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    1. Kusunose, C; Noguchi, S; Yamagishi, T; Seguchi, M
      Binding of prime starch to tailings fraction by proteins in stored wheat flour

      FOOD HYDROCOLLOIDS
    2. Dijkink, BH; Langelaan, HC
      Milling properties of peas in relation to texture analysis. Part II. Effect of pea genotype

      JOURNAL OF FOOD ENGINEERING
    3. Latha, RB; Bhat, KK; Bhattacharya, S
      Rheological behaviour of steamed rice flour dispersions

      JOURNAL OF FOOD ENGINEERING
    4. Carriere, CJ; Thomas, AJ; Inglett, GE
      Prediction of the nonlinear transients and oscillatory rheological behavior of flour suspensions using a strain-separable integral constitutive equation

      CARBOHYDRATE POLYMERS
    5. Dowdy, AK; Fields, PG
      Heat combined with diatomaceous earth to control the confused flour beetle(Coleoptera : Tenebrionidae) in a flour mill

      JOURNAL OF STORED PRODUCTS RESEARCH
    6. Campbell, JF; Hagstrum, DW
      Patch exploitation by Tribolium castaneum: movement patterns, distribution, and oviposition

      JOURNAL OF STORED PRODUCTS RESEARCH
    7. Desharnais, RA; Costantino, RF; Cushing, JM; Henson, SM; Dennis, B
      Chaos and population control of insect outbreaks

      ECOLOGY LETTERS
    8. Prabhasankar, P; Rao, PH
      Effect of different milling methods on chemical composition of whole wheatflour

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    9. Huttner, S; Wieser, H
      Studies on distribution and binding of endogenous glutathione in wheat dough and gluten - 1. Distribution of glutathione in Osborne fractions

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    10. Isserliyska, D; Karadjov, G; Angelov, A
      Mineral composition of Bulgarian wheat bread

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    11. Prakash, M; Ravi, R; Susheelamma, NS
      Rheological studies of raw and steamed wheat flour suspensions with added ingredients

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    12. Rosell, CM; Rojas, JA; de Barber, CB
      Combined effect of different antistaling agents on the pasting properties of wheat flour

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    13. Seilmeier, W; Valdez, I; Mendez, E; Wieser, H
      Comparative investigations of gluten proteins from different wheat species- II. Characterization of omega-gliadins

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    14. von Buren, M; Stadler, M; Luthy, J
      Detection of wheat adulteration of spelt flour and products by PCR

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    15. Larsson, M; Nguyen, BV; Hogberg, HE; Hedenstrom, E
      Syntheses of the sixteen stereoisomers of 3,7,11-trimethyl-2-tridecanol, including the (2S,3S,7S,11R) and (2S,3S,7S,11S) stereoisomers identified as pheromone precursors in females of the pine sawfly Microdiprion pallipes (Hymenoptera : Diprionidae)

      EUROPEAN JOURNAL OF ORGANIC CHEMISTRY
    16. Albano, C; Ichazo, M; Gonzalez, J; Delgado, M; Poleo, R
      Effects of filler treatments on the mechanical and morphological behavior of PP plus wood flour and PP plus sisal fiber

      MATERIALS RESEARCH INNOVATIONS
    17. Vanhanen, M; Tuomi, T; Tiikkainen, U; Tupasela, O; Tuomainen, A; Luukkonen, R; Nordman, H
      Sensitisation to enzymes in the animal feed industry

      OCCUPATIONAL AND ENVIRONMENTAL MEDICINE
    18. Yamauchi, H; Takata, K; Yamaki, K; Abiko, T
      The present and future of production, breeding and utilization of the wheat for bread-making in Hokkaido

      JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
    19. Yanai, K; Miura, M; Nakamura, R; Nishinomiya, T; Harada, T; Kobayashi, S
      Effect of freezing, storage and thawing conditions on quality of frozen cooked rice

      JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
    20. Bachanek, T; Pawlowicz, A; Tarczydlo, B; Chalas, R
      Evaluation of dental health in mill workers. Part I. The state of dentition

