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The Journal of Dairy Research
|
April 5, 2013
Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk
Saeed Rahimi Yazdi, Francesco Bonomi, Stefania Iametti, et al.
Food Research International (Ottawa, Ont.)
|
December 3, 2017
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches
Miriam Zanoletti, Alessandra Marti, Mauro Marengo, et al.
Journal of Agricultural and Food Chemistry
|
October 30, 2010
Molecular basis of the interaction between proteins of plant origin and proanthocyanidins in a model wine system
Tiziana Mariarita Granato, Federico Piano, Antonella Nasi, et al.
Foods (Basel, Switzerland)
|
December 23, 2022
Pasta from Red Lentils (<i>Lens culinaris</i>): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior
Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, et al.
Molecules (Basel, Switzerland)
|
February 25, 2022
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties
Andrea Bresciani, Davide Emide, Francesca Saitta, et al.
Journal of Food Science and Technology
|
October 5, 2017
Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation
Abd Elmoneim O Elkhalifa, Rita Bernhardt, Gaetano Cardone, et al.
Carbohydrate Polymers
|
February 13, 2013
Process conditions affect starch structure and its interactions with proteins in rice pasta
Alberto Barbiroli, Francesco Bonomi, Maria Cristina Casiraghi, et al.
Journal of Biological Inorganic Chemistry : JBIC : a Publication of the Society of Biological Inorganic Chemistry
|
May 1, 2008
"Iron priming" guides folding of denatured aporubredoxins
Francesco Bonomi, Stefania Iametti, Pasquale Ferranti, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|
October 17, 2020
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)
Diego Suárez-Estrella, Andrea Bresciani, Stefania Iametti, et al.
Journal of Agricultural and Food Chemistry
|
April 22, 2011
Bound fatty acids modulate the sensitivity of bovine β-lactoglobulin to chemical and physical denaturation
Alberto Barbiroli, Francesco Bonomi, Pasquale Ferranti, et al.
Page
of 10
Search research articles
Search
Showing results (31-40 of 95) with videos related to
Sort By:
Page
of 10
The Journal of Dairy Research
|
April 5, 2013
Binding of curcumin to milk proteins increases after static high pressure treatment of skim milk
Saeed Rahimi Yazdi, Francesco Bonomi, Stefania Iametti, et al.
Food Research International (Ottawa, Ont.)
|
December 3, 2017
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches
Miriam Zanoletti, Alessandra Marti, Mauro Marengo, et al.
Journal of Agricultural and Food Chemistry
|
October 30, 2010
Molecular basis of the interaction between proteins of plant origin and proanthocyanidins in a model wine system
Tiziana Mariarita Granato, Federico Piano, Antonella Nasi, et al.
Foods (Basel, Switzerland)
|
December 23, 2022
Pasta from Red Lentils (<i>Lens culinaris</i>): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior
Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, et al.
Molecules (Basel, Switzerland)
|
February 25, 2022
Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties
Andrea Bresciani, Davide Emide, Francesca Saitta, et al.
Journal of Food Science and Technology
|
October 5, 2017
Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation
Abd Elmoneim O Elkhalifa, Rita Bernhardt, Gaetano Cardone, et al.
Carbohydrate Polymers
|
February 13, 2013
Process conditions affect starch structure and its interactions with proteins in rice pasta
Alberto Barbiroli, Francesco Bonomi, Maria Cristina Casiraghi, et al.
Journal of Biological Inorganic Chemistry : JBIC : a Publication of the Society of Biological Inorganic Chemistry
|
May 1, 2008
"Iron priming" guides folding of denatured aporubredoxins
Francesco Bonomi, Stefania Iametti, Pasquale Ferranti, et al.
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|
October 17, 2020
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)
Diego Suárez-Estrella, Andrea Bresciani, Stefania Iametti, et al.
Journal of Agricultural and Food Chemistry
|
April 22, 2011
Bound fatty acids modulate the sensitivity of bovine β-lactoglobulin to chemical and physical denaturation
Alberto Barbiroli, Francesco Bonomi, Pasquale Ferranti, et al.
Page
of 10