Nome |
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Why do millets have slower starch and protein digestibility than other cereals?, file dfa8b998-b7c7-748b-e053-3a05fe0a3a96
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1.728
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Rice-based pasta: a comparison between conventional pasta-making and extrusion- cooking, file dfa8b99c-b615-748b-e053-3a05fe0a3a96
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1.357
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What can play the role of gluten in gluten free pasta?, file dfa8b99c-dd19-748b-e053-3a05fe0a3a96
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1.233
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Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.), file dfa8b9a1-b27b-748b-e053-3a05fe0a3a96
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1.111
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Flour from sprouted wheat as a new ingredient in bread-making, file dfa8b999-71c7-748b-e053-3a05fe0a3a96
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1.094
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Quinoa bitterness: causes and solutions for improving product acceptability, file dfa8b99b-db04-748b-e053-3a05fe0a3a96
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1.019
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Bioaccessibility and bioavailability of phenolic compounds in bread: A review, file dfa8b999-14c4-748b-e053-3a05fe0a3a96
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901
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Effect of sprouting on nutritional quality of pulses, file dfa8b9a0-80c3-748b-e053-3a05fe0a3a96
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756
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Understanding starch organisation in gluten-free pasta from rice flour, file dfa8b99c-90fd-748b-e053-3a05fe0a3a96
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680
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Sprouted wheat as an alternative to conventional flour improvers in bread-making, file dfa8b99c-af5a-748b-e053-3a05fe0a3a96
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618
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Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta, file dfa8b99c-98f8-748b-e053-3a05fe0a3a96
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565
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Wheat germ stabilization by heat-treatment or sourdough fermentation: effects on dough rheology and bread properties, file dfa8b99d-a040-748b-e053-3a05fe0a3a96
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482
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Process conditions affect starch structure and its interactions with proteins in rice pasta, file dfa8b99c-98fa-748b-e053-3a05fe0a3a96
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430
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Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours, file dfa8b9a3-1589-748b-e053-3a05fe0a3a96
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422
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Cooking quality, digestibility, and sensory properties of proso millet pasta as impacted by amylose content and prolamin profile, file dfa8b99b-e112-748b-e053-3a05fe0a3a96
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421
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Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran, file dfa8b9a3-0d95-748b-e053-3a05fe0a3a96
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409
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Effect of growing location and variety on nutritional and functional properties of proso millet (Panicum miliaceum) grown as a double crop, file dfa8b99c-0e5a-748b-e053-3a05fe0a3a96
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391
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Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches, file dfa8b99c-a188-748b-e053-3a05fe0a3a96
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386
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Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.), file dfa8b9a4-dc03-748b-e053-3a05fe0a3a96
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385
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Correlations between gluten aggregation properties defined by the GlutoPeak test and content of quality-related protein fractions of winter wheat flour, file dfa8b99d-a625-748b-e053-3a05fe0a3a96
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376
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Monitoring the sprouting process of wheat by non-conventional approaches, file dfa8b99b-c53e-748b-e053-3a05fe0a3a96
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366
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Quality and nutritional properties of pasta products enriched with immature wheat grain, file dfa8b994-92ff-748b-e053-3a05fe0a3a96
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365
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Characteristics of Perennial Wheatgrass (Thinopyrum intermedium) and Refined Wheat Flour Blends: Impact on Rheological Properties, file dfa8b99b-95fc-748b-e053-3a05fe0a3a96
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343
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Debranning of purple wheat: recovery of anthocyanin-rich fractions and their use in pasta production, file dfa8b99c-95b3-748b-e053-3a05fe0a3a96
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341
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Understanding the influence of buckwheat bran on wheat dough baking performance: mechanistic insights from molecular and material science approaches, file dfa8b99c-900d-748b-e053-3a05fe0a3a96
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340
