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Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
- Published in:
- Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125
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- Article
Study of the effects of heat treatment on the composition, functionality, and oxidative and hydrolytic stability of oat.
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- Cereal Chemistry, 2023, v. 100, n. 3, p. 708, doi. 10.1002/cche.10646
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- Article
Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4463, doi. 10.1111/ijfs.15780
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- Article
Investigation of the Role of Arabinoxylan on Dough Mixing Properties in Native and Model Wheat Dough Systems.
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- Periodica Polytechnica: Chemical Engineering, 2022, v. 66, n. 3, p. 437, doi. 10.3311/PPch.19019
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- Article
Variation in the Content and Composition of Tocols in a Wheat Population.
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- Foods, 2022, v. 11, n. 9, p. 1343, doi. 10.3390/foods11091343
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- Article
Bile acid binding capacity, dietary fibre and phenolic contents of modern and old bread wheat varieties and landraces: a comparison over the course of around one century.
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- European Food Research & Technology, 2022, v. 248, n. 2, p. 589, doi. 10.1007/s00217-021-03906-8
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- Article
Characterization of chemical composition and techno‐functional properties of oat cultivars.
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- Cereal Chemistry, 2021, v. 98, n. 6, p. 1183, doi. 10.1002/cche.10470
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- Article
A novel approach to the characterization of old wheat (Triticum aestivum L.) varieties by complex rheological analysis.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 12, p. 4409, doi. 10.1002/jsfa.10479
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- Article
Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?
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- Frontiers in Plant Science, 2020, v. 11, p. 1, doi. 10.3389/fpls.2020.00906
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- Article
Stability analysis of wheat lines with increased level of arabinoxylan.
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- PLoS ONE, 2020, v. 15, n. 5, p. 1, doi. 10.1371/journal.pone.0232892
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- Article
Comparison of the arabinoxylan composition and physical properties of old and modern bread wheat (Triticum aestivum L.) and landraces genotypes.
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- Cereal Chemistry, 2020, v. 97, n. 2, p. 505, doi. 10.1002/cche.10265
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- Article
Grain constituents and starch characteristics influencing in vitro enzymatic starch hydrolysis in Hungarian triticale genotypes developed for food consumption.
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- Cereal Chemistry, 2018, v. 95, n. 6, p. 861, doi. 10.1002/cche.10104
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- Article
The Effect of Different Laboratory-scale Sample Preparation Methods on the Composition of Sorghum (Sorghum bicolor L.) and Millet (Panicum miliaceum L.) Milling Fractions.
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- Periodica Polytechnica: Chemical Engineering, 2018, v. 62, n. 4, p. 426, doi. 10.3311/PPch.12846
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- Article
Effect of Differently Extracted Arabinoxylan on Gluten-Free Sourdough-Bread Properties.
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- Journal of Food Quality, 2018, p. 1, doi. 10.1155/2018/5719681
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- Article
Development and characterization of wheat lines with increased levels of arabinoxylan.
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- Euphytica, 2017, v. 213, n. 12, p. 1, doi. 10.1007/s10681-017-2066-2
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- Article
Chemical and rheological characterization of arabinoxylan isolates from rye bran.
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- Chemical & Biological Technologies in Agriculture, 2017, v. 4, n. 1, p. 1, doi. 10.1186/s40538-017-0096-6
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- Article
Identification of the factors affecting the analytical results of food allergen ELISA methods.
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- European Food Research & Technology, 2015, v. 241, n. 1, p. 127, doi. 10.1007/s00217-015-2441-y
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- Article
Investigation of incurred single- and multi-component model food matrices for determination of food proteins triggering allergy and coeliac disease.
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- European Food Research & Technology, 2014, v. 239, n. 6, p. 923, doi. 10.1007/s00217-014-2289-6
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- Article
Development of Incurred Reference Material for Improving Conditions of Gluten Quantification.
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- Journal of AOAC International, 2012, v. 95, n. 2, p. 382, doi. 10.5740/jaoacint.SGE_Bugyi
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- Article
Development of milk and egg incurred reference materials for the validation of food allergen detection methods.
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- Quality Assurance & Safety of Crops & Foods, 2010, v. 2, n. 4, p. 208, doi. 10.1111/j.1757-837X.2010.00081.x
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- Article
Effects of incorporated amaranth albumins on the functional properties of wheat dough.
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- Journal of the Science of Food & Agriculture, 2009, v. 89, n. 5, p. 882, doi. 10.1002/jsfa.3528
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- Article
Managing food allergens in the food supply chain - viewed from different stakeholder perspectives.
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- Quality Assurance & Safety of Crops & Foods, 2009, v. 1, n. 1, p. 50, doi. 10.1111/j.1757-837X.2009.00009.x
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- Article
Functional properties of protein preparations from amaranth seeds in model system.
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- European Food Research & Technology, 2008, v. 226, n. 6, p. 1343
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- Article