UB Paderborn / Katalog / Suche / in CDI

1 – 25 von 74

Sortiert nach

Anti-diabetic effects of the soluble dietary fiber from tartary buckwheat bran in diabetic mice and their potential mechanisms

Food & nutrition research, 2021, Vol.65, p.1-14

2021

Volltextzugriff (PDF)

The effects of freezing on soybean microstructure and qualities of soymilk

Journal of food engineering, 2013-05, Vol.116 (1), p.1-6

2013

Volltextzugriff (PDF)

Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing

Food research international, 2012-11, Vol.49 (1), p.65-71

2012

Volltextzugriff (PDF)

The analysis of fagopyritols from tartary buckwheat and their anti-diabetic effects in KK-Ay type 2 diabetic mice and HepG2 cells

Journal of functional foods, 2018-11, Vol.50, p.137-146

2018

Volltextzugriff (PDF)

Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing

Flavour and fragrance journal, 2012, Vol.27 (1), p.47-53

2012

Volltextzugriff (PDF)

Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat

Foods, 2021-10, Vol.10 (11), p.2543

2021

Volltextzugriff (PDF)

Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver

Journal of the science of food and agriculture, 2010-08, Vol.90 (11), p.1951-1958

2010

Volltextzugriff (PDF)

The Effects of Different Inactivation Treatments on the Storage Properties and Sensory Quality of Naked Oat

Food and bioprocess technology, 2012-07, Vol.5 (5), p.1853-1859

2012

Volltextzugriff (PDF)

Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment

Journal of cereal science, 2017-07, Vol.76, p.222-228

2017

Volltextzugriff (PDF)

Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention

Food science & technology, 2018-05, Vol.91, p.446-452

2018

Volltextzugriff (PDF)

Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion

Food chemistry, 2022-01, Vol.367, p.130751-130751, Article 130751

2022

Volltextzugriff (PDF)

Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread

Food and bioprocess technology, 2012-02, Vol.5 (2), p.648-656

2012

Volltextzugriff (PDF)

An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating

Journal of food engineering, 2009-11, Vol.95 (2), p.280-284

2009

Volltextzugriff (PDF)

Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice

Journal of cereal science, 2008-07, Vol.48 (1), p.83-91

2008

Volltextzugriff (PDF)

Protective effect of tartary buckwheat on renal function in type 2 diabetics: a randomized controlled trial

Therapeutics and clinical risk management, 2016-01, Vol.12, p.1721-1727

2016

Volltextzugriff (PDF)

Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments

Food hydrocolloids, 2022-08, Vol.129, p.107630, Article 107630

2022

Volltextzugriff (PDF)

Antithrombotic and Fibrinolytic Activities of Methanolic Extract of Aged Sorghum Vinegar

Journal of agricultural and food chemistry, 2009-09, Vol.57 (18), p.8683-8687

2009

Volltextzugriff (PDF)

Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion

Food chemistry, 2023-03, Vol.404, p.134559-134559, Article 134559

2023

Volltextzugriff (PDF)

Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage

Journal of cereal science, 2020-09, Vol.95, p.103057, Article 103057

2020

Volltextzugriff (PDF)

Impact of whole cereals and processing on type 2 diabetes mellitus: a review

Critical reviews in food science and nutrition, 2020-05, Vol.60 (9), p.1447-1474

2020

Volltextzugriff (PDF)

Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein

Food chemistry, 2022-09, Vol.387, p.132835-132835, Article 132835

2022

Volltextzugriff (PDF)

Effects of different milling methods on flour quality and performance in steamed breadmaking

Journal of cereal science, 2007, Vol.45 (1), p.18-23

2007

Volltextzugriff (PDF)

Microbial decontamination of wheat grain with superheated steam

Food control, 2016-04, Vol.62, p.264-269

2016

Volltextzugriff (PDF)

Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme

Food chemistry, 2022-01, Vol.367, p.130762-130762, Article 130762

2022

Volltextzugriff (PDF)

Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing

Journal of cereal science, 2017-03, Vol.74, p.231-237

2017

Volltextzugriff (PDF)

1 – 25 von 74

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(68)
Mit Volltextzugriff
(73)

Publikationsform

Artikel
(73)
Berichte
(1)

Sprache

Erscheinungsjahr

n.n

Thema

Life Sciences & Biomedicine
(68)
Science & Technology
(68)
Food Science & Technology
(53)
Chemistry
(25)
Chemistry, Applied
(20)
Physical Sciences
(20)
Biological And Medical Sciences
(15)
Fundamental And Applied Biological Sciences. Psychology
(15)
Food Industries
(14)
Nutrition & Dietetics
(14)
Superheated Steam
(10)
Cereal And Baking Product Industries
(9)
Agriculture
(8)
Buckwheat
(8)
Food Science
(7)
Particle Size
(7)
Agriculture, Multidisciplinary
(6)
Engineering
(6)
Engineering, Chemical
(6)
Proteins
(6)

15 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

Anti-diabetic effects of the soluble dietary fiber from tartary buckwheat bran in diabetic mice and their potential mechanisms

The effects of freezing on soybean microstructure and qualities of soymilk

Correlation of volatile and nonvolatile components with the total antioxidant capacity of tartary buckwheat vinegar: Influence of the thermal processing

The analysis of fagopyritols from tartary buckwheat and their anti-diabetic effects in KK-Ay type 2 diabetic mice and HepG2 cells

Key aroma compounds in Shanxi aged tartary buckwheat vinegar and changes during its thermal processing

Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat

Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver

The Effects of Different Inactivation Treatments on the Storage Properties and Sensory Quality of Naked Oat

Modification of protein structure and dough rheological properties of wheat flour through superheated steam treatment

Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention

Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion

Effects of Different Debranning Degrees on the Qualities of Wheat Flour and Chinese Steamed Bread

An investigation on pretreatments for inactivation of lipase in naked oat kernels using microwave heating

Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice

Protective effect of tartary buckwheat on renal function in type 2 diabetics: a randomized controlled trial

Multi-scale structure, rheological and digestive properties of starch isolated from highland barley kernels subjected to different thermal treatments

Antithrombotic and Fibrinolytic Activities of Methanolic Extract of Aged Sorghum Vinegar

Milling of wheat bran: Influence on digestibility, hydrolysis and nutritional properties of bran protein during in vitro digestion

Effects of superheated steam processing on common buckwheat grains: Lipase inactivation and its association with lipidomics profile during storage

Impact of whole cereals and processing on type 2 diabetes mellitus: a review

Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein

Effects of different milling methods on flour quality and performance in steamed breadmaking

Microbial decontamination of wheat grain with superheated steam

Comparison of quercetin and rutin inhibitory influence on Tartary buckwheat starch digestion in vitro and their differences in binding sites with the digestive enzyme

Modification of physicochemical properties and in vitro digestibility of wheat flour through superheated steam processing

Suchergebnisse filtern