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Effect of Ecotype and Starch Isolation Methods on the Physicochemical, Functional, and Structural Properties of Ethiopian Potato (Plectranthus edulis) Starch.
- Published in:
- Molecules, 2023, v. 28, n. 21, p. 7260, doi. 10.3390/molecules28217260
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- Article
Lipase Inactivation Kinetics of Tef Flour with Microwave Radiation and Impact on the Rheological Properties of the Gels Made from Treated Flour.
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- Molecules, 2023, v. 28, n. 5, p. 2298, doi. 10.3390/molecules28052298
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- Article
Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (Cajanus cajan) and dolichos bean (Dolichos lab‐lab) legume starches.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 2, p. 712, doi. 10.1111/ijfs.14334
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- Article
Significance of healthy viscous dietary fibres on the performance of gluten-free rice-based formulated breads.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 5, p. 1375, doi. 10.1111/ijfs.12439
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- Article
CORRELATION OF COMPLEXATION RATE CONSTANTS OF 1:1 IRON CHELATES WITH LIGAND DISSOCIATION CONSTANTS. FOOD CONSIDERATIONS.
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- Journal of Food Biochemistry, 2003, v. 27, n. 4, p. 321, doi. 10.1111/j.1745-4514.2003.tb00286.x
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- Article
Gel Rheological Properties and Storage Texture Kinetics of Starches Isolated from Anchote (Coccinia abyssinica (Lam.) Cogn.) Cultivars.
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- Gels (2310-2861), 2023, v. 9, n. 8, p. 631, doi. 10.3390/gels9080631
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- Article
Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote (Coccinia abyssinica (Lam.) Cogn.) Tuber.
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- Gels (2310-2861), 2022, v. 8, n. 9, p. 591, doi. 10.3390/gels8090591
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- Article
Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications.
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- Foods, 2022, v. 11, n. 2, p. 183, doi. 10.3390/foods11020183
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- Article
Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds.
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- Foods, 2021, v. 10, n. 3, p. 651, doi. 10.3390/foods10030651
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- Article
Application of Autoclave Treatment for Development of a Natural Wheat Bran Antioxidant Ingredient.
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- Foods, 2020, v. 9, n. 6, p. 781, doi. 10.3390/foods9060781
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- Article
Effect of tef [ Eragrostis tef (Zucc.) Trotter] grain flour addition on viscoelastic properties and stickiness of wheat dough matrices and bread loaf volume.
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- European Food Research & Technology, 2015, v. 241, n. 4, p. 469, doi. 10.1007/s00217-015-2476-0
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- Article
Acidification of protein-enriched rice starch doughs: effects on breadmaking.
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- European Food Research & Technology, 2015, v. 240, n. 4, p. 783, doi. 10.1007/s00217-014-2384-8
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- Article
Effect of fermentation conditions on bread staling kinetics.
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- European Food Research & Technology, 2008, v. 226, n. 6, p. 1379, doi. 10.1007/s00217-007-0668-y
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- Article
Effect of dietary fibre on dough rheology and bread quality.
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- European Food Research & Technology, 2003, v. 216, n. 1, p. 51
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- Article
Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours.
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- Food & Bioprocess Technology, 2020, v. 13, n. 3, p. 475, doi. 10.1007/s11947-020-02406-z
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- Article
Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties.
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- Food & Bioprocess Technology, 2019, v. 12, n. 9, p. 1593, doi. 10.1007/s11947-019-02329-4
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- Article
Effect of Microwave Radiation Pretreatment of Rice Flour on Gluten-Free Breadmaking and Molecular Size of β-Glucans in the Fortified Breads.
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- Food & Bioprocess Technology, 2017, v. 10, n. 8, p. 1412, doi. 10.1007/s11947-017-1910-7
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- Article
Inactivation of Endogenous Rice Flour β-Glucanase by Microwave Radiation and Impact on Physico-chemical Properties of the Treated Flour.
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- Food & Bioprocess Technology, 2016, v. 9, n. 9, p. 1562, doi. 10.1007/s11947-016-1741-y
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- Article
Ultrasonication: An Efficient Alternative for the Physical Modification of Starches, Flours and Grains.
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- Foods, 2024, v. 13, n. 15, p. 2325, doi. 10.3390/foods13152325
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- Article
Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain.
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- Foods, 2024, v. 13, n. 4, p. 531, doi. 10.3390/foods13040531
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- Article
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.
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- Foods, 2024, v. 13, n. 1, p. 130, doi. 10.3390/foods13010130
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- Article
Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.
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- Foods, 2023, v. 12, n. 14, p. 2781, doi. 10.3390/foods12142781
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- Article
Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties.
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- Foods, 2023, v. 12, n. 12, p. 2281, doi. 10.3390/foods12122281
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- Article
Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours.
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- Foods, 2023, v. 12, n. 7, p. 1421, doi. 10.3390/foods12071421
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- Article
Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients.
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- Foods, 2023, v. 12, n. 6, p. 1345, doi. 10.3390/foods12061345
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- Article
Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours.
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- Foods, 2023, v. 12, n. 3, p. 484, doi. 10.3390/foods12030484
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- Article
Impact of the Variety of Tef [ Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads.
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- Foods, 2022, v. 11, n. 7, p. 1017, doi. 10.3390/foods11071017
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- Article
Aspects of 2-acetyl-1,3-cyclopentanedione as a chromium(iii) chelating agent: nutritional implications.
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- International Journal of Food Science & Technology, 2003, v. 38, n. 1, p. 63, doi. 10.1046/j.1365-2621.2003.00629.x
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- Article