Showing results (1-10 of 18) with videos related to
Sort By:
Pageof 2
Foods (Basel, Switzerland)|August 7, 2021
Wheat Fusarium Protease Specificity and Effect on Dough PropertiesRay Bacala, Bin Xiao Fu, Katherine Cordova, et al.Journal of Plant Physiology|June 24, 2022
Challenges and opportunities for proteomics and the improvement of bread wheat qualityRay Bacala, Dave W Hatcher, Héléne Perreault, et al.Journal of AOAC International|March 22, 2007
Development of extraction and gas chromatography analytical methodology for cyanogenic glycosides in flaxseed (Linum usitatissimum)Ray Bacala, Veronique BarthetJournal of AOAC International|May 20, 2010
Development of optimized extraction methodology for cyanogenic glycosides from flaxseed (Linum usitatissimum)Véronique J Barthet, Ray BacalaFoods (Basel, Switzerland)|June 24, 2022
Impact of Quality Improvement and Milling Innovations on Durum Wheat and End ProductsAshok Sarkar, Bin Xiao FuFoods (Basel, Switzerland)|September 19, 2020
Inter-Relationships between Test Weight, Thousand Kernel Weight, Kernel Size Distribution and Their Effects on Durum Wheat Milling, Semolina Composition and Pasta Processing QualityKun Wang, Bin Xiao FuFood Chemistry|July 8, 2021
Influence of cooking duration on carotenoids, physical properties and in vitro antioxidant capacity of pasta prepared from three Canadian durum wheat cultivarsHannah Oduro-Obeng, Bin Xiao Fu, Trust BetaFoods (Basel, Switzerland)|November 14, 2020
Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough FormationSonoo Iwaki, Shiro Aono, Katsuyuki Hayakawa, et al.Foods (Basel, Switzerland)|December 24, 2021
Effect of Kernel Size and Its Potential Interaction with Genotype on Key Quality Traits of Durum WheatKun Wang, Dale Taylor, Yuming Chen, et al.Antioxidants (Basel, Switzerland)|October 18, 2017
Total Phenolic and Yellow Pigment Contents and Antioxidant Activities of Durum Wheat Milling FractionsBin Xiao Fu, Constance Chiremba, Curtis J Pozniak, et al.Pageof 2