المؤلفون: Cardinali, Federica, Garofalo, Cristiana, Taccari, Manuela, Osimani, Andrea, Polverigiani, Serena, Milanovic, Vesna, Rampanti, Giorgia, Aquilanti, Lucia

المساهمون: Cardinali, Federica, Garofalo, Cristiana, Taccari, Manuela, Osimani, Andrea, Polverigiani, Serena, Milanovic, Vesna, Rampanti, Giorgia, Aquilanti, Lucia

مصطلحات موضوعية: Flour extraction rate, Milling procedure, Sourdough, Bread-making, Bread quality

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:001115140400001; volume:250; issue:2; firstpage:581; lastpage:591; numberofpages:11; journal:EUROPEAN FOOD RESEARCH AND TECHNOLOGY; https://hdl.handle.net/11566/326033; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85178876424

الاتاحة: https://hdl.handle.net/11566/326033
https://doi.org/10.1007/s00217-023-04409-4

المؤلفون: Huilan Zhang (3223302), Ruyue Wei (5867012), Yongjiu Wang (10828773), Fangrong Shao (10828776), Minghui Cao (456943), Wenjie Kan (10828779), Jian Liu (33711), Minghao Li (160267), Caiguo Tang (10828782), Lifang Wu (698622)

مصطلحات موضوعية: Pharmacology, Ecology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, field prevention experiments, PHS, wheat, Control Preharvest Sprouting, OAA-treated group, grain sedimentation value, flour extraction rate, Germination-Related Gene Expression, CK group, Wheat Grain Quality

Relation: https://figshare.com/articles/journal_contribution/Effects_of_Nanonetworks_That_Control_Preharvest_Sprouting_on_Wheat_Grain_Quality_and_Its_Germination-Related_Gene_Expression/14623968

الاتاحة: https://doi.org/10.1021/acssuschemeng.1c00733.s001

المؤلفون: Alireza Sadeghi, Abbas Abedfar

المصدر: Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 5, Iss 2, Pp 153-170 (2016)

مصطلحات موضوعية: barbari bread, crumb firmness, flour extraction rate, porosity, sourdough starter, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://journals.rifst.ac.ir/article_68126_77d8d2acba0ca2b6f688519b9c46202f.pdf; https://doaj.org/toc/2252-0937; https://doaj.org/toc/2538-2357

URL الوصول: https://doaj.org/article/16256ff2fa854cb0b4632eb37c1c92e7

المؤلفون: Peñas, Elena, Martínez Villaluenga, Cristina, Vidal-Casero, Concepción, Zielinski, Henryk, Frías, Juana

المساهمون: Ministerio de Ciencia e Innovación (España), European Commission, Consejo Superior de Investigaciones Científicas (España)

مصطلحات موضوعية: Ginger cake, Protein quality, Amino acid composition, Rye bread, Flour extraction rate

Relation: #PLACEHOLDER_PARENT_METADATA_VALUE#; info:eu-repo/grantAgreement/EC/FP7/264103; Postprint; http://dx.doi.org/10.2478/v10222-012-0067-3; Sí; Polish Journal of Food and Nutrition Sciences 63(1): 5-10 (2013); http://hdl.handle.net/10261/88213; http://dx.doi.org/10.13039/501100004837; http://dx.doi.org/10.13039/501100000780; http://dx.doi.org/10.13039/501100003339

الاتاحة: http://hdl.handle.net/10261/88213
https://doi.org/10.2478/v10222-012-0067-3
https://doi.org/10.13039/501100004837
https://doi.org/10.13039/501100000780
https://doi.org/10.13039/501100003339

المؤلفون: Anna Horszwald, Juana Frias, Henryk Zieliński, Cristina Martínez-Villaluenga, Mariusz K. Piskula, Concepción Vidal-Valverde

المساهمون: State Committee for Scientific Research (Poland)

المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instname

مصطلحات موضوعية: Vitamin, Antioxidant, Riboflavin, medicine.medical_treatment, Wheat flour, Food technology, Flour extraction rate, Biochemistry, Industrial and Manufacturing Engineering, chemistry.chemical_compound, Antioxidant activity, Ginger cake, medicine, Thiamine, Food science, Pastel, Chemistry, business.industry, fungi, digestive, oral, and skin physiology, food and beverages, General Chemistry, B vitamins, visual_art, visual_art.visual_art_medium, business, Baking, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f495fb923c1eda7b6ce0063d1f82de90
https://doi.org/10.1007/s00217-009-1146-5

المؤلفون: Juana Frias, Cristina Martínez-Villaluenga, Concepción Vidal-Casero, Henryk Zieliński, Elena Peñas

المساهمون: Ministerio de Ciencia e Innovación (España), European Commission, Consejo Superior de Investigaciones Científicas (España)

المصدر: Digital.CSIC. Repositorio Institucional del CSIC
instname

مصطلحات موضوعية: Protein efficiency ratio, 030309 nutrition & dietetics, Nutritional quality, Flour extraction rate, 03 medical and health sciences, 0404 agricultural biotechnology, Protein quality, Ginger cake, Rye bread, Food science, Amino acid content, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, Nutrition and Dietetics, Amino acid composition, Extraction (chemistry), digestive, oral, and skin physiology, food and beverages, 04 agricultural and veterinary sciences, Wheat bread, 040401 food science, Amino acid, chemistry, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bc8ff1d57cce3f64ccda855cd9fab9c
http://hdl.handle.net/10261/88213

المؤلفون: M. H. Azizi, S. M. Sayeddin, S. H. Payghambardoost

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://www.sid.ir/en/VEWSSID/J_pdf/84820060406.pdf.

مصطلحات موضوعية: Flat bread quality, Flour extraction rate, Rheological properties, Staling

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.655.8255; http://www.sid.ir/en/VEWSSID/J_pdf/84820060406.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.655.8255
http://www.sid.ir/en/VEWSSID/J_pdf/84820060406.pdf

المؤلفون: State Committee for Scientific Research (Poland), Martínez-Villaluenga, Cristina, Horszwald, Anna, Frías, Juana, Piskula, Mariusz K., Vidal-Valverde, Concepción, Zielinski, Henryk

مصطلحات الفهرس: Flour extraction rate, Baking, Ginger cake, Thiamine, Riboflavin, Antioxidant activity, artículo

URL: http://hdl.handle.net/10261/37644
http://dx.doi.org/10.1007/s00217-009-1146-5
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