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Showing results (41-50 of 51) with videos related to

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Toxicological Sciences : an Official Journal of the Society of Toxicology|May 22, 2012
The reference dose for subchronic exposure of pigs to cadmium leading to early renal damage by benchmark dose methodXiaosheng Wu, Shuai Wei, Yimin Wei, et al.
Food Chemistry|February 25, 2025
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding - A reviewJikai Jiang, Jingjie Yang, Xiangqi Fan, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2023
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compoundsRuibin Wang, Ming Li, Margaret Anne Brennan, et al.
Foods (Basel, Switzerland)|May 14, 2025
Effects of LMW-GS Allelic Variations at the <i>Glu-A3</i> Locus on Fresh Wet Noodle and Frozen Cooked Noodle QualityXiaohong Chen, Hongwei Zhou, Yufei Zou, et al.
International Journal of Biological Macromolecules|June 19, 2024
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptabilityWen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules|November 30, 2025
Unraveling the mechanism of frozen dough moisture-protein structure-ice crystal growth interactions at different glutenin/gliadin ratiosJikai Jiang, Jingjie Yang, Xiangqi Fan, et al.
Food Research International (Ottawa, Ont.)|May 17, 2024
Insights into "wheat aroma": Analysis of volatile components in wheat grains cultivated in saline-alkali soilQianqian Sun, Rui Zhang, Yu Liu, et al.
Foods (Basel, Switzerland)|August 26, 2023
Effects of Low-Molecular-Weight Glutenin Subunit Encoded by <i>Glu-A3</i> on Gluten and Chinese Fresh Noodle QualityHongwei Zhou, Yingquan Zhang, Yanning Yang, et al.
International Journal of Biological Macromolecules|September 27, 2025
Enhancing the quality of wheat bran-enriched noodles: The role of enzymatically modified coarse and fine branWen Li, Rui Xu, Shaoshuang Qin, et al.
Current Research in Food Science|March 24, 2025
Tracing isotopic fingerprints: Unveiling the impact of noodle formulation and cooking water on the isotopic signatures of wheat-derived noodlesJingjie Yang, Sara W Erasmus, Qianqian Sun, et al.
Pageof 6

Showing results (41-50 of 51) with videos related to

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Pageof 6
Toxicological Sciences : an Official Journal of the Society of Toxicology|May 22, 2012
The reference dose for subchronic exposure of pigs to cadmium leading to early renal damage by benchmark dose methodXiaosheng Wu, Shuai Wei, Yimin Wei, et al.
Food Chemistry|February 25, 2025
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding - A reviewJikai Jiang, Jingjie Yang, Xiangqi Fan, et al.
Comprehensive Reviews in Food Science and Food Safety|May 31, 2023
Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compoundsRuibin Wang, Ming Li, Margaret Anne Brennan, et al.
Foods (Basel, Switzerland)|May 14, 2025
Effects of LMW-GS Allelic Variations at the <i>Glu-A3</i> Locus on Fresh Wet Noodle and Frozen Cooked Noodle QualityXiaohong Chen, Hongwei Zhou, Yufei Zou, et al.
International Journal of Biological Macromolecules|June 19, 2024
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptabilityWen Li, Rui Xu, Shaoshuang Qin, et al.
International Journal of Biological Macromolecules|November 30, 2025
Unraveling the mechanism of frozen dough moisture-protein structure-ice crystal growth interactions at different glutenin/gliadin ratiosJikai Jiang, Jingjie Yang, Xiangqi Fan, et al.
Food Research International (Ottawa, Ont.)|May 17, 2024
Insights into "wheat aroma": Analysis of volatile components in wheat grains cultivated in saline-alkali soilQianqian Sun, Rui Zhang, Yu Liu, et al.
Foods (Basel, Switzerland)|August 26, 2023
Effects of Low-Molecular-Weight Glutenin Subunit Encoded by <i>Glu-A3</i> on Gluten and Chinese Fresh Noodle QualityHongwei Zhou, Yingquan Zhang, Yanning Yang, et al.
International Journal of Biological Macromolecules|September 27, 2025
Enhancing the quality of wheat bran-enriched noodles: The role of enzymatically modified coarse and fine branWen Li, Rui Xu, Shaoshuang Qin, et al.
Current Research in Food Science|March 24, 2025
Tracing isotopic fingerprints: Unveiling the impact of noodle formulation and cooking water on the isotopic signatures of wheat-derived noodlesJingjie Yang, Sara W Erasmus, Qianqian Sun, et al.
Pageof 6