      ANNALS OF AGRICULTURAL AND ENVIRONMENTAL MEDICINE
    21. De Stefano, G; Piacquadio, P; Sciancalepore, V
      Effect of selected processing variables on sensory attributes of extrudates

      ITALIAN JOURNAL OF FOOD SCIENCE
    22. Egounlety, M
      Sensory evaluation and nutritive value of tempe snacks in West Africa

      INTERNATIONAL JOURNAL OF FOOD PROPERTIES
    23. Djagny, KB; Wang, Z; Xu, SY
      Gelatin: A valuable protein for food and pharmaceutical industries: Review

      CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
    24. Park, KS; Bae, YJ; Yeau, SH; Kang, SJ
      Cloning and sequence analysis of Gpdh in Callosobruchus chinensis (Coleoptera : Bruchidae)

      MOLECULES AND CELLS
    25. Wesley, IJ; Blakeney, AB
      Investigation of starch-protein-water mixtures using dynamic near infraredspectroscopy

      JOURNAL OF NEAR INFRARED SPECTROSCOPY
    26. Onwulata, CI; Smith, PW; Konstance, RP; Holsinger, VH
      Incorporation of whey products in extruded corn, potato or rice snacks

      FOOD RESEARCH INTERNATIONAL
    27. Aluko, RE; McIntosh, T; Reaney, M
      Comparative study of the emulsifying and foaming properties of defatted coriander (Coriandrum sativum) seed flour and protein concentrate

      FOOD RESEARCH INTERNATIONAL
    28. Addo, K; Xiong, YL; Blanchard, SP
      Thermal and dynamic theological properties of wheat flour fractions

      FOOD RESEARCH INTERNATIONAL
    29. Peterson, DG; Fulcher, RG
      Variation in Minnesota HRS wheats: starch granule size distribution

      FOOD RESEARCH INTERNATIONAL
    30. Lee, JY; Lee, HD; Lee, CH
      Characterization of hydrolysates produced by mild-acid treatment and enzymatic hydrolysis of defatted soybean flour

      FOOD RESEARCH INTERNATIONAL
    31. Scanlon, MG; Zghal, MC
      Bread properties and crumb structure

      FOOD RESEARCH INTERNATIONAL
    32. Danielsson, I
      Antagonistic pre- and post-copulatory sexual selection on male body size in a water strider (Gerris lacustris)

      PROCEEDINGS OF THE ROYAL SOCIETY OF LONDON SERIES B-BIOLOGICAL SCIENCES
    33. Ellouz, Y; Bayoudh, A; Kammoun, S; Gharsallah, N; Nasri, M
      Production of protease by Bacillus subtilis grown on sardinelle heads and viscera flour

      BIORESOURCE TECHNOLOGY
    34. Ordonez, C; Asenjo, MG; Benitez, C; Gonzalez, JL
      Obtaining a protein concentrate from integral defatted sunflower flour

      BIORESOURCE TECHNOLOGY
    35. Ramesh, B; Reddy, PRM; Seenayya, G; Reddy, G
      Effect of various flours on the production of thermostable beta-amylase and pullulanase by Clostridium thermosulfurogenes SV2

      BIORESOURCE TECHNOLOGY
    36. Borja, R; Gonzalez, E; Raposo, F; Millan, F; Martin, A
      Performance evaluation of a mesophilic anaerobic fluidized-bed reactor treating wastewater derived from the production of proteins from extracted sunflower flour

      BIORESOURCE TECHNOLOGY
    37. Siriwardena, S; Ismail, H; Ishiaku, US
      A comparison of white rice husk ash and silica as fillers in ethylene-propylene-diene terpolymer vulcanizates

      POLYMER INTERNATIONAL
    38. Rozman, HD; Tan, KW; Kumar, RN; Abubakar, A
      The effect of hexamethylene diisocyanate modified ALCELL lignin as a coupling agent on the flexural properties of oil palm empty fruit bunch - polypropylene composites

      POLYMER INTERNATIONAL
    39. Lawrie, J; Down, VM; Greaves, MP
      Effects of storage on viability and efficacy of granular formulations of the microbial herbicides Alternaria alternata and Trematophoma lignicola

