Works matching DE "FLOUR microbiology"
Results: 34
Lactic Acid Bacterium Population Dynamics in Artisan Sourdoughs Over One Year of Daily Propagations Is Mainly Driven by Flour Microbiota and Nutrients.
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- Frontiers in Microbiology, 2018, p. N.PAG, doi. 10.3389/fmicb.2018.01984
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Influence of Allelic Variations of Glutenin and Puroindloine on Flour Composition, Dough Rheology and Quality of White Salted Noodles from Korean Wheat Cultivars.
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- Korean Journal of Breeding Science, 2012, v. 44, n. 4, p. 406, doi. 10.9787/KJBS.2012.44.4.406
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DETERMINATION OF AFLATOXIN CONTAMINATION IN CASSAVA FLOUR SOLD IN SELECTED MARKETS IN ZARIA, KADUNA STATE; NIGERIA.
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- Bayero Journal of Pure & Applied Sciences, 2016, v. 9, n. 2, p. 145, doi. 10.4314/bajopas.v9i2.27
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The content of essential and toxic elements in wheat bran and flour.
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- Chemical Industry / Hemijska Industrija, 2015, v. 69, n. 4, p. 417, doi. 10.2298/HEMIND140322056L
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Use of selected enterococci and Rhizopus oryzae proteases to hydrolyse wheat proteins responsible for celiac disease.
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- Journal of Applied Microbiology, 2009, v. 106, n. 2, p. 421, doi. 10.1111/j.1365-2672.2008.04008.x
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Evaluation de la qualité physico-chimique et microbiologique de quelques farines infantiles locales vendues à Ouagadougou, Burkina Faso.
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- Pan African Medical Journal One Health, 2022, v. 9, p. 1, doi. 10.11604/pamj-oh.2022.9.25.37566
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Low-fat Bologna in a Model system With Varying Types and Levels of Konjac Blends.
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- Journal of Food Science (Wiley-Blackwell), 1998, v. 63, n. 5, p. 808, doi. 10.1111/j.1365-2621.1998.tb17905.x
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Functional property changes in partially defatted peanut flour caused by fungal fermentation and...
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1318, doi. 10.1111/j.1365-2621.1993.tb06174.x
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Microbial Enzymes as Substitutes of Chemical Additives in Baking Wheat Flour-Part I: Individual Effects of Nine Enzymes on Flour Dough Rheology.
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- Food & Bioprocess Technology, 2016, v. 9, n. 12, p. 2012, doi. 10.1007/s11947-016-1780-4
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Catalytic characteristics of plant-esterase from wheat flour.
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- World Journal of Microbiology & Biotechnology, 2012, v. 28, n. 2, p. 541, doi. 10.1007/s11274-011-0845-9
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Optimisation of the formulation for barley-milk composite-based fermented drink.
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- International Journal of Dairy Technology, 2017, v. 70, n. 2, p. 237, doi. 10.1111/1471-0307.12328
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Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense).
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- Croatian Journal of Food Science & Technology, 2017, v. 9, n. 1, p. 46, doi. 10.17508/CJFST.2017.9.1.07
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PREDATORY APTNESS OF ANTS AGAINST RED FLOUR BEETLE, TRIBOLIUM CASTANEUM HERBST (TENEBRIONIDAE: COLEOPTERA) IN WHEAT FLOUR.
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- Pakistan Journal of Agricultural Research, 2016, v. 29, n. 2, p. 170
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Effect of Golden and Brown Linseed Fibre on Wheat Flour Pasting, Dough Properties and Bread Quality.
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- Cereal Research Communications, 2018, v. 46, n. 1, p. 114, doi. 10.1556/0806.45.2017.063
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MEASUREMENT OF AFLATOXIN B1 IN THE FLOUR OF ARAK TRADITIONAL BAKERIES.
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- Jundishapur Journal of Microbiology, 2013, p. 44
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MEASUREMENT OF AFLATOXIN B<sub>1</sub> IN FLOUR OF SOHAN MAKING IN QOM.
