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在“Elsevier电子期刊”中，命中：205条，耗时：小于0.01 秒

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 semolinas 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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