The Influence of Various Cereal Brans, Stabilized Through Hot Air, Microwave, and Autoclave Methods, on the Physicochemical Properties of Cookies. [PDF]
Food Sci NutrSolmaz B, Levent H, Şahin N.
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Characteristics of the Content and Variability of Dietary Fiber Components and Alkylresorcinols of Rye Grain (<i>Secale cereale</i> L.). [PDF]
MoleculesFraś A +3 more
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Lunasin-like Peptide in Legume and Cereal Seeds: A Review. [PDF]
Int J Environ Res Public HealthGutiérrez-López JO +2 more
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Two decades of monitoring acrylamide in breakfast cereals: Impact of market reformulation and compliance with EU regulation. [PDF]
Food Chem XMesías M, García A, Morales FJ.
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The Chemical Composition and Baking Quality of Rye Flour from Grain with Organic Production. [PDF]
FoodsStępniewska S +6 more
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Enhanced bacterial cellulose production by Komagataeibacter xylinus using agro-derived flour nitrogen sources. [PDF]
Appl Microbiol BiotechnolAbsharina D +5 more
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Innovative Detection and Mitigation of Ergot Alkaloids in Cereals: Advancing Food Safety. [PDF]
MetabolitesBalatsou M +3 more
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Sequencing of historical plastid genomes reveal exceptional genetic diversity in early domesticated rye plants. [PDF]
iScienceKomluski J +7 more
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Stable isotope analyses (<i>δ</i><sup>15</sup>N, <i>δ</i><sup>34</sup>S, <i>δ</i><sup>13</sup>C) locate early rye cultivation in northern Europe within diverse manuring practices. [PDF]
Philos Trans R Soc Lond B Biol SciSchlütz F +6 more
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