-
1
المصدر: European Food Research and Technology. 247:1083-1093
مصطلحات موضوعية: Sucrose, 030309 nutrition & dietetics, Starch, Biochemistry, Industrial and Manufacturing Engineering, Viscoelasticity, 03 medical and health sciences, chemistry.chemical_compound, Starch gelatinization, Viscosity, 0404 agricultural biotechnology, Rheology, Food science, chemistry.chemical_classification, 0303 health sciences, nutritional and metabolic diseases, food and beverages, 04 agricultural and veterinary sciences, General Chemistry, 040401 food science, Gluten, digestive system diseases, chemistry, Slurry, Food Science, Biotechnology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::bf5762da71a157e906ad285f6f9c4b38Test
https://doi.org/10.1007/s00217-021-03689-yTest -
2
المؤلفون: Gabriela T. Pérez, Emiliano Salvucci, L.S. Sciarini, Romina Lancetti
المصدر: Current Microbiology. 78:255-264
مصطلحات موضوعية: 0303 health sciences, biology, 030306 microbiology, Lactobacillus brevis, Lactobacillus fermentum, food and beverages, Pediococcus acidilactici, General Medicine, Maltose, Lactobacillus pentosus, Isomaltose, biology.organism_classification, Applied Microbiology and Biotechnology, Microbiology, Lactic acid, 03 medical and health sciences, chemistry.chemical_compound, chemistry, bacteria, Food science, Lactobacillus plantarum, 030304 developmental biology
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::253f8a65e1905c36d58c7fc6abf2ab45Test
https://doi.org/10.1007/s00284-020-02250-6Test -
3
المصدر: Food Science and Technology International. 26:321-332
مصطلحات موضوعية: Dietary Fiber, Glutens, Food Handling, General Chemical Engineering, Flour, complex mixtures, 01 natural sciences, Industrial and Manufacturing Engineering, Diet, Gluten-Free, 0404 agricultural biotechnology, Dietary Carbohydrates, Humans, Cooking, Gluten-free bread, Food science, Chenopodium quinoa, Particle Size, Chemical composition, Minerals, Chemistry, digestive, oral, and skin physiology, 010401 analytical chemistry, technology, industry, and agriculture, food and beverages, Starch, Bread, 04 agricultural and veterinary sciences, Dietary Fats, 040401 food science, Trace Elements, 0104 chemical sciences, Volume (thermodynamics), Seeds, Gluten free, Dietary Proteins, Particle size, Nutritive Value, Fagopyrum, Food Science, Hammer mill
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f52c9b706dc5a3632a350a160c4ab6dfTest
https://doi.org/10.1177/1082013219894109Test -
4
المؤلفون: R. Lancetti, E. Salvucci, M. Moiraghi, G.T. Pérez, L.S. Sciarini
المصدر: Food Bioscience. 47:101723
مصطلحات موضوعية: Biochemistry, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::5fc50c6cf55d2e576c23047ee34d3e16Test
https://doi.org/10.1016/j.fbio.2022.101723Test -
5
المصدر: J Food Sci Technol
مصطلحات موضوعية: Absorption of water, Chemistry, Starch, fungi, Wheat flour, food and beverages, Retention capacity, Crop, chemistry.chemical_compound, Starch granule, Original Article, Cultivar, Food science, Food Science
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::371b45abf7586cd80ad022acd7e66f1aTest
https://doi.org/10.1007/s13197-019-03954-9Test -
6
