| Nutritional, physicochemical, and functional quality of beetroot (Beta vulgaris L.) incorporated Asian noodles |
12 |
| Wheat breeding for quality: A historical review |
11 |
| Association between gluten protein composition and breadmaking quality characteristics in historical and modern spring wheat |
9 |
| Influence of drying temperature on the structural and cooking quality properties of black rice |
8 |
| Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals |
7 |
| Blending studies using wheat and lentil cotyledon flour-Effects on rheology and bread quality |
7 |
| Stability and antioxidant activities of corn protein hydrolysates under simulated gastrointestinal digestion |
7 |
| Advances in present-day frozen dough technology and its improver and novel biotech ingredients development trends-A review |
7 |
| Isoflavone aglycones enrichment in soybean sourdough bread fermented by lactic acid bacteria strains isolated from traditional Qu starters: Effects on in vitro gastrointestinal digestion, nutritional, and baking properties |
6 |
| Influence of particle size on flour and baking properties of yellow pea, navy bean, and red lentil flours |
6 |
| Biochemical changes associated with electron beam irradiation of rice and links to kernel discoloration during storage |
6 |
| Corn, potato, and wrinkled pea starches with heat-moisture treatment: Structure and digestibility |
6 |
| Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein |
5 |
| The impact of the Rht-B1b, Rht-D1b, and Rht-8 wheat semi-dwarfing genes on flour milling, baking, and micronutrients |
5 |
| Quantitative trait loci regulate the concentrations of steryl ferulates in brown rice |
5 |
| Characterizing whole-wheat flours produced using a commercial stone mill, laboratory mills, and household single-stream flour mills |
5 |
| Pasta color and viscoelasticity: Revisiting the role of particle size, ash, and protein content |
5 |
| Effect of finger millet on nutritional, rheological, and pasting profile of whole wheat flat bread (chapatti) |
5 |
| Sensory evaluation of Chinese white salted noodles and steamed bread made with Australian and Chinese wheat flour |
5 |
| Texture of steamed rice cake prepared via soy residue and hydroxypropyl methylcellulose supplementation |
4 |
| Effect of growing location and variety on nutritional and functional properties of proso millet (Panicum miliaceum) grown as a double crop |
4 |
| Rice grain protein composition influences head rice yield |
4 |
| Impact of alternative irrigation practices on rice quality |
4 |
| Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches |
4 |
| Comparison of some mineral nutrients and vitamins in advanced hulled wheat lines |
4 |
| Effect of sodium chloride, sucrose, and xanthan gum on pasting properties and gel syneresis of hairless canary seed starch |
4 |
| Effects of high-intensity ultrasound pretreatment with different levels of power output on the antioxidant properties of alcalase hydrolyzates from Quinoa (Chenopodium quinoa Willd.) protein isolate |
4 |
| A comparative study of the functionality and protein quality of a variety of legume and cereal flours |
4 |
| Separation and identification of antioxidant peptides from foxtail millet (Setaria italica) prolamins enzymatic hydrolysate |
4 |
| Preparation of Maillard reaction flavor additive from germinated wheat and its effect on bread quality |
4 |
| Nutritional composition, bioactive compounds, and diabetic enzyme inhibition capacity of three varieties of buckwheat in Japan |
4 |
| Insight of aroma in brown rice through chemical assessment of 2-Acetyl-1-pyrroline (2AP) in aromatic germplasm of India |
4 |
| Color characteristics of white salted, alkaline, and egg noodles prepared from Triticum aestivum L. and a soft kernel durum T-turgidum ssp. durum |
3 |
| Effects of multiple freeze-thaw cycles on the quality of frozen dough |
3 |
| The effects of infrared stabilized immature rice grain flour in gluten-free bread preparation |
3 |
| Effects of temperature-cycled retrogradation on properties of amylosucrase-treated waxy corn starch |
3 |
| Genotype-dependent changes in the phenolic content of durum under water-deficit stress |
3 |
| In vitro inhibition of lipase, -amylase, -glucosidase, and angiotensin-converting enzyme by defatted rice bran extracts of red-pericarp rice mutant |
3 |
| Water-soluble carbohydrates during fermentation and baking of composite wheat and lentil flour-Implications for enhanced functionality |
3 |
| Flour from Triticum polonicum L. as a potential ingredient in bread production |
3 |
| Functional properties of endosperm protein from size-fractionated broken rice kernels generated after milling of parboiled and nonparboiled rice |
3 |
| Effect of sulfur dioxide and lactic acid in steeping water on the extraction of anthocyanins and bioactives from purple corn pericarp |
3 |
| Small-scale methods to assess the gluten properties of durum wheat |
3 |
| Techno-economic feasibility of phosphorus recovery as a coproduct from corn wet milling plants |
3 |
| Incorporation of mushroom powder into bread dough-effects on dough rheology and bread properties |
3 |
| Relationships between Falling Number, alpha-amylase activity, milling, cookie, and sponge cake quality of soft white wheat |
3 |
| Factors affecting Asian wheat noodle color and time-dependent discolorationA review |
3 |
| Fatty acid composition and proximate analysis of improved high-oil corn double haploid hybrids adapted to subtropical areas |
3 |
| Moisture effects on robustness of sorghum grain protein near-infrared spectroscopy calibration |
3 |
| Milling performance of waxy wheat and wild-type wheat using two laboratory milling methods |
3 |
