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Elsevier电子期刊(1958)
在“
Elsevier电子期刊
”中,
命中:
1,958
条,耗时:小于0.01 秒
在所有数据库中总计命中:
3,320
条
1.
Quality attributes of whole-
wheat
flour
tortillas with sprouted whole-
wheat
flour
substitution
作者:
Ting Liu
a
;
Gary G. Hou
b
;
ghou@wmcinc.org
;
Marie Cardin
b
;
Len Marquart
a
;
Arnaud Dubat
c
关键词:
Sprouting
;
Whole-
wheat
flour
;
Tortilla quality
;
Sensory
刊名:LWT - Food Science and Technology
出版年:2017
2.
Occurrence and co-occurrence of Fusarium mycotoxins in
wheat
grains and
wheat
flour
from Romania
作者:
Oana Stanciu
a
;
Cristina Juan
b
;
cristina.juan@uv.es
;
Doina Miere
a
;
Felicia Loghin
c
;
Jordi Mañ
;
es
b
关键词:
Fusarium mycotoxins
;
Liquid chromatography-mass spectrometry
;
Occurrence
;
Romania
;
Wheat
;
Wheat
flour
刊名:Food Control
出版年:2017
3.
Effects of
wheat
-bran arabinoxylan as partial
flour
replacer on bread properties
作者:
Danika Koegelenberg
15675629@sun.ac.za
;
Annie F.A. Chimphango
;
achimpha@sun.ac.za
关键词:
Arabinoxylan
;
Bread dough
;
Bread-making
;
Dietary fibre
;
Flour
-replacer
;
Wheat
bran
刊名:Food Chemistry
出版年:2017
4.
Rapid determination of total protein and wet gluten in commercial
wheat
flour
using siSVR-NIR
作者:
Jia Chen
a
;
Shipin Zhu
b
;
Guohua Zhao
a
;
c
;
zhaogh@swu.edu.cn
关键词:
Wheat
flour
;
NIR
;
Protein
;
Wet gluten
;
Support vector regression
刊名:Food Chemistry
出版年:2017
5.
Mixolab™ for rheological evaluation of
wheat
flour
partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
作者:
Marcio Schmiele
;
marciosc@unicamp.br
;
;
Má
;
ria Herminia Ferrari Felisberto
;
Maria Teresa Pedrosa Silva Clerici
;
Yoon Kil Chang
关键词:
Wheat
flour
;
Dough structure
;
Soluble fiber
;
Soy peptides
;
Breadmaking
刊名:LWT - Food Science and Technology
出版年:2017
6.
Technological, nutritional and functional properties of
wheat
bread enriched with lentil or carob
flour
s
作者:
Valeria Turfani
;
Valentina Narducci
;
Alessandra Durazzo
;
Vincenzo Galli
;
Marina Carcea
;
marina.carcea@crea.gov.it
关键词:
Bread
;
Wheat
;
Carob
;
Lentils
刊名:LWT - Food Science and Technology
出版年:2017
7.
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
8.
Evaluation of spectral imaging for inspection of adulterants in terms of common
wheat
flour
, cassava
flour
and corn
flour
in organic Avatar
wheat
(Triticum spp.)
flour
作者:
Wen-Hao Su
;
Da-Wen Sun
;
1
;
dawen.sun@ucd.ie
关键词:
Hyperspectral imaging
;
Adulteration
;
Authentication
;
Chemometric analysis
;
Visualization
刊名:Journal of Food Engineering
出版年:2017
9.
Potential of fluorescence spectroscopy in detection of low-levels of gluten in
flour
: A preliminary study
作者:
M. Haseeb Ahmad
;
mhaseeb.ahmad@uni-hohenheim.de
;
Marius Nache
;
Bernd Hitzmann
关键词:
Wheat
flour
;
Gluten free
;
Fluorescence spectroscopy
;
Partial least square regression
刊名:Food Control
出版年:2017
10.
Biofilm forming Salmonella strains exhibit enhanced thermal resistance in
wheat
flour
作者:
Rossana Villa-Rojas
a
;
Mei-Jun Zhu
b
;
Narayan C. Paul
c
;
Peter Gray
b
;
Jie Xu
a
;
Devendra H. Shah
c
;
d
;
dshah@vetmed.wsu.edu
;
Juming Tang
a
;
jtang@wsu.edu
关键词:
Salmonella
;
Biofilm
;
Thermal resistance
;
Wheat
flour
刊名:Food Control
出版年:2017
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