Results 141 to 150 of about 444,654 (160)

Ice recrystallization inhibition behavior by wheat flour and its synergy effect with antifreeze protein III

Food Hydrocolloids, 2023
Tomoaki Hagiwara, Mario Shibata, Kamrunnaher Monalisa   +2 more
exaly  

Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour

Innovative Food Science and Emerging Technologies, 2020
Chaitanya Krishna Sarangapani, Paula Bourke, Sonal Chaple   +2 more
exaly  

Effect of superheated steam treatment on the structural and digestible properties of wheat flour

Food Hydrocolloids, 2021
Xueming Xu, Shangyuan Sang
exaly  

Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review

Current Research in Food Science, 2022
Shujuan Chen, Shuliang Liu, Aiping Liu   +2 more
exaly  

Effect of wheat species (Triticum aestivum vs T. spelta), farming system (organic vs conventional) and flour type (wholegrain vs white) on composition of wheat flour – Results of a retail survey in the UK and Germany – 2. Antioxidant activity, and phenolic and mineral content

Food Chemistry: X, 2020
Chris Seal, Per Iversen, Carlo Leifert   +2 more
exaly  

Comparison of concentration and health risks of 9 Fusarium mycotoxins in commercial whole wheat flour and refined wheat flour by multi-IAC-HPLC

Food Chemistry, 2019
Fei Pei, Qiuhui Hu
exaly  

Detection of l -Cysteine in wheat flour by Raman microspectroscopy combined chemometrics of HCA and PCA

Food Chemistry, 2017
Osman Sagdic, Nur Cebi, Canan Ekinci Dogan   +2 more
exaly  

Evaluation of Water-Holding Capacity for Wheat–Soy Flour Blends

JAOCS, Journal of the American Oil Chemists' Society, 2007
Deland J Myers
exaly  

Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread

Antioxidants, 2013
Trust Béta
exaly  

Microbiology of wheat and flour milling in Australia

International Journal of Food Microbiology, 2003
Ailsa Hocking
exaly