4.5 Article

Screening of post-harvest decontamination methods for cereal grains and their impact on grain quality and technological performance

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Impact of post-harvest degradation of wheat gluten proteins by Fusarium culmorum on the resulting bread quality

Marcus Schmidt et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Article Multidisciplinary Sciences

Full-time response of starch subjected to microwave heating

Daming Fan et al.

SCIENTIFIC REPORTS (2017)

Article Biotechnology & Applied Microbiology

Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

Claudia Axel et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)

Review Food Science & Technology

Understanding the Role of Plasma Technology in Food Industry

Shabir Ahmad Mir et al.

FOOD AND BIOPROCESS TECHNOLOGY (2016)

Article Food Science & Technology

Appraisal of lactic acid bacteria as protective cultures

Kontham Kulangara Varsha et al.

FOOD CONTROL (2016)

Article Food Science & Technology

Identification and quantification of antifungal compounds produced by lactic acid bacteria and propionibacteria

Celine Le Lay et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

Article Food Science & Technology

Impact of fungal contamination of wheat on grain quality criteria

Marcus Schmidt et al.

JOURNAL OF CEREAL SCIENCE (2016)

Article Biotechnology & Applied Microbiology

Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products

Pedro M. Oliveira et al.

FOOD MICROBIOLOGY (2014)

Article Food Science & Technology

Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti

Yamile Martinez-Rodriguez et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)

Article Agriculture, Multidisciplinary

Pulsed light inactivation of naturally occurring moulds on wheat grain

Nicoleta Aron Maftei et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)

Article Food Science & Technology

Dynamics of fungi and related mycotoxins during cereal storage in silo bags

Rossella Gregori et al.

FOOD CONTROL (2013)

Review Food Science & Technology

Decontamination efficiency of high power ultrasound in the fruit and vegetable industry, a review

Seda Ersus Bilek et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2013)

Article Biotechnology & Applied Microbiology

The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread

Markus C. E. Belz et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2012)

Article Food Science & Technology

Fundamental study on the influence of Fusarium infection on quality and ultrastructure of barley malt

Pedro M. Oliveira et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Article Food Science & Technology

Cold Plasma Reduction of Salmonella and Escherichia coli O157:H7 on Almonds Using Ambient Pressure Gases

Brendan A. Niemira

JOURNAL OF FOOD SCIENCE (2012)

Article Acoustics

Applications of ultrasound in food technology: Processing, preservation and extraction

Farid Chemat et al.

ULTRASONICS SONOCHEMISTRY (2011)

Review Food Science & Technology

Pulsed Light Treatments for Food Preservation. A Review

Gemma Oms-Oliu et al.

FOOD AND BIOPROCESS TECHNOLOGY (2010)

Review Food Science & Technology

Lactic acid bacteria - Potential for control of mould growth and mycotoxins: A review

D. K. D. Dalie et al.

FOOD CONTROL (2010)

Article Food Science & Technology

Food preservation by high pressure

Volker Heinz et al.

JOURNAL FUR VERBRAUCHERSCHUTZ UND LEBENSMITTELSICHERHEIT-JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY (2010)

Article Agriculture, Multidisciplinary

Determination of ergosterol levels in barley and malt varieties in the Czech Republic via HPLC

Lenka Jedlickova et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Food Science & Technology

The effect of salt, water and temperature on wheat dough rheology

A. Farahnaky et al.

JOURNAL OF TEXTURE STUDIES (2007)

Article Chemistry, Applied

Effects of irradiation on fungi and famonisin B1 in corn, and of microwave-popping on fumonisins in popcorn

K. L. D'Ovidio et al.

FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2007)

Article Food Science & Technology

New approach to the fungal decontamination of wheat used for wheat sprouts: Effects of aminolevulinic acid

Zivile Luksiene et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Review Food Science & Technology

Strategies to prevent mycotoxin contamination of food and animal feed: A review

Bulent Kabak et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)

Article Chemistry, Applied

A simple method to measure lipase activity in wheat and wheat bran as an estimation of storage quality

Devin J. Rose et al.

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2006)

Article Food Science & Technology

Wheat flour constituents: how they impact bread quality, and how to impact their functionality

H Goesaert et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2005)

Article Agronomy

Post-harvest fungal ecology: Impact of fungal growth and mycotoxin accumulation in stored grain

N Magan et al.

EUROPEAN JOURNAL OF PLANT PATHOLOGY (2003)

Article Chemistry, Applied

Proteolytic enzymes in germinating rye grains

K Brijs et al.

CEREAL CHEMISTRY (2002)

Article Food Science & Technology

Emerging technologies: chemical aspects

P Butz et al.

FOOD RESEARCH INTERNATIONAL (2002)