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La ricerca find articoli where soggetti phrase all words 'COOKING QUALITY' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 81 riferimenti
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    1. Giami, SY
      Quality attributes of three new improved lines of Nigerian lima beans (Phaseolus lunatus L. Walp.)

      PLANT FOODS FOR HUMAN NUTRITION
    2. Giami, SY; Akusu, MO; Emelike, JN
      Evaluation of selected food attributes of four advanced lines of ungerminated and germinated Nigerian cowpea (Vigna unguiculata (L.) Walp.)

      PLANT FOODS FOR HUMAN NUTRITION
    3. Rao, VK; Mulvaney, SJ; Dexter, JE; Edwards, NM; Peressini, D
      Stress-relaxation properties of Mixograph semolina-water doughs from durumwheat cultivars of variable strength in relation to mixing characteristics, bread- and pasta-making performance

      JOURNAL OF CEREAL SCIENCE
    4. Maskan, M
      Effect of maturation and processing on water uptake characteristics of wheat

      JOURNAL OF FOOD ENGINEERING
    5. Villanueva, RM; Leong, MH; Posner, ES; Ponte, JG
      Split milling of wheat for diverse end-use products

      CEREAL FOODS WORLD
    6. Kovacs, ET; Maraz-Szabo, L; Varga, J
      Examination of the protein-emulsifier-carbohydrate interactions in amaranth based pasta products

      ACTA ALIMENTARIA
    7. Savage, GP; Savage, GE; Russell, AC; Koolaard, JP
      Search for predictors of cooking quality of marrowfat pea (Pisum sativum L) cultivars

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    8. Sowbhagya, CM; Ali, SZ
      Vermicelli noodles and their quality assessment

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    9. Mehla, IS; Waldia, RS; Dahiya, SS
      Variation and relationship among cooking quality attributes across the environments in 'Kabuli' chickpea (Cicer arietinum L.)

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    10. Hirannaiah, BV; Bhashyam, MK; Ali, SZ
      An improved cooking quality test for Basmati rice

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    11. Ingelbrecht, JA; Moers, K; Abecassis, J; Rouau, X; Delcour, JA
      Influence of arabinoxylans and endoxylanases on pasta processing and quality. Production of high-quality pasta with increased levels of soluble fiber

      CEREAL CHEMISTRY
    12. Brites, C; Carrillo, JM
      Influence of high molecular weight (HMW) and low molecular weight (LMW) glutenin subunits controlled by Glu-1 and Glu-3 loci on durum wheat quality

      CEREAL CHEMISTRY
    13. Marchylo, BA; Dexter, JE; Clarke, FR; Clarke, JM; Preston, KR
      Relationships among bread-making quality, gluten strength, physical dough properties, and pasta cooking quality for some Canadian durum wheat genotypes

      CANADIAN JOURNAL OF PLANT SCIENCE
    14. Sangketkit, C; Savage, GP; Martin, RJ; Searle, BP; Mason, SL
      Sensory evaluation of new lines of oca (Oxalis tuberosa) grown in New Zealand

      FOOD QUALITY AND PREFERENCE
    15. Troccoli, A; Borrelli, GM; De Vita, P; Fares, C; Di Fonzo, N
      Durum wheat quality: A multidisciplinary concept

      JOURNAL OF CEREAL SCIENCE
    16. Vokal, B; Hamouz, K; Cepl, J
      The effect of different ecological conditions of growing on cooking quality of potato tubers

      ROSTLINNA VYROBA
    17. Sarial, AK; Singh, VP
      Identification of restorers and maintainers for developing basmati and non-basmati hybrids in rice, Oryza sativa

      PLANT BREEDING
    18. Peressini, D; Sensidoni, A; Pollini, CM; De Cindio, B
      Rheology of wheat doughs for fresh pasta production: Influence of semolina-flour blends and salt content

      JOURNAL OF TEXTURE STUDIES
    19. Marconi, E; Ruggeri, S; Cappelloni, M; Leonardi, D; Carnovale, E
      Physicochemical, nutritional, and microstructural characteristics of chickpeas (Cicer arietinum L.) and common beans (Phaseolus vulgaris L.) following microwave cooking

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    20. Del Nobile, MA; Massera, M
      Modeling of water sorption kinetics in spaghetti during overcooking

      CEREAL CHEMISTRY
    21. Marconi, E; Graziano, M; Cubadda, R
      Composition and utilization of barley pearling by-products for making functional pastas rich in dietary fiber and beta-glucans

      CEREAL CHEMISTRY
    22. Solanki, IS; Sood, DR; Ahlawat, TR; Singh, U
      Variability in physicochemical and nutritional quality traits of parents, F-2 and F-3 generations of lentil crosses

