Works matching DE "FLOUR"

Results: 5000

Physical and Chemical Characterization and Antioxidant Activity of Flours Developed with Fruit By-Products and Sensory Analysis of Elaborated Products.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 3, p. 431, doi. 10.1080/15428052.2023.2272637

By:

Ramos, Sabrina Alves;
Lacerda, Isabel Rodrigues;
Silva, Mauro Ramalho;
Capobiango, Michely

Publication type:

Article

Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 3, p. 354, doi. 10.1080/15428052.2023.2269374

By:

Akubor, Peter Isah;
Owolagba, Dorcas;
Ikram, Ali

Publication type:

Article

Developing Snack Products Based on Oca (Oxalis tuberosa) and Sorghum (Sorghum spp.) Flour: Correlation Between Antioxidant and Physicochemical Properties.

Published in:

Plant Foods for Human Nutrition, 2025, v. 80, n. 3, p. 1, doi. 10.1007/s11130-025-01363-2

By:

González-Victoriano, Lizbeth;
Santamaría-Gómez, Juan Manuel;
Hernández-Varela, Josué David;
Soto Simental, Sergio;
Arredondo Tamayo, Benjamin;
Chanona-Pérez, José Jorge;
Güemes Vera, Norma

Publication type:

Article

Rapid quality evaluation of wheat flour containing moderate level of gluten using near‐infrared spectroscopy and chemometrics.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 8, p. 4317, doi. 10.1002/jsfa.14221

By:

Yang, Huixin;
Xing, Jiali;
Lei, Hongtao;
Meng, Man;
Luo, Xiaohu;
Sang, Shangyuan

Publication type:

Article

Evaluation of Agave salmiana by‐products as a functional ingredient for the development of sustainable foods.

Published in:

Journal of the Science of Food & Agriculture, 2025, v. 105, n. 8, p. 4349, doi. 10.1002/jsfa.14167

By:

Márquez‐Rangel, Isabel;
Cruz, Mario;
Ruiz, Héctor A;
Rodríguez‐Jasso, Rosa M;
Loredo‐Treviño, Araceli;
Belmares, Ruth

Publication type:

Article

PRELIMINARY QUALITY ASSESMENT OF WHEAT GRAIN PRODUCED IN THE REPUBLIC OF NORTH MACEDONIA.

Published in:

Knowledge: International Journal, 2025, v. 69, n. 3, p. 581

By:

Stamatovska, Viktorija;
Simeonovska, Emilija

Publication type:

Article

Exploring the potential of sal seed as a functional ingredient in cookies: nutritional, textural, and sensory evaluation.

Published in:

International Journal of Food Engineering, 2025, v. 21, n. 4, p. 249, doi. 10.1515/ijfe-2024-0211

By:

Tamilselvan, Naveen;
Hegde, Keshav Raghav;
Buvaneswaran, Malini;
Vincent, Hema;
Sinija, Vadakkeppulpara R.

Publication type:

Article

Nutritional and Functional Values of Grape Seed Flour and Extract for Production of Antioxidative Dietary Supplements and Functional Foods.

Published in:

Molecules, 2025, v. 30, n. 9, p. 2029, doi. 10.3390/molecules30092029

By:

Ivanov, Yavor;
Atanasova, Milka;
Godjevargova, Tzonka

Publication type:

Article

Numerical Simulation and Parameter Optimization of Air Slide Based on CFD-DEM.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 9, p. 5205, doi. 10.3390/app15095205

By:

Zhang, Chao;
Zhang, Ye;
Liu, Yifan;
Guo, Xing

Publication type:

Article

Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 6, p. 5749, doi. 10.1007/s11947-025-03796-8

By:

Sergiacomo, Alessio;
Bresciani, Andrea;
Miele, Matteo;
Marti, Alessandra

Publication type:

Article

Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread.

Published in:

Foods, 2025, v. 14, n. 9, p. 1618, doi. 10.3390/foods14091618

By:

Wang, Cuntang;
Wang, Yuqing;
Wang, Ning;
Ren, Jian

Publication type:

Article

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food.