      BIOCONTROL SCIENCE AND TECHNOLOGY
    40. Armentia, A; Banuelos, C; Arranz, ML; Del Villar, V; Martin-Santos, JM; Gil, FJM; Vega, JM; Callejo, A; Paredes, C
      Early introduction of cereals into children's diets as a risk-factor for grass pollen asthma

      CLINICAL AND EXPERIMENTAL ALLERGY
    41. Bhandari, B; D'Arcy, B; Young, G
      Flavour retention during high temperature short time extrusion cooking process: a review

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    42. Jood, S; Schofield, JD; Tsiami, AA; Bollecker, S
      Effect of glutenin subfractions on bread-making quality of wheat

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    43. Saklar, S; Katnas, S; Ungan, S
      Determination of optimum hazelnut roasting conditions

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    44. Beermann, A; Jay, DG; Beeman, RW; Hulskamp, M; Tautz, D; Jurgens, G
      The Short antennae gene of Tribolium is required for limb development and encodes the orthologue of the Drosophila Distal-less protein

      DEVELOPMENT
    45. Krska, R; Baumgartner, S; Josephs, R
      The state-of-the-art in the analysis of type-A and -B trichothecene mycotoxins in cereals

      FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY
    46. Ramos-Lledo, P; Vera, S; San Andres, MP
      Determination of vitamins A and E in milk samples by fluorescence in micellar media

      FRESENIUS JOURNAL OF ANALYTICAL CHEMISTRY
    47. Akpata, MI; Miachi, OE
      Proximate composition and selected functional properties of Detarium microcarpum

      PLANT FOODS FOR HUMAN NUTRITION
    48. Giami, SY
      Quality attributes of three new improved lines of Nigerian lima beans (Phaseolus lunatus L. Walp.)

      PLANT FOODS FOR HUMAN NUTRITION
    49. Jirapa, P; Normah, H; Zamaliah, MM; Asmah, R; Mohamad, K
      Nutritional quality of germinated cowpea flour (Vigna unguiculata) and itsapplication in home prepared powdered weaning foods

      PLANT FOODS FOR HUMAN NUTRITION
    50. Giami, SY; Adindu, MN; Hart, AD; Denenu, EO
      Effect of heat processing on in vitro protein digestibility and some chemical properties of African breadfruit (Treculia africana Decne) seeds

      PLANT FOODS FOR HUMAN NUTRITION
    51. Alobo, AP
      Effect of sesame seed flour on millet biscuit characteristics

      PLANT FOODS FOR HUMAN NUTRITION
    52. 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
    53. Sundkvist, A; Jansson, AM; Larsson, P
      Strengths and limitations of localizing food production as a sustainability-building strategy - an analysis of bread production on the island of Gotland, Sweden

      ECOLOGICAL ECONOMICS
    54. Watanabe, T; Akimoto, A; Aoki, H; Shimeno, S
      Effects of physical properties of diets on evacuation time of digesta and plasma free amino acid patterns in yellowtail

      FISHERIES SCIENCE
    55. Watanabe, J; Tanabe, S; Watanabe, M; Kasai, T; Sonoyama, K
      Consumption of hypoallergenic flour prevents gluten-induced airway inflammation in brown Norway rats

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    56. Moriyama, M; Tokue, C; Ogiwara, H; Kimura, H; Arai, S
      Chemical and nutritional properties of hypoallergenic wheat flour

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    57. Kusaba-Nakayama, M; Ki, M; Kawada, E; Sato, M; Ikeda, I; Mochizuki, T; Imaizumi, K
      Intestinal absorbability of wheat allergens, subunits of a wheat alpha-amylase inhibitor, expressed by bacteria

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    58. DeBoer, DW; Monnens, MJ; Kincaid, DC
      Measurement of sprinkler droplet size

      APPLIED ENGINEERING IN AGRICULTURE
    59. Arnaud, L; Haubruge, E; Gage, MJG
      Morphology of Tribolium castaneum male genitalia and its possible role in sperm competition and cryptic female choice

      BELGIAN JOURNAL OF ZOOLOGY
    60. Rani, KU; Rao, UJSP; Leelavathi, K; Rao, PH
      Distribution of enzymes in wheat flour mill streams