المؤلفون: Etiene V. Aguiar, Jurcoane Alexandra, Juan B. Alvarez, Carlos Gabriel Arp, Nastasia Belc, Yaiza Benavent-Gil, Vanessa D. Capriles, Mitelut Amalia Carmen, Rodrigo Caroca-Cáceres, María Jimena Correa, Alina Culeţu, Denisa Eglantina Duţă, Popa Elisabeta Elena, Popa Mona Elena, Johanan Espinosa-Ramírez, Cristina Ferrero, Michael Gänzle, Raquel Garzón, Carlos Guzmán, Marco A. Lazo-Vélez, A.E. León, Ungureanu Elena Loredana, Sen Ma, Amalia Carmen Mitelut, Dubravka Novotni, Maria Papageorgiou, G.T. Pérez, Esther Pérez-Carrillo, Ciprian-Nicolae Popa, Elisabeta Elena Popa, Mona Elena Popa, Paul Alexandru Popescu, João Miguel Rocha, Cristina M. Rosell, Fernanda G. Santos, L.S. Sciarini, Sergio O. Serna-Saldívar, Adriana Skendi, Diego Suárez-Estrella, Radiana-Maria Tamba-Berehoiu, Zhen Wang, Xueling Zheng
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::19e1be5e4a4de097e34ec67dc578b3c0Test
https://doi.org/10.1016/b978-0-12-821048-2.00019-2Test -
7
المؤلفون: Gabriela T. Pérez, Alberto E. León, L.S. Sciarini
مصطلحات موضوعية: chemistry.chemical_classification, Enzyme, Rheology, Chemistry, A protein, Biochemical engineering, Gluten, Viscoelasticity, Leavening agent
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_________::14b62ae7d130fe2ac9f0ca5e9855b007Test
https://doi.org/10.1016/b978-0-12-821048-2.00006-4Test -
8
المؤلفون: Gabriel Galván, Franco Gil, Gabriela T. Pérez, Malena Moiraghi, L.S. Sciarini
المصدر: Cereal Chemistry Journal. 94:670-676
مصطلحات موضوعية: 0106 biological sciences, Otras Ingenierías y Tecnologías, WHEAT, Nysius, Retention capacity, INGENIERÍAS Y TECNOLOGÍAS, medicine.disease_cause, 01 natural sciences, Alimentos y Bebidas, 0404 agricultural biotechnology, Nutrient, Infestation, medicine, BREAD, Eurygaster, Cultivar, GLUTEN, chemistry.chemical_classification, biology, Chemistry, fungi, Organic Chemistry, Heteroptera, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, Gluten, Horticulture, Agronomy, NYSIUS, 010606 plant biology & botany, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ce6101d3914a3c40190f8cc4016cbbcTest
https://doi.org/10.1094/cchem-11-16-0272-rTest -
9
المؤلفون: C. N. Salinas, Mariela C. Bustos, Candela Paesani, L.S. Sciarini, Gabriela T. Pérez, María Belén Vignola
مصطلحات موضوعية: 0301 basic medicine, food.ingredient, Starch, Otras Ciencias Biológicas, Inulin, BREAD TECHNOLOGICAL QUALITY, Ciencias Biológicas, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Protein digestibility, Food science, Gluten-free bread, Resistant starch, SOLUBLE AND INSOLUBLE FIBRES, IN VITRO GLYCEMIC INDEX, 030109 nutrition & dietetics, PROTEIN IN VITRO DIGESTIBILITY, food and beverages, GLUTEN FREE BREAD, 04 agricultural and veterinary sciences, 040401 food science, In vitro, chemistry, Original Article, Digestion, CIENCIAS NATURALES Y EXACTAS, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5195be22696bad2c5efccd56d47338e8Test
https://europepmc.org/articles/PMC5305721Test/ -
10
المصدر: Journal of Cereal Science. 58:234-240
مصطلحات موضوعية: chemistry.chemical_classification, SOLID FAT CONTENT, animal structures, Materials science, High oleic, food.ingredient, COOKIE PROPERTIES, Sunflower oil, fungi, food and beverages, RHEOLOGICAL PROPERTIES, Biochemistry, Gluten, Palm stearin, food, Rheology, chemistry, Palm kernel, SHORTENING FUNCTIONALITY, Palm kernel oil, Food science, Sugar, Food Science
وصف الملف: application/pdf
الوصول الحر: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb0dd3f1af9247e738f7efba56f6f20eTest
https://doi.org/10.1016/j.jcs.2013.07.005Test