      PLANT FOODS FOR HUMAN NUTRITION
    23. Tang, C; Hsieh, F; Heymann, H; Huff, HE
      Analyzing and correlating instrumental and sensory data: A multivariate study of physical properties of cooked wheat noodles

      JOURNAL OF FOOD QUALITY
    24. He, P; Li, SG; Qian, Q; Ma, YQ; Li, JZ; Wang, WM; Chen, Y; Zhu, LH
      Genetic analysis of rice grain quality

      THEORETICAL AND APPLIED GENETICS
    25. Vansteelandt, J; Delcour, JA
      Characterisation of starch from durum wheat (Triticum durum)

      STARCH-STARKE
    26. Chimmad, BV; Rao, M; Megeri, SN; Yenagi, NB
      Physico-chemical characteristics and nutrient composition of winged bean [Psophocarpus tetragonolobus [L.] DC] seeds

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    27. Chen, JG; Zhu, J
      Genetic effects and genotype x environment interactions for cooking quality traits in Indica-japonica crosses of rice (Oryza sativa L.)

      EUPHYTICA
    28. Taira, T
      Relation between mean air temperature during ripening period of rice and amylographic characteristics or cooking quality

      JAPANESE JOURNAL OF CROP SCIENCE
    29. Yue, P; Rayas-Duarte, P; Elias, E
      Effect of drying temperature on physicochemical properties of starch isolated from pasta

      CEREAL CHEMISTRY
    30. Marconi, E; Carcea, M; Graziano, M; Cubadda, R
      Kernel properties and pasta-making quality of five European spelt wheat (Triticum spelta L.) cultivars

      CEREAL CHEMISTRY
    31. Black, RG; Brouwer, JB; Meares, C; Iyer, L
      Variation in physico-chemical properties of field peas (Pisum sativum)

      FOOD RESEARCH INTERNATIONAL
    32. BLACK RG; SINGH U; MEARES C
      EFFECT OF GENOTYPE AND PRETREATMENT OF FIELD PEAS (PISUM-SATIVUM) ON THEIR DEHULLING AND COOKING QUALITY

      Journal of the Science of Food and Agriculture
    33. Guha, M; Ali, SZ
      Parboiling of brown rice: Effect of variety and parboiling conditions

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    34. SGRULLETTA D; DESTEFANIS E
      SIMULTANEOUS EVALUATION OF QUALITY PARAMETERS OF DURUM-WHEAT (TRITICUM-DURUM) BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY

      Industrie Alimentari
    35. TAIRA T
      THE RELATION BETWEEN MILLING RATE AND COOKING QUALITY OR AMYLOGRAPHICCHARACTERISTICS IN RICE

      Nippon Sakumotsu Gakkai Kiji
    36. TAIRA T
      SELECTION AT THE EARLY GENERATION FOR HIG H PALATABILITY IN RICE BREEDING

      Nippon Sakumotsu Gakkai Kiji
    37. WATSUJI T; YAMANAKA H; CHACHIN K
      CHANGES OF COMPONENTS AND QUALITY IN IMMA TURE LENTILS AND COMMERCIALLY AVAILABLE LENTILS

      JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
    38. SGRULLETTA D; DESTEFANIS E
      SIMULTANEOUS EVALUATION OF QUALITY PARAMETERS OF DURUM-WHEAT (TRITICUM-DURUM) BY NEAR-INFRARED REFLECTANCE SPECTROSCOPY

      Italian journal of food sciences
    39. BERNALLUGO I; PARRA C; PORTILLA M; PENAVALDIVIA CB; MORENO E
      COTYLEDON THERMAL-BEHAVIOR AND PECTIC SOLUBILITY AS RELATED TO COOKING QUALITY IN COMMON BEANS

      Plant foods for human nutrition
    40. JANOS M; BELA B; ZSUZSA K
      EFFECT OF CROPYEAR ON THE QUALITY OF WINT ER DURUM-WHEAT (TRITICUM-DURUM DESF.)LINES AND THE INHERITANCE OF QUALITY TRAITS IN F1, F2 AND F3GENERATIONS

      Novenytermeles
    41. SMEWING J
      ANALYZING THE TEXTURE OF PASTA FOR QUALITY-CONTROL

      Cereal foods world
    42. SHI CH; ZHU J; ZANG RC; CHEN GL
      GENETIC AND HETEROSIS ANALYSIS FOR COOKING QUALITY TRAITS OF INDICA RICE IN DIFFERENT ENVIRONMENTS

      Theoretical and Applied Genetics
    43. KOCHHAR A; HIRA CK
      NUTRITIONAL AND COOKING EVALUATION OF GREENGRAM (VIGNA-RADIATA L WILEZEK) CULTIVARS

