31 results on '"Rose, Devin"'
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2. The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheat
3. Changes in enzymatic activity and in vitro protein digestibility of four millet varieties upon germination and quality evaluation of cookies prepared from germinated millet composite flours
4. Microbiological survey of equipment and wheat‐milled fractions of a milling operation
5. Effect of high‐pressure processing on the microbial load and functionality of sugar‐cookie dough
6. In vitro digestibility of proteins from historical and modern wheat cultivars
7. Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality
8. Radiofrequency‐Assisted Thermal Processing of Soft Wheat Flour
9. In Vitro Bioaccessibility of Low‐Crystallinity Phytosterol Nanoparticles Generated Using Nanoporous Starch Bioaerogels
10. Biofortification of Hard Red Winter Wheat by Genes Conditioning Low Phytate and High Grain Protein Concentration
11. Genotype, environment, seeding rate, and top-dressed nitrogen effects on end-use quality of modern Nebraska winter wheat
12. Enhancing the Bioaccessibility of Phytosterols Using Nanoporous Corn and Wheat Starch Bioaerogels
13. Variation in asparagine concentration in Nebraska wheat
14. Genotype, environment, seeding rate, and top‐dressed nitrogen effects on end‐use quality of modern Nebraska winter wheat
15. Effect of Saline Organic Acid Solutions Applied During Wheat Tempering on Flour Functionality
16. Influence of Foliar Fungicide Treatment on Lipolytic Enzyme Activity of Whole Wheat
17. Seeding Rate, Genotype, and Topdressed Nitrogen Effects on Yield and Agronomic Characteristics of Winter Wheat
18. Reduction in Microbial Load of Wheat by Tempering with Organic Acid and Saline Solutions
19. Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet (Panicum miliaceum ) flour
20. Preference Mapping of Commercial Whole Wheat Breads
21. Particle Distribution and Composition of Retail Whole Wheat Flours Separated by Sieving
22. Composition and Sensory Evaluation of Popcorn Flake Polymorphisms for a Select Butterfly-Type Hybrid
23. In Vitro Batch Fecal Fermentation Comparison of Gas and Short-Chain Fatty Acid Production Using “Slowly Fermentable” Dietary Fibers
24. Quality and Sensory Characteristics of Hard Red Wheat after Residential Storage for up to 32 Y
25. Influence of Jet Cooking and pH on Extraction and Molecular Weight of β-Glucan and Arabinoxylan from Barley (Hordeum vulgare Prowashonupana)
26. Utilisation of corn (Zea mays ) bran and corn fiber in the production of food components
27. Total Phenolics and Antioxidant Activity of Water and Ethanolic Extracts from Distillers Dried Grains with Solubles With or Without Microwave Irradiation
28. Starch-entrapped microspheres extend in vitro fecal fermentation, increase butyrate production, and influence microbiota pattern
29. Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention
30. In vitro fecal fermentation of alginate‐starch microspheres shows slow fermentation rate and increased production of butyrate
31. A simple method to measure lipase activity in wheat and wheat bran as an estimation of storage quality
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