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(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods
(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods
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(1-3)(1-6)-β-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foods

Kim, Juyoung ; Lee, Seung Mi ; Bae, In Young ; Park, Hyuk-Gu ; Gyu Lee, Hyeon ; Lee, Suyong

Journal of the science of food and agriculture, 2011-08, Vol.91 (10), p.1915-1919 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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2
10-g Laboratory Wet-Milling Procedure for Maize and Comparison with Larger Scale Laboratory Procedures
10-g Laboratory Wet-Milling Procedure for Maize and Comparison with Larger Scale Laboratory Procedures
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10-g Laboratory Wet-Milling Procedure for Maize and Comparison with Larger Scale Laboratory Procedures

Vignaux, N ; Fox, S.R ; Johnson, L.A

Cereal chemistry, 2006-09, Vol.83 (5), p.482-490 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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3
10-Hydroxy-2-decenoic Acid as an Antimicrobial Agent in Draft Keg-Conditioned Wheat Beer
10-Hydroxy-2-decenoic Acid as an Antimicrobial Agent in Draft Keg-Conditioned Wheat Beer
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10-Hydroxy-2-decenoic Acid as an Antimicrobial Agent in Draft Keg-Conditioned Wheat Beer

Li, Shanshan ; Jiang, Zhumao ; Thamm, Leo ; Zhou, Guangtian

Journal of the American Society of Brewing Chemists, 2010-04, Vol.68 (2), p.114-118 [Periódico revisado por pares]

St. Paul, MN: Taylor & Francis

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4
125th Anniversary Review: Fuel Alcohol: Current Production and Future Challenges
125th Anniversary Review: Fuel Alcohol: Current Production and Future Challenges
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125th Anniversary Review: Fuel Alcohol: Current Production and Future Challenges

Walker, Graeme M.

Journal of the Institute of Brewing, 2011, Vol.117 (1), p.3-22 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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5
125th Anniversary Review: The role of proteins in beer redox stability
125th Anniversary Review: The role of proteins in beer redox stability
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125th Anniversary Review: The role of proteins in beer redox stability

Wu, Ming J. ; Rogers, Peter J. ; Clarke, Frank M.

Journal of the Institute of Brewing, 2012, Vol.118 (1), p.1-11 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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6
2-Oxopropanal, Hydroxy-2-propanone, and 1-PyrrolineImportant Intermediates in the Generation of the Roast-Smelling Food Flavor Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine
2-Oxopropanal, Hydroxy-2-propanone, and 1-PyrrolineImportant Intermediates in the Generation of the Roast-Smelling Food Flavor Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine
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2-Oxopropanal, Hydroxy-2-propanone, and 1-PyrrolineImportant Intermediates in the Generation of the Roast-Smelling Food Flavor Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine

Hofmann, Thomas ; Schieberle, Peter

Journal of agricultural and food chemistry, 1998-06, Vol.46 (6), p.2270-2277 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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7
2-Phenyl-5H-pyrazolo[5,1-a]isoquinolin-5-ones: Development of new auxin transport inhibitors and their plant growth regulating properties
2-Phenyl-5H-pyrazolo[5,1-a]isoquinolin-5-ones: Development of new auxin transport inhibitors and their plant growth regulating properties
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2-Phenyl-5H-pyrazolo[5,1-a]isoquinolin-5-ones: Development of new auxin transport inhibitors and their plant growth regulating properties

Watanabe, Katsuji ; Kamuro, Yasuo ; Taniguchi, Eiji

Journal of agricultural and food chemistry, 1994-10, Vol.42 (10), p.2311-2316 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
2,4-Dihydroxy-7-methoxy-1,4-benzoxazin-3-one (DIMBOA) and 6-Methoxy-benzoxazolin-2-one (MBOA) Levels in the Wheat Rhizosphere and Their Effect on the Soil Microbial Community Structure
2,4-Dihydroxy-7-methoxy-1,4-benzoxazin-3-one (DIMBOA) and 6-Methoxy-benzoxazolin-2-one (MBOA) Levels in the Wheat Rhizosphere and Their Effect on the Soil Microbial Community Structure
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2,4-Dihydroxy-7-methoxy-1,4-benzoxazin-3-one (DIMBOA) and 6-Methoxy-benzoxazolin-2-one (MBOA) Levels in the Wheat Rhizosphere and Their Effect on the Soil Microbial Community Structure

Chen, Ke-Jing ; Zheng, Yong-Quan ; Kong, Chui-Hua ; Zhang, Song-Zhu ; Li, Jing ; Liu, Xing-Gang

Journal of agricultural and food chemistry, 2010-12, Vol.58 (24), p.12710-12716 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
2D structural imaging study of bubble evolution during leavening
2D structural imaging study of bubble evolution during leavening
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2D structural imaging study of bubble evolution during leavening

Romano, Annalisa ; Cavella, Silvana ; Toraldo, Gerardo ; Masi, Paolo

Food research international, 2013-01, Vol.50 (1), p.324-329 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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10
3-Monochloropropane-1,2-diol (3-MCPD) in food ingredients from UK food producers and ingredient suppliers
3-Monochloropropane-1,2-diol (3-MCPD) in food ingredients from UK food producers and ingredient suppliers
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3-Monochloropropane-1,2-diol (3-MCPD) in food ingredients from UK food producers and ingredient suppliers

Hamlet, C. G. ; Jayaratne, S. M. ; Matthews, W.

Food additives and contaminants, 2002-01, Vol.19 (1), p.15-21

London: Taylor & Francis Group

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