Titel	Veröffentlichungsdatum	Sprache	Zitate
Valorization of protein from by-product of purified rice starch industry: Protein hydrolysates exhibit a potential heat resistance and protease inhibition besides foam formation and stability properties	2023/07/01	English
Transections staining values analysis reveals iron concentration variation in wheat grain tissues over cultivars and sites	2023/09/01	English
Vacuum modification of wheat bread with encapsulated rosehip extract: Evaluation of physicochemical and microstructural properties	2023/07/01	English
Physicochemical, structural, and functional properties of microfluidic modified dietary fiber from fresh corn bracts	2023/07/01	English
Quick-cooking laminated white salted noodle development	2023/03/01	English
Effects of the storage temperature and time of corn from the center and extremities of corncob on quality parameters	2023/03/01	English
An analysis of the correlations between the hardness index and selected physicochemical properties of wheat grain	2023/03/01	English
¿How yield, milling and baking quality are affected by the presence of Puccinia graminis and Zymoseptoria tritici in bread wheat grown under different environmental conditions?	2023/03/01	English
Structural characteristics, functional properties and in vitro digestibility of rice protein prepared from rice wine lees via an alkaline extraction process or carbohydrate-lipid removal process	2024/05/01	English
A comparative study of molecular structure, rheology, and thermal characteristics of deacetylated konjac glucomannan-treated gluten during frozen storage	2024/05/01	English
Effects of deacetylated konjac glucomannan on the quality characteristics, staling and digestion of Chinese steamed bread	2024/05/01	English
Efficient arabinoxylan assay for wheat: Exploring variability and molecular marker associations in Wholemeal and refined flour	2024/05/01	English
A Novel high-amylose wheat-based functional cereal soup (tarhana) with low glycemic index and high resistant starch	2024/05/01	English
Effect of bran backfilling on the quality and nutritional properties of extruded Tartary buckwheat noodles	2024/05/01	English
Cereal proteins in the human diet: Reflecting on their contributions to daily protein intake	2024/05/01	English
Effect of ultrasound-assisted enzyme pretreatment on γ-aminobutyric acid content, eating quality and starch properties of germinated brown rice	2024/04/01	English
Feruloylation and hydrolysis of arabinoxylan extracted from wheat bran: Effect on bread quality and shelf-life	2024/05/01	English
Effect of size reduction methods on raw and microwave-parboiled white sorghum and their physico-chemical, functional, rheological, and structural characteristics	2024/05/01	English
Physico-chemical and nutritional properties of different high-amylose wheat breads	2024/05/01	English
Effects of ultrasonic treatment on the texture quality of aged rice flour	2024/05/01	English
Interactions of gliadins with flavonoids and their glycosides studied with application of FT-Raman spectroscopy	2024/05/01	English
Genotypes of common wheat cultivars Bredin south Ukraine can be easily distinguished from any other wheat genotypes	2024/05/01	English
Effect of camellia oil gel on rheology, water distribution and microstructure of flour dough for crispy biscuits	2024/05/01	English
Combined effect of hydrothermal treatments and drying temperature on the physicochemical, milling, and nutritional characteristics of foxtail millet	2023/11/01	English
Crop management options to help increase maize grain carotenoid levels	2023/11/01	English
Effects of xylanase on starch isolation and functional properties of waxy wheat flour	2023/11/01	English
Modeling and thermodynamic analysis of the hydration and germination of triticale seeds	2023/09/01	English
Water absorption kinetics of blue maize (Zea mays L.) and influence on wet-milling properties	2023/11/01	English
Enhancing the parboiling of pantanal rice with ultrasound-assisted hydration: Mass transfer kinetics and bioactive properties	2023/11/01	English
A facile strategy for fabricating structural rice-pea binary protein-based gel: Characterization and formation mechanism	2023/11/01	English