      Journal of Food Science and Technology
    44. COLLINS JL; PANGLOLI P
      CHEMICAL, PHYSICAL AND SENSORY ATTRIBUTES OF NOODLES WITH ADDED SWEET-POTATO AND SOY FLOUR

      Journal of food science
    45. TAIRA T
      EVALUATION OF PALATABILITY OF RICE BY AMY LOGRAPHIC CHARACTERISTICS AND COOKING QUALITY

      Nippon Sakumotsu Gakkai Kiji
    46. BOGGINI G; TUSA P; GALTERIO G
      RELIABILITY OF ANALYTICAL PARAMETERS IN EVALUATION OF BREAD AND PASTAMAKING PROPERTIES OF DURUM-WHEAT

      Italian journal of food sciences
    47. ALMANA HA; MAHMOUD RM
      EVALUATION OF DURUM-WHEAT CULTIVARS GROWN IN SAUDI-ARABIA AND THEIR FLOUR PERFORMANCE FOR SPAGHETTI-MAKING QUALITY

      Arab Gulf journal of scientific research
    48. BYUN MW; KANG IJ; KWON JH; HAYASHI Y; MORI T
      PHYSICOCHEMICAL PROPERTIES OF SOYBEAN OIL EXTRACTED FROM GAMMA-IRRADIATED SOYBEANS

      Radiation physics and chemistry
    49. BYUN MW; KANG IJ; MORI T
      EFFECT OF GAMMA-IRRADIATION ON THE WATER-SOLUBLE COMPONENTS OF SOYBEANS

      Radiation physics and chemistry
    50. VAZQUEZ JF; RUIZ M; NIETOTALADRIZ MT; ALBUQUERQUE MM
      EFFECTS ON GLUTEN STRENGTH OF LOW M(R) GLUTENIN SUBUNITS CODED BY ALLELES AT GLU-A3 AND GLU-B3 LOCI IN DURUM-WHEAT

      Journal of cereal science
    51. FAVIER J; SAMSON MF; AUBLED C; MOREL MH; ABECASSIS J
      THERMAL KINETICS OF DOUGH PROTEINS INSOLU BILISATION DETERMINED BY SIZE-EXCLUSION HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

      Sciences des aliments
    52. FEILLET P; ABECASSIS J; AUTRAN JC; LAIGNELET T
      PAST AND FUTURE-TRENDS OF ACADEMIC RESEARCH ON PASTA AND DURUM-WHEAT

      Cereal foods world
    53. WALDIA RS; SINGH VP; SOOD DR; SARDANA PK; MEHLA IS
      ASSOCIATION AND VARIATION AMONG COOKING QUALITY TRAITS IN KABULI CHICKPEA (CICER-ARIETINUM L)

      Journal of Food Science and Technology
    54. KIM YS; WIESENBORN DP
      STARCH NOODLE QUALITY AS RELATED TO POTATO GENOTYPES

      Journal of food science
    55. DEMAINE MJ
      AN ASSESSMENT OF TRUE POTATO SEED FAMILIES OF SOLANUM-PHUREJA

      Potato research
    56. STEIGER DK; ELIAS EM; CANTRELL RG
      EVALUATION OF LINES DERIVED FROM WILD EMMER CHROMOSOME SUBSTITUTIONS .1. QUALITY TRAITS

      Crop science
    57. DEBBOUZ A; DOETKOTT C
      EFFECT OF PROCESS VARIABLES ON SPAGHETTI QUALITY

      Cereal chemistry
    58. KIM YS; WIESENBORN DP; LORENZEN JH; BERGLUND P
      SUITABILITY OF EDIBLE BEAN AND POTATO STARCHES FOR STARCH NOODLES

      Cereal chemistry
    59. LIU CY; SHEPHERD KW; RATHJEN AJ
      IMPROVEMENT OF DURUM-WHEAT PASTAMAKING AND BREADMAKING QUALITIES

      Cereal chemistry
    60. BERGMAN CJ; GUALBERTO DG; WEBER CW
      NUTRITIONAL-EVALUATION OF A HIGH-TEMPERATURE DRIED SOFT WHEAT PASTA SUPPLEMENTED WITH COWPEA (VIGNA-UNGUICULATA (L) WALP)

      Archivos latinoamericanos de nutricion
    61. BYUN MW; KANG IJ; KWON JH; HAYASHI Y; MORI T
      PHYSICOCHEMICAL PROPERTIES OF SOYBEAN OIL EXTRACTED FROM GAMMA-IRRADIATED SOYBEANS

      Radiation physics and chemistry
    62. RUIZ M; CARRILLO JM
      SEPARATE EFFECTS ON GLUTEN STRENGTH OF GLI-1 AND GLU-3 PROLAMIN GENESON CHROMOSOMES 1A AND 1B IN DURUM-WHEAT

