Journal of Cereal Science

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Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull-less barley) grown in Qinghai-Tibet Plateau, China
Journal of Cereal Science - Tập 65 - Trang 43-47 - 2015
Fengmei Zhu, Bin Du, Baojun Xu
Evaluation of roller milling potential of amaranth grains
Journal of Cereal Science - Tập 73 - Trang 55-61 - 2017
Suresh D. Sakhare, Aasithosh A. Inamdar, K.V. Preetham Kumar, Usha Dharmaraj
Observation of the microstructure of a bi-extended hydrated dough and hydrated gluten under large strain and extremely low strain-rates: Results of an initial study
Journal of Cereal Science - Tập 110 - Trang 103629 - 2023
Kossigan Bernard Dedey, David Grenier, Laurent Blondel, Yves Diascorn, Marie-Hélène Morel, Tiphaine Lucas
Effect of different resistant starch sources and wheat bran on dietary fibre content and in vitro glycaemic index values of cookies
Journal of Cereal Science - Tập 90 - Trang 102851 - 2019
Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology
Journal of Cereal Science - Tập 60 - Trang 520-525 - 2014
Woosung Bae, Bon Lee, Gary G. Hou, Suyong Lee
Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour
Journal of Cereal Science - Tập 102 - Trang 103330 - 2021
Fan Jiang, Yanjing Ren, Chunwei Du, Gang Nie, Jibao Liang, Xiuzhu Yu, Shuang-kui Du
Physicochemical characteristics as the markers in predicting the self-life of gluten-free cookies
Journal of Cereal Science - Tập 77 - Trang 172-179 - 2017
Mladenka Pestorić, Marijana Sakač, Lato Pezo, Dubravka Škrobot, Nataša Nedeljković, Pavle Jovanov, Olivera Šimurina, Anamarija Mandić
The consumption of a bread enriched with dietary fibre and l-carnitine improves glucose homoeostasis and insulin sensitivity in patients with metabolic syndrome
Journal of Cereal Science - Tập 64 - Trang 159-167 - 2015
Celia Bañuls, Susana Rovira-Llopis, Nuria Monzó, Eva Solá, Blanca Viadel, Víctor M. Víctor, Antonio Hernández-Mijares, Milagros Rocha
The effect of group 5 chromosomes on the free and total galactosyldiglycerides in wheat endosperm
Journal of Cereal Science - Tập 2 - Trang 145-152 - 1984
William R. Morrison, Lesley J. Wylie, Colin N. Law
Tocols stability during bread, water biscuit and pasta processing from wheat flours
Journal of Cereal Science - Tập 52 - Trang 254-259 - 2010
Alyssa Hidalgo, Andrea Brandolini
Tổng số: 1,970   
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