Aggregation states of alcohol-soluble storage proteins of barley, rye, wheat and maize

Do modern types of wheat have lower quality for human health?

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Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model.

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Improving wheat as a source of iron and zinc for global nutrition.

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Critical reviews in food science and nutrition·2015

Energy utilization and growth performance of chickens fed novel wheat inbred lines selected for different pentosan levels with and without xylanase supplementation.

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Effect of myrtle aromatization on chemical profile, sensory perception, and bioactivity of white wine vinegar.

Journal of the science of food and agriculture·2026

Persimmon proanthocyanidins-mucins interaction mechanism: structural characteristics, rheological properties, and molecular docking.

Journal of the science of food and agriculture·2026

Dietary aqueous extract of Astragalus sinicus alleviates obesity by reshaping gut microbiota and metabolism.

Journal of the science of food and agriculture·2026

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten-free breads and as a partial substitute for wheat.

Journal of the science of food and agriculture·2026

Genomic insights into high-sugar tolerance and probiotic properties of Pediococcus pentosaceus MP13, a potential probiotic isolated from traditional fermented rose jam.

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Effect of thawing methods on color stability and underlying biochemical mechanisms in different regions of tilapia (Oreochromis niloticus) fillets.

Journal of the science of food and agriculture·2026

Mechanistic insights into structural reorganization and quality formation of starch coated pork tenderloin under mechanical pounding.

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A novel whole-kernel defatting technology for simultaneous production of high-quality edible oil and protein-rich intact kernel.

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Machine Learning-Based Prediction of Beef Tomato Exocarp Firmness Using Physicochemical and Mineral Nutrient Profiles.

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Fate of Listeria monocytogenes on Chopped Citric Acid-Treated Hard-Cooked Eggs during Storage.

Journal of food protection·2026

Impact of Particle Size on Flour Physicochemical Properties and Cookies Sensory Acceptability Made From Teff (Eragrostis tef (Zucc.) Trotter).

Food science & nutrition·2026

Related Experiment Videos

Aggregation states of alcohol-soluble storage proteins of barley, rye, wheat and maize

Related Concept Videos

Do modern types of wheat have lower quality for human health?

Estimation of the iron bioavailability in green vegetables using an in vitro digestion/Caco-2 cell model.

Improving wheat as a source of iron and zinc for global nutrition.

Do we need to worry about eating wheat?

Role of polysaccharides in food, digestion, and health.

Energy utilization and growth performance of chickens fed novel wheat inbred lines selected for different pentosan levels with and without xylanase supplementation.

Effect of myrtle aromatization on chemical profile, sensory perception, and bioactivity of white wine vinegar.

Persimmon proanthocyanidins-mucins interaction mechanism: structural characteristics, rheological properties, and molecular docking.

Dietary aqueous extract of Astragalus sinicus alleviates obesity by reshaping gut microbiota and metabolism.

Effect of sonication on European and Peruvian lupin flours: impact on the technological quality of gluten-free breads and as a partial substitute for wheat.

Genomic insights into high-sugar tolerance and probiotic properties of Pediococcus pentosaceus MP13, a potential probiotic isolated from traditional fermented rose jam.

Effect of thawing methods on color stability and underlying biochemical mechanisms in different regions of tilapia (Oreochromis niloticus) fillets.

Mechanistic insights into structural reorganization and quality formation of starch coated pork tenderloin under mechanical pounding.

A novel whole-kernel defatting technology for simultaneous production of high-quality edible oil and protein-rich intact kernel.

PUL/HPMC water-in-water Pickering emulsions: A food-grade microculture platform for efficient encapsulation and cultivation of Lactobacillus plantarum.

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Related Experiment Videos

Aggregation states of alcohol-soluble storage proteins of barley, rye, wheat and maize

Related Concept Videos

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