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Sprouting as a pre-processing for producing quinoa-enriched bread, file dfa8b9a3-a18d-748b-e053-3a05fe0a3a96
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336
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Quality characteristics of dried pasta enriched with buckwheat flour, file dfa8b99c-7bf1-748b-e053-3a05fe0a3a96
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335
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Application of near-infrared handheld spectrometers to predict semolina quality, file dfa8b9a3-9f37-748b-e053-3a05fe0a3a96
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320
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Rheological approaches suitable for investigating starch and protein properties related to cooking quality of durum wheat pasta, file dfa8b99c-aee5-748b-e053-3a05fe0a3a96
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304
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Cooking behaviour of rice pasta : effect of thermal treatments and extrusion conditions, file dfa8b99d-684a-748b-e053-3a05fe0a3a96
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299
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Structural modification of gluten proteins in strong and weak wheat dough as affected by mixing temperature, file dfa8b99b-9295-748b-e053-3a05fe0a3a96
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298
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Macromolecular and Micronutrient Profiles of Sprouted Chickpeas to Be Used for Integrating Cereal-Based Food, file dfa8b99c-98fb-748b-e053-3a05fe0a3a96
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293
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Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches : nutritional aspects and textural characteristics, file dfa8b99c-b62a-748b-e053-3a05fe0a3a96
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284
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Empirical rheology and pasting properties of soft-textured durum wheat (Triticum turgidum ssp. durum) and hard-textured common wheat (T. aestivum), file dfa8b99d-a8fe-748b-e053-3a05fe0a3a96
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282
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Dietary fibre enzymatic treatment: a way to improve the rheological properties of high-fibre-enriched dough, file dfa8b99b-375d-748b-e053-3a05fe0a3a96
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276
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The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn, file dfa8b9a4-dbb6-748b-e053-3a05fe0a3a96
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269
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Characterization of Durum Wheat Semolina by Means of a Rapid Shear-Based Method, file dfa8b99b-95ff-748b-e053-3a05fe0a3a96
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263
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Effect of High-Pressure Processing on the Features of Wheat Milling By-products, file dfa8b99b-898d-748b-e053-3a05fe0a3a96
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255
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Conformational changes of polymers in model batter systems, file dfa8b99c-7bf8-748b-e053-3a05fe0a3a96
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255
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Assessing the rheological properties of durum wheat semolina : A review, file dfa8b9a8-a96e-748b-e053-3a05fe0a3a96
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253
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Rheological properties and baking performance of new waxy lines : Strengths and weaknesses, file dfa8b999-ddf5-748b-e053-3a05fe0a3a96
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237
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Structuring and texturing gluten‑free pasta: egg albumen or whey proteins?, file dfa8b99c-aee3-748b-e053-3a05fe0a3a96
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236
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Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing, file dfa8b99c-d0d6-748b-e053-3a05fe0a3a96
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231
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Structural consequences of the interaction of puroindolines with gluten proteins, file dfa8b99c-af5c-748b-e053-3a05fe0a3a96
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220
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Bread-making performance of durum wheat as affected by sprouting, file dfa8b9a3-4137-748b-e053-3a05fe0a3a96
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208
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Effect of processing conditions on water mobility and cooking quality of gluten-free pasta. A magnetic resonance imaging study, file dfa8b99c-d0d3-748b-e053-3a05fe0a3a96
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201
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Effect of iodine in semolina matrices, file dfa8b99c-b695-748b-e053-3a05fe0a3a96
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197
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Extruded snacks from pigmented rice: Phenolic profile and physical properties, file dfa8b9a9-d0f6-748b-e053-3a05fe0a3a96
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191
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Technological properties, shelf life and consumer preference of spelt-based sourdough bread using novel, selected starter cultures, file dfa8b9a9-bc37-748b-e053-3a05fe0a3a96
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190
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Gluten aggregation properties as a tool for durum wheat quality assessment: A chemometric approach, file dfa8b9a5-fbf8-748b-e053-3a05fe0a3a96
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182
