Improvement of some quality attributes of soymilk through optimization of selected soybean sprouting parameters using response surface methodology

Effect of acetic acid treatment on isoflavones and carbohydrates in pickled soybean

(2016) Seung-Hyun Kim et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical properties of starches with variable amylose contents extracted from bambara groundnut genotypes

(2015) Samson A. Oyeyinka et al.   CARBOHYDRATE POLYMERS

Process optimization by response surface methodology and quality attributes of vacuum fried yellow fleshed sweetpotato (Ipomoea batatas L.) chips

(2015) T.A. Esan et al.   FOOD AND BIOPRODUCTS PROCESSING

Effects of Germination on the Nutritional Properties, Phenolic Profiles, and Antioxidant Activities of Buckwheat

(2015) Ge Zhang et al.   JOURNAL OF FOOD SCIENCE

Optimization of processing conditions for vacuum frying of high quality fried plantain chips using response surface methodology (RSM)

(2014) Olayinka Righteous Akinpelu et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Effect of strigolactones and auxins on growth and metabolite content of Sutherlandia frutescens (L.) R. Br. microplants in vitro

(2014) Maria C. Grobbelaar et al.   PLANT CELL TISSUE AND ORGAN CULTURE

Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time

(2013) Xiya Huang et al.   FOOD CHEMISTRY

The Heat-Induced Protein Aggregate Correlated with Trypsin Inhibitor Inactivation in Soymilk Processing

(2012) Zhicun Xu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

NUTRITIONAL PROFILE AND PHYSICOCHEMICAL PROPERTIES OF COMMERCIAL SOYMILK

(2012) ZHI-SHENG LIU et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu

(2011) D. Agrahar Murugkar   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk

(2011) Fábio H. Poliseli-Scopel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimisation of germination time and temperature on the concentration of bioactive compounds in Brazilian soybean cultivar BRS 133 using response surface methodology

(2009) Luz Maria Paucar-Menacho et al.   FOOD CHEMISTRY

Germination Conditions Affect Physicochemical Properties of Germinated Brown Rice Flour

(2009) Phantipha Charoenthaikij et al.   JOURNAL OF FOOD SCIENCE

Kinetic study of the antioxidant compounds and antioxidant capacity during germination of Vigna radiata cv. emmerald, Glycine max cv. jutro and Glycine max cv. merit

(2008) Rebeca Fernandez-Orozco et al.   FOOD CHEMISTRY

Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions

(2008) Jianfen Liang et al.   FOOD CHEMISTRY