المؤلفون: Putri, Devina Aulia, Wibisono, Yossi

المصدر: JOFE : Journal of Food Engineering; Vol. 3 No. 3 (2024): July; 125-136 ; 2810-0824 ; 10.25047/jofe.v3i3

مصطلحات موضوعية: Filler Type, Flour Type, Concentration, Solid Waste Of Sardinella Lemuru, Powder Broth

وصف الملف: application/pdf

Relation: https://publikasi.polije.ac.id/jofe/article/view/4387/2653; https://publikasi.polije.ac.id/jofe/article/view/4387

الاتاحة: https://publikasi.polije.ac.id/jofe/article/view/4387

المؤلفون: Ian S. Hines, Tom Jurkiw, Emily Nguyen, Martine Ferguson, Sultana Solaiman, Elizabeth Reed, Maria Hoffmann, Jie Zheng

مصطلحات موضوعية: Microbiology, Cell Biology, Developmental Biology, Plant Biology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, little literature aimed, foodborne outbreaks associated, five different types, escherichia coli <, div >< p, around 8 min, approximately 25 min, 90 &# 176, 4 log cfu, different flour types, entire storage period, contaminated wheat flour, 60 &# 176, various wheat flours, common wheat flours, thermal resistance capabilities, isothermal temperature increased, o121 population levels, stec storage persistence, wheat flour, thermal resistance, whole wheat, isothermal temperature, flour type

Relation: https://figshare.com/articles/journal_contribution/Supplementary_file_/25372502

الاتاحة: https://doi.org/10.1371/journal.pone.0299922.s001

المؤلفون: Ian S. Hines, Tom Jurkiw, Emily Nguyen, Martine Ferguson, Sultana Solaiman, Elizabeth Reed, Maria Hoffmann, Jie Zheng

مصطلحات موضوعية: Microbiology, Cell Biology, Developmental Biology, Plant Biology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, little literature aimed, foodborne outbreaks associated, five different types, escherichia coli <, div >< p, around 8 min, approximately 25 min, 90 &# 176, 4 log cfu, different flour types, entire storage period, contaminated wheat flour, 60 &# 176, various wheat flours, common wheat flours, thermal resistance capabilities, isothermal temperature increased, o121 population levels, stec storage persistence, wheat flour, thermal resistance, whole wheat, isothermal temperature, flour type

Relation: https://figshare.com/articles/dataset/D-value_estimates_as_calculated_by_Bayesian_first-order_isothermal_inactivation_kinetic_model_of_different_STEC-inoculated_wheat_flours_/25372517

الاتاحة: https://doi.org/10.1371/journal.pone.0299922.t001

المؤلفون: Ian S. Hines, Tom Jurkiw, Emily Nguyen, Martine Ferguson, Sultana Solaiman, Elizabeth Reed, Maria Hoffmann, Jie Zheng

مصطلحات موضوعية: Microbiology, Cell Biology, Developmental Biology, Plant Biology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, little literature aimed, foodborne outbreaks associated, five different types, escherichia coli <, div >< p, around 8 min, approximately 25 min, 90 &# 176, 4 log cfu, different flour types, entire storage period, contaminated wheat flour, 60 &# 176, various wheat flours, common wheat flours, thermal resistance capabilities, isothermal temperature increased, o121 population levels, stec storage persistence, wheat flour, thermal resistance, whole wheat, isothermal temperature, flour type

Relation: https://figshare.com/articles/figure/Analyte_profiles_of_five_different_wheat_flours_/25372505

الاتاحة: https://doi.org/10.1371/journal.pone.0299922.g001

المؤلفون: Ian S. Hines, Tom Jurkiw, Emily Nguyen, Martine Ferguson, Sultana Solaiman, Elizabeth Reed, Maria Hoffmann, Jie Zheng

مصطلحات موضوعية: Microbiology, Cell Biology, Developmental Biology, Plant Biology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, little literature aimed, foodborne outbreaks associated, five different types, escherichia coli <, div >< p, around 8 min, approximately 25 min, 90 &# 176, 4 log cfu, different flour types, entire storage period, contaminated wheat flour, 60 &# 176, various wheat flours, common wheat flours, thermal resistance capabilities, isothermal temperature increased, o121 population levels, stec storage persistence, wheat flour, thermal resistance, whole wheat, isothermal temperature, flour type