      JOURNAL OF CEREAL SCIENCE
    61. Izydorczyk, MS; Hussain, A; MacGregor, AW
      Effect of barley and barley components on rheological properties of wheat dough

      JOURNAL OF CEREAL SCIENCE
    62. Sowbhagya, CM; Bhattacharya, KR
      Changes in pasting behaviour of rice during ageing

      JOURNAL OF CEREAL SCIENCE
    63. Wesley, IJ; Larroque, O; Osborne, BG; Azudin, N; Allen, H; Skerritt, JH
      Measurement of gliadin and glutenin content of flour by NIR spectroscopy

      JOURNAL OF CEREAL SCIENCE
    64. Wilson, AJ; Morgenstern, MP; Kavale, S
      Mixing response of a variable speed 125 g laboratory scale mechanical dough development mixer

      JOURNAL OF CEREAL SCIENCE
    65. Igrejas, G; Gaborit, T; Oury, FX; Chiron, H; Marion, D; Branlard, G
      Genetic and environmental effects on puroindoline-a and puroindoline-b content and their relationship to technological properties in French bread wheats

      JOURNAL OF CEREAL SCIENCE
    66. Singh, H; MacRitchie, F
      Application of polymer science to properties of gluten

      JOURNAL OF CEREAL SCIENCE
    67. Verbruggen, IM; Veraverbeke, WS; Delcour, JA
      Significance of LMW-GS and HMW-GS for dough extensibility: 'Addition' versus 'incorporation' protocols

      JOURNAL OF CEREAL SCIENCE
    68. Steadman, KJ; Burgoon, MS; Lewis, BA; Edwardson, SE; Obendorf, RL
      Buckwheat seed milling fractions: Description, macronutrient composition and dietary fibre

      JOURNAL OF CEREAL SCIENCE
    69. Courtin, CM; Delcour, JA
      Relative activity of endoxylanases towards water-extractable and water-unextractable arabinoxylan

      JOURNAL OF CEREAL SCIENCE
    70. Shiau, SY; Yeh, AI
      Effects of alkali and acid on dough rheological properties and characteristics of extruded noodles

      JOURNAL OF CEREAL SCIENCE
    71. Engelsen, SB; Jensen, MK; Pedersen, HT; Norgaard, L; Munck, L
      NMR-baking and multivariate prediction of instrumental texture parameters in bread

      JOURNAL OF CEREAL SCIENCE
    72. Alava, JM; Millar, SJ; Salmon, SE
      The determination of wheat breadmaking performance and bread dough mixing time by NIR spectroscopy for high speed mixers

      JOURNAL OF CEREAL SCIENCE
    73. Redgwell, RJ; de Michieli, JH; Fischer, M; Reymond, S; Nicolas, P; Sievert, D
      Xylanase induced changes to water- and alkali-extractable arabinoxylans inwheat flour: Their role in lowering batter viscosity

      JOURNAL OF CEREAL SCIENCE
    74. Takata, K; Yamauchi, H; Nishio, Z; Kuwabara, T
      Bread-making quality of a near-isogenic line with specific low molecular weight glutenin components

      BREEDING SCIENCE
    75. Burisova, A; Dodok, L; Skrovankova, S; Serulova, D
      The influence of substitution of wheat flour by amaranth flour on fermentative gas production and quality of bread

      ROSTLINNA VYROBA
    76. Burisova, A; Tomaskova, B; Sasinkova, V; Ebringerova, A
      Isolation and characterization of the non-starch polysaccharides of amaranth seeds

      CHEMICAL PAPERS-CHEMICKE ZVESTI
    77. Delvaux, F; Gys, W; Michiels, J; Delvaux, FR; Delcour, JA
      Contribution of wheat and wheat protein fractions to the colloidal haze ofwheat beers

      JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
    78. Rozman, HD; Tay, GS; Kumar, RN; Abusamah, A; Ismail, H; Ishak, ZAM
      The effect of oil extraction of the oil palm empty fruit bunch on the mechanical properties of polypropylene-oil palm empty fruit bunch-glass fibre hybrid composites

