51 |
Identification of lactic acid bacteria and yeasts, and characterization of food components of sourdoughs used in Japanese bakeries Fujimoto A, Ito K, Narushima N, Miyamoto T Journal of Bioscience and Bioengineering, 127(5), 575, 2019 |
52 |
Advances in the development of wheat dough and bread by means of shearing Tietze S, Jekle M, Becker T Journal of Food Engineering, 247, 136, 2019 |
53 |
Physicochemical properties of native and extruded maize flours in the presence of animal proteins Bravo-Nunez A, Gomez M Journal of Food Engineering, 243, 49, 2019 |
54 |
Effect of hot melt extrusion on physical and functional properties of insect based extruded products Alam MR, Scampicchio M, Angeli S, Ferrentino G Journal of Food Engineering, 259, 44, 2019 |
55 |
Effect of supplementation of wheat bran on dough aeration and final bread volume Packkia-Doss PP, Chevallier S, Pare A, Le-Bail A Journal of Food Engineering, 252, 28, 2019 |
56 |
Effect of planetary ball milling on physicochemical and morphological properties of sorghum flour Palavecino PM, Penci MC, Ribotta PD Journal of Food Engineering, 262, 22, 2019 |
57 |
Investigation of the effect of time on the humidity caking of food powder binary mixes using a cake strength tester and visual techniques Fitzpatrick JJ, Bremenkamp I Journal of Food Engineering, 263, 195, 2019 |
58 |
Analysis of underwater gas release and dispersion behavior to assess subsea safety risk Li XH, Chen GM, Khan F Journal of Hazardous Materials, 367, 676, 2019 |
59 |
Specific oxidants improve the wood bonding strength of soy and other plant flours Frihart CR, Lorenz LF Journal of Polymer Science Part A: Polymer Chemistry, 57(9), 1017, 2019 |
60 |
A FFT Square Wave Voltammetry Sensing Method for Highly Sensitive Detection of Phytic Acid Using a Cerium Oxide Nanoparticles Decorated Graphene Oxide Esmaeili C, Norouzi P, Zar MS, Eskandari M, Faridbod F, Ganjali MR Journal of the Electrochemical Society, 166(15), B1630, 2019 |