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Gluten‐free lentil cakes with optimal technological and nutritional characteristics.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 6298, doi. 10.1002/jsfa.13459
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- Article
The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 485, doi. 10.1177/10820132231162164
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- Article
The Effect of Tongkat Ali Supplementation on Body Composition in Exercise-Trained Males and Females.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 11, p. 4372, doi. 10.3390/app14114372
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- Article
Characterization of Polyphenol Composition and Starch and Protein Structure in Brown Rice Flour, Black Rice Flour and Their Mixtures.
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- Foods, 2024, v. 13, n. 11, p. 1592, doi. 10.3390/foods13111592
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- Article
Feasibility of Matrix-Matched Material for Determining Elements in Rice Flour by SN-ICP-MS and LA-ICP-MS.
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- Foods, 2024, v. 13, n. 11, p. 1604, doi. 10.3390/foods13111604
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- Article
Experimental Warming Increased Cooked Rice Stickiness and Rice Thermal Stability in Three Major Chinese Rice Cropping Systems.
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- Foods, 2024, v. 13, n. 11, p. 1605, doi. 10.3390/foods13111605
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- Article
Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies.
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- Foods, 2024, v. 13, n. 11, p. 1737, doi. 10.3390/foods13111737
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- Article
Development And Quality Evaluation Of Low-Fat Chicken Nuggets Incorporated With Brown Rice Flour.
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- Journal of Meat Science, 2024, v. 19, n. 1, p. 39, doi. 10.48165/jms.2024.19.01.05
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- Article
Whole Black Rice Flour Improves the Physicochemical, Glycemic, and Sensory Properties of Cracker Snacks.
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- Foods, 2024, v. 13, n. 10, p. 1503, doi. 10.3390/foods13101503
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- Article
Structural and thermal interaction studies of aloe vera (aloe barbadensis miller) gel powder and developed food bars.
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- Journal of Thermal Analysis & Calorimetry, 2024, v. 149, n. 10, p. 4543, doi. 10.1007/s10973-024-13007-9
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- Publication type:
- Article
Influence of Soy Protein Hydrolysates on Thermo-Mechanical Properties of Gluten-Free Flour and Muffin Quality.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3640, doi. 10.3390/app14093640
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- Article
Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3779, doi. 10.3390/app14093779
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- Publication type:
- Article
基于模糊数学感官评价法优化营养 复配预熟糙米粉配方工艺.
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- China Condiment, 2024, v. 49, n. 5, p. 106, doi. 10.3969/j.issn.1000-9973.2024.05.017
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- Article
IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins †.
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- Foods, 2024, v. 13, n. 9, p. 1312, doi. 10.3390/foods13091312
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- Article
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread.
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- Foods, 2024, v. 13, n. 9, p. 1382, doi. 10.3390/foods13091382
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- Article
Assessment of the Performance of Oat Flakes and Pumpkin Seed Powders in Gluten-Free Dough and Bread Based on Rice Flour.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3479, doi. 10.3390/app14083479
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- Article
Effect of Sprouted Buckwheat on Glycemic Index and Quality of Reconstituted Rice.
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- Foods, 2024, v. 13, n. 8, p. 1148, doi. 10.3390/foods13081148
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- Article
Effect of Intermittent Low-Pressure Radiofrequency Helium Cold Plasma Treatments on Rice Gelatinization, Fatty Acid, and Hygroscopicity.
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- Foods, 2024, v. 13, n. 7, p. 1056, doi. 10.3390/foods13071056
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- Article
Raw starch degrading alkaline α‐amylase from Geobacillus kaustophilus TSCCA02: Production, characterization, and its potential for application as a detergent additive.
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- Journal of Basic Microbiology, 2024, v. 64, n. 4, p. 1, doi. 10.1002/jobm.202300653
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- Article
Characterization of rusk incorporated with black rice (Oryza sativa L.) for its physicochemical and functional properties, in-vitro starch digestibility, and anti-inflammatory efficacy.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 2610, doi. 10.1002/jsfa.13144
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- Publication type:
- Article
Physical, cooking and textural properties of composite flour noodles using indigenous food grain of North-East, India.
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- Agricultural Engineering International: CIGR Journal, 2024, v. 26, n. 1, p. 249
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- Article
Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant‐based milks.
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- Food Science & Nutrition, 2024, v. 12, n. 3, p. 1779, doi. 10.1002/fsn3.3872
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- Article
The Effect of Microwave-Assisted Extraction Temperature and Material to Solvent Ratio on the Characteristics of Pandan (Pandanus amaryllifolius Roxb.) Leaf Extract.
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- International Journal on Advanced Science, Engineering & Information Technology, 2024, v. 14, n. 2, p. 730, doi. 10.18517/ijaseit.14.2.19172
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- Article
Effect of Magnetic Field Assisted Freezing on the Quality of Glutinous Rice Balls.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 3, p. 139, doi. 10.16429/j.1009-7848.2024.03.014
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- Article
Optimization of Gluten- Free Semolina Dessert (Revani) Formulation Including Different Flours: Response Surface Methodology.
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- Journal of the Institute of Science & Technology / Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2024, v. 14, n. 1, p. 244, doi. 10.21597/jist.1329587
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- Article
Performance Evaluation of a Commercial Real-Time PCR Method for the Detection of Lupin Traces in Food.
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- Foods, 2024, v. 13, n. 4, p. 609, doi. 10.3390/foods13040609
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- Article
Evaluation of Larval Sea Lamprey Petromyzon marinus Growth in the Laboratory: Influence of Temperature and Diet.
