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PUBMED FOR HANDHELDS

Journal Abstract Search

254 related items for PubMed ID: 30642477

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  • 4. 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 15; 215():326-32. PubMed ID: 27542482
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  • 5. Properties of flour films as affected by the flour's source and particle size.
    Drakos A, Pelava E, Evageliou V.
    Food Res Int; 2018 May 15; 107():551-558. PubMed ID: 29580519
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  • 6. Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials.
    Fujimoto A, Ito K, Itou M, Narushima N, Ito T, Yamamoto A, Hirayama S, Furukawa S, Morinaga Y, Miyamoto T.
    J Biosci Bioeng; 2018 Jan 15; 125(1):97-104. PubMed ID: 28927834
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  • 10. Differentiation of rye and wheat flour as well as mixtures by using the kinetics of Karl Fischer water titration.
    Hădărugă DI, Costescu CI, Corpaş L, Hădărugă NG, Isengard HD.
    Food Chem; 2016 Mar 15; 195():49-55. PubMed ID: 26575711
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  • 16. The effects of milling and processing on wheat contaminated with ochratoxin A.
    Osborne BG, Ibe F, Brown GL, Petagine F, Scudamore KA, Banks JN, Hetmanski MT, Leonard CT.
    Food Addit Contam; 1996 Mar 15; 13(2):141-53. PubMed ID: 9064239
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  • 17. Survey of 11 mycotoxins in wheat flour in Hebei province, China.
    Liu Y, Lu Y, Wang L, Chang F, Yang L.
    Food Addit Contam Part B Surveill; 2015 Mar 15; 8(4):250-4. PubMed ID: 26208664
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  • 19. Mycotoxigenic moulds and mycotoxins in flours consumed in Turkey.
    Demirel R, Sariozlu NY.
    J Sci Food Agric; 2014 Jun 15; 94(8):1577-84. PubMed ID: 24166184
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  • 20. A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours.
    Vrček IV, Čepo DV, Rašić D, Peraica M, Žuntar I, Bojić M, Mendaš G, Medić-Šarić M.
    Food Chem; 2014 Jan 15; 143():522-9. PubMed ID: 24054276
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