Results 141 to 150 of about 49,249 (212)

Cereals and Cereal-Based Foods: Nutritional, Phytochemical Characterization and Processing Technologies. [PDF]

Foods
Borrelli GM, Ficco DBM.
europepmc   +1 more source

Effects of carbohydrate sources on the physical quality of extrudate and their subsequent effects on feed intake, digestion and gut microbiota in spotted seabass (<i>Lateolabrax maculatus</i>). [PDF]

Anim Nutr
Xing S, Wierenga PA, Liang X, Wang H, Yan Y, Kokou F, Schrama JW, Xue M.   +7 more
europepmc   +1 more source

Corn Stover for Food Applications: Approaches, Advances and Insights. [PDF]

Molecules
Ochoa-Castaño M, Montoya-Escobar N, Velásquez-Cock JA, Gómez-Hoyos C.   +3 more
europepmc   +1 more source

Comparative Study of Fractionation Technologies and Their Impact on the Nutritional and Functional Properties of Maize and Rice Fractions. [PDF]

Food Bioproc Tech
Sukop U, Zettel V, Boyaciyan C, Schönlecher R, Höfler K, D'Amico S, Domig KJ, Bender D, Jekle M.   +8 more
europepmc   +1 more source

Influence of Environmental Factors on the Starch Quality of Sorghum: A Multifaceted Analysis of Structural, Nutritional, and Functional Profiles. [PDF]

Foods
Ke F, Chen B, Zhang K, Wang J, Yang L, Zhao Z, Zhang F, Wu H, Zhang Z, Lu F, Wang Y, Duan Y, Liu Z, Zou J, Zhu K.   +14 more
europepmc   +1 more source

Development of cookies from wheat-yellow/white maize composite blends and their physical and sensory evaluation. [PDF]

PLoS One
Adnan M, Butt MS, Pasha I, Shahid M.
europepmc   +1 more source

Corn seed dataset based on hyperspectral and RGB images. [PDF]

Data Brief
Li C, Zhang C, Zhang W, Lv C, Li Y, Wang Y.   +5 more
europepmc   +1 more source

<i>Psy-E1</i> derived from <i>Thinopyrum ponticum</i> contributes strong yellowness to durum wheat but may cause yield loss in Japan. [PDF]

Breed Sci
Kato K, Ban Y, Yanaka M, Yoshioka M, Okusu H, Tanaka T, Kawakami H, Yamaguchi M, Funatsuki W, Takata K, Ito M.   +10 more
europepmc   +1 more source

Production of novel dried noodles using Chinese chive powder as a natural pigment and nutrient fortifier with fragrance. [PDF]

Food Chem X
Ning X, Zheng X, Liang L, Dai Z, Lu J, Tan M, Chen L, Shi C, Wang L.   +8 more
europepmc   +1 more source