Relation: https://figshare.com/articles/figure/STEC_survival_in_different_wheat_flours_during_long-term_storage_/25372508

الاتاحة: https://doi.org/10.1371/journal.pone.0299922.g002

المؤلفون: Ian S. Hines, Tom Jurkiw, Emily Nguyen, Martine Ferguson, Sultana Solaiman, Elizabeth Reed, Maria Hoffmann, Jie Zheng

مصطلحات موضوعية: Microbiology, Cell Biology, Developmental Biology, Plant Biology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, little literature aimed, foodborne outbreaks associated, five different types, escherichia coli <, div >< p, around 8 min, approximately 25 min, 90 &# 176, 4 log cfu, different flour types, entire storage period, contaminated wheat flour, 60 &# 176, various wheat flours, common wheat flours, thermal resistance capabilities, isothermal temperature increased, o121 population levels, stec storage persistence, wheat flour, thermal resistance, whole wheat, isothermal temperature, flour type

Relation: https://figshare.com/articles/figure/STEC_O121_survival_in_different_wheat_flours_following_isothermal_treatments_/25372511

الاتاحة: https://doi.org/10.1371/journal.pone.0299922.g003

المؤلفون: Tomaž Požrl, Mirela Kopjar, Irena Kurent, Janez Hribar, Anja Janeš, Marjan Simčič

المصدر: Czech Journal of Food Sciences, Vol 27, Iss 1, Pp 29-38 (2009)

مصطلحات موضوعية: phytic acid, flour type, breadmaking procedure, Agriculture

وصف الملف: electronic resource

Relation: https://cjfs.agriculturejournals.cz/artkey/cjf-200901-0004_phytate-degradation-during-breadmaking-the-influence-of-flour-type-and-breadmaking-procedures.php; https://doaj.org/toc/1212-1800; https://doaj.org/toc/1805-9317

URL الوصول: https://doaj.org/article/da209f73f0aa448594cf30214d2bf671

المؤلفون: Raci Ekinci, S. Sezgin Ünal

المصدر: Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 3, Pp 343-348 (2002)

مصطلحات موضوعية: Wheat flour, Thiamine, Fiboflavin, Flour type, Buğday unu, Tiamin, Riboflavin, Un tipi, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: http://dergipark.gov.tr/pajes/issue/20534/218763?publisher=pamukkale; https://doaj.org/toc/1300-7009; https://doaj.org/toc/2147-5881

URL الوصول: https://doaj.org/article/d945a6759c94470081874150b092d9c9

المؤلفون: Raci Ekinci, Sezgin Ünal

المصدر: Pamukkale University Journal of Engineering Sciences, Vol 8, Iss 1, Pp 91-96 (2002)

مصطلحات موضوعية: wheat flour, mineral matter, flour factory, flour type, buğday unu, mineral madde, un fabrikası, un tipi, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: https://dergipark.org.tr/tr/pub/pajes/issue/20532/218730; https://doaj.org/toc/1300-7009; https://doaj.org/toc/2147-5881

URL الوصول: https://doaj.org/article/dc980654cfe34036878970c4cf341541

المؤلفون: Avarvarei, Bogdan-Vlad, Nistor, Cătălin-Emilian, Usturoi, Alexandru

مصطلحات موضوعية: “000” wheat flour type, sensorial characteristics, physical-chemical properties, făină de grâu tip “000”, caracteristici senzoriale, proprietăţi fizico-chimice

وصف الملف: application/pdf

Relation: Avarvarei B. V., C. E. Nistor, Al. Usturoi. 2019. "Sensorial and physical-chemical analysis of a “000” wheat flour type obtained into a mid capacity mill". Lucrări Știinţifice USAMV – Iași Seria Horticultură, 62(1): 29-38.; https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1431

الاتاحة: https://repository.uaiasi.ro/xmlui/handle/20.500.12811/1431
https://hdl.handle.net/20.500.12811/1431

