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1
Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread
Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread
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Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread

Raczyk, Marianna ; Kruszewski, Bartosz ; Michałowska, Dorota

Molecules (Basel, Switzerland), 2021-07, Vol.26 (15), p.4641 [Periódico revisado por pares]

Switzerland: MDPI AG

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2
Development of a corn flour certified reference material for the accurate determination of zearalenone
Development of a corn flour certified reference material for the accurate determination of zearalenone
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Development of a corn flour certified reference material for the accurate determination of zearalenone

Lijalem, Yared Getachew ; Gab-Allah, Mohamed A. ; Yu, Hyeonwoo ; Choi, Kihwan ; Kim, Byungjoo

Analytical and bioanalytical chemistry, 2024-05, Vol.416 (13), p.3173-3183 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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3
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
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Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

Beltrão Martins, Rita ; Gouvinhas, Irene ; Nunes, Maria Cristiana ; Alcides Peres, José ; Raymundo, Anabela ; Barros, Ana I R N A

Molecules (Basel, Switzerland), 2020-08, Vol.25 (16), p.3568 [Periódico revisado por pares]

Switzerland: MDPI AG

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4
56; DOES SELENIUM-ENRICHED FLOUR INCREASE PLASMA SELENIUM LEVELS? PLAN FOR A RANDOMISED CONTROLLED TRIAL
56; DOES SELENIUM-ENRICHED FLOUR INCREASE PLASMA SELENIUM LEVELS? PLAN FOR A RANDOMISED CONTROLLED TRIAL
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56; DOES SELENIUM-ENRICHED FLOUR INCREASE PLASMA SELENIUM LEVELS? PLAN FOR A RANDOMISED CONTROLLED TRIAL

Age and ageing, 2018-04, Vol.47, p.ii15-ii18 [Periódico revisado por pares]

Oxford: Oxford Publishing Limited (England)

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5
Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours
Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours
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Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours

Cong, Wen ; Tello, Edisson ; Simons, Christopher T ; Peterson, Devin G

Molecules (Basel, Switzerland), 2022-02, Vol.27 (4), p.1331 [Periódico revisado por pares]

Switzerland: MDPI AG

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6
Assessment of Deoxynivalenol in Wheat, Corn and Its Products and Estimation of Dietary Intake
Assessment of Deoxynivalenol in Wheat, Corn and Its Products and Estimation of Dietary Intake
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Assessment of Deoxynivalenol in Wheat, Corn and Its Products and Estimation of Dietary Intake

Iqbal, Shahzad Zafar ; Usman, Sunusi ; Razis, Ahmad Faizal Abdull ; Basheir Ali, Nada ; Saif, Tahmina ; Asi, Muhammad Rafique

International journal of environmental research and public health, 2020-08, Vol.17 (15), p.5602 [Periódico revisado por pares]

Switzerland: MDPI AG

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7
Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30
Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30
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Effect of Vacuum Steam Treatment of Hard Red Spring Wheat on Flour Quality and Reduction of Escherichia coli O121 and Salmonella Enteritidis PT 30

Snelling, Jane ; Malekmohammadi, Sahar ; Bergholz, Teresa M ; Ohm, Jae ; Simsek, Senay

Journal of food protection, 2020-05, Vol.83 (5), p.836-843 [Periódico revisado por pares]

United States: Elsevier Limited

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8
The red flour beetle Tribolium castaneum: A model for host-microbiome interactions
The red flour beetle Tribolium castaneum: A model for host-microbiome interactions
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The red flour beetle Tribolium castaneum: A model for host-microbiome interactions

Agarwal, Aparna ; Agashe, Deepa Demuth, Jeffrey P.

PloS one, 2020-10, Vol.15 (10), p.e0239051 [Periódico revisado por pares]

United States: Public Library of Science

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9
Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures
Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures
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Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

Jamanca-Gonzales, Nicodemo C ; Ocrospoma-Dueñas, Robert W ; Eguilas-Caushi, Yolanda M ; Padilla-Fabian, Rossy A ; Silva-Paz, Reynaldo J

Molecules (Basel, Switzerland), 2024-03, Vol.29 (6), p.1374 [Periódico revisado por pares]

Switzerland: MDPI AG

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10
Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality
Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality
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Effect of Ozone Treatment on Deoxynivalenol and Wheat Quality

Wang, Li ; Shao, Huili ; Luo, Xiaohu ; Wang, Ren ; Li, Yongfu ; Li, Yanan ; Luo, Yingpeng ; Chen, Zhengxing Ma, Wujun

PloS one, 2016-01, Vol.11 (1), p.e0147613 [Periódico revisado por pares]

United States: Public Library of Science

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