| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels
|
Cui, Lulu
|
|
|
120 |
C |
p.
|
article
|
| 2 |
Arabinoxylan profiles in Chinese winter wheat: Novel QTL and molecular marker
|
Chen, Tiantian
|
|
|
120 |
C |
p.
|
article
|
| 3 |
Arbuscular mycorrhizal fungi affected soft wheat quality properties and nutritional index by regulating the composition and secondary structure of protein
|
Xue, Jiawen
|
|
|
120 |
C |
p.
|
article
|
| 4 |
Breeding wheat for organic farming: Can the high grain protein gene Gpc-B1 help to tackle challenges in view of end-use quality?
|
Grausgruber, Heinrich
|
|
|
120 |
C |
p.
|
article
|
| 5 |
Buckwheat protein as macromolecular emulsifier to stabilize antarctic krill oil-loaded emulsion: Study on physicochemical properties, microstructure, and functional properties
|
Tang, Jiawei
|
|
|
120 |
C |
p.
|
article
|
| 6 |
Carotenoid cellular uptake and antioxidant activity from differently cooked semolina and whole wheat pasta
|
Oduro-Obeng, Hannah
|
|
|
120 |
C |
p.
|
article
|
| 7 |
Comparison of prolamins from different cereals based on structure and functionality
|
Hu, Xiaojun
|
|
|
120 |
C |
p.
|
article
|
| 8 |
Developing early-estimating normalized difference vegetation index calibrations for grain yield and technological quality of bread wheat in semi-arid rainfed conditions
|
Savaşlı, Erdinç
|
|
|
120 |
C |
p.
|
article
|
| 9 |
Dynamic changes in aroma compounds and precursor substances during rice cooking
|
Ye, Guodong
|
|
|
120 |
C |
p.
|
article
|
| 10 |
Editorial Board
|
|
|
|
120 |
C |
p.
|
article
|
| 11 |
Effect of cooling rate on the retrogradation properties and quality of refrigerated dry-steamed fried rice
|
Zhang, Haifeng
|
|
|
120 |
C |
p.
|
article
|
| 12 |
Effect of electron beam pretreated wheat flour on dough properties
|
Niu, Li
|
|
|
120 |
C |
p.
|
article
|
| 13 |
Effect of hydrothermal treatments on the nutritional, functional and storage stability characteristics of decorticated foxtail millet grains and flour
|
Kaur, Tejinder
|
|
|
120 |
C |
p.
|
article
|
| 14 |
Effect of the critical melting treatment on the short/long-term retrogradation behaviour of maize starch
|
Luo, Yunmei
|
|
|
120 |
C |
p.
|
article
|
| 15 |
Effects of delayed drying interval and the drying temperature of popcorn on sensory and technological quality
|
Cañizares, Lázaro da Costa Corrêa
|
|
|
120 |
C |
p.
|
article
|
| 16 |
Effects of germination and gamma irradiation on physico-chemical and cooking qualities of red Ahu rice landrace
|
Sinha, Madhuri
|
|
|
120 |
C |
p.
|
article
|
| 17 |
Effects of wheat germ treated with different stabilization methods on dough characteristics and steamed bread quality
|
Zhao, Gongqi
|
|
|
120 |
C |
p.
|
article
|
| 18 |
Expanding the application of germinated wheat by examining the impact of varying alpha-amylase levels from grain to bread
|
Kaur, Nancydeep
|
|
|
120 |
C |
p.
|
article
|
| 19 |
Exploring the health benefits of high amylose wheat phenolic extract in human endothelial cell model: Inhibitory effects on endothelial activation
|
Calabriso, Nadia
|
|
|
120 |
C |
p.
|
article
|
| 20 |
Fungal fermentation improves the nutritional quality, flavor characteristic and physicochemical property of highland barley bran
|
Zhang, Yongzhu
|
|
|
120 |
C |
p.
|
article
|
| 21 |
Grain and flour physical and functional characteristics of Tef [Eragrostis tef (Zucc) Trotter] varieties of Ethiopia
|
Menjaye, Tamrat Kore
|
|
|
120 |
C |
p.
|
article
|
| 22 |
Grain quality attributes of an on-farm Thailand's highland rice germplasm directly beneficial to the farming households
|
Jamjod, Sansanee
|
|
|
120 |
C |
p.
