Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles

Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread

(2021) Jinying Guo et al.   FOOD CHEMISTRY

The influences of acetylation, hydroxypropylation, enzymatic hydrolysis and crosslinking on improved adsorption capacities and in vitro hypoglycemic properties of millet bran dietary fibre

(2021) Yajun Zheng et al.   FOOD CHEMISTRY

Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread

(2021) Xiaoxuan Wang et al.   FOOD HYDROCOLLOIDS

Effects of different gelatinization degrees of potato flour on gluten network integrity and dough stickiness

(2021) Xu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal and pasting properties of Quinoa—Wheat flour blends and their effects on production of extruded instant noodles

(2020) Burcu Havva Tiga et al.   JOURNAL OF CEREAL SCIENCE

Optimal Production of Protein Hydrolysates from Monkfish By-Products: Chemical Features and Associated Biological Activities

(2020) José Antonio Vázquez et al.   MOLECULES

The effects of bioactive compounds from blueberry and blackcurrant powders on the inhibitory activities of oat bran pastes against α-amylase and α-glucosidase linked to type 2 diabetes

(2020) Xiaodan Hui et al.   FOOD RESEARCH INTERNATIONAL

Raman and Fourier transform infrared spectroscopy application to the Puno and Titicaca cvs. of quinoa seed microstructure and perisperm characterization

(2019) Borisz Czekus et al.   JOURNAL OF CEREAL SCIENCE

Anaphylaxie alimentaire au Quinoa

(2019) C. Chatain et al.   Revue Francaise d Allergologie

Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread

(2019) Xiaojuan Xu et al.   FOOD CHEMISTRY

Effects of substituting refined wheat flour with wholemeal and quinoa flour on the technological and sensory characteristics of salt-reduced breads

(2019) A.I. Gostin   LWT-FOOD SCIENCE AND TECHNOLOGY

The functional attributes of Peruvian (Kankolla and Blanca juli blend) and Northern quinoa (NQ94PT) flours and protein isolates, and their protein quality

(2019) Dai Shi et al.   FOOD RESEARCH INTERNATIONAL

Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers

(2018) Rong Liu et al.   FOOD CHEMISTRY

Residual Limb Hyperhidrosis Managed by Botulinum Toxin Injections, Enhanced by the Iodine-Starch Test: A Case Report

(2017) Colby R. Hansen et al.   PM&R

Development and optimization of fish-fortified instant noodles using response surface methodology

(2016) Unnikrishnan Parvathy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Spectrophotometric total reducing sugars assay based on cupric reduction

(2016) Kevser Sözgen Başkan et al.   TALANTA

Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano

(2015) Fatima Abderrahim et al.   FOOD CHEMISTRY

Sensory impact of chemical and natural antimicrobials on poultry products: a review

(2015) Shilpa S. Samant et al.   POULTRY SCIENCE

Interactions between starch and phenolic compound

(2015) Fan Zhu   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of superfine grinding on the quality characteristics of whole-wheat flour and its raw noodle product

(2014) Meng Niu et al.   JOURNAL OF CEREAL SCIENCE

Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran

(2014) Yuefei Teng et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Isolation, characterization of wheat gluten and its regeneration properties

(2014) Ravinder Kaushik et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

In situ production of γ-aminobutyric acid in breakfast cereals

(2011) Iris J. Joye et al.   FOOD CHEMISTRY

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

(2011) Joanna Chlopicka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

(2010) Anusooya S. Sivam et al.   JOURNAL OF FOOD SCIENCE

Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

(2010) Regine Schoenlechner et al.   PLANT FOODS FOR HUMAN NUTRITION

Asian noodles: History, classification, raw materials, and processing

(2007) Bin Xiao Fu   FOOD RESEARCH INTERNATIONAL