Unveiling the impact of durum wheat protein quantity and quality on textural properties and microstructure of cooked pasta.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 484, doi. 10.1002/cche.10627
- By:
- Publication type:
- Article
Works matching IS 00090352 AND DT 2023 AND VI 100 AND IP 2
Results: 26
1
2
Determining the geographical origin of durum wheat samples by combining strontium isotope ratio and multielemental analyses.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 522, doi. 10.1002/cche.10634
- By:
- Publication type:
- Article
3
Effects of extruded wheat bran on the physicochemical properties and edible quality of stewing noodles.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 500, doi. 10.1002/cche.10633
- By:
- Publication type:
- Article
4
A new method for detecting proanthocyanidin content in wheat reveals the relationship between R‐1 gene to grain color deepness.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 512, doi. 10.1002/cche.10629
- By:
- Publication type:
- Article
5
Quality characteristics and antioxidant activities of Korean traditional rice and quinoa‐based wine "Makgeolli".
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 473, doi. 10.1002/cche.10626
- By:
- Publication type:
- Article
6
Grain and flour characteristics of eastern U.S. soft winter wheat desirable for making soft‐bite white salted noodles.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 445, doi. 10.1002/cche.10625
- By:
- Publication type:
- Article
7
Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 243, doi. 10.1002/cche.10624
- By:
- Publication type:
- Article
8
Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 460, doi. 10.1002/cche.10623
- By:
- Publication type:
- Article
9
Effect of substitution of sugar with xylitol and maltitol on characteristics and quality of cakes: A systematic review and meta‐analysis.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 256, doi. 10.1002/cche.10622
- By:
- Publication type:
- Article
10
Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 414, doi. 10.1002/cche.10621
- By:
- Publication type:
- Article
11
Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 434, doi. 10.1002/cche.10620
- By:
- Publication type:
- Article
12
Effects of moderate‐intensity pulsed electric field on the structure and physicochemical properties of foxtail millet (Setaria italica) prolamin.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 360, doi. 10.1002/cche.10614
- By:
- Publication type:
- Article
13
Effects of low‐pressure radio‐frequency cold plasma on the biochemical parameters and fatty acid profile of wheat flours.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 393, doi. 10.1002/cche.10618
- By:
- Publication type:
- Article
14
The strategy of odor−taste−texture interactions to produce low salt bread: Oral processing and sensory properties.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 384, doi. 10.1002/cche.10617
- By:
- Publication type:
- Article
15
Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 371, doi. 10.1002/cche.10616
- By:
- Publication type:
- Article
16
Corncob powder and transglutaminase addition in pasta: Effects on proximate composition, physical and cooking properties, and overall acceptability of the product.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 346, doi. 10.1002/cche.10615
- By:
- Publication type:
- Article
17
HSQC‐NMR‐based profiling approaches for raffinose family oligosaccharides in pulses.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 424, doi. 10.1002/cche.10619
- By:
- Publication type:
- Article
18
Opportunities to increase whole grain intake within the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC).
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 268, doi. 10.1002/cche.10612
- By:
- Publication type:
- Article
19
Technological and sensory evaluation of pound cakes with reduced sugar and fat substituted by hydrated chia (Salvia hispanica L.).
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 333, doi. 10.1002/cche.10611
- By:
- Publication type:
- Article
20
Effect of phytase corn addition on ethanol yield and distillers' dried grains with soluble profile in corn dry‐grind process.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 284, doi. 10.1002/cche.10610
- By:
- Publication type:
- Article
21
The effect of cold plasma pretreatment on GABA, γ‐oryzanol, phytic acid, phenolics, and antioxidant capacity in brown rice during germination.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 321, doi. 10.1002/cche.10609
- By:
- Publication type:
- Article
22
Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 310, doi. 10.1002/cche.10608
- By:
- Publication type:
- Article
23
Identification of key taste components in two aromatic rice varieties by widely targeted metabolomics in China.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 289, doi. 10.1002/cche.10605
- By:
- Publication type:
- Article
24
Nitrogen fertilization of rice plants before flowering affects sake fermentation and quality.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 277, doi. 10.1002/cche.10603
- By:
- Publication type:
- Article
25
Possibility of using wheat germ and wheat germ protein isolate for high‐protein pasta production.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 299, doi. 10.1002/cche.10602
- By:
- Publication type:
- Article
26
Issue Information.
- Published in:
- Cereal Chemistry, 2023, v. 100, n. 2, p. 237, doi. 10.1002/cche.10565
- Publication type:
- Article