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Research article

First published 2022

Transcriptome Analysis of MYB Genes and Patterns of Anthocyanin Accumulation During Seed Development in Wheat

Paulina Calderon Flores, Jin Seok Yoon, Dae Yeon Kim [...]

Evolutionary Bioinformatics

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Research article

First published 2017-10

Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content

Jovana Petrović, Dušan Rakić, Aleksandar Fišteš [...]

Food Science and Technology International

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Research article

First published 2009-08

Effect of Raisin Juice Addition on Bread Produced from Different Wheat Cultivars

D. Sabanis, C. Soukoulis, C. Tzia

Food Science and Technology International

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Research article

First published 2019-4

Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics

Przemysław Kowalczewski, Maria Różańska, Agnieszka Makowska [...]

Food Science and Technology International

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Research article

First published 2014-7

Use of whole grain and refined flour from tannin and non-tannin sorghum ( Sorghum bicolor (L.) Moench) varieties in frybread

Devin J Rose, Emily Williams, Nyambe L Mkandawire [...]

Food Science and Technology International

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Research article

First published 2023-7

Usage of primitive wheat ( Triticum monococcum and Triticum dicoccum) flour and whole egg in noodle production

Tekmile CANKURTARAN KÖMÜRCÜ

Food Science and Technology International

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Research article

First published 2020-9

The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour

Georgia Frakolaki, Virginia Giannou, Constantina Tzia

Food Science and Technology International

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Research article

First published 2009-10

Fenugreek Bread: A Treatment for Diabetes Mellitus

Jack N. Losso, Darryl L. Holliday, John W. Finley [...]

Journal of Medicinal Food

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Research article

First published 1984-7

Psychological and Behavioral Effects of Food and Chemical Exposure in Sensitive Individuals

David S. King

Nutrition and Health

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Research article

First published 2014-3

Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta

Cristina S Martinez, Pablo D Ribotta, María Cristina Añón [...]

Food Science and Technology International

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