المؤلفون: DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei

المصدر: Shipin Kexue, Vol 46, Iss 3, Pp 196-203 (2025)

مصطلحات موضوعية: milling technology, whole wheat flour, damaged starch, gelatinization properties, rheological properties, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-022.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/cc41fb1e2744400d9a5b6a67997766c5

المؤلفون: Li WU, Yuan ZHANG, Chunhong TANG, Huan YOU, Haijun CHANG, Shuai ZHANG

المصدر: Shipin gongye ke-ji, Vol 46, Iss 3, Pp 386-393 (2025)

مصطلحات موضوعية: whole wheat noodles, type 2 diabetes, blood lipids, oxidative stress, histopathology, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/b19a4ac3219b43329c760150b6467d1d

المؤلفون: Harsh B. Jadhav

المصدر: Discover Food, Vol 4, Iss 1, Pp 1-9 (2024)

مصطلحات موضوعية: Puran poli, Traditional food, Sweet flat bread, Chickpeas split, Jaggery, Whole wheat flour, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2731-4286

URL الوصول: https://doaj.org/article/c1f5e91a5eec4135b3f9a558749a3e43

المؤلفون: Teng Zhang, Ling He, Meng Zhang, Hao Jiang

المصدر: Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)

مصطلحات موضوعية: Black whole wheat flour, Cold plasma, Amino acid fractions, Aroma components, Water migration, Medicine, Science

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2045-2322

URL الوصول: https://doaj.org/article/2ada73a04bf444f9b5e1b0879666f1d2

المؤلفون: ZHAO Shichao, WANG Mengyao, WEN Yangyang, LI Hongyan, WANG Jing

المصدر: Shipin Kexue, Vol 45, Iss 19, Pp 296-303 (2024)

مصطلحات موضوعية: whole-wheat food, alkylresorcinols, authenticity discrimination, detection methods, nanotechnology, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-19-032.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/0baa02b687a94967a7f6eb4960649b1b

المؤلفون: LI Mingpeng, GAO Kun, WEI Min, WANG Liping, TAN Bin, DING Wenping

المصدر: Shipin Kexue, Vol 45, Iss 14, Pp 172-178 (2024)

مصطلحات موضوعية: sprouting degree, whole wheat flour, dried whole wheat noodles, eating quality, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-14-020.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/7c2100fbdb0c44a2893870ffb2433c85

المؤلفون: Bhavnita Dhillon, Navdeep Singh Sodhi, Vinay Kumar Pandey, Shivangi Sharma, Pahulpreet Singh, Sarvesh Rustagi, Sehajdeep Singh, Asket Kaur

المصدر: Applied Food Research, Vol 4, Iss 2, Pp 100432- (2024)

مصطلحات موضوعية: Breads, Brown rice flour, Whole wheat flour, Mango, Physico-chemical, Antioxidant, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2772502224000441; https://doaj.org/toc/2772-5022

URL الوصول: https://doaj.org/article/bdf94c1d940b4d1db688021e76b3092b

المؤلفون: Yue Li, Xinru Qiu, Yuanshuai Jiang, Feng Kong, Guiqin Liu

المصدر: Food Chemistry: X, Vol 24, Iss , Pp 101826- (2024)

مصطلحات موضوعية: Donkey bone, Steam explosion, Particle size distribution, In vitro bioaccessibility, Whole wheat cookies, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524007144; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/b072394c7cff4d6f8e77d3a84a72e4df

المؤلفون: Ying RAO, Xiaoping FENG, Jing ZHENG, Anlin LI, Shuangli XIONG

المصدر: Shipin gongye ke-ji, Vol 45, Iss 11, Pp 167-174 (2024)

مصطلحات موضوعية: pumpkin, whole wheat, steamed bread, response surface, formulation, nutrition, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/fce1be88734043a8a10d65e57c8b2a77

المؤلفون: Liliya Alashbayeva, Makhamedkali Kenzhekhojayev, Assel Borankulova, Bayan Muldabekova, Madina Yakiyayeva, Sholpan Tursunbayeva, Zhanerke Dyusembaeva

المصدر: Potravinarstvo, Vol 18 (2024)

مصطلحات موضوعية: whole-wheat flour, organoleptic and physicochemical properties, chia seeds, sesame rosehip, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/2006; https://doaj.org/toc/1337-0960

URL الوصول: https://doaj.org/article/f386ef19975a4f4bb3f79e052f831e5f

المؤلفون: TIAN Xiao-hong, LI Yi, WANG Jia-ya, REN Fei, LIU Yan-xiang, LIU Ming, TAN Bin

المصدر: Liang you shipin ke-ji, Vol 32, Iss 2, Pp 46-54 (2024)