      Journal of cereal science
    63. RUIZ M; CARRILLO JM
      RELATIONSHIPS BETWEEN DIFFERENT PROLAMIN PROTEINS AND SOME QUALITY PROPERTIES IN DURUM-WHEAT

      Plant breeding
    64. BHATTY RS
      LENTILS AS A DIETARY CEREAL COMPLEMENT

      Cereal foods world
    65. BHATTY RS
      COMPARISONS OF GOOD-COOKING AND POOR-COOKING LENTILS

      Journal of the Science of Food and Agriculture
    66. BYUN MW; KANG IJ; MORI T
      PROPERTIES OF SOYA MILK AND TOFU PREPARED WITH GAMMA-IRRADIATED SOYA BEANS

      Journal of the Science of Food and Agriculture
    67. EDWARDS NM; BILIADERIS CG; DEXTER JE
      TEXTURAL CHARACTERISTICS OF WHOLEWHEAT PASTA AND PASTA CONTAINING NONSTARCH POLYSACCHARIDES

      Journal of food science
    68. UMMADI P; CHENOWETH WL; NG PKW
      CHANGES IN SOLUBILITY AND DISTRIBUTION OF SEMOLINA PROTEINS DUE TO EXTRUSION PROCESSING

      Cereal chemistry
    69. MARIANI BM; DEGIDIO MG; NOVARO P
      DURUM-WHEAT QUALITY EVALUATION - INFLUENCE OF GENOTYPE AND ENVIRONMENT

      Cereal chemistry
    70. KOVACS MIP; HOWES NK; LEISLE D; ZAWISTOWSKI J
      EFFECT OF 2 DIFFERENT LOW-MOLECULAR-WEIGHT GLUTENIN SUBUNITS ON DURUM-WHEAT PASTA QUALITY PARAMETERS

      Cereal chemistry
    71. LIU CY; SHEPHERD KW; GRAS PW
      GRAIN-YIELD AND QUALITY CHARACTERISTICS OF CHROMOSOME 1D AND 1B SUBSTITUTION LINES IN DURUM-WHEAT AND THEIR F-2-DERIVED PROGENY LINES .2. PRELIMINARY COMPARISONS WITH NORMAL DURUM AND BREAD WHEATS

      Journal of cereal science
    72. PRATAPE VM; NARASIMHA HV
      PROCESSING OF SOYBEAN FOR USE AS DHAL

      Journal of Food Science and Technology
    73. FENG G; SEIB PA
      INSTRUMENTAL PROBE AND METHOD TO MEASURE STICKINESS OF COOKED SPAGHETTI AND NOODLES

      Cereal chemistry
    74. CACACE JE; HUARTE MA; MONTI MC
      EVALUATION OF POTATO COOKING QUALITY IN ARGENTINA

      American potato journal
    75. BYUN MW; KWON JH; MORI T
      IMPROVEMENT OF PHYSICAL-PROPERTIES OF SOYBEANS BY GAMMA-IRRADIATION

      Radiation physics and chemistry
    76. GALTERIO G; GRITA L; BRUNORI A
      PASTA-MAKING QUALITY IN TRITICUM-DURUM - NEW INDEXES FROM THE RATIO AMONG PROTEIN-COMPONENTS SEPARATED BY SDS-PAGE

      Plant breeding
    77. ROSAIAH G; KUMARI DS; SATYANARAYANA A; RAJARAJESWARI V; NAIDU NV; SINGH U
      COOKING QUALITY AND NUTRITIONAL CHARACTERS OF MUNGBEAN VIGNA-RADIATA(L) WILCZEK! VARIETIES

      Journal of Food Science and Technology
    78. CUNHA MF; SGARBIERI VC; DAMASIO MH
      EFFECTS OF PRETREATMENT WITH GAMMA-RAYS OR MICROWAVES ON STORAGE STABILITY OF DRY BEANS

      Journal of agricultural and food chemistry
    79. POONI HS; KUMAR I; KHUSH GS
      GENETIC-CONTROL OF AMYLOSE CONTENT IN A DIALLEL SET OF RICE CROSSES

      Heredity
    80. GRANT LA; DICK JW; SHELTON DR
      EFFECTS OF DRYING TEMPERATURE, STARCH DAMAGE, SPROUTING, AND ADDITIVES ON SPAGHETTI QUALITY CHARACTERISTICS

      Cereal chemistry
    81. MALCOLMSON LJ; MATSUO RR; BALSHAW R
      TEXTURAL OPTIMIZATION OF SPAGHETTI USING RESPONSE-SURFACE METHODOLOGY- EFFECTS OF DRYING TEMPERATURE AND DURUM PROTEIN LEVEL

      Cereal chemistry


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/05/20 alle ore 13:22:24