120 related articles for article (PubMed ID: 31405124)
1. Tempering Improves Flour Properties of Refined Intermediate Wheatgrass (
Tyl C; Bharathi R; Schoenfuss T; Annor GA
Foods; 2019 Aug; 8(8):. PubMed ID: 31405124
[TBL] [Abstract][Full Text] [Related]
2. Effect of Tempering Conditions on White Sorghum Milling, Flour, and Bread Properties.
Yoganandan M; Bean SR; Miller-Regan R; Dogan H; Pulivarthi MK; Siliveru K
Foods; 2021 Aug; 10(8):. PubMed ID: 34441724
[TBL] [Abstract][Full Text] [Related]
3. Effect of Bran Pre-Treatment with Endoxylanase on the Characteristics of Intermediate Wheatgrass (
Dai Y; Bharathi R; Jungers J; Annor GA; Tyl C
Foods; 2021 Jun; 10(7):. PubMed ID: 34202754
[TBL] [Abstract][Full Text] [Related]
4. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.
Bai T; Nosworthy MG; House JD; Nickerson MT
Food Res Int; 2018 Jun; 108():430-439. PubMed ID: 29735077
[TBL] [Abstract][Full Text] [Related]
5. Structural characterization of proteins in wheat flour doughs enriched with intermediate wheatgrass (Thinopyrum intermedium) flour.
Marti A; Bock JE; Pagani MA; Ismail B; Seetharaman K
Food Chem; 2016 Mar; 194():994-1002. PubMed ID: 26471645
[TBL] [Abstract][Full Text] [Related]
6. Effect of roasting pulse seeds at different tempering moisture on the flour functional properties and nutritional quality.
Stone AK; Parolia S; House JD; Wang N; Nickerson MT
Food Res Int; 2021 Sep; 147():110489. PubMed ID: 34399485
[TBL] [Abstract][Full Text] [Related]
7. Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions.
Moza J; Gujral HS
Food Chem; 2017 Mar; 218():137-143. PubMed ID: 27719889
[TBL] [Abstract][Full Text] [Related]
8. Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours.
Drakos A; Kyriakakis G; Evageliou V; Protonotariou S; Mandala I; Ritzoulis C
Food Chem; 2017 Jan; 215():326-32. PubMed ID: 27542482
[TBL] [Abstract][Full Text] [Related]
9. Isolation and characterization of feruloylated arabinoxylan oligosaccharides from the perennial cereal grain intermediate wheat grass (Thinopyrum intermedium).
Schendel RR; Becker A; Tyl CE; Bunzel M
Carbohydr Res; 2015 Apr; 407():16-25. PubMed ID: 25699975
[TBL] [Abstract][Full Text] [Related]
10. Significance of Sodium Bisulfate (SBS) Tempering in Reducing the
Rivera J; Deliephan A; Dhakal J; Aldrich CG; Siliveru K
Foods; 2021 Jun; 10(7):. PubMed ID: 34202271
[TBL] [Abstract][Full Text] [Related]
11. The use of wheatgrass (Thinopyrum intermedium) in breeding.
Pototskaya IV; Shamanin VP; Aydarov AN; Morgounov AI
Vavilovskii Zhurnal Genet Selektsii; 2022 Aug; 26(5):413-421. PubMed ID: 36128569
[TBL] [Abstract][Full Text] [Related]
12. Influence of infrared heating on the functional properties of processed lentil flours: A study focusing on tempering period and seed size.
Liu S; Yin H; Pickard M; Ai Y
Food Res Int; 2020 Oct; 136():109568. PubMed ID: 32846607
[TBL] [Abstract][Full Text] [Related]
13. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
Trappey EF; Khouryieh H; Aramouni F; Herald T
Food Sci Technol Int; 2015 Apr; 21(3):188-202. PubMed ID: 24519987
[TBL] [Abstract][Full Text] [Related]
14. Physicochemical differences between sorghum starch and sorghum flour modified by heat-moisture treatment.
Sun Q; Han Z; Wang L; Xiong L
Food Chem; 2014 Feb; 145():756-64. PubMed ID: 24128541
[TBL] [Abstract][Full Text] [Related]
15. Improvement of flour quality through carbohydrases treatment during wheat tempering.
Haros M; Rosell CM; Benedito C
J Agric Food Chem; 2002 Jul; 50(14):4126-30. PubMed ID: 12083895
[TBL] [Abstract][Full Text] [Related]
16. Factors influencing characteristics of steam-flaked corn and utilization by finishing cattle.
Sindt JJ; Drouillard JS; Montgomery SP; Loe ER
J Anim Sci; 2006 Jan; 84(1):154-61. PubMed ID: 16361502
[TBL] [Abstract][Full Text] [Related]
17. Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts.
Paravisini L; Sneddon KA; Peterson DG
Molecules; 2019 Jul; 24(13):. PubMed ID: 31284563
[TBL] [Abstract][Full Text] [Related]
18. Molecular characterisation of the low-molecular weight glutenin subunit genes of tall wheatgrass and functional properties of one clone Ee34.
Chen F; Liu S; Zhao F; Xu C; Xia G
Amino Acids; 2010 Apr; 38(4):991-9. PubMed ID: 19484339
[TBL] [Abstract][Full Text] [Related]
19. Rice starch vs. rice flour: differences in their properties when modified by heat-moisture treatment.
Puncha-arnon S; Uttapap D
Carbohydr Polym; 2013 Jan; 91(1):85-91. PubMed ID: 23044108
[TBL] [Abstract][Full Text] [Related]
20. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.
Pérez EE; Gutiérrez ME; De Delahaye EP; Tovar J; Lares M
J Food Sci; 2007 Aug; 72(6):S367-72. PubMed ID: 17995692
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]