Published in:

Foods, 2025, v. 14, n. 9, p. 1598, doi. 10.3390/foods14091598

By:

Lin, Sheng-Dun

Publication type:

Article

Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems †.

Published in:

Foods, 2025, v. 14, n. 9, p. 1597, doi. 10.3390/foods14091597

By:

Mesias, Marta;
Morales, Francisco J.

Publication type:

Article

Effects of LMW-GS Allelic Variations at the Glu-A3 Locus on Fresh Wet Noodle and Frozen Cooked Noodle Quality.

Published in:

Foods, 2025, v. 14, n. 9, p. 1546, doi. 10.3390/foods14091546

By:

Chen, Xiaohong;
Zhou, Hongwei;
Zou, Yufei;
Ban, Jinfu;
Zhang, Huizhi;
Zhang, Xiaoke;
Guo, Boli;
Zhang, Yingquan

Publication type:

Article

Nutritional and Antioxidant Enhancement of Pasta Enriched with Parota Flour (Enterolobium cyclocarpum): A Functional Food Approach.

Published in:

Foods, 2025, v. 14, n. 9, p. 1521, doi. 10.3390/foods14091521

By:

Moo-Huchin, Víctor Manuel;
Canto-Pinto, Jorge Carlos;
Ku-Canul, Cindialy Yuliet;
Estrada-León, Raciel Javier;
Ortiz-Fernández, Alejandro;
Ríos-Soberanis, Carlos Rolando;
Sauri-Duch, Enrique;
Aguilar-Vázquez, Félix José;
Pérez-Pacheco, Emilio

Publication type:

Article

Impact of Pumpkin Seed, Brown Rice, Yellow Pea, and Hemp Seed Proteins on the Physicochemical, Technological, and Sensory Properties of Green Lentil Cookies.

Published in:

Foods, 2025, v. 14, n. 9, p. 1518, doi. 10.3390/foods14091518

By:

Juhász, Réka;
Hajas, Lívia;
Csajbókné Csobod, Éva;
Pálinkás, Zoltán;
Szilágyi-Utczás, Margita;
Benedek, Csilla

Publication type:

Article

Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread.

Published in:

Foods, 2025, v. 14, n. 9, p. 1505, doi. 10.3390/foods14091505

By:

Ma, Ranhuixin;
Han, Sihai;
Song, Jingzheng;
Bai, Zhouya;
Yue, Chonghui;
Li, Peiyan;
Wang, Libo;
Luo, Denglin

Publication type:

Article

Evaluation of underutilized fern Cyathea gigantea from Northeast India for its potentiality in food processing.

Published in:

Indian Journal of Traditional Knowledge, 2025, v. 24, n. 2, p. 104, doi. 10.56042/ijtk.v24i2.12147

By:

Saikia, Deepanka;
Nayak, Prakash Kumar;
Tiwari, Ajita;
Kesavan, Radhakrishnan;
Panme, Florence Akangle;
Borangd, Gindu

Publication type:

Article

燕麦谷物饮配方及生产工艺研制.

Published in:

China Food Additives, 2025, v. 36, n. 5, p. 89, doi. 10.19804/j.issn1006-2513.2025.5.012

By:

王婧宜;
林莉;
金越;
王晓成

Publication type:

Article

10 个品种马铃薯全粉品质特性研究.

Published in:

China Food Additives, 2025, v. 36, n. 5, p. 75, doi. 10.19804/j.issn1006-2513.2025.5.010

By:

王丽;
句荣辉;
王辉;
杨玲;
赵文玉;
李淑荣

Publication type:

Article

DETERMINING THE INFLUENCE OF DRUM MIXER PARAMETERS ON THE CHANGE IN DOUGH COMPONENTS CONCENTRATION AT THE INITIAL MIXING STAGE.

