Effect of High-Temperature Short-Time ‘Micronization’ of Grains on Product Quality and Cooking Characteristics

Reduction of Salmonella Enteritidis Population Sizes on Almond Kernels with Infrared Heat

(2016) MARIA T. BRANDL et al.   JOURNAL OF FOOD PROTECTION

Micronization of maize flour: Process optimization and product quality

(2014) C. Deepa et al.   JOURNAL OF CEREAL SCIENCE

Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour

(2013) Slađana Žilić et al.   JOURNAL OF CEREAL SCIENCE

Infrared stabilization of rice bran and its effects onγ-oryzanol content, tocopherols and fatty acid composition

(2013) Neşe Yılmaz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Recent Trends and Developments in Infrared Heating in Food Processing

(2012) Navin K. Rastogi   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas

(2012) Eugénie Kayitesi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Micronization on the In situ and In vitro Digestion of Cereal Grains

(2011) T. A. McAllister et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Effect of micronisation and electromagnetic radiation on physical and mechanical properties of Canadian barley

(2011) Shahram Emami et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of Micronization on Rapidly Digestible, Slowly Digestible, and Resistant Starch Concentrations in Normal, High-Amylose, and Waxy Barley

(2010) Shahram Emami et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional quality of legume seeds as affected by some physical treatments, Part 1: Protein quality evaluation

(2009) R.Y. Khattab et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Infrared Heating in Food Processing: An Overview

(2008) Kathiravan Krishnamurthy et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY