Related references
Note: Only part of the references are listed.Influence of kernel thermal pre-treatments on 5-n-alkylresorcinols, polyphenols and antioxidant activity of durum and einkorn wheat
Roberto Ciccoritti et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2021)
Novel Drying Methods for Sustainable Upcycling of Brewers' Spent Grains as a Plant Protein Source
Anubhav Pratap Singh et al.
SUSTAINABILITY (2020)
Are Agri-Food Systems Really Switching to a Circular Economy Model? Implications for European Research and Innovation Policy
Alessandro Muscio et al.
SUSTAINABILITY (2020)
Brewer's Spent Grains: Possibilities of Valorization, a Review
Ancuta Chetrariu et al.
APPLIED SCIENCES-BASEL (2020)
Comparative Analysis of in vitro Digestibility and Immunogenicity of Gliadin Proteins From Durum and Einkorn Wheat
Luigia Di Stasio et al.
FRONTIERS IN NUTRITION (2020)
High-Value Compounds in Fruit, Vegetable and Cereal Byproducts: An Overview of Potential Sustainable Reuse and Exploitation
Ali Zein Alabiden Tlais et al.
MOLECULES (2020)
Technological Properties and Consumer Acceptability of Bakery Products Enriched with Brewers' Spent Grains
Tiziana Amoriello et al.
FOODS (2020)
Tritordeum malt: An innovative raw material for beer production
Marek Zdaniewicz et al.
JOURNAL OF CEREAL SCIENCE (2020)
Upcycling of brewers' spent grain by production of dry pasta with higher nutritional potential
Francesca Nocente et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Distribution of bioactive compounds in pearled fractions of tritordeum
Debora Giordano et al.
FOOD CHEMISTRY (2019)
Tritordeum: a novel cereal for food processing with good acceptability and significant reduction in gluten immunogenic peptides in comparison with wheat
Luis Vaquero et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Composition and Nutrient Value Proposition of Brewers Spent Grain
Sana Ikram et al.
JOURNAL OF FOOD SCIENCE (2017)
Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice
Talita A. Nascimento et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Brewer's spent grain valorization in fiber-enriched fresh egg pasta production: Modelling and optimization study
Carola Cappa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Brewers' spent grain: a review with an emphasis on food and health
Kieran M. Lynch et al.
JOURNAL OF THE INSTITUTE OF BREWING (2016)
Brewer's spent grain: source of value-added polysaccharides for the food industry in reference to the health claims
J. Steiner et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
How combinations of dietary fibres can affect physicochemical characteristics of pasta
Martina Foschia et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effects of Genotype and Environment on Phenolic Acids Content and Total Antioxidant Capacity in Durum Wheat
Daniela Martini et al.
CEREAL CHEMISTRY (2014)
Nutritional properties of einkorn wheat (Triticum monococcum L.)
Alyssa Hidalgo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Brewer's spent grain: a valuable feedstock for industrial applications
Solange I. Mussatto
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain
Sofia F. Reis et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
The effects of dietary fibre addition on the quality of common cereal products
Martina Foschia et al.
JOURNAL OF CEREAL SCIENCE (2013)
Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review
Aoife L. McCarthy et al.
PROCEEDINGS OF THE NUTRITION SOCIETY (2013)
Effect of β-Glucan on Technological, Sensory, and Structural Properties of Durum Wheat Pasta
Nisha Aravind et al.
CEREAL CHEMISTRY (2012)
Effect of Four Types of Dietary Fiber on the Technological Quality of Pasta
M. C. Bustos et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2011)
Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours
Alyssa Hidalgo et al.
JOURNAL OF CEREAL SCIENCE (2011)
Investigation of the Suitability of Hulled Wheats for Malting and Brewing
H. Mayer et al.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS (2011)
The influence of a (1→3)(1→4)-β-D-glucan rich fraction from barley on the physico-chemical properties and in vitro reducing sugars release of durum wheat pasta
Louise Cleary et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Carotenoids and tocols of einkorn wheat (Triticum monococcum ssp monococcum L.)
Alyssa Hidalgo et al.
JOURNAL OF CEREAL SCIENCE (2006)
Variability of brewer's spent grain within a brewery
M Santos et al.
FOOD CHEMISTRY (2003)
Physical and cooking quality of spaghetti made from whole wheat durum
FA Manthey et al.
CEREAL CHEMISTRY (2002)
Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and beta-glucans
E Marconi et al.
CEREAL CHEMISTRY (2000)
Share Paper