المؤلفون: Ferati, Ismail, Durmishi, Namik, Idrizi, Xhezair, Xhabiri, Gafur, Miftari, Hava, Alija, Durim

المصدر: UBT International Conference

مصطلحات موضوعية: flours. Flour type 400, moisture, total number of microorganisms, molds and yeasts, Agriculture, Food Science

Relation: https://knowledgecenter.ubt-uni.net/conference/2019/events/432

الاتاحة: https://knowledgecenter.ubt-uni.net/conference/2019/events/432

المؤلفون: Mustafa Kürşat Demir, Adem Elgün, M. Sami Elgün

المصدر: Gıda, Vol 36, Iss 4, Pp 209-216 (2015)

مصطلحات موضوعية: Flour type, ozone, lcsh:Food processing and manufacture, flour, lcsh:TP368-456, ozon, bread, un, oxidant agent, oksidan madde, ekmek, Un tipi

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doajarticles::23c5ed10eb265d73082a5c7003b0423e
http://dergipark.gov.tr/gidader/issue/6910/92354?publisher=gidadernegi

المؤلفون: Siahmakoun, Lobat

المصدر: Graduate Theses and Dissertations

مصطلحات موضوعية: Biological sciences, Health and environmental sciences, Flour type, Fried food, Rice flour, Sensory evaluation, Family and Consumer Sciences, Food Processing

وصف الملف: application/pdf

Relation: https://scholarworks.uark.edu/etd/1270; https://scholarworks.uark.edu/context/etd/article/2269/viewcontent/Siahmakoun_uark_0011O_11804.pdf

الاتاحة: https://scholarworks.uark.edu/etd/1270
https://scholarworks.uark.edu/context/etd/article/2269/viewcontent/Siahmakoun_uark_0011O_11804.pdf

المؤلفون: Weckx, Stefan, van der Meulen, Roel, Maes, Dominique, Scheirlinck, Ilse, Huys, Geert, Vandamme, Peter, De Vuyst, Luc

المصدر: FOOD MICROBIOLOGY ; ISSN: 0740-0020

مصطلحات موضوعية: Biology and Life Sciences, GROWTH, CARBOHYDRATE, DIVERSITY, BAKERY, IDENTIFICATION, FLOUR TYPE, POPULATION-DYNAMICS, LACTOBACILLUS-PLANTARUM, ARGININE CATABOLISM, Lactic acid bacteria, Metabolite target analysis, Species diversity, Fermentation, Rye sourdough, GRADIENT GEL-ELECTROPHORESIS

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/1068624; http://hdl.handle.net/1854/LU-1068624; http://dx.doi.org/10.1016/j.fm.2010.06.005; https://biblio.ugent.be/publication/1068624/file/1068633

الاتاحة: https://biblio.ugent.be/publication/1068624
http://hdl.handle.net/1854/LU-1068624
https://doi.org/10.1016/j.fm.2010.06.005
https://biblio.ugent.be/publication/1068624/file/1068633

المؤلفون: Koceva Komlenić, Daliborka, Slačanac, Vedran, Hasenay, Damir

المساهمون: Ugarčić-Hardi, Žaneta

مصطلحات موضوعية: digestive, oral, and skin physiology, fungi, bread dough fermentation, sourdough addition, pH values, temperature, flour type, water content, food and beverages

URL الوصول: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::da22f9f96fe279431705f32eeecf81ae
https://www.bib.irb.hr/432597

المؤلفون: EKİNCİ, Raci, ÜNAL, Sezgin

المصدر: Volume: 8, Issue: 1 91-96 ; 1300-7009 ; 2147-5881 ; Pamukkale Üniversitesi Mühendislik Bilimleri Dergisi

مصطلحات موضوعية: Wheat flour,Mineral matter,Flour factory,Flour type, Buğday unu,Mineral madde,Un fabrikası,Un tipi

وصف الملف: application/pdf

Relation: https://dergipark.org.tr/tr/download/article-file/191287; https://dergipark.org.tr/tr/pub/pajes/issue/20532/218730

الاتاحة: https://dergipark.org.tr/tr/pub/pajes/issue/20532/218730

المؤلفون: Oleh Jenis Tepung, Suhu Dan Tekanan, Salma Mohamad Yusop, Mohamad Yusof Maskat, Wan Aida, Wan Mustapha, Aminah Abdullah

المساهمون: The Pennsylvania State University CiteSeerX Archives

المصدر: http://myais.fsktm.um.edu.my/8199/1/Sains_Malaysiana_April2009_Article7.pdf.