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Characterization of common wheat flours (Triticum aestivum L.) through multivariate analysis of conventional rheological parameters and gluten peak test indices, file dfa8b99d-a8fd-748b-e053-3a05fe0a3a96
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180
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Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities, file 6e8c9b42-68fb-4f3b-ac70-04198a782fc1
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170
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Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop, file dfa8b9a4-d174-748b-e053-3a05fe0a3a96
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160
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Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread, file dfa8b997-db8a-748b-e053-3a05fe0a3a96
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158
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Sprouting of quinoa (Chenopodium quinoa Willd.) : Effect on saponin content and relation to the taste and astringency assessed by electronic tongue, file dfa8b9a6-0dbd-748b-e053-3a05fe0a3a96
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145
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From wheat sourdough to gluten-free sourdough: a conventional process for producing gluten-free bread, file dfa8b99c-7bef-748b-e053-3a05fe0a3a96
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139
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Effect of sprouting on the proteome of chickpea flour and on its digestibility by ex vivo gastro-duodenal digestion complemented with jejunal brush border membrane enzymes, file dfa8b9aa-1db1-748b-e053-3a05fe0a3a96
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117
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Pasta from yellow lentils : How process affects starch features and pasta quality, file dfa8b9a7-a5ca-748b-e053-3a05fe0a3a96
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116
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Molecular features and cooking behavior of pasta from pulses, file dfa8b9a8-e574-748b-e053-3a05fe0a3a96
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113
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Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?, file dfa8b9a3-514b-748b-e053-3a05fe0a3a96
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108
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High-amylose corn in gluten-free pasta : Strategies to deliver nutritional benefits ensuring the overall quality, file dfa8b9a6-3a9b-748b-e053-3a05fe0a3a96
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104
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Recent progress on improving the quality of bran-enriched extruded snacks, file dfa8b9a8-157c-748b-e053-3a05fe0a3a96
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102
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Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response, file 26162095-fb13-4806-8a1f-b1d2b0354f53
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100
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Bio-Functional and Structural Properties of Pasta Enriched with a Debranning Fraction from Purple Wheat, file dfa8b9a1-4465-748b-e053-3a05fe0a3a96
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97
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GlutoPeak profile analysis for wheat classification: skipping the refinement process, file dfa8b9a0-01e2-748b-e053-3a05fe0a3a96
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94
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Exploiting Milling By-Products in Bread-Making : The Case of Sprouted Wheat, file dfa8b9a1-8bc9-748b-e053-3a05fe0a3a96
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94
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Legume Flour or Bran: Sustainable, Fiber-RichIngredients for Extruded Snacks?, file dfa8b9a4-81d1-748b-e053-3a05fe0a3a96
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93
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Electric Drive Supervisor for Milling Process 4.0 Automation : A Process Analytical Approach with IIoT NIR Devices for Common Wheat, file dfa8b9a1-657e-748b-e053-3a05fe0a3a96
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89
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Using pulses in baked products: Lights, shadows, and potential solutions, file dfa8b9a1-70d3-748b-e053-3a05fe0a3a96
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78
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Temperature‑induced changes in dough elasticity as a useful tool in defining the firmness of cooked pasta, file dfa8b99c-abd2-748b-e053-3a05fe0a3a96
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74
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High-amylose and Tongil type Korean rice varieties: physical properties, cooking behaviour and starch digestibility, file dfa8b9aa-1836-748b-e053-3a05fe0a3a96
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69
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Effect of Processing on Antioxidant Activity, Total Phenols, and Total Flavonoids of Pigmented Heirloom Beans, file dfa8b9a1-8900-748b-e053-3a05fe0a3a96
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67
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Document Getting to know AACCI : Alessandra Marti, file dfa8b996-ff8f-748b-e053-3a05fe0a3a96
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66
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Changes in protein structural characteristics upon processing of gluten-free millet pasta, file dfa8b9a1-f424-748b-e053-3a05fe0a3a96
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66
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Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features, file dfa8b9a5-e4af-748b-e053-3a05fe0a3a96
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64
