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Critical Reviews in Food Science and Nutrition
|
February 9, 2013
Germinated brown rice and its role in human health
Fengfeng Wu, Na Yang, Alhassane Touré, et al.
International Journal of Biological Macromolecules
|
March 22, 2025
Oat flour and β-glucan regulate the quality of cereal flour and cereal products: Unveiling novel physicochemical insights with future perspectives
Ruoyuan Xu, Honggao Ye, Dexiong Zeng, et al.
Carbohydrate Polymers
|
August 21, 2019
Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough
Zixuan Yang, Wenjie Yu, Dan Xu, et al.
Carbohydrate Polymers
|
April 17, 2016
A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption
Han Tao, Pei Wang, Bao Zhang, et al.
Food Chemistry
|
July 28, 2015
Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough
Han Tao, Pei Wang, Barkat Ali, et al.
Food Chemistry
|
February 5, 2022
Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures
Jinzhong Xi, Qiyan Zhao, Dan Xu, et al.
Journal of Agricultural and Food Chemistry
|
August 19, 2020
Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread
Dan Xu, Ying Hu, Fengfeng Wu, et al.
Journal of Agricultural and Food Chemistry
|
October 4, 2025
Decoding the Aroma Profile of Rice Aleurone Layer: A Molecular Sensory Approach
Yue Ma, Qiyan Zhao, Tian Yang, et al.
Food Chemistry
|
September 2, 2022
Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions
Tingting Hong, Lulu Wang, Yue Xu, et al.
Journal of the Science of Food and Agriculture
|
March 3, 2017
Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds
Lei Xu, Pei Wang, Barkat Ali, et al.
Page
of 7
Search research articles
Search
Showing results (11-20 of 68) with videos related to
Sort By:
Page
of 7
Critical Reviews in Food Science and Nutrition
|
February 9, 2013
Germinated brown rice and its role in human health
Fengfeng Wu, Na Yang, Alhassane Touré, et al.
International Journal of Biological Macromolecules
|
March 22, 2025
Oat flour and β-glucan regulate the quality of cereal flour and cereal products: Unveiling novel physicochemical insights with future perspectives
Ruoyuan Xu, Honggao Ye, Dexiong Zeng, et al.
Carbohydrate Polymers
|
August 21, 2019
Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough
Zixuan Yang, Wenjie Yu, Dan Xu, et al.
Carbohydrate Polymers
|
April 17, 2016
A comparative study of sodium dodecyl sulfate and freezing/thawing treatment on wheat starch: The role of water absorption
Han Tao, Pei Wang, Bao Zhang, et al.
Food Chemistry
|
July 28, 2015
Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough
Han Tao, Pei Wang, Barkat Ali, et al.
Food Chemistry
|
February 5, 2022
Evolution of volatiles and quality of Chinese steamed bread during storage at different temperatures
Jinzhong Xi, Qiyan Zhao, Dan Xu, et al.
Journal of Agricultural and Food Chemistry
|
August 19, 2020
Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread
Dan Xu, Ying Hu, Fengfeng Wu, et al.
Journal of Agricultural and Food Chemistry
|
October 4, 2025
Decoding the Aroma Profile of Rice Aleurone Layer: A Molecular Sensory Approach
Yue Ma, Qiyan Zhao, Tian Yang, et al.
Food Chemistry
|
September 2, 2022
Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions
Tingting Hong, Lulu Wang, Yue Xu, et al.
Journal of the Science of Food and Agriculture
|
March 3, 2017
Changes of the phenolic compounds and antioxidant activities in germinated adlay seeds
Lei Xu, Pei Wang, Barkat Ali, et al.
Page
of 7