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Anti-neutrophil cytoplasmic antibodies-negative Churg-Strauss syndrome presenting as granuloma annulare-like lesions: An unusual cutaneous presentation and a diagnostic pitfall.
- Published in:
- 2021
- By:
- Publication type:
- Case Study
Effect of sorghum sourdough and nabag (zizyphus spina-christi) pulp powder on dough fermentation and quality characteristics of bread.
- Published in:
- Journal of Food Measurement & Characterization, 2020, v. 14, n. 1, p. 455, doi. 10.1007/s11694-019-00307-0
- By:
- Publication type:
- Article
Comparison of bacterial communities in gliadin-degraded sourdough (Khamir) sample and non-degraded sample.
- Published in:
- Journal of Food Science & Technology, 2020, v. 57, n. 1, p. 375, doi. 10.1007/s13197-019-04030-y
- By:
- Publication type:
- Article
Cloning and characterization of a novel mesophilic xylanase gene Fgxyn3 from Fusarium graminearum Z-1.
- Published in:
- 3 Biotech, 2024, v. 14, n. 6, p. 1, doi. 10.1007/s13205-024-03973-0
- By:
- Publication type:
- Article
Use of Kluyveromyces marxianus prefermented wheat bran as a source of enzyme mixture to improve dough performance and bread biochemical properties.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 142, doi. 10.1002/cche.10125
- By:
- Publication type:
- Article
Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 34, doi. 10.1002/cche.10122
- By:
- Publication type:
- Article
Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties.
- Published in:
- Cereal Chemistry, 2019, v. 96, n. 1, p. 129, doi. 10.1002/cche.10116
- By:
- Publication type:
- Article
Syneresis rate, water distribution, and microstructure of wheat starch gel during freeze-thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813 from traditional sourdough.
- Published in:
- Cereal Chemistry, 2018, v. 95, n. 1, p. 117, doi. 10.1094/CCHEM-08-17-0174-R
- By:
- Publication type:
- Article
The Combination of Rhizopus chinensis Lipase and Transglutaminase Affects the Rheology and Glutenin Macropolymer Properties of Frozen Dough.
- Published in:
- Cereal Chemistry, 2016, v. 93, n. 4, p. 377, doi. 10.1094/CCHEM-08-15-0179-R
- By:
- Publication type:
- Article
Antifreeze Activity of γ-Polyglutamic Acid and Its Impact on Freezing Resistance of Yeast and Frozen Sweet Dough.
- Published in:
- Cereal Chemistry, 2016, v. 93, n. 3, p. 306, doi. 10.1094/CCHEM-06-15-0117-R
- By:
- Publication type:
- Article
Baking Characteristics of Chiffon Cake as Influenced by Microbial Transglutaminase.
- Published in:
- Cereal Chemistry, 2013, v. 90, n. 5, p. 463, doi. 10.1094/CCHEM-10-12-0140-R
- By:
- Publication type:
- Article
Assessing food additives: the good, the bad and the ugly.
- Published in:
- Quality Assurance & Safety of Crops & Foods, 2009, v. 1, n. 2, p. 101, doi. 10.1111/j.1757-837X.2009.00012.x
- By:
- Publication type:
- Article
Association of gut microbiota characteristics and metabolites reveals the regulation mechanisms under cadmium consumption circumstance.
- Published in:
- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 14, p. 6737, doi. 10.1002/jsfa.12041
- By:
- Publication type:
- Article
A Novel Energy Performance Prediction Approach towards Parametric Modeling of a Centrifugal Pump in the Design Process.
- Published in:
- Water (20734441), 2023, v. 15, n. 10, p. 1951, doi. 10.3390/w15101951
- By:
- Publication type:
- Article
Sourdough bread: A contemporary cereal fermented product.
- Published in:
- Journal of Food Processing & Preservation, 2019, v. 43, n. 3, p. N.PAG, doi. 10.1111/jfpp.13883
- By:
- Publication type:
- Article
Encapsulation of Folic Acid and α -Tocopherol in Lysozyme Particles and Their Bioaccessibility in the Presence of DNA.
- Published in:
- Antioxidants, 2023, v. 12, n. 3, p. 564, doi. 10.3390/antiox12030564
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- Publication type:
- Article
Resveratrol Stabilization and Loss by Sodium Caseinate, Whey and Soy Protein Isolates: Loading, Antioxidant Activity, Oxidability.
- Published in:
- Antioxidants, 2022, v. 11, n. 4, p. N.PAG, doi. 10.3390/antiox11040647
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- Publication type:
- Article
Flight dynamics and manipulation strategy of compound high speed helicopter.
- Published in:
- Systems Engineering & Electronics, 2024, v. 46, n. 7, p. 2481
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- Publication type:
- Article
A Simple Curvature-Based Backward Path-Tracking Control for a Mobile Robot with N Trailers.
- Published in:
- Actuators, 2024, v. 13, n. 7, p. 237, doi. 10.3390/act13070237
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- Publication type:
- Article
Adhesive properties of soy proteins modified by urea and guanidine hydrochloride.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2000, v. 77, n. 1, p. 101, doi. 10.1007/s11746-000-0016-6
- By:
- Publication type:
- Article
Frozen Bread Dough Properties Modified by Thermostable Ice Structuring Proteins Extract from Chinese Privet (Ligustrum vulgare) Leaves.
- Published in:
- Cereal Chemistry, 2012, v. 89, n. 3, p. 162, doi. 10.1094/CCHEM-11-11-0136
- By:
- Publication type:
- Article
Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 6, p. 596, doi. 10.1094/CCHEM-07-11-0082
- By:
- Publication type:
- Article
Effects of LAB Fermentation on Physical Properties of Oat Flour and Its Suitability for Noodle Making.
- Published in:
- Cereal Chemistry, 2011, v. 88, n. 2, p. 153, doi. 10.1094/CCHEM-12-09-0160
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- Publication type:
- Article
The Effects of Single- or Mixed-Strain Fermentation of Red Bean Sourdough, with or without Wheat Bran, on Bread Making Performance and Its Potential Health Benefits in Mice Model.
- Published in:
- Foods, 2024, v. 13, n. 17, p. 2856, doi. 10.3390/foods13172856
- By:
- Publication type:
- Article
Directed Modification of a GHF11 Thermostable Xylanase AusM for Enhancing Inhibitory Resistance towards SyXIP-I and Application of AusM PKK in Bread Making.
- Published in:
- Foods, 2023, v. 12, n. 19, p. 3574, doi. 10.3390/foods12193574
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- Publication type:
- Article
Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation.
- Published in:
- Foods, 2023, v. 12, n. 3, p. 605, doi. 10.3390/foods12030605
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- Publication type:
- Article
Potential Health Benefits of Yeast-Leavened Bread Containing LAB Pediococcus pentosaceus Fermented Pitaya (Hylocereus undatus): Both In Vitro and In Vivo Aspects.
- Published in:
- Foods, 2022, v. 11, n. 21, p. 3416, doi. 10.3390/foods11213416
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- Publication type:
- Article
A Case Report and Literature Review of Bilateral Cervical Chondrocutaneous Branchial Remnants.
- Published in:
- 2023
- By:
- Publication type:
- Case Study