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Food Chemistry
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January 7, 2026
Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streams
Ziyan Dong, Clyde Don, Xianghai Meng, et al.
Carbohydrate Polymers
|
February 6, 2025
The impact of starch composition and gluten content on noodle texture and starch digestibility
Cong Zhao, Ming Li, Jikai Jiang, et al.
Food Research International (Ottawa, Ont.)
|
June 30, 2024
Analysis of unique volatile organic compounds in "Mianhua" made from wheat planted in arid alkaline land
Yu Liu, Ming Li, Boli Guo, et al.
Food Chemistry: X
|
January 19, 2026
Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing
Qiaozhi Song, Jiaxin Li, Yu Liu, et al.
Plant Physiology and Biochemistry : PPB
|
January 30, 2025
Wheat glutenin allele 1Ax2∗ improves dough and bread quality without compromising yield
Hongwei Zhou, Sihai Guo, Xiaohong Chen, et al.
Food Research International (Ottawa, Ont.)
|
January 24, 2025
Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content
Shaoshuang Qin, Ming Li, Yulu Yang, et al.
Food Chemistry
|
July 5, 2016
Combination of the (87)Sr/(86)Sr ratio and light stable isotopic values (δ(13)C, δ(15)N and δD) for identifying the geographical origin of winter wheat in China
Hongyan Liu, Yimin Wei, Hai Lu, et al.
Food Research International (Ottawa, Ont.)
|
February 11, 2020
Linking growing conditions to stable isotope ratios and elemental compositions of Costa Rican bananas (Musa spp.)
Zhijun Wang, Sara W Erasmus, Pieter Dekker, et al.
Journal of Food Science
|
October 25, 2025
Impact of Wheat Glu-B3 LMW-GS Allelic Variation on Dough and Noodle Quality: A Near-Isogenic Line Study Across Two-Background and Multi-Season
Hongwei Zhou, Xiaohong Chen, Jinfu Ban, et al.
Comprehensive Reviews in Food Science and Food Safety
|
February 8, 2025
Unveiling the dynamic interactions of gluten-starch-water in frozen dough: An in-depth review
Mohsin Rasheed, Xiangqi Fan, Boli Guo, et al.
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Search research articles
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Showing results (31-40 of 51) with videos related to
Sort By:
Page
of 6
Food Chemistry
|
January 7, 2026
Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streams
Ziyan Dong, Clyde Don, Xianghai Meng, et al.
Carbohydrate Polymers
|
February 6, 2025
The impact of starch composition and gluten content on noodle texture and starch digestibility
Cong Zhao, Ming Li, Jikai Jiang, et al.
Food Research International (Ottawa, Ont.)
|
June 30, 2024
Analysis of unique volatile organic compounds in "Mianhua" made from wheat planted in arid alkaline land
Yu Liu, Ming Li, Boli Guo, et al.
Food Chemistry: X
|
January 19, 2026
Metagenomics and volatile metabolomics reveal microbial succession and its correlations with fruity flavor volatile compounds during Mianhua industrial processing
Qiaozhi Song, Jiaxin Li, Yu Liu, et al.
Plant Physiology and Biochemistry : PPB
|
January 30, 2025
Wheat glutenin allele 1Ax2∗ improves dough and bread quality without compromising yield
Hongwei Zhou, Sihai Guo, Xiaohong Chen, et al.
Food Research International (Ottawa, Ont.)
|
January 24, 2025
Effect of induced electric field treatment on structural and physicochemical properties of wheat bran to enhance soluble dietary fiber content
Shaoshuang Qin, Ming Li, Yulu Yang, et al.
Food Chemistry
|
July 5, 2016
Combination of the (87)Sr/(86)Sr ratio and light stable isotopic values (δ(13)C, δ(15)N and δD) for identifying the geographical origin of winter wheat in China
Hongyan Liu, Yimin Wei, Hai Lu, et al.
Food Research International (Ottawa, Ont.)
|
February 11, 2020
Linking growing conditions to stable isotope ratios and elemental compositions of Costa Rican bananas (Musa spp.)
Zhijun Wang, Sara W Erasmus, Pieter Dekker, et al.
Journal of Food Science
|
October 25, 2025
Impact of Wheat Glu-B3 LMW-GS Allelic Variation on Dough and Noodle Quality: A Near-Isogenic Line Study Across Two-Background and Multi-Season
Hongwei Zhou, Xiaohong Chen, Jinfu Ban, et al.
Comprehensive Reviews in Food Science and Food Safety
|
February 8, 2025
Unveiling the dynamic interactions of gluten-starch-water in frozen dough: An in-depth review
Mohsin Rasheed, Xiangqi Fan, Boli Guo, et al.
Page
of 6