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La ricerca find articoli where soggetti phrase all words 'WHEAT-FLOUR' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 307 riferimenti
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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. Prabhasankar, P; Rao, PH
      Effect of different milling methods on chemical composition of whole wheatflour

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

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    4. Wesley, IJ; Blakeney, AB
      Investigation of starch-protein-water mixtures using dynamic near infraredspectroscopy

      JOURNAL OF NEAR INFRARED SPECTROSCOPY
    5. Addo, K; Xiong, YL; Blanchard, SP
      Thermal and dynamic theological properties of wheat flour fractions

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

      FOOD RESEARCH INTERNATIONAL
    7. Moriyama, M; Tokue, C; Ogiwara, H; Kimura, H; Arai, S
      Chemical and nutritional properties of hypoallergenic wheat flour

      BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
    8. Rani, KU; Rao, UJSP; Leelavathi, K; Rao, PH
      Distribution of enzymes in wheat flour mill streams

      JOURNAL OF CEREAL SCIENCE
    9. 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
    10. Wilson, AJ; Morgenstern, MP; Kavale, S
      Mixing response of a variable speed 125 g laboratory scale mechanical dough development mixer

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

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

      JOURNAL OF CEREAL SCIENCE
    13. Nandini, CD; Salimath, PV
      Structural features of arabinoxylans from sorghum having good roti-making quality

      FOOD CHEMISTRY
    14. 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
    15. Tsuji, H; Kimoto, M; Natori, Y
      Allergens in major crops

      NUTRITION RESEARCH
    16. Rosell, CM; Rojas, JA; de Barber, CB
      Influence of hydrocolloids on dough rheology and bread quality

      FOOD HYDROCOLLOIDS
    17. 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
    18. 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
    19. Zielinski, H; Rzedzicki, Z
      Reduced/oxidized glutathione index as a tool for food monitority oxidativestress during extrusion cooking

      JOURNAL OF FOOD PROCESSING AND PRESERVATION
    20. Dhanasekharan, M; Wang, CF; Kokini, JL
      Use of nonlinear differential viscoelastic models to predict the rheological properties of gluten dough

      JOURNAL OF FOOD PROCESS ENGINEERING
    21. Matsumoto, T; Goto, Y; Miike, T
      Anaphylaxis to mite-contaminated flour

      ALLERGY
    22. Sander, I; Flagge, A; Merget, R; Halder, TM; Meyer, HE; Baur, X
      Identification of wheat floor allergens by means of 2-dimensional immunoblotting

      JOURNAL OF ALLERGY AND CLINICAL IMMUNOLOGY
    23. Bamforth, CW; Kanauchi, M
      A simple model for the cell wall of the starchy endosperm in barley

      JOURNAL OF THE INSTITUTE OF BREWING
    24. Ryu, GH; Ng, PKW
      Effects of selected process parameters on expansion and mechanical properties of wheat flour and whole cornmeal extrudates

      STARCH-STARKE
    25. Kohler, P
      Study of the effect of DATEM. 2: Fractionation of DATEM and characterization of fractions and components

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    26. Kuakpetoon, D; Flores, RA; Milliken, GA
      Dry mixing of wheat flours: Effect of particle properties and blending ratio

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    27. Adam, A; Levrat-Verny, MA; Lopez, HW; Leuillet, M; Demigne, C; Remesy, C
      Whole wheat and triticale flours with differing viscosities stimulate cecal fermentations and lower plasma and hepatic lipids in rats

      JOURNAL OF NUTRITION
    28. McIntosh, GH; Royle, PJ; Pointing, G
      Wheat aleurone flour increases cecal beta-glucuronidase activity and butyrate concentration and reduces colon adenoma burden in azoxymethane-treated rats

      JOURNAL OF NUTRITION
    29. Badifu, GIO; Akaa, S
      Evaluation of performance of shea fat as a shortening in breadmaking

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    30. Seguchi, M; Morimoto, N; Abe, M; Yoshino, Y
      Effect of maitake (Grifola frondosa) mushroom powder on bread properties

      JOURNAL OF FOOD SCIENCE
    31. Ames, JM; Guy, RCE; Kipping, GJ
      Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    32. Kato, Y; Ozawa, E; Matsuda, T
      Decrease in antigenic and allergenic potentials of ovomucoid by heating inthe presence of wheat flour: Dependence on wheat variety and intermolecular disulfide bridges

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    33. Ragaee, SM; Campbell, GL; Scoles, GJ; McLeod, JG; Tyler, RT
      Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 1. Composition, molecular weight distribution of water extracts, and biochemical characteristics of purified water-extractable arabinoxylan

