with Non-Extruded and Extruded Blackcurrant Pomace.
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- Molecules, 2022, v. 27, n. 23, p. 8616, doi. 10.3390/molecules27238616
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- Article
Phytochemical Screening and Bioactive Properties of Juglans regia L. Pollen.
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- Antioxidants, 2022, v. 11, n. 10, p. N.PAG, doi. 10.3390/antiox11102046
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- Article
WYKORZYSTANIE PRZECIERU Z KISZONEGO KORZENIA BURAKA ĆWIKŁOWEGO (BETA VULGARIS L.) DO PRODUKCJI CHLEBÓW GRYCZANYCH O PODWYŻSZONYM POTENCJALE PRZECIWUTLENIAJĄCYM.
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- Zywnosc, 2022, v. 29, n. 4, p. 50, doi. 10.15193/ZNTJ/2022/133/429
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- Article
Effect of Soil Type and Application of Ecological Fertilizer Composed of Ash from Biomass Combustion on Selected Physicochemical, Thermal, and Rheological Properties of Potato Starch.
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- Molecules, 2022, v. 27, n. 13, p. 4318, doi. 10.3390/molecules27134318
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- Article
Phenolic Profile and Antioxidant, Antibacterial, and Antiproliferative Activity of Juglans regia L. Male Flowers.
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- Molecules, 2022, v. 27, n. 9, p. 2762, doi. 10.3390/molecules27092762
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- Article
The Effect of the Addition of Hazelnut or Walnut Flour on the Rheological Characteristics of Wheat Dough.
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- Materials (1996-1944), 2022, v. 15, n. 3, p. 782, doi. 10.3390/ma15030782
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- Article
The Influence of the Addition of Nuts on the Thermal and Rheological Properties of Wheat Flour.
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- Molecules, 2021, v. 26, n. 13, p. 3969, doi. 10.3390/molecules26133969
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- Article
Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts.
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- Foods, 2020, v. 9, n. 8, p. 1081, doi. 10.3390/foods9081081
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- Article
Walnut oil and oilcake affect selected the physicochemical and antioxidant properties of wheat bread enriched with them.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14573
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- Article
WPŁYW STOPNIA DOJRZAŁOŚCI ORAZ WIELKOŚCI DODATKU ORZECHÓW LASKOWYCH I WŁOSKICH NA WŁAŚCIWOŚCI FIZYKOCHEMICZNE I PRZECIWUTLENIAJĄCE WZBOGACONEGO CHLEBA PSZENNEGO.
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- Zywnosc, 2020, v. 27, n. 2, p. 62, doi. 10.15193/zntj/2020/123/335
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- Article
Changes in Antioxidant Activity, Profile, and Content of Polyphenols and Tocopherols in Common Hazel Seed (Corylus avellana L.) Depending on Variety and Harvest Date.
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- Molecules, 2020, v. 25, n. 1, p. 43, doi. 10.3390/molecules25010043
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- Article
Impact of the Degree of Maturity of Walnuts (Juglans regia L.) and Their Variety on the Antioxidant Potential and the Content of Tocopherols and Polyphenols.
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- Molecules, 2019, v. 24, n. 16, p. 2936, doi. 10.3390/molecules24162936
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- Article
Type of heat treatments on walnut fruits affects physicochemical content of walnut butter.
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- Journal of Food Processing & Preservation, 2019, v. 43, n. 5, p. N.PAG, doi. 10.1111/jfpp.13923
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- Article
Comparative analysis of selected physicochemical properties of quinoa (Chenopodium quinoa Willd.), maize, wheat and potato starch.
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- Journal of Central European Agriculture, 2019, v. 20, n. 2, p. 626, doi. 10.5513/JCEA01/20.2.2134
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- Article
Antioxidant properties, profile of polyphenolic compounds and tocopherol content in various walnut (Juglans regia L.) varieties.
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- European Food Research & Technology, 2019, v. 245, n. 3, p. 607, doi. 10.1007/s00217-018-3184-3
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- Article
The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions.
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- Polymers (20734360), 2018, v. 10, n. 1, p. 67, doi. 10.3390/polym10010067
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- Article
Maltodextrins from chemically modified starches. Production and characteristics.
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- Starch / Staerke, 2017, v. 69, n. 5/6, p. 1, doi. 10.1002/star.201600199
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- Article
Effect of native potato starch maltodextrins on stability and rheological properties of albumin foamsv.
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- Starch / Staerke, 2016, v. 68, n. 7/8, p. 611, doi. 10.1002/star.201500156
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- Article
Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties.
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- Journal of Food Science & Technology, 2015, v. 52, n. 8, p. 4797, doi. 10.1007/s13197-014-1531-3
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- Article
Influence of cassia gum on rheological and textural properties of native potato and corn starch.
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- Starch / Staerke, 2014, v. 66, n. 11/12, p. 1060, doi. 10.1002/star.201400078
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- Article
Physicochemical properties of starches obtained from Polish potato cultivars.
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- Starch / Staerke, 2012, v. 64, n. 2, p. 105, doi. 10.1002/star.201100072
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- Article