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Journal of Agricultural and Food Chemistry
|
February 29, 2008
Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking
Emmie Dornez, Sven Cuyvers, Kurt Gebruers, et al.
Carbohydrate Polymers
|
May 27, 2018
Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes
S Reyniers, N De Brier, S Matthijs, et al.
Molecular Nutrition & Food Research
|
March 17, 2023
Olive-Derived Antioxidant Dietary Fiber Modulates Gut Microbiota Composition and Attenuates Atopic Dermatitis Like Inflammation in Mice
Ying Hui Lee, Pazhanichamy Kalailingam, Jan A Delcour, et al.
Food Research International (Ottawa, Ont.)
|
February 6, 2019
Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread
Hanne G Masure, Arno G B Wouters, Ellen Fierens, et al.
Journal of Plant Physiology
|
April 3, 2009
The three classes of wheat xylanase-inhibiting proteins accumulate in an analogous way during wheat ear development and germination
Evi Croes, Kurt Gebruers, Nikkie Luyten, et al.
Journal of Agricultural and Food Chemistry
|
August 3, 2011
Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making
Emmie Dornez, Priscilla Verjans, Filip Arnaut, et al.
Mededelingen (Rijksuniversiteit Te Gent. Fakulteit Van De Landbouwkundige En Toegepaste Biologische Wetenschappen)
|
June 16, 2005
Functionality of endo-beta-xylanase produced by recombinant Escherichia coli and Saccharomyces cerevisiae strains in bread-making
F Nuyens, C M Courtin, J A Delcour, et al.
Food Chemistry
|
July 21, 2014
Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study
Geertrui M Bosmans, Bert Lagrain, Nand Ooms, et al.
Journal of Agricultural and Food Chemistry
|
May 2, 2013
Biopolymer interactions, water dynamics, and bread crumb firming
Geertrui M Bosmans, Bert Lagrain, Nand Ooms, et al.
Carbohydrate Polymers
|
August 20, 2017
Reaction pattern differences impact physical properties of starches derivatized to the same extent in a model cross-linking system
Jung Sun Hong, Sara V Gomand, Kerry C Huber, et al.
Page
of 33
Search research articles
Search
Showing results (121-130 of 330) with videos related to
Sort By:
Page
of 33
Journal of Agricultural and Food Chemistry
|
February 29, 2008
Contribution of wheat endogenous and wheat kernel associated microbial endoxylanases to changes in the arabinoxylan population during breadmaking
Emmie Dornez, Sven Cuyvers, Kurt Gebruers, et al.
Carbohydrate Polymers
|
May 27, 2018
Impact of physical and enzymatic cell wall opening on the release of pre-gelatinized starch and viscosity forming potential of potato flakes
S Reyniers, N De Brier, S Matthijs, et al.
Molecular Nutrition & Food Research
|
March 17, 2023
Olive-Derived Antioxidant Dietary Fiber Modulates Gut Microbiota Composition and Attenuates Atopic Dermatitis Like Inflammation in Mice
Ying Hui Lee, Pazhanichamy Kalailingam, Jan A Delcour, et al.
Food Research International (Ottawa, Ont.)
|
February 6, 2019
Electrical resistance oven baking as a tool to study crumb structure formation in gluten-free bread
Hanne G Masure, Arno G B Wouters, Ellen Fierens, et al.
Journal of Plant Physiology
|
April 3, 2009
The three classes of wheat xylanase-inhibiting proteins accumulate in an analogous way during wheat ear development and germination
Evi Croes, Kurt Gebruers, Nikkie Luyten, et al.
Journal of Agricultural and Food Chemistry
|
August 3, 2011
Use of psychrophilic xylanases provides insight into the xylanase functionality in bread making
Emmie Dornez, Priscilla Verjans, Filip Arnaut, et al.
Mededelingen (Rijksuniversiteit Te Gent. Fakulteit Van De Landbouwkundige En Toegepaste Biologische Wetenschappen)
|
June 16, 2005
Functionality of endo-beta-xylanase produced by recombinant Escherichia coli and Saccharomyces cerevisiae strains in bread-making
F Nuyens, C M Courtin, J A Delcour, et al.
Food Chemistry
|
July 21, 2014
Storage of parbaked bread affects shelf life of fully baked end product: a ¹H NMR study
Geertrui M Bosmans, Bert Lagrain, Nand Ooms, et al.
Journal of Agricultural and Food Chemistry
|
May 2, 2013
Biopolymer interactions, water dynamics, and bread crumb firming
Geertrui M Bosmans, Bert Lagrain, Nand Ooms, et al.
Carbohydrate Polymers
|
August 20, 2017
Reaction pattern differences impact physical properties of starches derivatized to the same extent in a model cross-linking system
Jung Sun Hong, Sara V Gomand, Kerry C Huber, et al.
Page
of 33