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Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour
Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour
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Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour

Qian, Xiaojie ; Sun, Binghua ; Zhu, Chuankai ; Zhang, Zheng ; Tian, Xiaoling ; Wang, Xiaoxi

Journal of cereal science, 2020-03, Vol.92, p.102908, Article 102908 [Periódico revisado por pares]

Elsevier Ltd

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2
A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted Hibiscus calyces
A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted Hibiscus calyces
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A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted Hibiscus calyces

Bello-Perez, Luis A. ; Santana-Galeana, Reyna S. ; Flores-Silva, Pamela C. ; Tovar, Juscelino

Journal of cereal science, 2024-07, Vol.118, p.103963, Article 103963 [Periódico revisado por pares]

Elsevier Ltd

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3
Effects of ultrasonic treatment on the texture quality of aged rice flour
Effects of ultrasonic treatment on the texture quality of aged rice flour
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Effects of ultrasonic treatment on the texture quality of aged rice flour

Guo, Yubao ; Song, Rui ; Zhu, Shimin ; Liu, Xinyu ; Wang, Xinyu

Journal of cereal science, 2024-05, Vol.117, p.103918, Article 103918 [Periódico revisado por pares]

Elsevier Ltd

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4
Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours
Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours
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Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours

Mariotti, M. ; Alamprese, C. ; Pagani, M.A. ; Lucisano, M.

Journal of cereal science, 2006, Vol.43 (1), p.47-56 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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5
Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours
Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours
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Physicochemical and technological properties of highly enriched wheat breads with wholegrain non wheat flours

Koletta, Pelagia ; Irakli, Maria ; Papageorgiou, Maria ; Skendi, Adriana

Journal of cereal science, 2014-11, Vol.60 (3), p.561-568 [Periódico revisado por pares]

Elsevier Ltd

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6
Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis
Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis
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Comparing bread-making properties of white and whole wheat flours from 64 different genotypes: A correlation analysis

Li, Cheng ; Chen, Gengjun ; Tilley, Michael ; Chen, Yuanhong ; Li, Yonghui

Journal of cereal science, 2023-11, Vol.114, p.103793, Article 103793 [Periódico revisado por pares]

Elsevier Ltd

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7
Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour
Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour
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Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour

Jiang, Fan ; Ren, Yanjing ; Du, Chunwei ; Nie, Gang ; Liang, Jibao ; Yu, Xiuzhu ; Du, Shuang-kui

Journal of cereal science, 2021-11, Vol.102, p.103330, Article 103330 [Periódico revisado por pares]

Elsevier Ltd

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8
Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation
Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation
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Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation

Chen, Yan ; Wu, Yue ; Fu, Jie ; Fan, Qinghan

Journal of cereal science, 2020-09, Vol.95, p.103086, Article 103086 [Periódico revisado por pares]

Elsevier Ltd

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9
Fabrication and characterization of oat flour processed by different methods
Fabrication and characterization of oat flour processed by different methods
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Fabrication and characterization of oat flour processed by different methods

He, Chengxin ; Zheng, Jun ; Liu, Fengjie ; Woo, Meng Wai ; Xiong, Hua ; Zhao, Qiang

Journal of cereal science, 2020-11, Vol.96, p.103123, Article 103123 [Periódico revisado por pares]

Elsevier Ltd

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10
Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase
Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase
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Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Renzetti, Stefano ; Dal Bello, Fabio ; Arendt, Elke K.

Journal of cereal science, 2008-07, Vol.48 (1), p.33-45 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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