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Pubblicazione: (2024)

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Pubblicazione: (2025)

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Pubblicazione: (2025)

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Pubblicazione: (2026)

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Pubblicazione: (2025)

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Pubblicazione: (2025)

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Pubblicazione: (2026)

Prediction models to evaluate baking quality instruments for commercial wheat flour
di: Louise Selga, et al.
Pubblicazione: (2024)

Effect of high hydrostatic pressure and thermal treatment on polyphenolic compounds and the antioxidant capacity of Phaseolus coccineus L.
di: Alejandra García‐Alonso, et al.
Pubblicazione: (2024)

QTL mapping for wheat ferulic acid concentration using 50 K SNP chip in a recombinant inbred line population of Zhongmai 578/Jimai 22
di: Rabiu Sani Shawai, et al.
Pubblicazione: (2024)

Mechanism of crack formation in corn during microwave drying process
di: Tongsheng Sun, et al.
Pubblicazione: (2024)

The impact of mechanical scouring and moisture conditioning on the in vitro protein digestibility and quality of roller‑milled green lentil (Lens culinaris) and yellow pea (Pisum sativum)
di: Adam J. Franczyk, et al.
Pubblicazione: (2024)

Drying techniques for precooked hybrid rice to ensure quality of instantized rice
di: Anne A. Okeyo, et al.
Pubblicazione: (2024)

Effects of different timing and rate of glyphosate application on the residue level, grain quality, and processing performance of two Canadian malting barley varieties
di: Marta S. Izydorczyk, et al.
Pubblicazione: (2024)

Guthrie's legacy: The scientific discipline of cereal chemistry
di: Ferenc Békés
Pubblicazione: (2024)

Impact of processing and storage on rancidity markers in commercial and novel cultivar candidates of intermediate wheatgrass ( Thinopyrum intermedium )
di: Leslie A. Loehr, et al.
Pubblicazione: (2024)

Effects of elevated CO 2 concentration gradients on rice grain quality under two cultivation practices in cold region
di: Yuting Li, et al.
Pubblicazione: (2024)

Effects of extrusion on the stability and digestibility of instant coix seed porridge
di: Youke Duan, et al.
Pubblicazione: (2024)

Effect of enzymatic processing on the physicochemical properties of wheat gluten protein enzymatic products
di: Yanmei Wei, et al.
Pubblicazione: (2024)

Faba bean nutrition: Macronutrients, antinutrients, and the effect of processing
di: Dai Shi, et al.
Pubblicazione: (2024)

High‐molecular‐weight glutenin subunit profiles of eastern US soft winter wheat desirable for making soft‐bite white salted noodles
di: Fengyun Ma, et al.
Pubblicazione: (2024)

Functional and nutritional properties of infrared‐ and microwave heat‐moisture‐treated sorghum meals
di: Rose Otema Baah, et al.
Pubblicazione: (2024)

The health benefits of wheat versus oats
di: Xin Qi, et al.
Pubblicazione: (2024)

Gap derivative optimization for modeling wheat grain protein using near‐infrared transmission spectroscopy
di: Vishal Kondal, et al.
Pubblicazione: (2024)

Quality characteristic of instant rice produced using microwave‐assisted hot air drying
di: Anne A. Okeyo, et al.
Pubblicazione: (2024)

Blend matters: Impact of blending rice cultivars on milling yield and physicochemical attributes
di: Bindu Regonda, et al.
Pubblicazione: (2024)

Distribution of cereal phytochemicals and micronutrients in whole grains: A review of nutraceutical, industrial, and agricultural implications
di: Si Nhat Nguyen, et al.
Pubblicazione: (2024)

Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients
di: Daniel J. Skylas, et al.
Pubblicazione: (2024)

Applying nitrogen fertilizer improves the indica rice (Oryza sativa L.) quality by coordinating enzyme activity and grain‐filling rate
di: Aihua Liu, et al.
Pubblicazione: (2024)

Prior roasting of wheat impacts on the functionality of flour prepared from it: Part 1. Wheat flour viscosifying properties
di: Jana van Rooyen, et al.
Pubblicazione: (2024)

Impact of lipids removal on the color, cooking characteristics, textural properties, and UHPLC‐QToF‐IMS‐based metabolites of Indian brown rice using supercritical carbon dioxide
di: Arun Kumar, et al.
Pubblicazione: (2024)

Impact of frozen storage under static electric field on frozen gluten rheological properties
di: Yanyan Zhang, et al.
Pubblicazione: (2024)

Low net carbohydrate bakery products using cross‐linked phosphorylated wheat resistant starch type 4
di: Tanya Jeradechachai, et al.
Pubblicazione: (2024)

Rice dreg protein as a high‐quality plant‐based protein resource: Characterization of structural, functional, and in vitro digestive properties
di: Yinghui Long, et al.
Pubblicazione: (2024)

Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties
di: Susane Trevisan, et al.
Pubblicazione: (2024)

Production of a functional snack from germinated brown rice fermented with baobab pulp (Adansonia digitata L.) as a starter
di: Olajide Emmanuel Adedeji, et al.
Pubblicazione: (2024)