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Number Cited by Other Article(s)
1
Johnston C, Leong SY, Teape C, Liesaputra V, Oey I. Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread. Food Chem 2024;449:139321. [PMID: 38615637 DOI: 10.1016/j.foodchem.2024.139321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2023] [Revised: 03/22/2024] [Accepted: 04/08/2024] [Indexed: 04/16/2024]
2
Moreno-Araiza O, Boukid F, Suo X, Wang S, Vittadini E. Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making. Foods 2023;12:2284. [PMID: 37372495 DOI: 10.3390/foods12122284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023]  Open
3
Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411706] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
4
Vasilean I, Aprodu I, Garnai M, Munteanu V, Patrașcu L. Preliminary Investigations into the Use of Amylases and Lactic Acid Bacteria to Obtain Fermented Vegetable Products. Foods 2021;10:foods10071530. [PMID: 34359401 PMCID: PMC8305426 DOI: 10.3390/foods10071530] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2021] [Revised: 06/22/2021] [Accepted: 06/29/2021] [Indexed: 12/03/2022]  Open
5
Impact of Germination and Fermentation on Rheological and Thermo-Mechanical Properties of Wheat and Triticale Flours. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10217635] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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