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PHYSICAL APPROACHES TO IMPROVE THE QUALITY OF GLUTEN-FREE PASTA, file dfa8b98f-5c18-748b-e053-3a05fe0a3a96
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60
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Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics, file dfa8b9a5-f950-748b-e053-3a05fe0a3a96
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59
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Elevated CO2 Impact on Common Wheat (Triticum aestivum L.) Yield, Wholemeal Quality, and Sanitary Risk, file dfa8b9a3-cb43-748b-e053-3a05fe0a3a96
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55
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In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread, file dfa8b9a8-b544-748b-e053-3a05fe0a3a96
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55
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Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties, file dfa8b9a9-d5a0-748b-e053-3a05fe0a3a96
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53
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Technological Performance of Cricket Powder (Acheta domesticus L.) in Wheat-Based Formulations, file d60f3783-b5ec-4732-91fd-be10f005731d
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50
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Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality, file dfa8b9a9-b113-748b-e053-3a05fe0a3a96
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48
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Agriculture in Marginal Areas: Reintroduction of Rye and Wheat Varieties for Breadmaking in the Antrona Valley, file ff1a26c8-f99f-4b76-bdf5-a9e467e429fa
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45
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Physical, chemical and pasting features of maize Italian inbred lines, file dfa8b9a3-14d5-748b-e053-3a05fe0a3a96
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43
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Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance, file dfa8b9a7-ea74-748b-e053-3a05fe0a3a96
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43
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A PAT approach for common wheat with IIoT NIR devices, file 321de3ae-b05e-42f8-92df-5b185c41ccd8
|
42
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Influence of amylose/amylopectin ratio on wheat dough properties, file c6381e3d-488b-497d-9fa4-aa0c82a8e1a7
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39
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Impact of late-season N fertilisation strategies on the gluten content and composition of high protein wheat grown under humid Mediterranean conditions, file dfa8b9a2-8636-748b-e053-3a05fe0a3a96
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37
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Effects of sprouting under controlled conditions on gluten properties, file dfa8b99e-7c9f-748b-e053-3a05fe0a3a96
|
34
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Effects of sprouting process on the bread-making performance of durum wheat, file dfa8b99e-2528-748b-e053-3a05fe0a3a96
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32
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Valorization of common (Fagopyrum esculentum Moench.) and tartary (Fagopyrum tataricum Gaertn.) buckwheat in gluten-free polenta samples : chemical-physical and sensory characterization, file c94b2153-82e9-45d3-9c62-e4759f7a29e1
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27
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Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum), file 431baeca-f751-453d-85b3-e7cf622e49cc
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24
|
Moringa oleifera L. leaf powder as ingredient in gluten-free biscuits: nutritional and physicochemical characteristics, file dfa8b9a5-fce4-748b-e053-3a05fe0a3a96
|
24
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A Short Communication on Functional, Rheological, and Extrusion Properties of High Protein Fractions from Pulses Obtained by Air Classification, file de3de288-1eab-4149-90a3-59751e6b6f2d
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19
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Technological functionality of composite flours from sorghum, tapioca and cowpea, file 4ae7ab2a-f93f-493a-8c87-f5f3a89ce82d
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18
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Sprouted bean flour as a novel functional ingredient for the formulation of bakery products, file 8db9ab9c-6d2d-493b-b1cc-9be5a41386d6
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16
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Characterization and nutritional valorization of agricultural waste corncobs from Italian maize landraces through the growth of medicinal mushrooms, file 71765792-9bb8-4b7b-874b-3f704f04a477
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13
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Growth of Medicinal Mushrooms (MMs) on maize cobs with different pigmentation: NovEl biotechnological approaches to valorize Maize by-Products (NETMAP), file affb0982-3da9-4cc8-af26-9f565b5ba580
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13
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Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior, file bcba3e16-51a6-4bdf-b9b9-b3aaf3adb501
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13
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Il frumento germinato come alternativa al malto per migliorare la qualità panificatoria delle farine = Use of sprouted wheat instead of malt in order to improve flour bread-making performances, file dfa8b999-3bc4-748b-e053-3a05fe0a3a96
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13
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Totale |
26.472 |