Published in:

Eastern-European Journal of Enterprise Technologies, 2025, v. 2, n. 11(134), p. 6, doi. 10.15587/1729-4061.2025.327160

By:

Stadnyk, Igor;
Piddubnyi, Volodymyr;
Kolomiiets, Olena;
Chahaida, Andrii;
Kravets, Oleh;
Fedoriv, Viktor;
OlenaIeremeieva;
Mihailik, Vitalii;
Kravcheniuk, Rostyslav;
Radchenko, Iurii

Publication type:

Article

Investigating the effect of frying method and batter formulation on the physicochemical characteristics of chicken nuggets.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 159, p. 316, doi. 10.22034/FSCT.22.159.316

By:

Vajargahi, Zoleykha Fahimi;
Esmaiili, Mohsen;
Ghaitaranpour, Arash

Publication type:

Article

Nutritional Quality of Fresh Tuber and Flour From Arisaema schimperianum (Amoch) Food Plant as Affected by Pretreatment Drying Methods.

Published in:

International Journal of Food Science, 2025, v. 2025, p. 1, doi. 10.1155/ijfo/9545629

By:

Zeleke, Gezahegn Abawa;
Hadis, Adamu Zegeye;
Jha, Poulami

Publication type:

Article

DEVELOPMENT OF GLUTEN-FREE PRODUCTS TECHNOLOGY USING FLAX FLOUR.

Published in:

Technology Audit & Production Reserves, 2025, v. 2, n. 3(82), p. 58, doi. 10.15587/2706-5448.2025.326217

By:

Gorach, Olga;
Dzyundzya, Oksana;
Novikova, Nataly;
Rezvykh, Nina

Publication type:

Article

Adulteration Detection in Khoya Using UV Spectroscopy Techniques.

Published in:

Macromolecular Symposia, 2023, v. 407, n. 1, p. 1, doi. 10.1002/masy.202200088

By:

Kaushal, Avinash;
Gupta, Pallavi;
Kumari, Rachna;
Panday, S. P.

Publication type:

Article

A Degradation Study of Poly(3‐Hydroxybutyrate‐Co‐3‐Hydroxyvalerate) and Olive Husk Flour Biocomposites Under Marine Environment.

Published in:

Macromolecular Symposia, 2022, v. 404, n. 1, p. 1, doi. 10.1002/masy.202100353

By:

Hassaini, Leila;
Kaci, Mustapha;
Dehouche, Nadjet;
Bruzaud, Stéphane

Publication type:

Article

Vibro- Acoustic Behaviour in Biosourced Composites.

Published in:

Macromolecular Symposia, 2013, v. 328, n. 1, p. 56, doi. 10.1002/masy.201350606

By:

Dobircau, L.;
Rupert, L.;
Turner, J.;
Delbreilh, L.;
Dargent, E.;
Saiter, J. M.

Publication type:

Article

Genetic dissection on wheat flour quality traits in two related populations.

Published in:

Euphytica, 2015, v. 203, n. 1, p. 221, doi. 10.1007/s10681-014-1318-7

By:

Deng, Zhiying;
Tian, Jichun;
Chen, Fang;
Li, Wenjing;
Zheng, Feifei;
Chen, Jiansheng;
Shi, Cuilan;
Sun, Cailing;
Wang, Shouyi;
Zhang, Yongxiang

Publication type:

Article

Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat.

Published in:

Euphytica, 2013, v. 194, n. 2, p. 293, doi. 10.1007/s10681-013-0906-2

By:

Tsilo, Toi;
Nygard, Gloria;
Khan, Khalil;
Simsek, Senay;
Hareland, Gary;
Chao, Shiaoman;
Anderson, James

Publication type:

Article

QTLs for water absorption and flour yield identified in the doubled haploid wheat population Lang/QT8766.

Published in:

Euphytica, 2013, v. 192, n. 3, p. 453, doi. 10.1007/s10681-013-0885-3

By:

Fox, G.;
Martin, A.;
Kelly, A.;
Sutherland, M.;
Martin, D.;
Banks, P.;
Sheppard, J.

Publication type:

Article

A comparison of grain protein content QTLs and flour protein content QTLs across environments in cultivated wheat.

