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Elsevier电子期刊(205)
在“
Elsevier电子期刊
”中,
命中:
205
条,耗时:小于0.01 秒
在所有数据库中总计命中:
205
条
1.
Multi-mycotoxin contamination of couscous
semolina
commercialized in Morocco
作者:
Abdellah Zinedine
a
;
zinedineab@yahoo.fr" class="auth_mail" title="E-mail the corresponding author
;
Mó
;
nica Ferná
;
ndez-Franzó
;
n
b
;
Jordi Mañ
;
es
b
;
Lara Manyes
b
关键词:
Couscous
semolina
;
Multi-mycotoxin
;
Occurrence
;
Dietary intake
;
Morocco
刊名:Food Chemistry
出版年:2017
2.
Bread making aptitude of mixtures of re-milled
semolina
and selected durum wheat milling by-products
作者:
Antonella Pasqualone
a
;
antonella.pasqualone@uniba.it
;
Barbara Laddomada
b
;
Isabella Centomani
a
;
Vito Michele Paradiso
a
;
Davide Minervini
c
;
Francesco Caponio
a
;
Carmine Summo
a
关键词:
Durum wheat bread
;
Micronized bran
;
Debranning
;
Texture
;
Bioactive compounds
刊名:LWT - Food Science and Technology
出版年:2017
3.
Validation and application of a quantitative real-time PCR assay to detect common wheat adulteration of durum wheat for pasta production
作者:
Elisa Carloni
a
;
elisa.carloni1@uniurb.it
;
Giulia Amagliani
a
;
Enrica Omiccioli
b
;
Veronica Ceppetelli
b
;
Michele Del Mastro
c
;
Luca Rotundo
a
;
Giorgio Brandi
a
;
Mauro Magnani
a
关键词:
Common wheat adulteration
;
Real-time PCR
;
Semolina
;
Durum wheat
;
Pasta
刊名:Food Chemistry
出版年:2017
4.
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation
作者:
Antonio Alfonzo
a
;
Claudia Miceli
b
;
Anna Nasca
a
;
Elena Franciosi
c
;
Giusi Ventimiglia
a
;
Rosalia Di Gerlando
a
;
Kieran Tuohy
c
;
Nicola Francesca
a
;
Giancarlo Moschetti
a
;
Luca Settanni
a
;
luca.settanni@unipa.it
关键词:
Ears
;
Kernels
;
Lactic acid bacteria
;
MiSeq Illumina
;
Semolina
;
Sourdough
;
Wheat
刊名:Food Microbiology
出版年:2017
5.
Preparation of
semolina
from foxtail millet (Setaria italica) and evaluation of its quality characteristics
作者:
Usha Dharmaraj
a
;
ushasdharmaraj@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
B.V. Sathyendra Rao
a
;
Suresh D. Sakhare
b
;
Aashitosh A. Inamdar
b
关键词:
Semolina
;
Processing
;
Dehusking efficiency
;
Nutrient composition
刊名:Journal of Cereal Science
出版年:2016
6.
Transcripts levels of Phytoene synthase 1 (Psy-1) are associated to
semolina
yellowness variation in durum wheat (Triticum turgidum L. ssp. durum)
作者:
Ví
;
ctor Hugo Vargas
a
;
Albert Schulthess
b
;
Conxita Royo
c
;
Ivá
;
n Matus
d
;
André
;
s R. Schwember
a
;
aschwember@uc.cl" class="auth_mail" title="E-mail the corresponding author
关键词:
Durum wheat
;
Semolina
yellowness
;
Phytoene synthase 1
;
Real time q-PCR
刊名:Journal of Cereal Science
出版年:2016
7.
Experimental analysis and numerical simulation of pasta dough extrusion process
作者:
Fabrizio Sarghini
a
;
fabrizio.sarghini@unina.it" class="auth_mail" title="E-mail the corresponding author
;
Annalisa Romano
b
;
Paolo Masi
a
关键词:
Capillary rheology
;
Semolina
dough
;
Pasta dough
;
Extrusion
;
Numerical modeling
;
CFD
;
Moving mesh
刊名:Journal of Food Engineering
出版年:2016
8.
Influence of particle size and blend composition on quality of wheat
semolina
-pearl millet pasta
作者:
Kirti Jalgaonkar
a
;
jalgaonkar.kirti@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
S.K. Jha
b
关键词:
Particle size
;
Pasta
;
Pearl millet
;
Cooking loss
刊名:Journal of Cereal Science
出版年:2016
9.
Study of drying process on starch structural properties and their effect on
semolina
pasta sensory quality
作者:
Lucia Padalino
a
;
Rocco Caliandro
b
;
Giuseppe Chita
b
;
Amalia Conte
a
;
c
;
Matteo Alessandro Del Nobile
a
;
c
;
matteo.delnobile@unifg.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Drying temperature
;
Starch
;
Sensory properties
;
Pasta
;
Durum wheat
刊名:Carbohydrate Polymers
出版年:2016
10.
Industrial application of selected lactic acid bacteria isolated from local
semolina
s for typical sourdough bread production
作者:
Onofrio Corona
;
Antonio Alfonzo
;
Giusi Ventimiglia
;
Anna Nasca
;
Nicola Francesca
;
Alessandra Martorana
;
Giancarlo Moschetti
;
Luca Settanni
;
luca.settanni@unipa.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Industrial application
;
Leuconostoc citreum
;
Sourdough
;
Starter culture
;
Typical bread
;
Weissella cibaria
刊名:Food Microbiology
出版年:2016
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