Production of low chlorogenic and caffeic acid containing sunflower meal protein isolate and its use in functional wheat bread making

Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread

(2012) S. Khoshgozaran-Abras et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Designer foods and their benefits: A review

(2012) A. Rajasekaran et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Isolation and valorisation of vegetable proteins from oilseed plants: Methods, limitations and potential

(2011) Ivo M. Rodrigues et al.   JOURNAL OF FOOD ENGINEERING

Effect of multiple fortification on the bioavailability of minerals in wheat meal bread

(2011) Anwaar Ahmed et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sustainable sunflower processing — I. Development of a process for the adsorptive decolorization of sunflower [Helianthus annuus L.] protein extracts

(2010) Georg M. Weisz et al.   Innovative Food Science & Emerging Technologies

Effect of water, albumen and fat on the quality of gluten-free bread containing amaranth

(2010) Regine Schoenlechner et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Screening for erucic acid and glucosinolate content in rapeseed-mustard seeds using near infrared reflectance spectroscopy

(2010) Satyanshu Kumar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimisation of mild-acidic protein extraction from defatted sunflower (Helianthus annuus L.) meal

(2009) Claudia Pickardt et al.   FOOD HYDROCOLLOIDS

Preparation of Mustard (Brassica junceaL.) Protein Isolate and Recovery of Phenolic Compounds by Ultrafiltration

(2009) Ranjana Das et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Chlorogenic acid and caffeine contents in various commercial brewed coffees

(2007) K. Fujioka et al.   FOOD CHEMISTRY

Studies on cake quality made of wheat–chickpea flour blends

(2007) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY