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Effect of extrusion conditions on resistant starch formation from pastry wheat flour

Food chemistry, 2006, Vol.99 (4), p.718-723

2006

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The influence of fenugreek gum and extrusion modified fenugreek gum on bread

Food hydrocolloids, 2012-03, Vol.26 (2), p.350-358

2012

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Evaluation of α-Amylase Activity and Falling Number around Maturity for Soft White and Soft Red Wheat Varieties in Michigan

Cereal research communications, 2015-12, Vol.43 (4), p.672-681

2015

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Extraction of ginsenosides from a blend of wheat flour and ginseng powder

Food chemistry, 2009-08, Vol.115 (4), p.1512-1518

2009

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Effects of industrial pasta drying temperatures on starch properties and pasta quality

Food research international, 2002, Vol.35 (5), p.421-427

2002

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Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates

Quality assurance and safety of crops & food, 2016-04, Vol.8 (2), p.215-230

2016

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Natural Biopolymer-Based Nanocomposite Films for Packaging Applications

Critical reviews in food science and nutrition, 2007-01, Vol.47 (4), p.411-433

2007

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Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends

Journal of food science, 2002-09, Vol.67 (7), p.2654-2658

2002

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Utilization of highly deoxynivalenol-contaminated wheat via extrusion processing

Journal of food protection, 1999-12, Vol.62 (12), p.1485-1487

1999

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Evaluation of extrusion-modified fenugreek gum

Food hydrocolloids, 2011-07, Vol.25 (5), p.1296-1301

2011

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Mechanical and barrier properties of biodegradable soy protein isolate-based films coated with polylactic acid

Food science & technology, 2007-01, Vol.40 (2), p.232-238

2007

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The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat Powders

Food science and biotechnology, 2005-12, Vol.14 (6), p.758-765

2005

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Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase

Journal of food science, 2005-08, Vol.70 (6), p.c380-c386

2005

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Electron beam technology for modifying the functional properties of maize starch

Nuclear instruments & methods in physics research. Section A, Accelerators, spectrometers, detectors and associated equipment, 2007-09, Vol.580 (1), p.795-798

2007

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Genetic and biochemical analysis of common wheat cultivars lacking puroindoline a

Theoretical and applied genetics, 2005-02, Vol.110 (3), p.470-478

2005

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The Effects of Extrusion Cooking and Milling on the Instant Propertiesof Wheat Powders

Food Science and Biotechnology, 2005, 14(6), , pp.758-765

2005

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The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat Powders

Food science and biotechnology, 2005, Vol.14 (6), p.758-765

2005

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Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture

Journal of food science, 2009-06, Vol.74 (5), p.E241-E249

2009

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Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides

Journal of food science, 2003-10, Vol.68 (8), p.2448-2452

2003

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Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase

Cereal chemistry, 2003-11, Vol.80 (6), p.703-706

2003

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Modifications of wheat proteins due to flour chlorination

Cereal chemistry, 1996-07, Vol.73 (4), p.490-494

1996

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Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100°C

Journal of food science, 2005-04, Vol.70 (3), p.E205-E214

2005

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Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent

Cereal chemistry, 2005-05, Vol.82 (3), p.305-313

2005

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Concerning the nomenclature of high molecular weight glutenin subunits

Journal of cereal science, 1989, Vol.9 (1), p.53-60

1989

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Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods

Journal of food science, 2003-10, Vol.68 (8), p.2488-2489

2003

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Effect of extrusion conditions on resistant starch formation from pastry wheat flour

The influence of fenugreek gum and extrusion modified fenugreek gum on bread

Evaluation of α-Amylase Activity and Falling Number around Maturity for Soft White and Soft Red Wheat Varieties in Michigan

Extraction of ginsenosides from a blend of wheat flour and ginseng powder

Effects of industrial pasta drying temperatures on starch properties and pasta quality

Effect of wheat protein isolate addition on the quality of grape powder added wheat flour extrudates

Natural Biopolymer-Based Nanocomposite Films for Packaging Applications

Effects of Transglutaminase on SDS-PAGE Patterns of Wheat, Soy, and Barley Proteins and their Blends

Utilization of highly deoxynivalenol-contaminated wheat via extrusion processing

Evaluation of extrusion-modified fenugreek gum

Mechanical and barrier properties of biodegradable soy protein isolate-based films coated with polylactic acid

The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat Powders

Functional and thermal properties of wheat, barley, and soy flours and their blends treated with a microbial transglutaminase

Electron beam technology for modifying the functional properties of maize starch

Genetic and biochemical analysis of common wheat cultivars lacking puroindoline a

The Effects of Extrusion Cooking and Milling on the Instant Propertiesof Wheat Powders

The Effects of Extrusion Cooking and Milling on the Instant Properties of Wheat Powders

Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture

Physicochemical Properties of Bread Baked from Flour Blended with Immature Wheat Meal Rich in Fructooligosaccharides

Identification of Wheat Protein Components Involved in Polymer Formation on Incubation with Transglutaminase

Modifications of wheat proteins due to flour chlorination

Thermal Kinetic Parameters of Thiamin in Wheat Flour at Temperatures Higher than 100°C

Effect of extruding wheat flour at lower temperatures on physical attributes of extrudates and on thiamin loss when using carbon dioxide gas as a puffing agent

Concerning the nomenclature of high molecular weight glutenin subunits

Modeling Thermal and Mechanical Effects on Retention of Thiamin in Extruded Foods

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