Works matching IS 00090352 AND DT 2023 AND VI 100 AND IP 5

Results: 17

Characteristics of dough prepared with coconut oil.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1173, doi. 10.1002/cche.10700

By:

Nemoto, Kaho;
Kobayashi, Fumiyuki;
Odake, Sachiko

Publication type:

Article

Soft‐textured wheat with high protein content and strength is suitable for making hot‐press tortillas.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1203, doi. 10.1002/cche.10703

By:

Ma, Fengyun;
Baik, Byung‐Kee

Publication type:

Article

A research on milling fractions of biofortified and nonbiofortified hull‐less oats in terms of minerals, arabinoxylans, and other chemical properties.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1192, doi. 10.1002/cche.10702

By:

Acar, Oguz;
Izydorczyk, Marta S.;
McMillan, Tricia;
Yazici, Mustafa Atilla;
Imamoglu, Aydin;
Cakmak, Ismail;
Koksel, Hamit

Publication type:

Article

Effect of hydrocolloids, Pentosan, and egg yolk in mimicking the functional properties of protein in a low‐protein sponge cake.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1180, doi. 10.1002/cche.10701

By:

Karimi, Neda;
Abbasi, Hajar

Publication type:

Article

Mapping and analysis of volatomes from pearl millet (Pennisetum gaucum L.) grains during different storage conditions with solid‐phase microextraction–gas chromatography–mass spectrometry.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1114, doi. 10.1002/cche.10693

By:

Selvan, Shilpa S.;
Mohapatra, Debabandya;
Kate, Adinath;
Kar, Abhijit;
Modhera, Bharat

Publication type:

Article

The entrainment and evolution of gas bubbles in bread dough—A review.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1031, doi. 10.1002/cche.10699

By:

Sun, Xinyang;
Scanlon, Martin G.;
Nickerson, Michael T.;
Koksel, Filiz

Publication type:

Article

Mycotoxin monitoring in Shandong province, China reveals health risks for enterohepatic diseases shifted from environment to diet: Deoxynivalenol, zearalenone and nivalenol in noodles (2019–2020).

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1144, doi. 10.1002/cche.10697

By:

Duan, Xinglan;
Zhang, Yifan;
Li, Fenghua;
Li, Wei;
Chen, Fangfang;
Zheng, Fengjia;
Ming, Tonghui;
Peng, Zhen;
Zhao, Zhenyu;
Ye, Dan;
Wang, Jia‐Sheng;
Zhao, Xiulan;
Zhou, Jun

Publication type:

Article

Investigating the changes of texture, physicochemical properties, microbial diversity, and volatile compounds of quinoa fresh noodles during storage time.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1132, doi. 10.1002/cche.10696

By:

Wang, Zinan;
Liang, Shan;
Zhang, Min

Publication type:

Article

Evaluation of physicochemical and sensorial properties of gluten‐free boza formulated with chia and quinoa flours.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1123, doi. 10.1002/cche.10695

By:

Göncü, Ali;
Kuzumoğlu, Yasemin;
Vardin, Aslı Y.;
Çelik, İlyas;
Karaman, Ayşe D.

Publication type:

Article

Characterization of four commercial waxy wheats developed in China.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1048, doi. 10.1002/cche.10687

By:

Gu, Zhonghua;
Li, Xiaojun;
Zhao, Renyong;
Feng, Junwei;
Jiang, Hongxin

Publication type:

Article

Processing black rice grains to obtain flour: Influence of pretreatments on mass transfer, in vitro digestibility, and technological properties.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1156, doi. 10.1002/cche.10698

By:

Santos, Newton C.;
Almeida, Raphael Lucas J.;
Saraiva, Maria Monique T.;
Silva, Virgínia M. de A.;
de Sousa, Francisca M.;
de Lima, Thalis L. B.;
Carvalho, Raniza de O.;
Gonçalves, Mailson G.;
Silva, Eugênia T. de V.;
André, Anastácia Maria M. C. N.;
Nascimento, Amanda P. da S.;
Leite Filho, Manoel T.

Publication type:

Article

Solid‐state and submerged fermentation effects on functional properties of pea protein‐enriched flour.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1092, doi. 10.1002/cche.10691

By:

Batbayar, Barkhas;
Kryachko, Yuriy;
Nickerson, Michael T.;
Korber, Darren R.;
Tanaka, Takuji

Publication type:

Article

Congress mashing of malted wheat cultivars from Thailand provide adequate malt extract physicochemical properties suitable for brewing purposes.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1080, doi. 10.1002/cche.10690

By:

Gonu, Hellie;
Withayagiat, Ulaiwan

Publication type:

Article

Changes in the quality and protein structure of steamed bread under different quick‐frozen temperatures.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1071, doi. 10.1002/cche.10689

By:

Zeng, Jie;
Shi, Qingyang;
Liang, Keke;
Wang, Heng;
Gao, Haiyan

Publication type:

Article

Preparation of starch‐lipid complexes under wet grinding and its mechanism analysis.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1059, doi. 10.1002/cche.10688

By:

Dong, Ying;
Xing, Fu;
Dai, Yangyong;
Hou, Hanxue;
Wang, Wentao;
Wang, Bin;
Zhang, Hui;
Li, Cheng

Publication type:

Article

Efficient determination of pesticides in rice by QuEChERS and UV spectroscopy in combination with chemometrics.

Published in:

Cereal Chemistry, 2023, v. 100, n. 5, p. 1106, doi. 10.1002/cche.10692

By:

Wan, Yuhang;
Yuan, Xinyu;
Liu, Jia;
Zhang, Ding;
Zhang, Zhengyong;
Sha, Min

Publication type:

Article

Issue Information.

Published in:: Cereal Chemistry, 2023, v. 100, n. 5, p. 1027, doi. 10.1002/cche.10569
Publication type:: Article