Influence of superheated steam treatment with tempering on lipid oxidation and hydrolysis of highland barley during storage

Deterioration Mechanisms of High-Moisture Wheat-Based Food--- A Review from Physicochemical, Structural, and Molecular Perspectives

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Concise review: Coarse cereals exert multiple beneficial effects on human health

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Effects of tempering with steam on the water distribution of wheat grains and quality properties of wheat flour

(2020) Yun-Xia Chen et al.   FOOD CHEMISTRY

Effect of superheated steam inactivation on naturally existent microorganisms and enzymes of highland barley

(2019) Haoran Wang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Starch granule sizes and degradation in sweet potatoes during storage

(2019) Suyan Niu et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Assessment of β-glucans, phenols, flavor and volatile profiles of hulless barley wine originating from highland areas of China

(2019) Kaizheng Zhang et al.   FOOD CHEMISTRY

Effect of vacuum impregnation of red sea bream (Pagrosomus major) with herring AFP combined with CS@Fe3O4 nanoparticles during freeze-thaw cycles

(2019) Linyu Nian et al.   FOOD CHEMISTRY

Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content

(2019) Shuyi Liu et al.   JOURNAL OF CEREAL SCIENCE

Relations between changes in starch molecular fine structure and in thermal properties during rice grain storage

(2019) Fangting Gu et al.   FOOD CHEMISTRY

Effects of hydrogen-rich water on the nutrient composition and antioxidative characteristics of sprouted black barley

(2019) Qi Guan et al.   FOOD CHEMISTRY

Changes of moisture distribution and migration in fresh ear corn during storage

(2019) Hao WANG et al.   Journal of Integrative Agriculture

Modification of potato starch by using superheated steam

(2018) Xiuting Hu et al.   CARBOHYDRATE POLYMERS

Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels

(2018) Rachana Poudel et al.   FOOD CHEMISTRY

The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs

(2018) Haniye Tolouie et al.   Innovative Food Science & Emerging Technologies

Phenolic profiles, β-glucan contents, and antioxidant capacities of colored Qingke (Tibetan hulless barley) cultivars

(2018) Shang Lin et al.   JOURNAL OF CEREAL SCIENCE

Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention

(2018) Yueming Hu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Superheated steam processing improved the qualities of oats flour and noodles

(2018) Nachuan Zhang et al.   JOURNAL OF CEREAL SCIENCE

Hierarchical structure and physicochemical properties of highland barley starch following heat moisture treatment

(2018) Kun Liu et al.   FOOD CHEMISTRY

Radio-frequency treatment for stabilization of wheat germ: Storage stability and physicochemical properties

(2018) Bo Ling et al.   Innovative Food Science & Emerging Technologies

Investigating the influence of selected texture-improved pretreatment techniques on storage stability of wholegrain brown rice: Involvement of processing-induced mineral changes with lipid degradation

(2017) Qiang Xia et al.   FOOD RESEARCH INTERNATIONAL

Investigation on water status and distribution in broccoli and the effects of drying on water status using NMR and MRI methods

(2017) Fangfang Xu et al.   FOOD RESEARCH INTERNATIONAL

Microbial decontamination of wheat grain with superheated steam

(2016) Yueming Hu et al.   FOOD CONTROL

Improvement in storage stability of lightly milled rice using superheated steam processing

(2016) Jianyong Wu et al.   JOURNAL OF CEREAL SCIENCE

Faba bean flavour and technological property improvement by thermal pre-treatments

(2016) Zhong-qing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Direct measurement of rice bran lipase activity for inactivation kinetics and storage stability prediction

(2013) Christoph Brunschwiler et al.   JOURNAL OF CEREAL SCIENCE

Effect of microwave irradiation on composition, structure and properties of rice ( Oryza sativa L.) with different milling degrees

(2013) Yejun Zhong et al.   JOURNAL OF CEREAL SCIENCE

Lipase inactivation in wheat germ by gamma irradiation

(2013) Pankaj Kumar Jha et al.   RADIATION PHYSICS AND CHEMISTRY

Influence of barley variety and malting process on lipid content of malt

(2012) Elisabetta Bravi et al.   FOOD CHEMISTRY

Superheated steam processing of oat groats

(2009) D.S. Head et al.   LWT-FOOD SCIENCE AND TECHNOLOGY