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Flavor Aspects of Pulse Ingredients

Cereal chemistry, 2017-01, Vol.94 (1), p.58-65

2017

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Effect of Processing on Antinutrient Compounds in Pulses

Cereal chemistry, 2017-01, Vol.94 (1), p.2-10

2017

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A study on volatile metabolites screening by HS‐SPME‐GC‐MS and HS‐GC‐IMS for discrimination and characterization of white and yellowed rice

Cereal chemistry, 2020-03, Vol.97 (2), p.496-504

2020

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Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods

Cereal chemistry, 2023-03, Vol.100 (2), p.243-255

2023

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Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality

Cereal chemistry, 2020-01, Vol.97 (1), p.9-19

2020

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A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Cereal chemistry, 2020-09, Vol.97 (5), p.895-903

2020

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Effects of multiple freeze–thaw cycles on the quality of frozen dough

Cereal chemistry, 2018-07, Vol.95 (4), p.499-507

2018

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Pathogens control on wheat and wheat flour: A review

Cereal chemistry, 2021-01, Vol.98 (1), p.17-30

2021

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Comprehensive study on gluten composition and baking quality of winter wheat

Cereal chemistry, 2023-01, Vol.100 (1), p.142-155

2023

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Preparation and Characterization of Starch Particles for Use in Pickering Emulsions

Cereal chemistry, 2016-03, Vol.93 (2), p.116-124

2016

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Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate

Cereal chemistry, 2023-03, Vol.100 (2), p.310-320

2023

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Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates

Cereal chemistry, 2024-01, Vol.101 (1), p.131-143

2024

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Appropriate dose of NaCl supplementation improves protein structures, microbial communities and extensibility of dough, and quality of traditional fermented dried noodles

Cereal chemistry, 2024-05, Vol.101 (3), p.692-702

2024

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Prediction models to evaluate baking quality instruments for commercial wheat flour

Cereal chemistry, 2024-05, Vol.101 (3), p.681-691

2024

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Peanut oil and protein extraction using an aqueous enzymatic method and analysis of the characteristics of the emulsions produced

Cereal chemistry, 2023-05, Vol.100 (3), p.762-774

2023

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Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Cereal chemistry, 2017-01, Vol.94 (1), p.49-57

2017

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Influence of temperature on storage characteristics of different rice varieties

Cereal chemistry, 2021-07, Vol.98 (4), p.935-945

2021

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Andean lupin (Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility

Cereal chemistry, 2020-07, Vol.97 (4), p.827-835

2020

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Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti‐aging potential of purple glutinous rice (Oryza sativa L.) extract

Cereal chemistry, 2021-05, Vol.98 (3), p.571-582

2021

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Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole‐grain sourdough bread

Cereal chemistry, 2024-03, Vol.101 (2), p.313-322

2024

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Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

Cereal chemistry, 2022-01, Vol.99 (1), p.67-77

2022

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Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

Cereal chemistry, 2017-05, Vol.94 (3), p.437-442

2017

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Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality

Cereal chemistry, 2024-01, Vol.101 (1), p.191-205

2024

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Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort

Cereal chemistry, 2024-01, Vol.101 (1), p.206-219

2024

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Incorporation of yellow pea flour into white pan bread

Cereal chemistry, 2021-09, Vol.98 (5), p.1020-1026

2021

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Flavor Aspects of Pulse Ingredients

Effect of Processing on Antinutrient Compounds in Pulses

A study on volatile metabolites screening by HS‐SPME‐GC‐MS and HS‐GC‐IMS for discrimination and characterization of white and yellowed rice

Wheat gluten: A functional protein still challenging to replace in gluten‐free cereal‐based foods

Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Effects of multiple freeze–thaw cycles on the quality of frozen dough

Pathogens control on wheat and wheat flour: A review

Comprehensive study on gluten composition and baking quality of winter wheat

Preparation and Characterization of Starch Particles for Use in Pickering Emulsions

Preparation, functional properties, and nutritional evaluation of chickpea protein concentrate

Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolates

Appropriate dose of NaCl supplementation improves protein structures, microbial communities and extensibility of dough, and quality of traditional fermented dried noodles

Prediction models to evaluate baking quality instruments for commercial wheat flour

Peanut oil and protein extraction using an aqueous enzymatic method and analysis of the characteristics of the emulsions produced

Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Influence of temperature on storage characteristics of different rice varieties

Andean lupin (Lupinus mutabilis Sweet): Processing effects on chemical composition, heat damage, and in vitro protein digestibility

Optimizing anthocyanins extraction and the effect of cold plasma treatment on the anti‐aging potential of purple glutinous rice (Oryza sativa L.) extract

Stone milling conditions and starter culture source influence phytic acid content and antioxidant activity in whole‐grain sourdough bread

Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

Impact of Solid‐State Fermentation (Aspergillus oryzae) on Functional Properties and Mineral Bioavailability of Black‐Eyed Pea (Vigna unguiculata) Seed Flour

Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour quality

Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wort

Incorporation of yellow pea flour into white pan bread

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