Water penetration into rice grains during soaking observed by gradient echo magnetic resonance imagingHORIGANE, Akemi K; TAKAHASHI, Hitoshi; MARUYAMA, Sachio et al.Journal of cereal science (Print). 2006, Vol 44, Num 3, pp 307-316, issn 0733-5210, 10 p.Article

Vitamin fortified rice grain using spraying and soaking methodsKYRITSI, A; TZIA, C; KARATHANOS, V. T et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 1, pp 312-320, issn 0023-6438, 9 p.Article

Effects of soaking conditions on the antioxidant potentials of oolong teaXINGUO SU; JUN DUAN; YUEMING JIANG et al.Journal of food composition and analysis (Print). 2006, Vol 19, Num 4, pp 348-353, issn 0889-1575, 6 p.Article

Effect of pomace-contacting method on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in wineDARE, Steven S; SKURRAY, Geoffrey; SHALLIKER, R. Andrew et al.American journal of enology and viticulture. 2004, Vol 55, Num 4, pp 401-406, issn 0002-9254, 6 p.Article

Effect of several treatments on the oligosaccharide content of a brazilian soybean variety [Glycine max. (L.) Merril] = Effet de différents traitements sur la teneur en oligosaccharides d'une variété brésilienne de soja [Glycine max. (L.) Merril]DE LOURDES PIRES BIANCHI, M; CANDIDO SILVA, H; APARECIDA POURCHET CAMPOS, M et al.Journal of agricultural and food chemistry (Print). 1983, Vol 31, Num 6, pp 1363-1364, issn 0021-8561Article

A research note. Water-holding capacity in hard-to-cook beans (Phaseolus vulgaris) : effect of pH and ionic strength = Note de recherche. Capacité de rétention d'eau des haricots difficiles à cuire (Phaseolus vulgaris) : effets du pH et de la force ioniqueGARCIA-VELA, L. A; STANLEY, D. W.Journal of food science. 1989, Vol 54, Num 4, pp 1080-1081, issn 0022-1147Article

Effect of steeping on the chemical structure of corn hull hemicellulose = Effet du trempage sur la structure chimique de l'hémicellulose de son de maïsGHALI, Y; EL-SAYED, O. H; FARAG, R et al.Stärke. 1984, Vol 36, Num 1, pp 23-26, issn 0038-9056Article

Degradation kinetics of folate (5-methyltetrahydrofolate) in navy beans under various processing conditionsSOPHIA XUE; XINGQIAN YE; SHI, John et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 1, pp 231-238, issn 0023-6438, 8 p.Article

Kinetic study of saponins B stability in navy beans under different processing conditionsSHI, John; JUN XUE, Sophia; YING MA et al.Journal of food engineering. 2009, Vol 93, Num 1, pp 59-65, issn 0260-8774, 7 p.Article

Color kinetics and acrylamide formation in NaCl soaked potato chipsPEDRESCHI, Franco; BUSTOS, Oscar; MERY, Domingo et al.Journal of food engineering. 2007, Vol 79, Num 3, pp 989-997, issn 0260-8774, 9 p.Article

Influence of processing conditions on the physicochemical and sensory properties of sesame milk: A novel nutritional beverageAHMADIAN-KOUCHAKSARAEI, Zahra; VARIDI, Mehdi; MOHAMMAD JAVAD VARIDI et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 1, pp 299-305, issn 0023-6438, 7 p.Article

Effect of simple processing methods on oxalate content of taro petioles and leaves grown in central Viet NamDU THANH HANG; VANHANEN, Leo; SAVAGE, Geoffrey et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 50, Num 1, pp 259-263, issn 0023-6438, 5 p.Article

Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contentsLESTIENNE, Isabelle; ICARD-VERNIERE, Christele; MOUQUET, Claire et al.Food chemistry. 2005, Vol 89, Num 3, pp 421-425, issn 0308-8146, 5 p.Article

Effect of soaking prior to cooking on the levels of phytate and tannin of the common bean (Phasealus vulgaris, L.) and the protein valueHELBIG, Elizabete; COSTA DE OLIVEIRA, Admar; DA SILVA QUEIROZ, Keila et al.Journal of nutritional science and vitaminology. 2003, Vol 49, Num 2, pp 81-86, issn 0301-4800, 6 p.Article

Polyphenols and tannins in Indian pulses: Effect of soaking, germination and pressure cookingKHANDELWAL, Shweta; UDIPI, Shobha A; GHUGRE, Padmini et al.Food research international. 2010, Vol 43, Num 2, pp 526-530, issn 0963-9969, 5 p.Article

Non-contact dilatometry of hard and soft porcelain compositions: Relationship between thermal expansion behaviour and microstructureKAMSEU, E; LEONELLI, C; BOCCACCINI, D et al.Journal of thermal analysis and calorimetry. 2007, Vol 88, Num 2, pp 571-576, issn 1388-6150, 6 p.Conference Paper

Structural and Thermal Characterization of Wheat Straw Pretreated with Aqueous Ammonia SoakingGAO, Allan H; BULE, Mahesh V; LASKAR, Dhrubojyoti D et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 35, pp 8632-8639, issn 0021-8561, 8 p.Article

Effective ways of decreasing acrylamide content in potato crisps during processingKITA, Agnieszka; BRATHEN, Erland; KNUTSEN, Svein Halvor et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 23, pp 7011-7016, issn 0021-8561, 6 p.Article

Modelling RGB colour aspects and translucency of fresh-cut tomatoesLANA, M. M; TIJSKENS, L. M. M; VAN KOOTEN, O et al.Postharvest biology and technology. 2006, Vol 40, Num 1, pp 15-25, issn 0925-5214, 11 p.Article

Objectionable flavor of soy milk developed during the soaking of soybeans and its control = La flaveur désagréable du jus de soja formée au cours du trempage du soja et son contrôleMATSUURA, M; OBATA, A; FUKUSHIMA, D et al.Journal of food science. 1989, Vol 54, Num 3, pp 602-605, issn 0022-1147Article

Effect of water on nitrosamine formation in fried bacon = Effet de l'eau sur la formation de nitrosamines dans le lard fritOSDARDAHL, B. G.Food additives and contaminants. 1988, Vol 5, Num 1, pp 33-37, issn 0265-203XArticle

The significance of insoluble protein solubilization in corn steeping = La signification de la solubilisation des protéines insolubles au cours du trempage du maïsBISS, R; COGAN, U.Cereal chemistry. 1988, Vol 65, Num 4, pp 281-284, issn 0009-0352Article

Effects of the retting of cassava on product yield and cyanide detoxication = Effets du rouissage du manioc sur le rendement du produit et la détoxification du cyanureAYERNOR, G. S.Journal of Food Technology. 1985, Vol 20, Num 1, pp 89-96, issn 0022-1163Article

En polonais = The determination of heating conditions, appropriate from the point of view of thermal stresses, of the stock reheated in soaking pits = Ermittlung der vom Standpunkt der Waermespannung aus geeigneten Heizbedingungen des in Tiefoefen aufgeheizten GutsWOŹNIACKI, Z.Hutnik (Katowice). 1985, Vol 52, Num 4, pp 151-153, issn 0018-8077Article

WATER ABSORPTION CHARACTERISTICS OF APRICOT KERNELS DURING SOAKINGCELEN, I. H; KAYISOGLU, B; KAYISOGLU, S et al.Journal of food process engineering. 2008, Vol 31, Num 5, pp 711-720, issn 0145-8876, 10 p.Article