Published in:

Euphytica, 2010, v. 174, n. 3, p. 325, doi. 10.1007/s10681-009-0109-z

By:

Liang Zhao;
Kun-Pu Zhang;
Bin Liu;
Zhi-ying Deng;
Hou-Lan Qu;
Ji-Chun Tian

Publication type:

Article

Phenotypic correlations, G × E interactions and broad sense heritability analysis of grain and flour quality characteristics in high latitude spring bread wheats from Kazakhstan and Siberia.

Published in:

Euphytica, 2010, v. 171, n. 1, p. 23, doi. 10.1007/s10681-009-9984-6

By:

Gómez-Becerra, Hugo Ferney;
Abugalieva, Aigul;
Morgounov, Alexei;
Abdullayev, K.;
Bekenova, L.;
Yessimbekova, M.;
Sereda, G.;
Shpigun, S.;
Tsygankov, V.;
Zelenskiy, Yu;
Peña, Roberto Javier;
Cakmak, Ismail

Publication type:

Article

Genetic variation and environmental stability of grain mineral nutrient concentrations in Triticum dicoccoides under five environments.

Published in:

Euphytica, 2010, v. 171, n. 1, p. 39, doi. 10.1007/s10681-009-9987-3

By:

Gomez-Becerra, Hugo Ferney;
Yazici, Atilla;
Ozturk, Levent;
Budak, Hikmet;
Peleg, Zvi;
Morgounov, Alexey;
Fahima, Tzion;
Saranga, Yehoshua;
Cakmak, Ismail

Publication type:

Article

Molecular genetic analysis of flour color using a doubled haploid population in bread wheat ( Triticum aestivum L.).

Published in:

Euphytica, 2009, v. 165, n. 3, p. 471, doi. 10.1007/s10681-008-9756-8

By:

Kun-Pu Zhang;
Guang-Feng Chen;
Liang Zhao;
Bin Liu;
Xian-Bin Xu;
Ji-Chun Tian

Publication type:

Article

QTL mapping for flour and noodle colour components and yellow pigment content in common wheat.

Published in:

Euphytica, 2009, v. 165, n. 3, p. 435, doi. 10.1007/s10681-008-9744-z

By:

Yelun Zhang;
Yunpeng Wu;
Yonggui Xiao;
Zhonghu He;
Yong Zhang;
Jun Yan;
Yan Zhang;
Xianchun Xia;
Chuanxi Ma

Publication type:

Article

Effects of the 6VS.6AL translocation on agronomic traits and dough properties of wheat.

Published in:

Euphytica, 2007, v. 155, n. 3, p. 305, doi. 10.1007/s10681-006-9332-z

By:

Li, Guiping;
Chen, Peidu;
Zhang, Shouzhong;
Wang, Xiue;
He, Zhonghu;
Zhang, Yan;
Zhao, He;
Huang, Huiyao;
Zhou, Xiangchun

Publication type:

Article

Effects of Tilletia foetida on Microbial Communities in the Rhizosphere Soil of Wheat Seeds Coated with Different Concentrations of Jianzhuang.

Published in:

Microbial Ecology, 2021, v. 82, n. 3, p. 736, doi. 10.1007/s00248-021-01696-w

By:

Din, Ghulam Muhae Ud;
Du, Zhenzhen;
Zhang, Han;
Zhao, Sifeng;
Liu, Taiguo;
Chen, Wanquan;
Gao, Li

Publication type:

Article

Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus).

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1451, doi. 10.1007/s00217-019-03301-4

By:

Lucas-González, Raquel;
Fernández-López, Juana;
Pérez-Álvarez, José A.;
Viuda-Martos, Manuel

Publication type:

Article

Triticum aestivum ssp. vulgare and ssp. spelta cultivars: 2. Bread-making optimisation.

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1399, doi. 10.1007/s00217-019-03268-2

By:

Callejo, María Jesús;
Vargas-Kostiuk, María-Eugenia;
Ribeiro, Miguel;
Rodríguez-Quijano, Marta

Publication type:

Article

Bread staling: understanding the effects of transglutaminase and vital gluten supplementation on crumb moisture and texture using multivariate analysis.

