相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough
Xinyang Sun et al.
FOOD CHEMISTRY (2022)
Improvement of functional couscous formulation using ancient wheat and pseudocereals
Tekmile Cankurtaran et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2021)
Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems
Alexandra Farkas et al.
JOURNAL OF CEREAL SCIENCE (2021)
Combined Experimental and Multivariate Model Approaches for Glycoalkaloid Quantification in Tomatoes
Gabriella Tamasi et al.
MOLECULES (2021)
From starch to carbonaceous foam: The effects of structure and conformation of the feedstock
Chunfang Fu et al.
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS (2020)
Effect of salts from the lyotropic series on the handling properties of dough prepared from two hard red spring wheat cultivars of differing quality
Nicole A. Avramenko et al.
FOOD CHEMISTRY (2020)
Thixotropic PVA hydrogel enclosing a hydrophilic PVP core as nucleus pulposus substitute
Gemma Leone et al.
MATERIALS SCIENCE AND ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2019)
Impact of particle size on wheat dough and bread characteristics
Barbora Lapcikova et al.
FOOD CHEMISTRY (2019)
Wheat cultivar and species influence variability of gluten ELISA analyses based on polyclonal and monoclonal antibodies R5 and G12
Marina Schopf et al.
JOURNAL OF CEREAL SCIENCE (2018)
Transfer of major and trace elements along the farm-to-fork chain of different whole grain products
Ambrogina Albergamo et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)
Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn
Sabrina Geisslitz et al.
JOURNAL OF CEREAL SCIENCE (2018)
Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining
Alessio Cappelli et al.
JOURNAL OF CEREAL SCIENCE (2018)
INVESTIGATIONS INTO FLOUR MIXES OF TRITICUM MONOCOCCUM AND TRITICUM SPELTA
Katalin Koczan-Manninger et al.
HUNGARIAN JOURNAL OF INDUSTRY AND CHEMISTRY (2018)
Differences in gluten protein composition between old and modern durum wheat genotypes in relation to 20th century breeding in Italy
Michele A. De Santis et al.
EUROPEAN JOURNAL OF AGRONOMY (2017)
Rheological and microstructural properties of wheat flour dough systems added with potato granules
Fen Xu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)
Predicting water absorption of wheat flour using high shear-based GlutoPeak test
Bin Xiao Fu et al.
JOURNAL OF CEREAL SCIENCE (2017)
Alginate-gelatin formulation to modify lovastatin release profile from red yeast rice for hypercholesterolemia therapy
Gemma Leone et al.
THERAPEUTIC DELIVERY (2017)
A new standard water absorption criteria based on solvent retention capacity (SRC) to determine dough mixing properties, viscoelasticity, and bread-making quality
Carlos Guzman et al.
JOURNAL OF CEREAL SCIENCE (2015)
The content of selected minerals and vitamin C for potatoes (Solanum tuberosum L.) from the high Tiber Valley area, southeast Tuscany
Gabriella Tamasi et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2015)
EFFECTS OF GLIADIN/GLUTENIN AND HMW-GS/LMW-GS RATIO ON DOUGH RHEOLOGICAL PROPERTIES AND BREAD-MAKING POTENTIAL OF WHEAT VARIETIES
Vandana Dhaka et al.
JOURNAL OF FOOD QUALITY (2015)
Effects of different milling processes on whole wheat flour quality and performance in steamed bread making
Chong Liu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Continuous multilayered composite hydrogel as osteochondral substitute
G. Leone et al.
JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART A (2015)
NUTRITIONAL CHARACTERISTICS OF EMMER WHEAT VARIETIES
Magdalena Lacko-Bartosova et al.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES (2015)
Correlation of Quality Parameters with the Baking Performance of Wheat Flours
Silvia Maria Thanhaeuser et al.
CEREAL CHEMISTRY (2014)
Rheological, microstructural and sensorial properties of durum wheat bread as affected by dough water content
Marcella Mastromatteo et al.
FOOD RESEARCH INTERNATIONAL (2013)
Short- and Long-Range Interactions Governing the Viscoelastic Properties during Wheat Dough and Model Dough Development
Birgitta Schiedt et al.
JOURNAL OF TEXTURE STUDIES (2013)
Metals in organic and conventional wheat flours determined by an optimised and validated ICP-MS method
Valerije Vrcek et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Characterization of bread dough: Rheological properties and microstructure
Rutuja Upadhyay et al.
JOURNAL OF FOOD ENGINEERING (2012)
Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions
Hajo Roozendaal et al.
JOURNAL OF FOOD ENGINEERING (2012)
Suitability of solvent retention capacity tests to assess the cookie and bread making quality of European wheat flours
Annelies E. Duyvejonck et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Development of a thermogravimetric analysis (TGA) method for quantitative analysis of wood flour and polypropylene in wood plastic composites (WPC)
Helene Jeske et al.
THERMOCHIMICA ACTA (2012)
Rheology of food materials
Peter Fischer et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2011)
Environmental and genotypic influences on trace element and mineral concentrations in whole meal flour of einkorn (Triticum monococcum L. subsp monococcum)
Daniela Erba et al.
JOURNAL OF CEREAL SCIENCE (2011)
Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough
Filip Van Bockstaele et al.
JOURNAL OF FOOD ENGINEERING (2011)
Studies on the protein composition and baking quality of einkorn lines
Herbert Wieser et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid?
Herbert Wieser et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Variation in mineral micronutrient concentrations in grain of wheat lines of diverse origin
F. J. Zhao et al.
JOURNAL OF CEREAL SCIENCE (2009)
Characterization of different compost extracts using Fourier-transform infrared spectroscopy (FTIR) and thermal analysis
Teresa Carballo et al.
BIODEGRADATION (2008)
Relationship between yield and mineral nutrient concentrations in historical and modern spring wheat cultivars
Kevin M. Murphy et al.
EUPHYTICA (2008)
Chemical composition and pasting properties of einkorn (Triticum monococcum L. subsp monococcum) whole meal flour
Andrea Brandolini et al.
JOURNAL OF CEREAL SCIENCE (2008)
Changes in the mineral and trace element contents of cereals, fruits and vegetables in Finland
Paivi Ekholm et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Agronomic and qualitative traits of T-turgidum ssp dicoccum genotypes cultivated in Italy
P. De Vita et al.
EUPHYTICA (2006)
Elucidation of different forms of organic carbon in marine sediments from the Atlantic coast of Spain using thermal analysis coupled to isotope ratio and quadrupole mass spectrometry
Elisa Lopez Capel et al.
ORGANIC GEOCHEMISTRY (2006)
Water properties in wheat flour dough II: classical and knudsen thermogravimetry approach
D Fessas et al.
FOOD CHEMISTRY (2005)
A comparison of the rheological properties of wheat flour dough and its gluten prepared by ultracentrifugation
T Georgopoulos et al.
FOOD HYDROCOLLOIDS (2004)
Chemical composition, functional properties and sensory profiling of einkorn (Triticum monococcum L.)
H Loje et al.
JOURNAL OF CEREAL SCIENCE (2003)
Correlations of the amount of gluten protein types to the technological properties of wheat flours determined on a micro-scale
H Wieser et al.
JOURNAL OF CEREAL SCIENCE (2001)
Water properties in wheat flour dough - I: Classical thermogravimetry approach
D Fessas et al.
FOOD CHEMISTRY (2001)