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    34. Ames, JM; Guy, RCE; Kipping, GJ
      Effect of pH and temperature on the formation of volatile compounds in cysteine/reducing sugar/starch mixtures during extrusion cooking

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    35. Kanaucki, M; Bamforth, CW
      Growth of Trichoderma viride on crude cell wall preparations from barley

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    36. Saiz, AI; Manrique, GD; Fritz, R
      Determination of benzoyl peroxide and benzoic acid levels by HPLC during wheat flour bleaching process

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    37. Appels, R; Gras, P; Clarke, BC; Anderssen, R; Wesley, I; Bekes, F
      Molecular genetic studies on processing traits of wheat flour

      EUPHYTICA
    38. Bean, SR; Lookhart, GL
      Optimizing quantitative reproducibility in high-performance capillary electrophoresis (HPCE) separations of cereal proteins

      CEREAL CHEMISTRY
    39. Bean, SR; Lookhart, GL
      Factors influencing the characterization of gluten proteins by size-exclusion chromatography and multiangle laser light scattering (SEC-MALLS)

      CEREAL CHEMISTRY
    40. Dervilly-Pinel, G; Thibault, JF; Saulnier, L
      Experimental evidence for a semi-flexible conformation for arabinoxylans

      CARBOHYDRATE RESEARCH
    41. Persson, A; Jonsson, AS; Zacchi, G
      Separation of lactic acid-producing bacteria from fermentation broth usinga ceramic microfiltration membrane with constant permeate flow

      BIOTECHNOLOGY AND BIOENGINEERING
    42. Siriamornpun, S; Wootton, M; Cox, JM; Bekes, F; Wrigley, CW
      Capillary electrophoresis of wheat gliadin proteins and its potential for wheat varietal identification using pattern matching software

      AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH
    43. Bekes, F; Gras, PW; Anderssen, RS; Appels, R
      Quality traits of wheat determined by small-scale dough testing methods

      AUSTRALIAN JOURNAL OF AGRICULTURAL RESEARCH
    44. Siqueira, EMA; Arruda, SF; de Sousa, LM; de Souza, EMT
      Phytate from an alternative dietary supplement has no effect on the calcium, iron and zinc status in undernourished rats

      ARCHIVOS LATINOAMERICANOS DE NUTRICION
    45. Demiralp, H; Celik, S; Koksel, H
      Effects of oxidizing agents and defatting on the electrophoretic patterns of flour proteins during dough mixing

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    46. Varavinit, S; Shobsngob, S
      Comparative properties of cakes prepared from rice flour and wheat flour

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    47. De Zotti, R; Bovenzi, M
      Prospective study of work related respiratory symptoms in trainee bakers

      OCCUPATIONAL AND ENVIRONMENTAL MEDICINE
    48. Obase, Y; Shimoda, T; Mitsuta, K; Matsuse, H; Kohno, S
      Two patients with occupational asthma who returned to work with dust respirators

      OCCUPATIONAL AND ENVIRONMENTAL MEDICINE
    49. Murase, M; Odou, C; Namiki, K; Ishida, K
      Basic studies on the production of Yakifu Part VII - Scanning electron microscopic observation of expanded structure of Yakifu supplemented with different starches

      JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
    50. Jimenez, T; Martinez-Anaya, MA
      Characterization of water soluble pentosans of enzyme supplemented dough and breads

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    51. Trucksess, MW
      Mycotoxins

      JOURNAL OF AOAC INTERNATIONAL
    52. Akubor, PI; Isolokwu, PC; Ugbane, O; Onimawo, IA
      Proximate composition and functional properties of African breadfruit kernel and flour blends

      FOOD RESEARCH INTERNATIONAL
    53. Akerberg, C; Zacchi, G
      An economic evaluation of the fermentative production of lactic acid from wheat flour

      BIORESOURCE TECHNOLOGY
    54. Zheng, H; Morgenstern, MP; Campanella, OH; Larsen, NG
      Rheological properties of dough during mechanical dough development

      JOURNAL OF CEREAL SCIENCE
    55. Loosveld, AMA; Delcour, JA
      The significance of arabinogalactan-peptide for wheat flour bread-making

      JOURNAL OF CEREAL SCIENCE
    56. Magnus, EM; Brathen, E; Sahlstrom, S; Vogt, G; Faergestad, EM
      Effects of flour composition, physical dough properties and baking processon hearth loaf properties studied by multivariate statistical methods

      JOURNAL OF CEREAL SCIENCE
    57. Rao, VK; Mulvaney, SJ; Dexter, JE
      Rheological characterisation of long- and short-mixing flours based on stress-relaxation

      JOURNAL OF CEREAL SCIENCE
    58. Gras, PW; Carpenter, HC; Anderssen, RS
      Modelling the developmental rheology of wheat-flour dough using extension tests

