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Refinado por: assunto: Cereal Products remover
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Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products
Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products
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Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat [Triticum aestivum] products

Sugita Konishi, Y.(National Inst. of Health Science, Tokyo (Japan)) ; Park, B.J ; Kobayashi Hattori, K ; Tanaka, T ; Chonan, T ; Yoshikawa, K ; Kumagai, S

Bioscience, biotechnology, and biochemistry, 2006-07, Vol.70 (7), p.1764-1768 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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2
Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects
Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects
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Textural evaluation of rice [Oryza sativa] cake by chewing and swallowing measurements on human subjects

Kohyama, K.(National Food Research Inst., Tsukuba, Ibaraki (Japan)) ; Sawada, H ; Nonaka, N ; Kobori, C ; Hayakawa, F ; Sasaki, T

Bioscience, biotechnology, and biochemistry, 2007-02, Vol.71 (2), p.358-365 [Periódico revisado por pares]

Tokyo: Japan Society for Bioscience, Biotechnology, and Agrochemistry

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3
Preventing iron deficiency through food fortification
Preventing iron deficiency through food fortification
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Preventing iron deficiency through food fortification

Hurrell, R.F

Nutrition reviews, 1997-06, Vol.55 (6), p.210-222 [Periódico revisado por pares]

Oxford, UK: Blackwell Publishing Ltd

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4
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)
Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)
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Formulation, physicochemical, nutritional and sensorial evaluation of corn tortillas supplemented with chia seed (Salvia hispanica L.)

Rendon-Villalobos, R., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos ; Ortiz-Sanchez, A., Universidad Autonoma del Estado de Morelos, Cuernavaca (Mexico). Centro de Investigacion en Biodiversidad y Conservacion ; Solorza-Feria, J., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos ; Trujillo-Hernandez, C.A., Instituto Politecnico Nacional, Yautepec (Mexico). Centro de Desarrollo de Productos Bioticos

Czech Journal of Food Sciences, 2012-01, Vol.30 (2), p.118-125 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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5
Evaluation of Wheat/Non-Traditional Flour Composite
Evaluation of Wheat/Non-Traditional Flour Composite
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Evaluation of Wheat/Non-Traditional Flour Composite

Hofmanova, T., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Carbohydrates and Cereals ; Hruskova, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Carbohydrates and Cereals ; Svec, I., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Carbohydrates and Cereals

Czech Journal of Food Sciences, 2014-06, Vol.32 (3), p.288-295 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
Utilisation of Non-Traditional Forms of Cereals in Bakery Production
Utilisation of Non-Traditional Forms of Cereals in Bakery Production
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Utilisation of Non-Traditional Forms of Cereals in Bakery Production

Laknerova, I., Food Research Institute, Prague (Czech Republic) ; Holasova, M., Food Research Institute, Prague (Czech Republic) ; Fiedlerova, V., Food Research Institute, Prague (Czech Republic) ; Rysova, J., Food Research Institute, Prague (Czech Republic) ; Vaculova, K., Agrotest fyto, Kromeriz (Czech Republic) ; Maskova, E., Food Research Institute, Prague (Czech Republic) ; Ehrenbergerova, J., Mendel University in Brno (Czech Republic). Dept. of Crop Science, Breeding and Plant Medicine ; Winterova, R., Food Research Institute, Prague (Czech Republic) ; Ouhrabkova, J., Food Research Institute, Prague (Czech Republic) ; Dvoracek, V., Crop research Institute, Prague (Czech Republic) ; Martinek, P., Agrotest fyto, Kromeriz (Czech Republic)

Czech Journal of Food Sciences, 2014-01, Vol.32 (3), p.296-301 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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7
Physicochemical, Microbial, and Sensory Evaluation of Cook-chilled Korean Traditional Rice Cake (Backseolgi) During Storage via Various Packaging Methods
Physicochemical, Microbial, and Sensory Evaluation of Cook-chilled Korean Traditional Rice Cake (Backseolgi) During Storage via Various Packaging Methods
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Physicochemical, Microbial, and Sensory Evaluation of Cook-chilled Korean Traditional Rice Cake (Backseolgi) During Storage via Various Packaging Methods

Lee, K.A., Dong-A University, Busan, Republic of Korea ; Kim, K.T., Konkuk University, Seoul, Republic of Korea ; Paik, H.D., Konkuk University, Seoul, Republic of Korea

Food Science and Biotechnology, 2011, 20(4), , pp.1069-1074 [Periódico revisado por pares]

Heidelberg: The Korean Society of Food Science and Technology

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8
Formation of acrylamide during baking of shortcrust cookies derived from various flours
Formation of acrylamide during baking of shortcrust cookies derived from various flours
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Formation of acrylamide during baking of shortcrust cookies derived from various flours

Miskiewicz, K., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food ; Nebesny, E., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food ; Oracz, J., Technical Univ. of Lodz (Poland). Inst. of Chemical Technology of Food

Czech Journal of Food Sciences, 2012-01, Vol.30 (1), p.53-56 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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9
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system
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Effect of cooking and storage on the amount and molecular weight of (1 leads to 3)(1 leads to 4)-beta-D-glucan extracted from oat products by an in vitro digestion system

Beer, M.U ; Wood, P.J ; Weisz, J ; Fillion, N

Cereal chemistry, 1997-11, Vol.74 (6), p.705-709 [Periódico revisado por pares]

St. Paul, MN: The American Association of Cereal Chemists, Inc

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10
Effect of rice cultivar characteristics on the rice flour bread quality
Effect of rice cultivar characteristics on the rice flour bread quality
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Effect of rice cultivar characteristics on the rice flour bread quality

Takahashi, M.(Niigata-ken. Agricultural Research Inst., Kamo (Japan). Food Research Center) ; Homma, N ; Morohashi, K ; Nakamura, K ; Suzuki, Y

Nippon Shokuhin Kagaku Kogaku Kaishi, 2009/07/15, Vol.56(7), pp.394-402 [Periódico revisado por pares]

Japanese Society for Food Science and Technology

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