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Cereal Chemistry

IF2.5
论文数72
被引数6936
期刊论文 72
发表时间
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Analyzing the Empirical Rheology, Processing, Physico-Chemical, and Digestibility Characteristics of Vigna umbellata Incorporated Pizza Base分析豇豆属植物Vigna umbellata添加的比萨饼底的实验流变学、加工、物理化学和消化特性
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IF2.5
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deleteHosakere Nagesh, Vidyashree; Kathalsar, Ashwath Kumar
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Unveiling Microstructural and Physicochemical Divergence Among High-Altitude Teosinte Caryopses揭示高海拔类玉米籽粒在微观结构和理化性质上的差异
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deleteSilva-Fernandez, Stephanie E.; Serna-Saldivar, Sergio O.; Garcia-Lara, Silverio
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Effect of Physical and Chemical Properties of Kombucha-Fermented Soy Whey on the Quality of Tofukombucha发酵大豆乳清的物理和化学性质对豆腐品质的影响
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deleteBaghdady, Ghada Said; Wang, Jiyuan; Dai, Yiqiang; Yuxin, Cao; Ziyin, He; Cai, Yiming; Dong, Mingsheng; Wang, Daoying; Xia, Xiudong
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Effect of Konjac Gum on Eating Quality and Retrogradation Properties of Cooked Brown Rice魔芋胶对熟糙米食用品质和回生特性的影响
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deleteLiu, Fengyu; Xu, Dan; Jin, Yamei; Yang, Na; Xu, Xueming; Wu, Fengfeng
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Starch Digestibility in "Double-High" Rice: Characteristics and Pasting and Textural Determinants"双高"水稻中淀粉消化性：特性及糊化和质构决定因素
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deleteLiao, Chengjing; Hu, Liqin; Chen, Jiana; Cao, Fangbo; Wang, Weiqin; Zheng, Huabin; Huang, Min
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Extraction and Characterization of Non-Starch Polysaccharides From Nixtamalized Barley and Oat BranJavaid, M.A.; Saeed, F.; Nasir, F.; Rasheed, A.; Ikram, A.; Arshad, M.T.; Afzaal, M.; Islam, M.; Niaz, B.; Zahir, A. 从碱化处理的裸麦和燕麦麸皮中提取和非淀粉多糖的表征。Cereal Chem. 2026, 103, 537–546. [Google Scholar] [CrossRef]
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deleteJavaid, Muhammad Asad; Saeed, Farhan; Nasir, Farheen; Rasheed, Amara; Ikram, Ali; Arshad, Muhammad Tayyab; Afzaal, Muhammad; Islam, Mariam; Niaz, Bushra; Zahir, Ahmadullah
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Implementation of Machine Learning Models to Predict Functionality of Pea Flour From Its Composition利用机器学习模型根据豌豆粉的组成预测其功能性
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deleteNickerson, Colten N.; Hogarth, Sarah; Stone, Andrea K.; Arganosa, Gene C.; Bhowmik, Pankaj; Warkentin, Tom D.; Ubbens, Jordan; Nickerson, Michael T.
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Detection of Changes in Taste Components During Noodle Preparation and Dough Aging在面条制备和面团老化过程中风味成分变化的检测
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deleteNarisawa, Tomoyuki; Nakajima, Hideo; Yamada, Masaharu; Asakura, Tomiko
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Effect of Microwave and Intense Pulsed Light Combined Treatments on the Quality of Qingke Barley Fresh Noodles During Storage微波与强脉冲光复合处理对青稞鲜面条贮藏期间品质的影响
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deleteWang, Zhenhua; Zhang, Mengmeng; Zhang, Min; Zheng, Yanyan; Cai, Zhendong; Zhang, Aojie
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Thermal-Processing Effects on Digestibility and Texture of High-Amylose Corn Starch Instant Noodles热处理对高直链玉米淀粉方便面的消化性和质构的影响
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deleteCui, Kangru; Shen, Lijuan; Zhou, Qiong; Liu, Yang; Feng, Yun; Zhang, Shengjun; Zhao, Renyong; Jiang, Hongxin
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Effects of Simultaneous Sitophilus zeamais and Prostephanus truncatus During Storage of Maize in Hermetic and Non-Hermetic Conditions在密封和非密封条件下同时存在玉米象和锯谷盗对玉米储存的影响
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deleteSuleiman, Rashid; Rosentrater, Kurt A.
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Enhancing Dietary Fiber in Instant Noodles: Effect of Rice Bran Particle Size and Enzymatic Crosslinking on Physicochemical and Sensory Properties通过调整米糠粒度和酶促交联增强方便面中的膳食纤维：对理化特性和感官品质的影响
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deleteRamadhan, Kurnia; Lail, Iqmalia Shafira; Asiah, Nurul; Ardiansyah
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Residual Lipids Affect Structural and Functional Properties of Oat and Mung Bean Protein Isolates残留脂质影响燕麦和大豆蛋白分离物的结构和功能特性
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deleteBerthelot, Ugo; Doyen, Alain
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Effects of Early, High Moisture Harvesting on Grain, Milling, Flour, and Baking Quality of Six Winter Wheat Varieties早期高水分收获对六种冬小麦品种籽粒、加工、面粉及烘焙品质的影响
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deleteMudiyanselage, Prabath Senanayaka; Park, Jinhee; Baik, Byung-Kee; Lindsey, Laura E.
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Optimization of Pretreatments for Enhanced Polyphenols Retention and Antinutritional Factors Reduction in Minor Millets优化预处理以提高小谷类作物中多酚保留量和降低抗营养因子含量
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deleteKaur, Jagbir; Dhillon, Gurpreet Kaur; Mahajan, Monika
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A New Protocol for Measuring Gluten Index: Assessing Gluten Quality Independent of Protein Quantity一种测量面筋指数的新方法：评估与蛋白质含量无关的面筋质量
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deleteWang, Kun; Taylor, Dale; Isaak, Carly; Fu, Bin Xiao
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Characteristics and Evaluation of Cooking and Eating Quality of Guangdong Simiao Rice广东丝苗米的烹饪与食用品质特性及评价
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deleteLi, Shujuan; Zhang, Rui; Guo, Min; Li, Dingding; Liu, Hong; Guo, Tao; Yang, Guili
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How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents如何降低食品中的小麦过敏原和FODMAPs：专利的批判性综述
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deleteGelinas, Pierre; Theolier, Jeremie
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Regulation of Gluten Protein Structure by Soy Milk to Enhance Wheat Bread Quality大豆乳对麸质蛋白结构的调控以改善小麦面包品质
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IF2.5
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deleteWang, Tingting; Wu, Yuqing; Li, Leling; Wu, Fengfeng; Xu, Xueming; Xu, Dan
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Comparative Assessment of End-Use Characteristics of Single and Variety Blend Fonio单粒和混合品种珍珠粟末端使用特性的比较评估
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deleteAryee, Alberta N. A.; Ovai, Benjamin; Aryal, Asmita
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