مصطلحات موضوعية: Coating, frying, flour type, temperature, pressure ABSTRAK

وصف الملف: application/pdf

Relation: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.492.9187; http://myais.fsktm.um.edu.my/8199/1/Sains_Malaysiana_April2009_Article7.pdf

الاتاحة: http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.492.9187
http://myais.fsktm.um.edu.my/8199/1/Sains_Malaysiana_April2009_Article7.pdf

المساهمون: Smith, M

المصدر: Other Information: UNCL. Orig. Receipt Date: 31-DEC-70

وصف الملف: Medium: X; Size: Pages: 31

URL الوصول: http://www.osti.gov/scitech/biblio/4198638

المؤلفون: Μπλούνα, Ελένη

مصطلحات موضوعية: Σκληρό αλεύρι τύπου Μ, Ελεύθερα Φαινολικά, Δεσμευμένα Φαινολικά, Αντιοξειδωτική δράση, Αντιοξειδωτικά, Αντιαθηρογόνος δράση, Durum flour type M, Free phenolics, Bound phenolics, Antioxidant action, Antioxidants, Anti-atherogenic action

جغرافية الموضوع: Λήμνος

Relation: https://vsmart.lib.aegean.gr/webopac/List.csp?SearchT1=%CE%BC%CF%80%CE%BB%CE%BF%CF%8D%CE%BD%CE%B1&Index1=Keywordsbib&Database=1&SearchMethod=Find_1&SearchTerm1=%CE%BC%CF%80%CE%BB%CE%BF%CF%8D%CE%BD%CE%B1&OpacLanguage=gre&Profile=Default&EncodedRequest=*2D*CE*AC6*C9*2CRXc*9F*A8*A2t*E9*2F*29&EncodedQuery=*2D*CE*AC6*C9*2CRXc*9F*A8*A2t*E9*2F*29&Source=SysQR&PageType=Start&PreviousList=RecordListFind&WebPageNr=1&NumberToRetrieve=50&WebAction=NewSearch&StartValue=0&RowRepeat=0&ExtraInfo=&SortIndex=Year&SortDirection=-1&Resource=&SavingIndicator=&RestrType=&RestrTerms=&RestrShowAll=&LinkToIndex=; http://hdl.handle.net/11610/10763

الاتاحة: http://hdl.handle.net/11610/10763
https://vsmart.lib.aegean.gr/webopac/List.csp?SearchT1=%CE%BC%CF%80%CE%BB%CE%BF%CF%8D%CE%BD%CE%B1&Index1=Keywordsbib&Database=1&SearchMethod=Find_1&SearchTerm1=%CE%BC%CF%80%CE%BB%CE%BF%CF%8D%CE%BD%CE%B1&OpacLanguage=gre&Profile=Default&EncodedRequest=*2D*CE*AC6*C9*2CRXc*9F*A8*A2t*E9*2F*29&EncodedQuery=*2D*CE*AC6*C9*2CRXc*9F*A8*A2t*E9*2F*29&Source=SysQR&PageType=Start&PreviousList=RecordListFind&WebPageNr=1&NumberToRetrieve=50&WebAction=NewSearch&StartValue=0&RowRepeat=0&ExtraInfo=&SortIndex=Year&SortDirection=-1&Resource=&SavingIndicator=&RestrType=&RestrTerms=&RestrShowAll=&LinkToIndex=

المؤلفون: Dijana Miličević, Amel Selimović, Tijana Pešić, Haris Hodžić, Mirna Aljić

المصدر: Agriculturae Conspectus Scientificus; ISSN 1331-7768 (Print); ISSN 1331-7776 (Online); Volume 74; Issue 3

مصطلحات الفهرس: flour; type of flour; storage conditions; organoleptic properties, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion

URL: https://hrcak.srce.hr/47396
https://hrcak.srce.hr/file/73125