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Comprehensive Reviews in Food Science and Food Safety|April 25, 2024
Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and glutenYao Zhang, Dongxu Wang, Zhihong Zhang, et al.International Journal of Biological Macromolecules|December 28, 2014
Molecular characterization and in vitro digestibility of normal maize starch hydrolyzed by maltotriohydrolaseChunsen Wu, Xing Zhou, Benxi Wei, et al.Frontiers in Pharmacology|July 29, 2021
C646 Protects Against DSS-Induced Colitis Model by Targeting NLRP3 InflammasomeXueming Xu, Jing Li, Xiuyan Long, et al.Food Chemistry|July 5, 2016
Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusionEnbo Xu, Xiaowei Pan, Zhengzong Wu, et al.Molecules (Basel, Switzerland)|November 9, 2018
Immobilized Cells of Bacillus circulans ATCC 21783 on Palm Curtain for Fermentation in 5 L Fermentation TanksJinpeng Wang, Yao Hu, Chao Qiu, et al.Food Chemistry|March 5, 2019
Effect of extrusion pretreatment on the physical and chemical properties of broad bean and its relationship to koji preparationYan Li, Aiquan Jiao, Jingpeng Li, et al.Carbohydrate Polymers|July 31, 2012
Preparation of the β-cyclodextrin-vitamin C (β-CD-Vc) inclusion complex under high hydrostatic pressure (HHP)Xiuting Hu, Benxi Wei, Hongyan Li, et al.The International Journal of Cardiovascular Imaging|April 26, 2023
Characteristics of coronary artery ectasia and accompanying plaques: an optical coherence tomography studyHuai Yu, Jiannan Dai, Hao Tang, et al.Food Chemistry|September 10, 2024
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additiveMuhammad Bilal, Dandan Li, Chong Xie, et al.Journal of Food Science and Technology|April 11, 2013
Kinetic study of thermal inactivation of potato peroxidase during high-temperature short-time processingBo Yu, Zhengyu Jin, Li Deng, et al.Pageof 24