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Updated: Jun 3, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

Published on: June 16, 2018

Revisiting oat composition, functional and thermal properties, and processing strategies for enhanced nutritional and

Tizazu Yirga Bereka1,2,3, Xing Zhou1,2, Farman Ali1,2

  • 1School of Food Science and Technology, Jiangnan University, Wuxi, China.

Journal of the Science of Food and Agriculture
|June 2, 2026
PubMed

Keywords:
bioactive compoundsenzymesextrusionfermentationnutrientsoats

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