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Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars

Journal of agricultural and food chemistry, 2007-05, Vol.55 (10), p.4005-4013

2007

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Pasting and rheological properties of oat products dry-blended with ground chia seeds

Food science & technology, 2014-01, Vol.55 (1), p.148-156

2014

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Two-Stage Hydrothermal Processing of Wheat (Triticum aestivum) Bran for the Production of Feruloylated Arabinoxylooligosaccharides

Journal of agricultural and food chemistry, 2010-05, Vol.58 (10), p.6427-6432

2010

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Pasting and rheological properties of chia composites containing barley flour

International journal of food science & technology, 2013-12, Vol.48 (12), p.2564-2570

2013

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Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies

International journal of food science & technology, 2006-05, Vol.41 (5), p.553-559

2006

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Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions

Food chemistry, 2011-04, Vol.125 (3), p.923-929

2011

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Contents of Phenolics and Flavonoids and Antioxidant Activities in Skin, Pulp, and Seeds of Miracle Fruit

Journal of food science, 2011-04, Vol.76 (3), p.C479-C482

2011

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Utilisation of corn (Zea mays) bran and corn fiber in the production of food components

Journal of the science of food and agriculture, 2010-04, Vol.90 (6), p.915-924

2010

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Production of feruloylated arabinoxylo-oligosaccharides from maize ( Zea mays) bran by microwave-assisted autohydrolysis

Food chemistry, 2010-04, Vol.119 (4), p.1613-1618

2010

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Physical properties of sugar cookies containing chia–oat composites

Journal of the science of food and agriculture, 2014-12, Vol.94 (15), p.3226-3233

2014

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Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

Journal of the science of food and agriculture, 2010-10, Vol.90 (13), p.2208-2213

2010

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Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation

Food chemistry, 2012-06, Vol.132 (4), p.2107-2111

2012

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Structures and Functional Properties of Starch From Seeds of Three Soybean (Glycine max (L.) Merr.) Varieties

Die Stärke, 2006-10, Vol.58 (10), p.509-519

2006

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Structures and physicochemical properties of starch from immature seeds of soybean varieties ( Glycine max (L.) Merr.) exhibiting normal, low-linolenic or low-saturated fatty acid oil profiles at maturity

Carbohydrate polymers, 2007-09, Vol.70 (2), p.149-159

2007

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Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products

Industrial crops and products, 2014-11, Vol.61, p.211-216

2014

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Pasting and rheological properties of quinoa‐oat composites

International journal of food science & technology, 2015-04, Vol.50 (4), p.878-884

2015

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Phenolic content and antioxidant activity of extracts from whole buckwheat ( Fagopyrum esculentum Möench) with or without microwave irradiation

Food chemistry, 2010-04, Vol.119 (3), p.1216-1219

2010

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Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

Journal of food engineering, 2013-03, Vol.115 (2), p.215-219

2013

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Antioxidant Activity and Phenolic Content of Air‐Classified Corn Bran

Cereal chemistry, 2011-01, Vol.88 (1), p.36-40

2011

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Viscoelastic properties of oat β-glucan-rich aqueous dispersions

Food chemistry, 2013-05, Vol.138 (1), p.186-191

2013

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Changes in structure and properties of starch of four botanical sources dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride

Carbohydrate polymers, 2007-01, Vol.67 (1), p.21-31

2007

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Micro-Heterogeneity and Micro-Rheological Properties of High-Viscosity Barley β-Glucan Solutions Studied by Diffusing Wave Spectroscopy (DWS)

Food biophysics, 2016-12, Vol.11 (4), p.339-344

2016

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Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid

Food chemistry, 2005-03, Vol.90 (1-2), p.1-8

2005

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Effect of shortening replacement with oatrim on the physical and rheological properties of cakes

Cereal chemistry, 2005-03, Vol.82 (2), p.120-124

2005

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Functional Characterization of Steam Jet-Cooked β-Glucan-Rich Barley Flour as an Oil Barrier in Frying Batters

Journal of food science, 2006-08, Vol.71 (6), p.E308-E313

2006

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Oil and Tocopherol Content and Composition of Pumpkin Seed Oil in 12 Cultivars

Pasting and rheological properties of oat products dry-blended with ground chia seeds

Two-Stage Hydrothermal Processing of Wheat (Triticum aestivum) Bran for the Production of Feruloylated Arabinoxylooligosaccharides

Pasting and rheological properties of chia composites containing barley flour

Rheological and physical evaluation of jet-cooked oat bran in low calorie cookies

Antioxidant activity of commercial buckwheat flours and their free and bound phenolic compositions

Contents of Phenolics and Flavonoids and Antioxidant Activities in Skin, Pulp, and Seeds of Miracle Fruit

Utilisation of corn (Zea mays) bran and corn fiber in the production of food components

Production of feruloylated arabinoxylo-oligosaccharides from maize ( Zea mays) bran by microwave-assisted autohydrolysis

Physical properties of sugar cookies containing chia–oat composites

Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

Reduction of rutin loss in buckwheat noodles and their physicochemical characterisation

Structures and Functional Properties of Starch From Seeds of Three Soybean (Glycine max (L.) Merr.) Varieties

Structures and physicochemical properties of starch from immature seeds of soybean varieties ( Glycine max (L.) Merr.) exhibiting normal, low-linolenic or low-saturated fatty acid oil profiles at maturity

Utilization of tartary buckwheat bran as a source of rutin and its effect on the rheological and antioxidant properties of wheat-based products

Pasting and rheological properties of quinoa‐oat composites

Phenolic content and antioxidant activity of extracts from whole buckwheat ( Fagopyrum esculentum Möench) with or without microwave irradiation

Effect of enzymatic treatments on the rheological and oil-resisting properties of wheat flour-based frying batters

Antioxidant Activity and Phenolic Content of Air‐Classified Corn Bran

Viscoelastic properties of oat β-glucan-rich aqueous dispersions

Changes in structure and properties of starch of four botanical sources dispersed in the ionic liquid, 1-butyl-3-methylimidazolium chloride

Micro-Heterogeneity and Micro-Rheological Properties of High-Viscosity Barley β-Glucan Solutions Studied by Diffusing Wave Spectroscopy (DWS)

Rheological, textural, and sensory properties of Asian noodles containing an oat cereal hydrocolloid

Effect of shortening replacement with oatrim on the physical and rheological properties of cakes

Functional Characterization of Steam Jet-Cooked β-Glucan-Rich Barley Flour as an Oil Barrier in Frying Batters

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