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- Jundishapur Journal of Microbiology, 2013, p. 31
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Laboratory Milling: Rheological Evaluation of Dry and Tempered Wheat.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2012, v. 69, n. 2, p. 530, doi. 10.15835/buasvmcn-agr:8818
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The effect of intercultivar substitution of wheat Triticum aestivum L. chromosomes on lipoxygenase activity and its correlation with the technological properties of flour.
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- Applied Biochemistry & Microbiology, 2007, v. 43, n. 1, p. 91, doi. 10.1134/S0003683807010164
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Antibiotic sensitivity pattern of bacterial isolates and physico-chemical composition of maize flour sold in major markets in Benin City, Midwestern Nigeria.
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- Studia Universitatis Babeş-Bolyai, Biologia, 2016, v. 61, n. 2, p. 5
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The effects of the presence of stored product pests on the microfauna of a flour community.
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- Journal of Applied Microbiology, 2005, v. 98, n. 2, p. 507, doi. 10.1111/j.1365-2672.2004.02479.x
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Characterization of sourdough lactic acid bacteria based on genotypic and cell-wall protein analyses.
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- Journal of Applied Microbiology, 2003, v. 94, n. 4, p. 641, doi. 10.1046/j.1365-2672.2003.01874.x
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Immobilization of Glucose Oxidase in Alginate-Chitosan Microcapsules.
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- International Journal of Molecular Sciences, 2011, v. 12, n. 5, p. 3042, doi. 10.3390/ijms12053042
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Comparison of five puroindoline alleles on grain hardness and flour properties using near isogenic wheat lines.
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- Breeding Science, 2010, v. 60, n. 3, p. 228, doi. 10.1270/jsbbs.60.228
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Effect of drying methods and variety on the chemical composition, functional, and microbial properties of date flour.
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- JSFA Reports, 2024, v. 4, n. 12, p. 398, doi. 10.1002/jsf2.221
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Development and characterization of cereal bars made with flour of jabuticaba peel and okara.
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- Acta Scientiarum: Technology, 2015, v. 37, n. 1, p. 117, doi. 10.4025/actascitechnol.v37i1.21070
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Effects of Inorganic Phosphates on the Thermodynamic, Pasting, and Asian Noodle-Making Properties of Whole Wheat Flour.
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- Cereal Chemistry, 2014, v. 91, n. 1, p. 1, doi. 10.1094/CCHEM-03-13-0059-R
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Impact of Bran Addition on Water Properties and Gluten Secondary Structure in Wheat Flour Doughs Studied by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy.
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- Cereal Chemistry, 2013, v. 90, n. 4, p. 377, doi. 10.1094/CCHEM-01-13-0008-FI
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Flour fortification with iron and folic acid in Bushehr and Golestan provinces, Iran: Program evaluation.
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- Journal of School of Public Health & Institute of Public Health Research, 2010, v. 7, n. 4, p. 11
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Monitoring and evaluation in flour fortification programs: design and implementation considerations.
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- Nutrition Reviews, 2008, v. 66, n. 3, p. 148, doi. 10.1111/j.1753-4887.2008.00019.x
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The physico-chemical and microbiological properties of wheat flour in Thrace.
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- Turkish Journal of Agriculture & Forestry, 2009, v. 33, n. 5, p. 445, doi. 10.3906/tar-0901-20
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Biodiversity of lactic acid bacteria in Bulgarian wheat and rye flour.
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- Journal of BioScience & Biotechnology, 2014, p. 101
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Escherichia coli O157:H7 Infections Linked to Dough Mix--United States, 2016.
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- Clinical Infectious Diseases, 2017, v. 64, n. 9, p. ii
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Effects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36).
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- CyTA: Journal of Food, 2015, v. 13, n. 4, p. 635, doi. 10.1080/19476337.2015.1029524
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Effect of infrared heating on the physicochemical properties of common bean ( Phaseolus vulgaris L.) flour.
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- CyTA: Journal of Food, 2014, v. 12, n. 3, p. 242, doi. 10.1080/19476337.2013.834978
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