| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Assessing Payne score accuracy through a bread wheat multi-genotype and multi-environment set from CIMMYT
|
Tabbita, Facundo
|
|
|
115 |
C |
p.
|
article
|
| 2 |
Comparative performance of superior and inferior grains for quality parameters following diversified temperature during grain filling stage
|
Lu, Bo
|
|
|
115 |
C |
p.
|
article
|
| 3 |
Editorial Board
|
|
|
|
115 |
C |
p.
|
article
|
| 4 |
Effect of heat-moisture treatment of wheat (Triticum aestivum L.) grain on micronutrient content of flour, and noodles and bread qualities
|
Liu, Yuanxiao
|
|
|
115 |
C |
p.
|
article
|
| 5 |
Effect of high-temperature drying at different moisture levels on texture of dried noodles: Insights into gluten aggregation and pore distribution
|
Liu, Jingjing
|
|
|
115 |
C |
p.
|
article
|
| 6 |
Effects of microbial transglutaminase on gluten-free sourdough bread structure and loaf characteristics
|
Redd, Anna J.
|
|
|
115 |
C |
p.
|
article
|
| 7 |
Hybrid Solvent Retention Capacity (SRC) to predict Australian soft wheat cookie quality
|
Siah, Siem Doo
|
|
|
115 |
C |
p.
|
article
|
| 8 |
Impact of heat-moisture induced gel-entrapped network on the texture of Tartary buckwheat noodles
|
Han, Xiao-Miao
|
|
|
115 |
C |
p.
|
article
|
| 9 |
Influence of cooking water hardness on the chemical, colour and textural characteristics of bulgur at different processing stages
|
Michel, Sadiye
|
|
|
115 |
C |
p.
|
article
|
| 10 |
Influence of lacto-fermented traditional and colored wheat grain wholemeal flour on wheat biscuit quality
|
Bartkiene, Elena
|
|
|
115 |
C |
p.
|
article
|
| 11 |
Modulation of seed amylose content in durum wheat through mutagenesis of starch synthase IIa (SSIIa) and its effect on milling and semolina quality
|
Hogg, A.C.
|
|
|
115 |
C |
p.
|
article
|
| 12 |
Pasta fortified with β-glucan Isolated from brewer’s yeast (Saccharomyces cerevisiae) by-product
|
Ungureanu-Iuga, Mădălina
|
|
|
115 |
C |
p.
|
article
|
| 13 |
Rice bran peptide with α-glucosidase inhibition activity: Preparation, evaluation and molecular mechanism
|
Liu, Weiwei
|
|
|
115 |
C |
p.
|
article
|
| 14 |
The correlations between feruloylated arabinoxylans’ structure and their antioxidative properties
|
Wang, Jing
|
|
|
115 |
C |
p.
|
article
|
Journal description