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1. A comparative study on the structural and functional properties of water‐soluble and alkali‐soluble dietary fibres from rice bran after hot‐water, ultrasound, hydrolysis by cellulase, and combined pre‐treatments

2. Broad‐spectrum antimicrobial activity of cinnamoyl esterase‐producing Lactobacilli and their application in fermented rice bran

6. Microbial community structure, co‐occurrence network and fermentation characteristics of woody plant silage

7. Air frying pretreatment and the recovery of lipophilic sinapates from the oil fraction of mustard samples

10. Positive intervention of insoluble dietary fiber from defatted rice bran on hyperlipidemia in high fat diet fed rats

11. Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice

13. Artificial cordyceps mycelium by submerged fermentation of Hirsutella sinensis HS 1201 using rice bran hydrolysate as substrate

14. Potential Negative Effects of Whole grain Consumption

15. Biochemical and nutritional profile of maize bran‐enriched flour in relation to its end‐use quality

16. Fate of chlorpyrifos, omethoate, cypermethrin, and deltamethrin during wheat milling and Chinese steamed bread processing

17. Effects of microwave treatment on the stability and antioxidant capacity of a functional wheat bran

18. Crude and refined millet bran oil alleviate lipid metabolism disorders, oxidative stress and affect the gut microbiota composition in high‐fat diet‐induced mice

19. Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical

24. Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion

25. Lead smelting alters wheat flour heavy metal concentrations and health risks

26. Transformation of Corn Lignin into Sun Cream Ingredients

27. Effect of soybean oil content on textural, rheological, and microstructural properties of <scp>WBAXs‐SPI</scp> emulsion‐filled gels

28. Fate of glyphosate in wheat during milling and bread production

32. Rheology and tribology properties of cereal and legume flour paste from different botanical origins

33. Impact of hydrothermal processing on squalene, α ‐tocopherol, and fatty acid content in <scp>Job's</scp> tears grain milled fractions: evaluation of their storage stability

35. Evaluation of tree lucerne ( Chamaecytisus palmensis ) dried leaves as a substitution for concentrate mixture on biological performance and socioeconomic of Washera sheep fed on desho grass hay

36. Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin and glutenin macropolymer in wheat flour system

39. Extraction of phenolic acids from ancient wheat bran samples by ultrasound application

42. Structural and functional characterisation of compositionally optimised rice bran and lingonberry dietary fibre‐based gel‐type product enriched with phytochemicals

43. Comparison of short and long milling flows on yield and physicochemical properties of brans from biofortified and nonbiofortified hull‐less oats

44. The effect of crude protein content of the diet on renal energy losses in horses

46. Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food

47. Impact of air classification, with and without micronisation, on the lipid component of rice bran ( Oryza sativa L.): a focus on mono‐, di‐ and triacylglycerols

48. Augmentative releases of the soil predatory mite <scp> Gaeolaelaps aculeifer </scp> reduce fruit damage caused by an invasive thrips in Mediterranean citrus

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