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Refinado por: Nome da Publicação: Food Research International remover idioma: Inglês remover
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1
Insights into “wheat aroma”: Analysis of volatile components in wheat grains cultivated in saline–alkali soil
Insights into “wheat aroma”: Analysis of volatile components in wheat grains cultivated in saline–alkali soil
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Insights into “wheat aroma”: Analysis of volatile components in wheat grains cultivated in saline–alkali soil

Sun, Qianqian ; Zhang, Rui ; Liu, Yu ; Niu, Liya ; Liu, Hongyan ; Ren, Peifang ; Xu, Bianna ; Guo, Boli ; Zhang, Bo

Food research international, 2024-05, Vol.183, p.114211-114211, Article 114211 [Periódico revisado por pares]

Canada: Elsevier Ltd

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2
Dry heating treatment A potential tool to improve the wheat starch properties for 3D food printing application
Dry heating treatment A potential tool to improve the wheat starch properties for 3D food printing application
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Dry heating treatment A potential tool to improve the wheat starch properties for 3D food printing application

Bianca Chieregato Maniglia Dâmaris Carvalho Lima; Manoel Divino Matta Júnior; A Oge; P Le-Bail; Pedro Esteves Duarte Augusto; A Le-Bail

Food Research International Amsterdam v. 137, art. 109731, p. 1-11, September 2020

Amsterdam 2020

Item não circula. Consulte sua biblioteca.(Acessar)

3
Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells
Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells
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Enzymatic modification of arabinoxylans from soft and hard Argentinian wheat inhibits the viability of HCT-116 cells

Candela Paesani Alicia L Degano; Ines Zalosnik; Maria Ines Zalosnik; João Paulo Fabi; Gabriela T Pérez

Food Research International Amsterdam v. 147, p. 1-10 art. 110466, 2021

Amsterdam 2021

Item não circula. Consulte sua biblioteca.(Acessar)

4
Wheat bread aroma compounds in crumb and crust: A review
Wheat bread aroma compounds in crumb and crust: A review
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Wheat bread aroma compounds in crumb and crust: A review

Pico, Joana ; Bernal, José ; Gómez, Manuel

Food research international, 2015-09, Vol.75, p.200-215 [Periódico revisado por pares]

Canada: Elsevier Ltd

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5
Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity
Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity
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Stabilisation of vitamin A by wheat bran is affected by wheat bran antioxidants, bound lipids and endogenous lipase activity

Van Wayenbergh, Eline ; Langenaeken, Niels A. ; Struyf, Nore ; Goos, Peter ; Foubert, Imogen ; Courtin, Christophe M.

Food research international, 2023-07, Vol.169, p.112911-112911, Article 112911 [Periódico revisado por pares]

Canada: Elsevier Ltd

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6
Protein network analysis — A new approach for quantifying wheat dough microstructure
Protein network analysis — A new approach for quantifying wheat dough microstructure
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Protein network analysis — A new approach for quantifying wheat dough microstructure

Bernklau, Isabelle ; Lucas, Lars ; Jekle, Mario ; Becker, Thomas

Food research international, 2016-11, Vol.89 (Pt 1), p.812-819 [Periódico revisado por pares]

Canada: Elsevier Ltd

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7
Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage
Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage
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Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage

Carnevali, Andrea ; Gianotti, Andrea ; Benedetti, Serena ; Tagliamonte, Maria Chiara ; Primiterra, Mariangela ; Laghi, Luca ; Danesi, Francesca ; Valli, Veronica ; Ndaghijimana, Maurice ; Capozzi, Francesco ; Canestrari, Franco ; Bordoni, Alessandra

Food research international, 2014-09, Vol.63, p.218-226 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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8
Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches
Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches
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Influence of wheat content and origin on the volatilome of craft wheat beer: An investigation by combined multivariate statistical approaches

De Flaviis, Riccardo ; Santarelli, Veronica ; Giuliani, Marialisa ; Neri, Lilia ; Sacchetti, Giampiero

Food research international, 2024-09, Vol.191, p.114709, Article 114709 [Periódico revisado por pares]

Elsevier Ltd

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9
Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products &in vitro digestive model
Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products &in vitro digestive model
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Effects of drying methods on bioactive components of Ganoderma lucidum fermented whole wheat in products &in vitro digestive model

Li, Yang ; Gu, Fengying ; Guo, Xin ; Zhang, Qiaozhen ; Hu, Runrun ; Qin, Ling ; Wang, Qiang ; Wang, Feng

Food research international, 2023-06, Vol.168, p.112641-112641, Article 112641 [Periódico revisado por pares]

Canada: Elsevier Ltd

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10
Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites
Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites
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Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites

Bezerril, Fabrícia França ; Pimentel, Tatiana Colombo ; de Aquino, Karine Peixoto ; Schabo, Danieli C. ; Rodrigues, Marcy Heli Paiva ; dos Santos Lima, Marcos ; Schaffner, Donald W. ; Furlong, Eliana B. ; Magnani, Marciane

Food research international, 2023-10, Vol.172, p.112774-112774, Article 112774 [Periódico revisado por pares]

Elsevier Ltd

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