Results 211 to 220 of about 500,898 (286)

The effects of the inclusion of jabuticaba peel flour on performance, metabolism, and its influence on the skin color of Carassius auratus. [PDF]

Trop Anim Health Prod
Sousa RM, Siqueira MS, Scardua MP, Pinho TA, Casari ACAB, Deboleto SGC, Neu DH, Honorato CA.   +7 more
europepmc   +1 more source

The Effects of Three Modified Whole-Grain Corn Flours on the Quality of European-Style Bread. [PDF]

Food Sci Nutr
Tianying S, Zhuohao W, Jian R.
europepmc   +1 more source

Rapid Identification of Edible Insect Species in Food Using MALDI-TOF Mass Spectrometry. [PDF]

Rapid Commun Mass Spectrom
Straka D, Meledina A, Smirnova TA, Hajslova J, Kourimska L, Kulma M, Sebelova K, Pospisil O, Kopecka A, Kuckova S.   +9 more
europepmc   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source

Valorization of canary seeds lipid fraction and defatted flour by supercritical carbon dioxide extraction. [PDF]

Front Nutr
Trigueros E, Villanueva M, Sanz MT, Illera AE, Ronda F.   +4 more
europepmc   +1 more source

Reformulating Cookies with Colored Whole Wheat Flours and Xylitol: Implications for Technological Quality, Phenolic Content, and Glycemic Response. [PDF]

Foods
Mıdık F, Ozkan K, Karataylioglu L, Ozer C, P Shamanin V, V Pototskaya I, Morgounov AI, Sagdic O, Koksel H.   +8 more
europepmc   +1 more source

Electron Beam Irradiation Modulates the Multiscale Structure and Physicochemical Properties of Wheat Starch in Dough Systems. [PDF]

Foods
Yuan Y, Liu P, Zhang Y, Zhang Y, Song M, Wang H, Shen H, Zhang H, Liu X.   +8 more
europepmc   +1 more source

The effect of freeze-thaw cycling on the quality of Sorghum noodles: An analysis based on starch, moisture and structural characteristics. [PDF]

Food Chem X
Zhang L, Qu J, Xie M, Zhang B, Zhu K, Tian Y, Yu M.   +6 more
europepmc   +1 more source

Effect of spent coffee grounds addition on the microstructure and quality characteristics of protein-fortified bread. [PDF]

Food Chem X
Jo D, Na W, Wang Y, Lee KG.
europepmc   +1 more source

Effects of Milling Methods on the Physicochemical Properties of Rice Flour from Indica, Japonica, and Glutinous Rice. [PDF]

Foods
Zheng C, Ren Z, Li L, Zheng X.
europepmc   +1 more source