Published in:

European Food Research & Technology, 2019, v. 245, n. 6, p. 1337, doi. 10.1007/s00217-019-03256-6

By:

Boukid, Fatma;
Carini, Eleonora;
Curti, Elena;
Pizzigalli, Emanuele;
Vittadini, Elena

Publication type:

Article

Grains, whole flour, white flour, and some final goods: an elemental comparison.

Published in:

European Food Research & Technology, 2018, v. 244, n. 11, p. 2065, doi. 10.1007/s00217-018-3117-1

By:

Ertl, Kathrin;
Goessler, Walter

Publication type:

Article

Effects of thermal and mechanical treatments on the physicochemical properties of wheat flour.

Published in:

European Food Research & Technology, 2018, v. 244, n. 8, p. 1367, doi. 10.1007/s00217-018-3050-3

By:

Vogel, Claudia;
Scherf, Katharina Anne;
Koehler, Peter

Publication type:

Article

Effect of brown seaweed powder on physical and textural properties of wheat bread.

Published in:

European Food Research & Technology, 2018, v. 244, n. 1, p. 1, doi. 10.1007/s00217-017-2929-8

By:

Arufe, S.;
Della Valle, G.;
Chiron, H.;
Chenlo, F.;
Sineiro, J.;
Moreira, R.

Publication type:

Article

Quantitative analysis of BPO additive in flour via Raman hyperspectral imaging technology.

Published in:

European Food Research & Technology, 2017, v. 243, n. 12, p. 2265, doi. 10.1007/s00217-017-2928-9

By:

Wang, Xiaobin;
Huang, Wenqian;
Zhao, Chunjiang;
Wang, Qingyan;
Liu, Chen;
Yang, Guiyan

Publication type:

Article

Effect of apricot kernels flour on pasting properties, pastes rheology and gels texture of enriched wheat flour.

Published in:

European Food Research & Technology, 2017, v. 243, n. 3, p. 419, doi. 10.1007/s00217-016-2755-4

By:

Dhen, Nahla;
Rejeb, Ines;
Martínez, Mario;
Román, Laura;
Gómez, Manuel;
Gargouri, Mohamed

Publication type:

Article

Effect of mechanically modified wheat flour on dough fermentation properties and bread quality.

Published in:

European Food Research & Technology, 2017, v. 243, n. 2, p. 287, doi. 10.1007/s00217-016-2743-8

By:

Hackenberg, Stefanie;
Verheyen, Christoph;
Jekle, Mario;
Becker, Thomas

Publication type:

Article

Components of wheat flour as activator of commercial enzymes for bread improvement.

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1647, doi. 10.1007/s00217-016-2663-7

By:

De Gobba, Cristian;
Olsen, Karsten;
Skibsted, Leif

Publication type:

Article

Determination of Ca addition to the wheat flour by using laser-induced breakdown spectroscopy (LIBS).

Published in:

European Food Research & Technology, 2016, v. 242, n. 10, p. 1685, doi. 10.1007/s00217-016-2668-2

By:

Bilge, Gonca;
Sezer, Banu;
Eseller, Kemal;
Berberoğlu, Halil;
Köksel, Hamit;
Boyacı, İsmail

Publication type:

Article

Identification and LC-MS/MS-based analyses of technical enzymes in wheat flour and baked products.

Published in:

European Food Research & Technology, 2016, v. 242, n. 2, p. 247, doi. 10.1007/s00217-015-2536-5

By:

Uhr, Linda;
Wieland, Phillis;
Homann, Thomas;
Huschek, Gerd;
Rawel, Harshadrai

Publication type:

Article

Application of phytases from bifidobacteria in the development of cereal-based products with amaranth.

Published in:

European Food Research & Technology, 2014, v. 238, n. 5, p. 853, doi. 10.1007/s00217-014-2167-2

By:

García-Mantrana, Izaskun;
Monedero, Vicente;
Haros, Monika

Publication type:

Article