      JOURNAL OF CEREAL SCIENCE
    59. Phan-Thien, N; Newberry, M; Tanner, RI
      Non-linear oscillatory flow of a soft solid-like viscoelastic material

      JOURNAL OF NON-NEWTONIAN FLUID MECHANICS
    60. Abd Karim, A; Norziah, MH; Seow, CC
      Methods for the study of starch retrogradation

      FOOD CHEMISTRY
    61. Nakamoto, T; Inagawa, H; Takagi, K; Tashiro, K; Yoshimura, H; Nishizawa, T; Honda, T; Kanou, J; Muto, Y; Soma, GI
      Reduction of hepatotoxicity of tumor necrosis factor in isolated hepatic perfusion by administration of glucocorticoid as well as lipopolysaccharide

      ANTICANCER RESEARCH
    62. Ameille, V; Castello, P; Garcia, R; Rakotozafy, L; Potus, J; Nicolas, J
      Effects of glucose oxidase or lipase addition on dough consistency and oxygen consumption during mixing of unyeasted flour dough

      SCIENCES DES ALIMENTS
    63. Ameille, V; Davidou, S; Drapron, R; Potus, J; Nicolas, J
      Continuous measurement of oxygen consumption during mixing of unyeasted wheat flour dough

      SCIENCES DES ALIMENTS
    64. Kaid, N; Potus, J; Nicolas, J
      Development of simultaneous determination of thiols, ascorbic acid and their oxidized forms using HPLC with electrochemical detection. Application tothe study of the reaction catalyzed by GSH-DHA oxidoreductase

      SCIENCES DES ALIMENTS
    65. Huisman, MMH; Schols, HA; Voragen, AGJ
      Glucuronoarabinoxylans from maize kernel cell walls are more complex than those from sorghum kernel cell walls

      CARBOHYDRATE POLYMERS
    66. Roubroeks, JP; Andersson, R; Aman, P
      Structural features of (1 -> 3),(1 -> 4)-beta-D-glucan and arabinoxylan fractions isolated from rye bran

      CARBOHYDRATE POLYMERS
    67. Hofvendahl, K; Hahn-Hagerdal, B
      Factors affecting the fermentative lactic acid production from renewable resources

      ENZYME AND MICROBIAL TECHNOLOGY
    68. Gall, H; Steinert, M; Peter, RU
      Exercise-induced anaphylaxis to wheat flour

      ALLERGY
    69. Khalil, AH; Mansour, EH; Dawoud, FM
      Influence of malt on rheological and baking properties of wheat-cassava composite flours

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    70. Sidhu, JS; Singh, J; Bawa, AS
      Effect of incorporation of sodium alginate on rheological, gas formation/retention and baking properties of wheat flour

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    71. Parker, JE; Hassell, GME; Mottram, DS; Guy, RCE
      Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    72. Zandomeneghi, M; Festa, C; Carbonaro, L; Galleschi, L; Lenzi, A; Calucci, L
      Front-surface absorbance spectra of wheat flour: Determination of carotenoids

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    73. Li, M; Lee, AC
      Effect of extrusion temperature on the solubility and molecular weight of lentil bean flour proteins containing low cysteine residues

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    74. Fillery-Travis, A; Mills, ENC; Wilde, P
      Protein-lipid interactions at interfaces

      GRASAS Y ACEITES
    75. Barrett, AH; Cardello, AV; Mair, L; Maguire, P; Lesher, LL; Richardson, M; Briggs, J; Taub, IA
      Textural optimization of shelf-stable bread: Effects of glycerol content and dough-forming technique

      CEREAL CHEMISTRY
    76. Suchy, J; Lukow, OM; Ingelin, ME
      Dough microextensibility method using a 2-g mixograph and a texture analyzer

      CEREAL CHEMISTRY
    77. Broberg, A; Thomsen, KK; Duus, JO
      Application of nano-probe NMR for structure determination of low nanomole amounts of arabinoxylan oligosaccharides fractionated by analytical HPAEC-PAD

      CARBOHYDRATE RESEARCH
    78. de Vries, RP; Kester, HCM; Poulsen, CH; Benen, JAE; Visser, J
      Synergy between enzymes from Aspergillus involved in the degradation of plant cell wall polysaccharides

      CARBOHYDRATE RESEARCH
    79. Solon, FS; Klemm, RDW; Sanchez, L; Darnton-Hill, I; Craft, NE; Christian, P; West, KP
      Efficacy of a vitamin A-fortified wheat-flour bun on the vitamin A status of Filipino schoolchildren