      POLYMER-PLASTICS TECHNOLOGY AND ENGINEERING
    79. Carceller, JL; Aussenac, T
      SDS-insoluble glutenin polymer formation in developing grains of hexaploidwheat: the role of the ratio of high to low molecular weight glutenin subunits and drying rate during ripening

      AUSTRALIAN JOURNAL OF PLANT PHYSIOLOGY
    80. Rhee, KS; Ziprin, YA; Calhoun, MC
      Antioxidative effects of cottonseed meals as evaluated in cooked meat

      MEAT SCIENCE
    81. Wettasinghe, M; Shahidi, F; Amarowicz, R; Abou-Zaid, MM
      Phenolic acids in defatted seeds of borage (Borago officinalis L.)

      FOOD CHEMISTRY
    82. Nandini, CD; Salimath, PV
      Structural features of arabinoxylans from sorghum having good roti-making quality

      FOOD CHEMISTRY
    83. El-Adawy, TA; Rahma, EH; El-Bedawey, AA; Gafar, AF
      Nutritional potential and functional properties of sweet and bitter lupin seed protein isolates

      FOOD CHEMISTRY
    84. Murphy, J; Cashman, KD
      Selenium content of a range of Irish foods

      FOOD CHEMISTRY
    85. Gujral, HS; Singh, N; Singh, B
      Extrusion behaviour of grits from flint and sweet corn

      FOOD CHEMISTRY
    86. Moure, A; Sineiro, J; Dominguez, H
      Extraction and functionality of membrane-concentrated protein from defatted Rosa rubiginosa seeds

      FOOD CHEMISTRY
    87. Cardoso-Santiago, RA; Areas, JAG
      Nutritional evaluation of snacks obtained from chickpea and bovine lung blends

      FOOD CHEMISTRY
    88. Lai, HM
      Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour

      FOOD CHEMISTRY
    89. Biswas, SC; Dubreil, L; Marion, D
      Interfacial behaviour of wheat puroindolines: monolayers of puroindolines at the air-water interface

      COLLOID AND POLYMER SCIENCE
    90. Yeoh, HH; Sun, F
      Assessing cyanogen content in cassava-based food using the enzyme-dipstickmethod

      FOOD AND CHEMICAL TOXICOLOGY
    91. Persson, A; Garde, A; Jonsson, AS; Jonsson, G; Zacchi, G
      Conversion of sodium lactate to lactic acid with water-splitting electrodialysis

      APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY
    92. Tsuji, H; Kimoto, M; Natori, Y
      Allergens in major crops

      NUTRITION RESEARCH
    93. Labat, E; Morel, MH; Rouau, X
      Effect of laccase and manganese peroxidase on wheat gluten and pentosans during mixing

      FOOD HYDROCOLLOIDS
    94. Rosell, CM; Rojas, JA; de Barber, CB
      Influence of hydrocolloids on dough rheology and bread quality

      FOOD HYDROCOLLOIDS
    95. Samar, MM; Neira, MS; Resnik, SL; Pacin, A
      Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology

      FOOD ADDITIVES AND CONTAMINANTS
    96. Gebruers, K; Debyser, W; Goesaert, H; Proost, P; Van Damme, J; Delcour, JA
      Triticum aestivum L. endoxylanase inhibitor (TAXI) consists of two inhibitors, TAXI I and TAXI II, with different specificities

      BIOCHEMICAL JOURNAL
    97. Ichazo, MN; Albano, C; Gonzalez, J; Perera, R; Candal, MV
      Polypropylene/wood flour composites: treatments and properties

      COMPOSITE STRUCTURES
    98. Ibanoglu, S; Ibanoglu, E
      Modelling of natural fermentation in cowpeas using response surface methodology

      JOURNAL OF FOOD ENGINEERING
    99. Derail, C; Reveillere, M
      Correlation between sensorial analysis and color measurement.

      SCIENCES DES ALIMENTS
    100. Honeycutt, EW; Benson, DM
      Formulation of binucleate Rhizoctonia spp. and biocontrol of Rhizoctonia solani on impatiens

      PLANT DISEASE


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Documento generato il 25/05/20 alle ore 04:31:50