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Improving Biodegradable Films from Corn Bran Arabinoxylan for Hydrophobic Material and Green Food Packaging.
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- Foods, 2024, v. 13, n. 12, p. 1914, doi. 10.3390/foods13121914
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- Article
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties.
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- Cereal Chemistry, 2024, v. 101, n. 3, p. 530, doi. 10.1002/cche.10754
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- Article
Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 2. Wheat protein functionality.
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- Cereal Chemistry, 2024, v. 101, n. 3, p. 544, doi. 10.1002/cche.10751
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- Article
Enhancing Mechanical Properties of Corn Bran Arabinoxylan Films for Sustainable Food Packaging.
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- Foods, 2024, v. 13, n. 9, p. 1314, doi. 10.3390/foods13091314
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- Article
Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole‐grain sourdough bread.
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- Cereal Chemistry, 2024, v. 101, n. 2, p. 313, doi. 10.1002/cche.10755
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- Article
Effectiveness of Online Food-Safety Educational Programs: A Systematic Review, Random-Effects Meta-Analysis, and Thematic Synthesis.
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- Foods, 2024, v. 13, n. 5, p. 794, doi. 10.3390/foods13050794
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- Article
Innovative use of hazelnut skin and starch modifications in sourdough bread formulation.
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- Journal of Food Process Engineering, 2024, v. 47, n. 1, p. 1, doi. 10.1111/jfpe.14517
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- Article
Study of hard red spring wheat millstreams on the correlation between protein molecular weight parameters and bread‐making quality.
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- Cereal Chemistry, 2023, v. 100, n. 6, p. 1357, doi. 10.1002/cche.10719
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- Article
Enrichment of sourdough bread with hazelnut skin, cross‐linked starch, or oxidized starch for improvement of nutritional quality.
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- Journal of Food Process Engineering, 2023, v. 46, n. 8, p. 1, doi. 10.1111/jfpe.14361
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- Article
Genetic Variation and Heritability of Sensory and Artisan Bread Traits in a Set of SRW Wheat Breeding Lines.
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- Foods, 2023, v. 12, n. 13, p. 2617, doi. 10.3390/foods12132617
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- Article
Pasting properties, baking quality, and starch digestibility of einkorn, emmer, spelt, and hard red spring wheat.
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- Cereal Chemistry, 2023, v. 100, n. 3, p. 685, doi. 10.1002/cche.10644
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- Article
Wheat starch structure–function relationship in breadmaking: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2023, v. 22, n. 3, p. 2292, doi. 10.1111/1541-4337.13147
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- Article
Structural Characterization, Technofunctional and Rheological Properties of Sesame Proteins Treated by High-Intensity Ultrasound.
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- Foods, 2023, v. 12, n. 9, p. 1791, doi. 10.3390/foods12091791
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- Article
Registration of 'ND Frohberg' hard red spring wheat.
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- Journal of Plant Registrations, 2023, v. 17, n. 2, p. 385, doi. 10.1002/plr2.20291
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- Article
Water table depth effect on growth and yield parameters of hard red spring wheat (Triticum aestivum L.): a lysimeter study.
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- Applied Water Science, 2023, v. 13, n. 2, p. 1, doi. 10.1007/s13201-023-01868-8
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- Article
Discrimination of Glutopeak Test and Mixograph Parameters for Evaluation of Wheat Flour Supplemented with Hazelnut Skin, Cross-Linked Starch, and Oxidized Starch.
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- Foods, 2023, v. 12, n. 2, p. 328, doi. 10.3390/foods12020328
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- Article
Reconstitution of bran components with refined flour: Impact on protein solubility and their associations with whole wheat bread‐baking quality.
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- Cereal Chemistry, 2023, v. 100, n. 1, p. 156, doi. 10.1002/cche.10613
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- Article
Enhanced Functionality and Bio-Accessibility of Composite Pomegranate Peel Extract-Enriched "Boba Balls".
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- Foods, 2022, v. 11, n. 23, p. 3785, doi. 10.3390/foods11233785
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- Article
End-Use Quality of Historical and Modern Winter Wheats Adapted to the Great Plains of the United States.
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- Foods, 2022, v. 11, n. 19, p. 2975, doi. 10.3390/foods11192975
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- Article
A Review: Cereals on Modulating the Microbiota/Metabolome for Metabolic Health.
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- Current Nutrition Reports, 2022, v. 11, n. 3, p. 371, doi. 10.1007/s13668-022-00424-1
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- Article
Registration of 'ND VitPro' hard red spring wheat.
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- Journal of Plant Registrations, 2022, v. 16, n. 3, p. 606, doi. 10.1002/plr2.20239
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- Article
Changes in sugar contents, amino acid, sterol and tocopherol compositions of prickly pear fruit and seed oils.
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- Indian Journal of Traditional Knowledge, 2022, v. 21, n. 3, p. 646, doi. 10.56042/ijtk.v21i3.31698
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- Article
Do ancient wheats contain less gluten than modern bread wheat, in favour of better health?
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- Nutrition Bulletin, 2022, v. 47, n. 2, p. 157, doi. 10.1111/nbu.12551
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- Article
Influence of bread‐making method, genotype, and growing location on whole‐wheat bread quality in hard red spring wheat.