      AMERICAN JOURNAL OF CLINICAL NUTRITION
    80. Lu, ZX; Walker, KZ; Muir, JG; Mascara, T; O'Dea, K
      Arabinoxylan fiber, a byproduct of wheat flour processing, reduces the postprandial glucose response in normoglycemic subjects

      AMERICAN JOURNAL OF CLINICAL NUTRITION
    81. Funda, DP; Kaas, A; Bock, T; Tlaskalova-Hogenova, H; Buschard, K
      Gluten-free diet prevents diabetes in NOD mice

      DIABETES-METABOLISM RESEARCH AND REVIEWS
    82. Prakash, M; Ravi, R; Rao, PH
      Effect of blending of raw and steamed wheat flour on the rheological characteristics of dough

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    83. Andreu, P; Collar, C; Martinez-Anaya, MA
      Thermal properties of doughs formulated with enzymes and starters

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    84. Prakash, M; Rao, PH
      Effect of steaming on the rheological characteristics of wheat flour dough

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    85. Gil, MJ; Callejo, MJ; Rodriguez, G; Ruiz, MV
      Keeping qualities of white pan bread upon storage: effect of selected enzymes on bread firmness and elasticity

      ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
    86. Ciesla, K; Svensson, E; Eliasson, AC
      Preliminary studies using differential scanning calorimetry of radiation-induced transformations in starch and flour

      JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
    87. Raccach, M; Tully, T
      The fermentation of whole wheat flour by Pediococcus pentosaceus

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    88. Martinez-Anaya, MA; Devesa, A; Andreu, P; Escriva, C; Collar, C
      Effects of the combination of starters and enzymes in regulating bread quality and shelf life (vol 4, pg 425, 1998)

      FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
    89. Ibanoglu, S; Ibanoglu, E
      Rheological properties of cooked tarhana, a cereal-based soup

      FOOD RESEARCH INTERNATIONAL
    90. Golubkina, NA; Alfthan, GV
      The human selenium status in 27 regions of Russia

      JOURNAL OF TRACE ELEMENTS IN MEDICINE AND BIOLOGY
    91. Choudat, D; Fabries, JF; Martin, JC; Villette, C; Tabka, F; Dessanges, JF; Ava, JD; Conso, F
      Quantification of the dose of inhaled flour: relation with nonspecific bronchial and immunological reactivities

      EUROPEAN RESPIRATORY JOURNAL
    92. Every, D; Simmons, L; Sutton, KH; Ross, M
      Studies on the mechanism of the ascorbic acid improver effect on breed using flour fractionation and reconstitution methods

      JOURNAL OF CEREAL SCIENCE
    93. Ibanoglu, E; Ibanoglu, S
      Foaming properties of white wheat flour-yoghurt mixture as affected by fermentation

      JOURNAL OF CEREAL SCIENCE
    94. Wikstrom, K; Bohlin, L
      Extensional flow studies of wheat flour dough. I. Experimental method for measurements in contraction flow geometry and application to flours varyingin breadmaking performance

      JOURNAL OF CEREAL SCIENCE
    95. Wikstrom, K; Bohlin, L
      Extensional flow studies of wheat flour dough. II. Experimental method formeasurements in constant extension rate squeezing flow and application to flours varying in breadmaking performance

      JOURNAL OF CEREAL SCIENCE
    96. Veraverbeke, WS; Courtin, CM; Verbruggen, IM; Delcour, JA
      Factors governing levels and composition of the sodium dodecyl sulphate-unextractable glutenin polymers during straight dough breadmaking

      JOURNAL OF CEREAL SCIENCE
    97. Glitso, LV; Knudsen, KEB
      Milling of whole grain rye to obtain fractions with different dietary fibre characteristics

      JOURNAL OF CEREAL SCIENCE
    98. Desai, VF; Bijwal, DL; Mode, SG; Sadekar, RD; Ali, SZ; Dhore, RN
      Rumen liquor profile following rumen lactic acidosis in calves

      INDIAN JOURNAL OF ANIMAL SCIENCES
    99. De Zotti, R; Bovenzi, M; Negro, C; Cirla, A; Innocenti, A; Lorusso, A; Mariano, A; Paggiaro, PL; Talini, D; Pisati, G; Romano, C; Sulotto, F
      Specific inhalation challenge with wheat flour in workers with suspected baker's asthma

      INTERNATIONAL ARCHIVES OF OCCUPATIONAL AND ENVIRONMENTAL HEALTH
    100. Schollenberger, M; Suchy, S; Jara, HT; Drochner, W; Muller, HM
      A survey of Fusarium toxins in cereal-based foods marketed in an area of southwest Germany

      MYCOPATHOLOGIA


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Documento generato il 18/01/21 alle ore 21:33:59