| Ageing of rice: A review |
24 |
| Resistant starch could be decisive in determining the glycemic index of rice cultivars |
22 |
| Physicochemical and functional properties of dietary fiber from foxtail millet (Setaria italic) bran |
20 |
| Do ancient types of wheat have health benefits compared with modern bread wheat? |
19 |
| Sorghum polyphenols and other bioactive components as functional and health promoting food ingredients |
19 |
| Physicochemical and functional properties of Thai organic rice flour |
18 |
| Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining |
17 |
| Agronomic biofortification of upland rice with selenium and and its relation to grain quality |
15 |
| Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality |
15 |
| Improving whole wheat dough tenacity and extensibility: A new kneading process |
15 |
| Phenolic profiles, beta-glucan contents, and antioxidant capacities of colored Qingke (Tibetan hulless barley) cultivars |
15 |
| QTL mapping for micronutrients concentration and yield component traits in a hexaploid wheat mapping population |
14 |
| Rice grain protein composition influences instrumental measures of rice cooking and eating quality |
14 |
| Selenium biofortification of rice grains and implications on macronutrients quality |
12 |
| Simultaneous Zinc and selenium biofortification in rice. Accumulation, localization and implications on the overall mineral content of the flour |
12 |
| Extraction of purple corn (Zea mays L.) cob pigments and phenolic compounds using food-friendly solvents |
12 |
| Gluten protein composition and aggregation properties as predictors for bread volume of common wheat, spelt, durum wheat, emmer and einkorn |
11 |
| Free and bound phenolic profiles of the bran from different rice varieties and their antioxidant activity and inhibitory effects on alpha-amylose and alpha-glucosidase |
11 |
| Characterization of phenolic compounds and antioxidant activity in sorghum grains |
11 |
| Functional and physical properties of cookies enriched with dephytinized oat bran |
11 |
| Estimating percentages of fusarium-damaged kernels in hard wheat by near-infrared hyperspectral imaging |
11 |
| Effect of different hydrocolloids on gluten proteins, starch and dough microstructure |
11 |
| Influence of the extraction solvent on phenolic content, antioxidant, antimicrobial and antimutagenic activities of brewers' spent grain |
11 |
| Effects of superfine grinding of bran on the properties of dough and qualities of steamed bread |
10 |
| Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench] |
10 |
| Influence of water addition methods on water mobility characterization and rheological properties of wheat flour dough |
10 |
| Evaluation of sample preparation methods for rice geographic origin classification using laser-induced breakdown spectroscopy |
10 |
| Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review |
10 |
| A comparative study of the phenolic compounds and in vitro antioxidant capacity of finger millets from different growing regions in Malawi |
10 |
| GlutoPeak profile analysis for wheat classification: Skipping the refinement process |
10 |
| Influence of ultrasound-assisted alkali treatment on the structural properties and functionalities of rice protein |
10 |
| Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types |
9 |
| Discrimination between durum and common wheat kernels using near infrared hyperspectral imaging |
9 |
| Whole cereal protein-based Pickering emulsions prepared by zein-gliadin complex particles |
9 |
| Investigation and determination of acrylamide in the main group of cereal products using advanced microextraction method coupled with gas chromatography-mass spectrometry |
9 |
| Chemical characterization and breadmaking potential of spelt versus wheat flour |
9 |
| Effect of processing on the phenolic contents, antioxidant activity and volatile compounds of sorghum grain tea |
9 |
| Genome-wide association study (GWAS) delineates genomic loci for ten nutritional elements in foxtail millet (Setaria italica L.) |
9 |
| Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review |
8 |
| Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads |
8 |
| Effect of extraction conditions on phenolic content, anthocyanin content and antioxidant activity of bran extracts from Thai rice cultivars |
8 |
| Effect of steaming and defatting treatments of oats on the processing and eating quality of noodles with a high oat flour content |
8 |
| Regulations in 2-acetyl-1-pyrroline contents in fragrant rice are associated with water-nitrogen dynamics and plant nutrient contents |
8 |
| Effect of limited enzymatic hydrolysis on the structure and emulsifying properties of rice bran protein |
8 |
| A low calorie and nutritive sorghum powdered drink mix: Influence of tannin on the sensorial and functional properties |
8 |
| Comparative analysis of plant-based high-protein ingredients and their impact on quality of high-protein bread |
8 |
| Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote) |
8 |
| Flavonoids, anthocyanins, phenolamides, benzoxazinoids, lignans and alkylresorcinols in rye (Secale cereale) and some rye products |
8 |
| Acid hydrolysis of waxy starches with different granule size for nanocrystal production |
8 |
| Does Fe accumulation in durum wheat seeds benefit from improved whole plant sulfur nutrition? |
8 |
