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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 2017-4

Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain

Bojana Filipčev, Marija Bodroža-Solarov, Mladenka Pestorić [...]

Food Science and Technology International

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Research article

First published 2009-2

CoulArray ® Electrochemical Evaluation of Tocopherol and Tocotrienol Isomers in Barley,Oat and Spelt Grains

Maria L. Colombo, Katia Marangon, Carlo Bugatti

Natural Product Communications

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Research article

First published 2011-4

Evaluation of the Technological Characteristics and Bread-Making Quality of Alternative Wheat Cereals in Comparison with Common and Durum Wheat

A. Pasqualone, A.R. Piergiovanni, F. Caponio [...]

Food Science and Technology International

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Correction

First published 2014-7

Erratum

Journal of the Intensive Care Society

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Correction

First published 2010-5

Erratum

Journal of Reinforced Plastics and Composites

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Other

First published 1989-11

Development and training of a learning expert system in an autonomous mobile robot via simulation

P.F. Spelt, E. Lyness, G. deSaussure

SIMULATION

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Research article

First published 1997-6

Efficacy of Cognitive Strategy-Based Instruction for Elementary Students with Learning Disabilities

David Peat, Lorraine Wilgosh, Robert Mulcahy

Canadian Journal of School Psychology

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Research article

First published 1984-2

The international centralization of capital and the re·ordering of world capitalism

Wladimir Andreff

Capital & Class

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Correction

First published 2011-3

Erratum

The Canadian Journal of Psychiatry

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