Effects of microwave heating of wheat on its functional properties and accelerated storage

Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours

(2016) Blanka Bucsella et al.   FOOD CHEMISTRY

Diversity in quality traits amongst Indian wheat varieties II: Paste, dough and muffin making properties

(2016) Narpinder Singh et al.   FOOD CHEMISTRY

Changes in wheat kernel proteins induced by microwave treatment

(2016) Carmela Lamacchia et al.   FOOD CHEMISTRY

Shear, heat and pH induced conformational changes of wheat gluten – Impact on antigenicity

(2016) Toheder Rahaman et al.   FOOD CHEMISTRY

Changing flour functionality through physical treatments for the production of gluten-free baking goods

(2016) Manuel Gómez et al.   JOURNAL OF CEREAL SCIENCE

Physicochemical and rheological properties of starch and flour from different durum wheat varieties and their relationships with noodle quality

(2016) Amritpal Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Investigating the addition of enzymes in gluten-free flours – The effect on pasting and textural properties

(2016) Ibrahim Palabiyik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of heating on stability of γ-oryzanol in gluten-free ready meals

(2016) Sonia Soto-Jover et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of heat treatment of sorghum flour on the functional properties of gluten-free bread and cake

(2016) Kathryn Marston et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Gum Type and Flaxseed Concentration on Quality of Gluten-Free Breads Made from Frozen Dough Baked in Infrared-Microwave Combination Oven

(2015) Semin Ozge Ozkoc et al.   Food and Bioprocess Technology

Changes in Physicochemical, Structural, and Sensory Properties of Irradiated Brown Japonica Rice during Storage

(2015) Yinji Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in wheat (Triticum aestivum L.) flour pasting characteristics as a result of storage and their underlying mechanisms

(2015) Ellen Fierens et al.   JOURNAL OF CEREAL SCIENCE

A novel laboratory scale method for studying heat treatment of cake flour

(2015) A.K.S. Chesterton et al.   JOURNAL OF FOOD ENGINEERING

Effects of different milling processes on whole wheat flour quality and performance in steamed bread making

(2015) Chong Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

(2014) Vanessa D. Capriles et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of heat treatment on wheat dough rheology and wheat protein solubility

(2013) Julia Mann et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Optimisation of time/temperature treatment, for heat treated soft wheat flour

(2012) G. Neill et al.   JOURNAL OF FOOD ENGINEERING

A comparative study of different bio-processing methods for reduction in wheat flour allergens

(2011) S. Susanna et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours

(2011) Bárbara E. Meza et al.   JOURNAL OF FOOD ENGINEERING

Fervidobacterium changbaicum Lip1: identification, cloning, and characterization of the thermophilic lipase as a new member of bacterial lipase family V

(2010) Jingang Cai et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of Microwaves on Technological and Rheological Properties of Suni-Bug (Eurygaster spp) Damaged and Undamaged Wheat Flour

(2010) Harun DIRAMAN   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Changes in durum wheat kernel and pasta proteins induced by toasting and drying processes

(2009) Carmela Lamacchia et al.   FOOD CHEMISTRY

Investigation of Dry-Heated Hard and Soft Wheat Flour

(2009) Miki Ozawa et al.   STARCH-STARKE

Functional properties of microwave-treated wheat gluten

(2008) Erkan Yalcin et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Rheological properties of rice pasta dough supplemented with proteins and gums

(2008) Nesli Sozer   FOOD HYDROCOLLOIDS

Commercial Assays to Assess Gluten Content of Gluten-Free Foods: Why They Are Not Created Equal

(2008) Tricia Thompson et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Diagnosis and treatment of celiac disease

(2008) L M Sollid et al.   Mucosal Immunology