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- Aquaculture Research, 2024, v. 2024, p. 1, doi. 10.1155/2024/5547340
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- Article
Simultaneous detection of AFB1 and aflD gene by "Y" shaped aptamer fluorescent biosensor based on double quantum dots.
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- Analytical & Bioanalytical Chemistry, 2024, v. 416, n. 4, p. 883, doi. 10.1007/s00216-023-05074-y
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- Article
Valorization of kidney bean (Phaseolus vulgaris L.) pod powder: Multifactorial optimization of gluten‐free cake.
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- Food Science & Nutrition, 2024, v. 12, n. 2, p. 997, doi. 10.1002/fsn3.3813
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- Article
The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten‐free pancake.
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- Food Science & Nutrition, 2024, v. 12, n. 2, p. 1304, doi. 10.1002/fsn3.3844
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- Article
Production and Properties of Starch: Current Research.
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- Molecules, 2024, v. 29, n. 3, p. 646, doi. 10.3390/molecules29030646
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- Article
Effect of Red Palm Olein and Glutinous Rice Flour Mixture as Fat Replacers on the Physicochemical, Rheological, and Microstructural Properties of Buffalo Meat Emulsion.
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- Pertanika Journal of Tropical Agricultural Science, 2024, v. 47, n. 1, p. 41, doi. 10.47836/pjtas.47.1.04
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- Article
Multi-residue monitoring and dietary risk assessment of 17 pesticides and 3 related metabolites in rice and rice flour from markets in China.
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- Environmental Science & Pollution Research, 2024, v. 31, n. 4, p. 5275, doi. 10.1007/s11356-023-31618-x
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- Article
Impact of Oat Supplementation on the Structure, Digestibility, and Sensory Properties of Extruded Instant Rice.
- Published in:
- Foods, 2024, v. 13, n. 2, p. 217, doi. 10.3390/foods13020217
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- Article
QUALITY CHARACTERISTICS AND STORAGE STABILITY OF GLUTEN-FREE CUPCAKES MADE OF BUCKWHEAT AND RICE FLOUR.
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- Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 62, doi. 10.34302/crpjfst/2024.16.1.6
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- Article
Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten‐free bread based on rice and foxtail millet flour.
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- Food Science & Nutrition, 2024, v. 12, n. 1, p. 439, doi. 10.1002/fsn3.3741
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- Article
Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking.
- Published in:
- Foods, 2024, v. 13, n. 1, p. 69, doi. 10.3390/foods13010069
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- Article
Potential of Underutilized Sago for Bioenergy Uses.
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- International Journal on Advanced Science, Engineering & Information Technology, 2024, v. 14, n. 1, p. 144
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- Article
Multivariate assessment of hydration induced modifications on quality attributes of rice flour from Indian cultivars.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 1, p. 413, doi. 10.1007/s11694-023-02169-z
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- Publication type:
- Article
Investigation on replacing egg with soy flour and Psyllium seed gum in gluten-free rice cake.
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- Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 62, doi. 10.22034/FSCT.20.143.62
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- Article
A Preliminary Study of the Impacts of Duckweed Coverage during Rice Growth on Grain Yield and Quality.
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- Plants (2223-7747), 2024, v. 13, n. 1, p. 57, doi. 10.3390/plants13010057
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- Article
Effects of the addition of xanthan gum and rice flour to maize starch on quality of gluten-free biscuit.
- Published in:
- Ukrainian Food Journal, 2024, v. 13, n. 1, p. 124, doi. 10.24263/2304-974X-2024-13-1-9
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- Article
Effects of NaCl on the Physical Properties of Cornstarch–Methyl Cellulose Blend and on Its Gel Prepared with Rice Flour in a Model System.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4390, doi. 10.3390/foods12244390
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- Article
Effect of Rice Bran and Retrograded Time on the Qualities of Brown Rice Noodles: Edible Quality, Microstructure, and Moisture Migration.
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- Foods, 2023, v. 12, n. 24, p. 4509, doi. 10.3390/foods12244509
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- Article
Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 23, p. 12716, doi. 10.3390/app132312716
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- Publication type:
- Article
Effects of Binders on Physico-chemical Characteristics of Egg Albumen Paneer (EAP).
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- Asian Journal of Dairy & Food Research, 2023, v. 42, n. 4, p. 557, doi. 10.18805/ajdfr.DR-1835
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- Article
Digestive Effect of Aqueous Extract of Nigella sativa Seeds on The Larval and Adult Mortality of The Red Flour Beetle, Tribolium castanium.
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- Egyptian Academic Journal of Biological Sciences. A, Entomology, 2023, v. 16, n. 4, p. 93, doi. 10.21608/EAJBSA.2023.328809
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- Article
Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam.
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- Food Science & Technology International, 2023, v. 29, n. 8, p. 799, doi. 10.1177/10820132221121169
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- Article
Characteristics of biscuits containing different proportions of whole mung bean, wheat and rice brown flours.
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- Food Science & Technology International, 2023, v. 29, n. 8, p. 818, doi. 10.1177/10820132221121172
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- Article
Effect of Flour Particle Size on the Glycemic Index of Muffins Made from Whole Sorghum, Whole Corn, Brown Rice, Whole Wheat, or Refined Wheat Flours †.
- Published in:
- Foods, 2023, v. 12, n. 23, p. 4188, doi. 10.3390/foods12234188
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- Article