Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starchONYANGO, Calvin; MUTUNGI, Christopher; UNBEHEND, Günter et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 681-686, issn 0023-6438, 6 p.Article

Annual Food Science and Technology Research ConferenceIrish journal of agricultural and food research. 1994, Vol 33, Num 2, pp 197-214, issn 0791-6833Conference Proceedings

Simultaneous determination of cyflumetofen and its main metabolite residues in samples of plant and animal origin using multi-walled carbon nanotubes in dispersive solid-phase extraction and ultrahigh performance liquid chromatography―tandem mass spectrometryMINMIN LI; XINGANG LIU; FENGSHOU DONG et al.Journal of chromatography. 2013, Vol 1300, pp 95-103, issn 0021-9673, 9 p.Article

A high-throughput method for determining chloramphenicol residues in poultry, egg, shrimp, fish, swine and bovine using LC-ESI-MS/MSROCHA SIQUEIRA, Silvia Regina; DONATO, José Luiz; DE NUCCI, Gilberto et al.Journal of separation science (Print). 2009, Vol 32, Num 23-24, pp 4012-4019, issn 1615-9306, 8 p.Article

Corn kernel structural integrity: Analysis using solvent and heat treatments = Integrité structurale du grain de maïs: analyse par utilisation de solvant et de traitements thermiquesSHANDERA, D. L; JACKSON, D. S.Cereal chemistry. 2002, Vol 79, Num 2, pp 308-316, issn 0009-0352Article

Effect of extraction conditions on composition, surface activity and rheological properties of protein isolates from flaxseed (Linum usitativissimum L) = Effet des conditions d'extraction sur la composition, l'activité de surface et les propriétés rhéologiques d'isolats de protéines de graine de lin (Linum usitativissimum L)KRAUSE, Jens-Peter; SCHULTZ, Manfred; DUDEK, Steffi et al.Journal of the science of food and agriculture. 2002, Vol 82, Num 9, pp 970-976, issn 0022-5142Article

Effect of salts on the functional properties of benniseed (Sesamum radiatum) seed flour = Effet des sels sur les propriétés fonctionnelles de farine de sésame (Sesamum radiatum)OGUNGBENLE, H. N; OSHODI, A. A; OLADIMEJI, M. O et al.International journal of food sciences and nutrition. 2002, Vol 53, Num 1, pp 5-14, issn 0963-7486Article

Structures of four Waxy rice starches in relation to thermal, pasting, and textural properties = Structures des amidons de riz cireux par rapport aux propriétés thermiques, de gélatinisation et de textureWANG, Ya-Jane; LINFENG WANG.Cereal chemistry. 2002, Vol 79, Num 2, pp 252-256, issn 0009-0352Article

Effect of supplementation of processed maize germ cake on nutritional quality of maize = Effet d'une supplémentation en tourteau de germe de maïs transformé sur la qualité nutritionnelle du maïsGUPTA, H. O.Journal of food science and technology (Mysore). 2001, Vol 38, Num 5, pp 507-508, issn 0022-1155Article

Effect of temperature and storage time on chevon and beef protein gels = Effet de la température et de la durée d'entreposage sur les gels de protéines de chèvre et de boeufTOTOSAUS, Alfonso; GUERRERO, Isabel; MONTEJANO, J. Gerardo et al.Journal of food science and technology (Mysore). 2001, Vol 38, Num 5, pp 487-488, issn 0022-1155Article

Resistant starch in wheat-based products : Isolation and characterisation = Amidon résistant dans les produits céréaliers à base de blé: isolement et caractérisationTHARANATHAN, M; THARANATHAN, R. N.Journal of cereal science (Print). 2001, Vol 34, Num 1, pp 73-84, issn 0733-5210Article

The relationship between the composition and texture of conventional and low-fat frankfurters = Les relations entre la composition et la texture de saucisses de Francfort conventionnelles et allégées en matières grassesORDONEZ, Marta; ROVIRA, Jordi; JAIME, Isabel et al.International journal of food science & technology. 2001, Vol 36, Num 7, pp 749-758, issn 0950-5423Article

Opportunities for soy/cow milk blends in recombined productsNITITHAMYONG, A.International symposium on recombined milk & milk products. 1999, pp 130-133, isbn 92-9098-032-1Conference Paper