|
article
|
| 23 |
How G4-amylase and hexose oxidase synergistically improve the qualities and inhibit the retrogradation of steamed breads: A comprehensive study on molecular mechanisms and quality characteristics
|
Cui, Yunlong
|
|
|
120 |
C |
p.
|
article
|
| 24 |
Image illumination to enhance the visual palatability and visual firmness of white bread crumbs
|
Sato, Yukinori
|
|
|
120 |
C |
p.
|
article
|
| 25 |
Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack
|
Antwi, Charles Kwasi
|
|
|
120 |
C |
p.
|
article
|
| 26 |
Impact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour
|
Costa, Isabella Maciel
|
|
|
120 |
C |
p.
|
article
|
| 27 |
Improved physical properties of pound cake with diacylglycerol oleogel
|
Liu, Min
|
|
|
120 |
C |
p.
|
article
|
| 28 |
Improving yield, functional properties, and aroma profile of rice bran protein through innovative extraction and precipitation methods
|
Modupalli, Nikitha
|
|
|
120 |
C |
p.
|
article
|
| 29 |
Introducing new wheat milling passages to manage the ultra-fine flours of primary streams: Roles of granulation in starchy content
|
Moammaei, Saeed
|
|
|
120 |
C |
p.
|
article
|
| 30 |
Magnetic field improves the functional properties of frozen gluten by inhibiting structural deteriorations of glutenin and gliadin
|
He, Tingshi
|
|
|
120 |
C |
p.
|
article
|
| 31 |
Ohmic heating parboiling as a novel pretreatment to enhance the milling properties of Kodo millet
|
Kabui, Khumbaron Kiranbala
|
|
|
120 |
C |
p.
|
article
|
| 32 |
Physicochemical evaluation and sensory profiling of protein-crosslinked instant noodles enriched with particle size-fractionated banana peel powder
|
Ramadhan, Kurnia
|
|
|
120 |
C |
p.
|
article
|
| 33 |
Polyphenol-mediated covalent bonds on glutelin structural changes in rice with different bran colors
|
Jannasch, Annegret
|
|
|
120 |
C |
p.
|
article
|
| 34 |
Promoting the grinding of wheat bran through treatment by sodium carbonate and its mechanism
|
Deng, Chong
|
|
|
120 |
C |
p.
|
article
|
| 35 |
Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber
|
Zhang, Lingfang
|
|
|
120 |
C |
p.
|
article
|
| 36 |
Pyridoxal phosphate promotes the γ-aminobutyric acid accumulation, antioxidant and anti-hypertensive activity of germinated tartary buckwheat
|
Yan, Huiling
|
|
|
120 |
C |
p.
|
article
|
| 37 |
Summarized cereal grain characteristics affecting digestive behavior and nutrient utilization on a quantitative basis: Comparison among oat, hull barley, and hulless barley grain
|
Tosta, Marcela R.
|
|
|
120 |
C |
p.
|
article
|
| 38 |
Textural, nutritional and aromatic characteristics of fragrant rice in relation to milling degrees
|
Wang, Jing
|
|
|
120 |
C |
p.
|
article
|
| 39 |
The action mechanism of annealing temperatures after rapid cooling of mung bean starch-based drinking straws
|
Wang, Kun
|
|
|
120 |
C |
p.
|
article
|
| 40 |
The association of glutenin subunit composition to baking quality traits of spring and winter wheat in Estonia
|
Kaasik, R.
|
|
|
120 |
C |
p.
|
article
|
| 41 |
Unraveling the mechanism of alleviating the textural deterioration of thermally sterilized cooked noodles: Effect of gluten content and quality
|
Yu, Chen
|
|
|
120 |
C |
p.
|
article
|
| 42 |
Using ethanol as pretreatment for improving drying of germinated quinoa grains
|
Gutiérrez-Rodríguez, Ciomara
|
|
|
120 |
C |
p.
|
article
|
| 43 |
Variation in Cd and As accumulation and health risk in rice-ratoon cropping system: Evidence from two-year field trials involving multiple cultivars in southern China
|
Wu, Weijian
|
|
|
120 |
C |
p.
|
article
|
Journal description