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- Cereal Chemistry, 2022, v. 99, n. 3, p. 467, doi. 10.1002/cche.10509
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- Article
Effect of isomaltodextrin on dough rheology and bread quality.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 3, p. 1554, doi. 10.1111/ijfs.15516
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- Article
Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour.
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- Foods, 2022, v. 11, n. 2, p. 207, doi. 10.3390/foods11020207
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- Article
A novel approach: Supercritical carbon dioxide + ethanol extraction to improve techno‐functionalities of pea protein isolate.
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- Cereal Chemistry, 2022, v. 99, n. 1, p. 130, doi. 10.1002/cche.10489
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- Article
Stability of Wheat Floret Metabolites during Untargeted Metabolomics Studies.
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- Metabolites (2218-1989), 2022, v. 12, n. 1, p. 62, doi. 10.3390/metabo12010062
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- Article
Clean Label in Bread.
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- Foods, 2021, v. 10, n. 9, p. 2054, doi. 10.3390/foods10092054
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- Article
Transcriptome Alterations of an in vitro -Selected, Moderately Resistant, Two-Row Malting Barley in Response to 3ADON, 15ADON, and NIV Chemotypes of Fusarium graminearum.
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- Frontiers in Plant Science, 2021, v. 12, p. 1, doi. 10.3389/fpls.2021.701969
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- Article
Impact of glyphosate applied preharvest on oat kernel quality.
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- Cereal Chemistry, 2021, v. 98, n. 4, p. 866, doi. 10.1002/cche.10429
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- Article
Genome-Wide Association Mapping for Yield and Related Traits Under Drought Stressed and Non-stressed Environments in Wheat.
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- Frontiers in Genetics, 2021, v. 11, p. 1, doi. 10.3389/fgene.2021.649988
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- Article
Physicochemical and bread‐making characteristics of millstreams obtained from an experimental long‐flow mill in hard red spring wheat.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 517, doi. 10.1002/cche.10391
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- Article
Predictive ability of four small‐scale quality tests for dough rheological properties and baking quality in hard red spring wheat.
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- Cereal Chemistry, 2021, v. 98, n. 3, p. 660, doi. 10.1002/cche.10410
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- Article
Comparative Study on Kernel Quality and Chemical Composition of Ancient and Modern Wheat Species: Einkorn, Emmer, Spelt and Hard Red Spring Wheat.
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- Foods, 2021, v. 10, n. 4, p. 761, doi. 10.3390/foods10040761
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- Article
Effects of hazelnut skin, cross‐linked starch, and oxidized starch on wheat flour and dough quality.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.14919
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- Article
Pesticide residue in grain‐based food: Effects on health, grain quality, and chemical properties of biomacromolecules.
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- Cereal Chemistry, 2021, v. 98, n. 1, p. 8, doi. 10.1002/cche.10355
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- Article
Pathogens control on wheat and wheat flour: A review.
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- Cereal Chemistry, 2021, v. 98, n. 1, p. 17, doi. 10.1002/cche.10345
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- Article
Vacuum steam treatment of soft wheat: Quality and reduction of Escherichia coli O121 and Salmonella Enteritidis PT30.
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- Cereal Chemistry, 2021, v. 98, n. 1, p. 123, doi. 10.1002/cche.10356
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- Article
Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt.
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- Fermentation (Basel), 2020, v. 6, n. 4, p. 1, doi. 10.3390/fermentation6040125
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- Article
Potato flour as a functional ingredient in bread: evaluation of bread quality and starch characteristics.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 12, p. 3639, doi. 10.1111/ijfs.14698
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- Article
Clean‐label bread: Using hard red spring wheat to replace dough improvers in whole wheat bread.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 12, p. 1, doi. 10.1111/jfpp.14920
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- Article
Go clean label: replacement of commercial dough strengtheners with hard red spring wheat flour in bread formulations.
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- Journal of Food Science & Technology, 2020, v. 57, n. 10, p. 3581, doi. 10.1007/s13197-020-04390-w
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- Article
Preparation and Characterization of Inclusion Complexes of β-Cyclodextrin and Phenolics from Wheat Bran by Combination of Experimental and Computational Techniques.
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- Molecules, 2020, v. 25, n. 18, p. 4275, doi. 10.3390/molecules25184275
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- Article
Pre‐harvest glyphosate application and effects on wheat starch chemistry: Analysis from application to harvest.
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- Journal of Food Biochemistry, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfbc.13330
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Cover Image, Volume 44, Issue 8.
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- Journal of Food Biochemistry, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfbc.13456
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- Article
Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations.
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- Journal of Oleo Science, 2020, n. 8, p. 795, doi. 10.5650/jos.ess20041
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- Article
Surface Treatment of Carbon Nanotubes Using Modified Tapioca Starch for Improved Force Detection Consistency in Smart Cementitious Materials.
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- Sensors (14248220), 2020, v. 20, n. 14, p. 3985, doi. 10.3390/s20143985
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- Article
Effects of Pre-Harvest Glyphosate Application on Spring Wheat Quality Characteristics.
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- Agriculture; Basel, 2020, v. 10, n. 4, p. 111, doi. 10.3390/agriculture10040111
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- Article
Wet milling of deoxynivalenol‐contaminated wheat: Effect on physicochemical properties of starch.
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- Cereal Chemistry, 2020, v. 97, n. 2, p. 293, doi. 10.1002/cche.10245
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- Article