Effect of steaming time on the linear expansion of fish crackers ('keropok')KYAW, Z. Y; YU, S. Y; CHEOW, C. S et al.Journal of the science of food and agriculture. 1999, Vol 79, Num 11, pp 1340-1344, issn 0022-5142Article

Sweetpotato for the production of nutritious food productsSALMA, O; ZAIDAH, I.Acta horticulturae. 2006, pp 117-124, issn 0567-7572, isbn 90-6605-387-9, 1Vol, 8 p.Conference Paper

Genetic analysis of the size of endosperm starch granules in a mapped segregating wheat population = Analyse génétique de la taille des granules d'amidon de l'albumen dans une population de blé en ségrégation cartographiéeIGREJAS, G; FAUCHER, B; BERTRAND, D et al.Journal of cereal science (Print). 2002, Vol 35, Num 1, pp 103-107, issn 0733-5210Article

Natural antioxidants as a component of an egg albumen film in the reduction of lipid oxidation in cooked and uncooked poultry = Antioxydants naturels en tant que composés d'un film de protéines de blanc d'oeuf pour la réduction de l'oxydation lipidique dans la volaille cuite et non cuiteARMITAGE, D. B; HETTIARACHCHY, N. S; MONSOOR, M. A et al.Journal of food science. 2002, Vol 67, Num 2, pp 631-634, issn 0022-1147Article

Organoleptic and nutritional evaluation of wheat breads supplemented with soybean and barley flour = Evaluation organoleptique et nutritionnelle de pains de blé enrichis en farines de soja et d'orgeDHINGRA, Shfali; JOOD, Sudesh.Food chemistry. 2002, Vol 77, Num 4, pp 479-488, issn 0308-8146Article

Zein: A history of processing and use = Zéine: historique de la transformation et de l'utilisationLAWTON, John W.Cereal chemistry. 2002, Vol 79, Num 1, pp 1-18, issn 0009-0352Article

Effect of soaking, germination, heating and roasting on the chemical composition and nutritional quality of soybean and its utilization in various Indian leavened products = Effet du trempage, de la germination, du chauffage et du grillage sur la composition chimique et la qualité nutritionnelle de soja et son utilisation dans des produits levés indiensDOGRA, J; DHALIWAL, Y. S; KALIA, Manoranjan et al.Journal of food science and technology (Mysore). 2001, Vol 38, Num 5, pp 453-457, issn 0022-1155Article

Coupled Turbulent Flow Chromatography: LC―MS/MS Method for the Analysis of Pesticide Residues in Grapes, Baby Food and Wheat Flour MatricesHOLLOSI, Laszlo; MITTENDORF, Klaus; SENYUVA, Hamide Z et al.Chromatographia (Wiesbaden). 2012, Vol 75, Num 23-24, pp 1377-1393, issn 0009-5893, 17 p.Article

Rheological and textural properties of sorghum-based formulations modified with variable amounts of native or pregelatinised cassava starchONYANGO, Calvin; MUTUNGI, Christopher; UNBEHEND, Günter et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 3, pp 687-693, issn 0023-6438, 7 p.Article

Pulling the Lid off Beverage Flavor Challenges : Bringing novel flavor profiles, fortified beverages and organic products to marketPerfumer & flavorist. 2008, Vol 33, Num 11, issn 0272-2666, 38-40 [2 p.]Article

Comparison of methods for amylose screening among amylose-extender (ae) Maize starches from exotic backgrounds = Comparaison de méthodes d'analyse de l'amylose dans des amidons de maïs amylose extender (ae) d'origine exotiqueCAMPBELL, M. R; YEAGER, H; ABDUBEK, N et al.Cereal chemistry. 2002, Vol 79, Num 2, pp 317-321, issn 0009-0352Article

Effect of pasteurization methods on the quality characteristics of yolk and sponge cakes = Effet des méthodes de pasteurisation sur les caractéristiques de qualité de jaune d'oeuf et de gâteaux moelleuxBHARTI, A; PANDA, P. C; SAHOO, J et al.Journal of food science and technology (Mysore). 2002, Vol 39, Num 1, pp 91-93, issn 0022-1155Article