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Flow Properties of Coarse Powders Used in Food Extrusion as a Function of Moisture Content.
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- Processes, 2024, v. 12, n. 6, p. 1246, doi. 10.3390/pr12061246
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- Article
Physicochemical, rheological, and baking properties of wheat flours from different mill streams.
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- Cereal Chemistry, 2024, v. 101, n. 3, p. 468, doi. 10.1002/cche.10744
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- Article
Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality.
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- Cereal Chemistry, 2024, v. 101, n. 1, p. 191, doi. 10.1002/cche.10737
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- Article
Dry fractionation process operations in the production of protein concentrates: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 6, p. 4670, doi. 10.1111/1541-4337.13237
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- Article
Control of Aspergillus and Fusarium In Vitro and in Wheat Using Sodium Bisulfate Acidulant.
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- Food Protection Trends, 2023, v. 43, n. 6, p. 479, doi. 10.4315/FPT-23-006
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- Article
Significance of storage conditions on the flow properties of wheat flours.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 5, p. 4394, doi. 10.1007/s11694-023-01938-0
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- Article
Post Acid Treatment on Pressurized Liquid Extracts of Sorghum (Sorghum bicolor L. Moench) Grain and Plant Material Improves Quantification and Identification of 3-Deoxyanthocyanidins.
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- Processes, 2023, v. 11, n. 7, p. 2079, doi. 10.3390/pr11072079
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- Article
Investigating the Contribution of Blending on the Dough Rheology of Roller-Milled Hard Red Wheat.
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- Foods, 2023, v. 12, n. 10, p. 2078, doi. 10.3390/foods12102078
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- Article
Prediction of sorghum oil content using near‐infrared hyperspectral imaging.
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- Cereal Chemistry, 2023, v. 100, n. 3, p. 775, doi. 10.1002/cche.10656
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- Article
Bread‐making properties of different pulse flours in composites with refined wheat flour.
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- Journal of Texture Studies, 2023, v. 54, n. 2, p. 311, doi. 10.1111/jtxs.12742
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- Article
Intensive management simultaneously reduces yield gaps and improves milling and baking properties of bread wheat.
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- Crop Science, 2023, v. 63, n. 2, p. 936, doi. 10.1002/csc2.20906
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- Article
Significance of different milling methods on white proso millet flour physicochemical, rheological, and baking properties.
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- Journal of Texture Studies, 2023, v. 54, n. 1, p. 92, doi. 10.1111/jtxs.12717
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- Article
INFLUENCE OF TEMPERING METHODS ON WAXY WHITE SORGHUM KERNEL, MILLING, AND FLOUR PROPERTIES.
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- Journal of the ASABE, 2022, v. 65, n. 6, p. 1303, doi. 10.13031/ja.15221
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- Article
Pilot Scale Roller Milling of Chickpeas into a De-Hulled Coarse Meal and Fine Flour.
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- Processes, 2022, v. 10, n. 11, p. 2328, doi. 10.3390/pr10112328
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- Article
Effects of acidic water tempering and heat treatment on the Shiga toxin‐producing Escherichia coli (O121 and O26) load of wheat during tempering and its impact on wheat flour quality.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.16155
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- Article
Influence of milling methods on the flow properties of ivory teff flour.
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- Journal of Texture Studies, 2022, v. 53, n. 6, p. 820, doi. 10.1111/jtxs.12630
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- Article
Quantifying Escherichia coli contamination in milling equipment during lab‐scale milling operations.
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- Cereal Chemistry, 2022, v. 99, n. 5, p. 1124, doi. 10.1002/cche.10558
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- Article
Significance of wheat milling operations on the distribution of Escherichia coli bacterium into milling fractions.
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- Cereal Chemistry, 2022, v. 99, n. 5, p. 1137, doi. 10.1002/cche.10554
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- Article
Significance of milling methods on brown teff flour, dough, and bread properties.
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- Journal of Texture Studies, 2022, v. 53, n. 4, p. 478, doi. 10.1111/jtxs.12669
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- Article
Modern Processing of Indian Millets: A Perspective on Changes in Nutritional Properties.
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- Foods, 2022, v. 11, n. 4, p. 499, doi. 10.3390/foods11040499
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- Article
Food Powder Flow in Extrusion: Role of Particle Size and Composition.
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- Processes, 2022, v. 10, n. 1, p. 178, doi. 10.3390/pr10010178
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- Article
Modeling and Optimization of Process Parameters for Nutritional Enhancement in Enzymatic Milled Rice by Multiple Linear Regression (MLR) and Artificial Neural Network (ANN).
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- Foods, 2021, v. 10, n. 12, p. 2975, doi. 10.3390/foods10122975
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- Article
Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours.
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- Processes, 2021, v. 9, n. 10, p. 1836, doi. 10.3390/pr9101836
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- Article
Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours.
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- Processes, 2021, v. 9, n. 9, p. 1687, doi. 10.3390/pr9091687
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- Article
Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties.
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- Foods, 2021, v. 10, n. 8, p. 1947, doi. 10.3390/foods10081947
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- Article
Significance of Sodium Bisulfate (SBS) Tempering in Reducing the Escherichia coli O121 and O26 Load of Wheat and Its Effects on Wheat Flour Quality.
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- Foods, 2021, v. 10, n. 7, p. 1479, doi. 10.3390/foods10071479
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- Article
Teff (Eragrostis tef) processing, utilization and future opportunities: a review.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 7, p. 3125, doi. 10.1111/ijfs.14872
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- Article
Influence of particle size on baking characteristics of hard wheat flour.
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- Cereal Technology / Getreidetechnologie, 2021, v. 75, n. 2, p. 60, doi. 10.23789/1869-2303-2021-2-62
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- Article
Characterization of white and red sorghum flour and their potential use for production of extrudate crisps.
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- PLoS ONE, 2020, v. 15, n. 6, p. 1, doi. 10.1371/journal.pone.0234940
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- Article
Phosphine distribution during fumigation of wheat in steel bins: extended abstract.
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- Julius-Kühn-Archiv, 2018, n. 463, p. 718, doi. 10.5073/jka.2018.463.155
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- Article
Air and Moisture Transport Properties of Low-Oil DDGS.
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- Cereal Chemistry, 2017, v. 94, n. 6, p. 934, doi. 10.1094/CCHEM-03-17-0050-R
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- Article
Significance of composition and particle size on the shear flow properties of wheat flour.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 8, p. 2300, doi. 10.1002/jsfa.8038
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- Article
Image Analysis Approach to Understand the Differences in Flour Particle Surface and Shape Characteristics.
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- Cereal Chemistry, 2016, v. 93, n. 3, p. 234, doi. 10.1094/CCHEM-05-15-0108-R
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- Article
A review on flow characterization methods for cereal grain-based powders.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 2, p. 359, doi. 10.1002/jsfa.7305
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- Article