搜索页_+Gluten-free

设为首页

收藏本站

网站地图 | English | 公务邮箱

About the library

Background
History
Leadership
Organization

Readers' Guide

Opening Hours
Collections
Help Via Email

Publications

Electronic Information Resources

常用资源

在“Elsevier电子期刊”中，命中：981条，耗时：0.0429761 秒

在所有数据库中总计命中：2,797条

1.Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

作者：Sungmin Jeong ; Hee Won Kim ; Suyong Lee ; ^{suyonglee@sejong.ac.kr}

关键词：Rice flour-zein composite ; Viscoelasticity ; Gluten-free ; Sheeted dough ; Noodle

刊名：Food Chemistry

出版年：2017

2.Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

作者：Mario M. Martí ; nez ; ^{mariomartinez175@gmail.com} ; ^{mart1269@purdue.edu} ; Manuel Gó ; mez

关键词：Starch ; Flour ; Gluten-free ; Bread ; Rheology ; Microstructure

刊名：Journal of Food Engineering

出版年：2017

3.Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation

作者：Massimiliano Rinaldi ; ^{massimiliano.rinaldi@unipr.it} ; Maria Paciulli ; Augusta Caligiani ; Francesca Scazzina ; Emma Chiavaro ; ^{emma.chiavaro@unipr.it}

关键词：Sourdough ; Chestnut flour ; Gluten-free bread ; Physical analysis ; Shelf-life

刊名：Food Chemistry

出版年：2017

4.Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread

作者：Alessandra Marti¹ ; Mauro Marengo¹ ; Francesco Bonomi ; Maria Cristina Casiraghi ; Laura Franzetti ; Maria Ambrogina Pagani ; Stefania Iametti ; ^{stefania.iametti@unimi.it}

关键词：Teff ; Fermentation ; Gluten free bread ; Enriched bread

刊名：LWT - Food Science and Technology

出版年：2017

5.Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

作者：Valeria Menga^a ; Mariana Amato^b ; Tim D. Phillips^c ; Donato Angelino^d ; Federico Morreale^d ; Clara Fares^a ; ^{clara.fares@crea.gov.it}

关键词：DW ; durum wheat ; CGF ; commercial gluten free product ready for pasta making ; CS5 ; 5% of milled chia seeds replacement ; CS10 ; 10% of milled chia seeds replacement ; CM5 ; 5% of chia mucilage replacement ; CM10 ; 10% of chia mucilage replacement ; PC ; protein content ; IDF ; insoluble dietary fiber ; SDF ; soluble dietary fiber ; TPC ; total phenolic content ; TPAs ; total phenolic acids ; NRS ; not resistant starch ; TS ; total starch ; RAG ; rapidly available glucose ; SAG ; slowly available glucose ; RDS ; rapidly di

刊名：Food Chemistry

出版年：2017

6.Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

作者：Abdallah Bouasla^a ; Agnieszka Wó ; jtowicz^b ; ^{agnieszka.wojtowicz@up.lublin.pl" class="auth_mail" title="E-mail the corresponding author} ; Mohammed Nasereddine Zidoune^a

关键词：Extrusion-cooking ; Gluten-free pasta ; Physical properties ; Texture ; Microstructure

刊名：LWT - Food Science and Technology

出版年：2017

7.Less Hidden Celiac Disease But Increased Gluten Avoidance Without a Diagnosis in the United States: Findings From the National Health and Nutrition Examination Surveys From 2009 to 2014

作者：Rok Seon Choung ; MD ; PhD^a ; Aynur Unalp-Arida ; MD ; PhD^b ; Constance E. Ruhl ; MD ; PhD^d ; Tricia L. Brantner ; BS^a ; James E. Everhart ; MD^c ; Joseph A. Murray ; MD^a ; ^{murray.joseph@mayo.edu}

关键词：CD ; celiac disease ; EMA ; endomysial antibody ; GFD ; gluten-free diet ; NHANES ; National Health and Nutrition Examination Survey ; PWAG ; people without celiac disease avoiding gluten ; tTG ; tissue transglutaminase

刊名：Mayo Clinic Proceedings

出版年：2017

8.A survey study on safety and microbial quality of “gluten-free” products made in Italian pasta factories

作者：Marina-Nadia Losio^a ; ^b ; Elena Dalzini^b ; ^{elena.dalzini@izsler.it} ; Enrico Pavoni^a ; Daniela Merigo^a ; Guido Finazzi^a ; Paolo Daminelli^a ; ^b

关键词：Bacillus cereus ; Cereals-products ; Coagulase-positive staphylococci ; Food pathogens ; Gluten

刊名：Food Control

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.In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats

作者：Pamela C. Flores-Silva ; Luis A. Bello-Pé ; rez ; ^{labellop@ipn.mx} ; Sandra L. Rodriguez-Ambriz ; Perla Osorio-Diaz

关键词：Snack ; Indigestible carbohydrates ; Fermentation ; Glycemic response ; Gluten

刊名：Journal of Functional Foods

出版年：2017

按检索点细分(981)

题名(340)

关键词(294)

文摘(773)

按出版年细分(981)

2027年及以后(48)

2017年(18)

2016年(106)

2015年(23)

2014年(4)

2013年(85)

2012年(77)

2011年(83)

2010年(85)

2009年(53)

2008年(53)

2007年(33)

2006年(36)

2005年(22)

2004年(48)

2003年(43)

2002年(24)

2001年(43)

2000年(19)

2000年及以前(78)