مصطلحات موضوعية: bread, whole-wheat flour, physicochemical qualities, rheological properties of fermentation, processing quality, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240207; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/96f6b300ed8c493abdeaaf8d46d6025b

المؤلفون: SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui

المصدر: Shipin Kexue, Vol 45, Iss 5, Pp 24-30 (2024)

مصطلحات موضوعية: ferulic acid, whole wheat dough, thermo-mechanical characteristics, steamed bread, texture properties, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-004.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/73fd72801e144d5f933f869263f1e0e9

المؤلفون: Xuhua Liu, Qiangqiang Sun, Rong Yan, Yaqing Wang, Junying Wang, Liping Yang, Ligong Zhai

المصدر: Molecules, Vol 30, Iss 2, p 203 (2025)

مصطلحات موضوعية: whole wheat flour, wheat bran, modification treatment, processing properties, Organic chemistry, QD241-441

وصف الملف: electronic resource

Relation: https://www.mdpi.com/1420-3049/30/2/203; https://doaj.org/toc/1420-3049

URL الوصول: https://doaj.org/article/e7714a9792254a9db515b2453da5148a

Alternate Title: Effect of Sesame Meal Maillard Reaction Products of Flavor Enhancement of Whole Wheat Bread and Process Study. (English)

المؤلفون: 裴慧, 彭钰琪, 陆雪, 孙汉巨, 步显勇, 谢艳, 刘淑芸, 高玲艳, 李骁

المصدر: China Condiment; May2024, Vol. 49 Issue 5, p16-23, 8p

مصطلحات موضوعية: WHOLE wheat bread, FLOUR, GAS chromatography, GLUTEN content of wheat, BAKED products

المؤلفون: Abbas Asad, Saeed Akhtar, Tariq Ismail, Hassan Raza, Stanley I.R. Okoduwa

المصدر: World Nutrition, Vol 15, Iss 2 (2024)

مصطلحات موضوعية: type 2 diabetes, raw carrot flour, fermented carrot flour, whole wheat flour, fasting blood sugar, blood sugar parameters, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.worldnutritionjournal-org.wphna.org/index.php/wn/article/view/1009; https://doaj.org/toc/2041-9775

URL الوصول: https://doaj.org/article/57ca2cb6a05c4d45b1bd536499893ab2

المؤلفون: Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis, Anton N. Akulov, Natalya I. Rumyantseva

المصدر: Foods and Raw Materials, Vol 12, Iss 2, Pp 334-347 (2024)

مصطلحات موضوعية: triticum aestivum l., purple wheat, whole-wheat flour, bread, phenolic compounds, anthocyanins, phenolic acids, antioxidant activity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://jfrm.ru/en/issues/22111/22180/; https://doaj.org/toc/2308-4057; https://doaj.org/toc/2310-9599

URL الوصول: https://doaj.org/article/d4365d4b1dc84fe8b557714b6c5d06a0

المؤلفون: Amani Weerarathna, Matara Arahchige Jagath Wansapala

المصدر: Food Technology and Biotechnology, Vol 62, Iss 4, Pp 425-448 (2024)

مصطلحات موضوعية: composite flour, whole wheat flour, sustainable alternative flour, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/472265; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/1c728c2e4e7e489e94e3dee4afe3b74d

المؤلفون: LI Yi, TIAN Xiao-hong, TAN Bin, LIU Ming, JIANG Ping, KANG Zi-yue, LIU Yan-xiang

المصدر: Liang you shipin ke-ji, Vol 32, Iss 1, Pp 59-65 (2024)

مصطلحات موضوعية: whole wheat, dietary fiber, freezing, dough, fermentation characteristics, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240109; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/6d025bf1098e4f55805053c4d3c435ba

المؤلفون: José Luis Navarro, Pedro Losano Richard, Malena Moiraghi, Mariela Bustos, Alberto Edel León, María Eugenia Steffolani

المصدر: Food Technology and Biotechnology, Vol 62, Iss 2, Pp 264-274 (2024)

مصطلحات موضوعية: bioactive compounds, enzymatic activity, pasting properties, sprouted whole-wheat flour, techno-functional ingredients, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://hrcak.srce.hr/file/461541; https://doaj.org/toc/1330-9862; https://doaj.org/toc/1334-2606

URL الوصول: https://doaj.org/article/10ad9c164ce149f3a8dc6429c4c3a0e7

المؤلفون: WANG Li-ping, WU Yuan-ning, LI Xiao-ning, TAN Bin

المصدر: Liang you shipin ke-ji, Vol 31, Iss 5, Pp 73-82 (2023)

مصطلحات موضوعية: freezing temperature, frozen whole wheat steamed buns, re-steaming quality, component properties, protein secondary structure, microstructure, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20230512; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/ee23d0b560d14636af46bf5c3a90e439