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Journal Abstract Search

163 related items for PubMed ID: 28372160

  • 1. Characterization of cereal flours by fluorescence spectroscopy coupled with PARAFAC.
    Lenhardt L, Zeković I, Dramićanin T, Milićević B, Burojević J, Dramićanin MD.
    Food Chem; 2017 Aug 15; 229():165-171. PubMed ID: 28372160
    [Abstract] [Full Text] [Related]

  • 2. Aflatoxins and ochratoxin A in flour: a survey of the Serbian retail market.
    Torović L.
    Food Addit Contam Part B Surveill; 2018 Mar 15; 11(1):26-32. PubMed ID: 29046120
    [Abstract] [Full Text] [Related]

  • 3. Front-face fluorescence spectroscopy as a rapid and nondestructive tool for differentiating various cereal products: a preliminary investigation.
    Karoui R, Cartaud G, Dufour E.
    J Agric Food Chem; 2006 Mar 22; 54(6):2027-34. PubMed ID: 16536571
    [Abstract] [Full Text] [Related]

  • 4. Fluorescence of cereal flours.
    Zandomeneghi M.
    J Agric Food Chem; 1999 Mar 22; 47(3):878-82. PubMed ID: 10552385
    [Abstract] [Full Text] [Related]

  • 5. Direct fluorometric determination of fluorescent substances in powders: the case of riboflavin in cereal flours.
    Zandomeneghi M, Carbonaro L, Calucci L, Pinzino C, Galleschi L, Ghiringhelli S.
    J Agric Food Chem; 2003 May 07; 51(10):2888-95. PubMed ID: 12720367
    [Abstract] [Full Text] [Related]

  • 6. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May 07; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 7. Glycemic potency of muffins made with wheat, rice, corn, oat and barley flours: a comparative study between in vivo and in vitro.
    Soong YY, Quek RY, Henry CJ.
    Eur J Nutr; 2015 Dec 07; 54(8):1281-5. PubMed ID: 25637395
    [Abstract] [Full Text] [Related]

  • 8. Comparing sugar components of cereal and pseudocereal flour by GC-MS analysis.
    Ačanski MM, Vujić DN.
    Food Chem; 2014 Feb 15; 145():743-8. PubMed ID: 24128539
    [Abstract] [Full Text] [Related]

  • 9. The betaine profile of cereal flours unveils new and uncommon betaines.
    Servillo L, D'Onofrio N, Giovane A, Casale R, Cautela D, Ferrari G, Castaldo D, Balestrieri ML.
    Food Chem; 2018 Jan 15; 239():234-241. PubMed ID: 28873565
    [Abstract] [Full Text] [Related]

  • 10. Fluorescence spectroscopy coupled with PARAFAC and PLS DA for characterization and classification of honey.
    Lenhardt L, Bro R, Zeković I, Dramićanin T, Dramićanin MD.
    Food Chem; 2015 May 15; 175():284-91. PubMed ID: 25577082
    [Abstract] [Full Text] [Related]

  • 11. Characterization of toasted cereal flours from the Canary Islands (gofios).
    Hernández OM, Fraga JM, Jiménez AI, Jiménez F, Arias JJ.
    Food Chem; 2014 May 15; 151():133-40. PubMed ID: 24423512
    [Abstract] [Full Text] [Related]

  • 12. [Essential and non essential amino acid content of infant cereals in different stages of industrial processing and its relationship with chemical scores of protein quality].
    Pérez Conesa D, Ros Berruezo G, Periago Castón MJ.
    Arch Latinoam Nutr; 2002 Jun 15; 52(2):193-202. PubMed ID: 12184155
    [Abstract] [Full Text] [Related]

  • 13. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
    Collar C.
    Food Sci Technol Int; 2017 Oct 15; 23(7):623-636. PubMed ID: 28610447
    [Abstract] [Full Text] [Related]

  • 14. Correlations between the amounts of free asparagine and saccharides present in commercial cereal flours in the United Kingdom and the generation of acrylamide during cooking.
    Hamlet CG, Sadd PA, Liang L.
    J Agric Food Chem; 2008 Aug 13; 56(15):6145-53. PubMed ID: 18624440
    [Abstract] [Full Text] [Related]

  • 15. Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour.
    de Francischi ML, Salgado JM, Leitão RF.
    Plant Foods Hum Nutr; 1994 Dec 13; 46(4):323-9. PubMed ID: 7716113
    [Abstract] [Full Text] [Related]

  • 16. Usefulness of fluorescence excitation-emission matrices in combination with PARAFAC, as fingerprints of red wines.
    Airado-Rodríguez D, Galeano-Díaz T, Durán-Merás I, Wold JP.
    J Agric Food Chem; 2009 Mar 11; 57(5):1711-20. PubMed ID: 19215139
    [Abstract] [Full Text] [Related]

  • 17. Investigations on the formation of Maillard reaction products in sweet cookies made of different cereals.
    Žilić S, Aktağ IG, Dodig D, Gökmen V.
    Food Res Int; 2021 Jun 11; 144():110352. PubMed ID: 34053545
    [Abstract] [Full Text] [Related]

  • 18. Milling and differential sieving to diversify flour functionality: A comparison between pulses and cereals.
    Cheng F, Ding K, Yin H, Tulbek M, Chigwedere CM, Ai Y.
    Food Res Int; 2023 Jan 11; 163():112223. PubMed ID: 36596152
    [Abstract] [Full Text] [Related]

  • 19. Online detection and quantification of particles of ergot bodies in cereal flour using near-infrared hyperspectral imaging.
    Vermeulen P, Ebene MB, Orlando B, Fernández Pierna JA, Baeten V.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Aug 11; 34(8):1312-1319. PubMed ID: 28580874
    [Abstract] [Full Text] [Related]

  • 20. Promoting the use of locally produced crops in making cereal-legume-based composite flours: An assessment of nutrient, antinutrient, mineral molar ratios, and aflatoxin content.
    Udomkun P, Tirawattanawanich C, Ilukor J, Sridonpai P, Njukwe E, Nimbona P, Vanlauwe B.
    Food Chem; 2019 Jul 15; 286():651-658. PubMed ID: 30827660
    [Abstract] [Full Text] [Related]

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