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Research article

First published 2010-12

Grain Hardness: A Major Determinant of Wheat Quality

I. Pasha, F.M. Anjum, C.F. Morris

Food Science and Technology International

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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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Research article

First published 2018-10

Effect of premilling treatments on wheat gluten extraction and noodle quality

Ravinder Kaushik, Prince Chawla, Naveen Kumar [...]

Food Science and Technology International

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Research article

First published 1996-10

Antistaling additive effects on fresh wheat bread quality / Efectos de los aditivos antienvejecimiento sobre la calidad del pan fresco

E. Armero, C. Collar

Food Science and Technology International

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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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Research article

First published 2022-7

Quality of wheat breads enriched with flour from germinated amaranth seeds

Luciano M Guardianelli, María V Salinas, María C Puppo

Food Science and Technology International

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Research article

First published 2008-5-16

A multicentric prospective open trial on the quality of life and oxidative stress in patients affected by advanced head and neck cancer treated with a new benzoquinone-rich product derived from fermented wheat germ (Avemar)

Samir G. Sukkar, Franca Cella, Giuseppe M. Rovera [...]

Mediterranean Journal of Nutrition and Metabolism

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Research article

First published 2011-6

Influence of Wheat Milling on Low-hydration Bread Quality Developed by Sheeting Rolls

M. Gómez, E. Ruiz-París, B. Oliete

Food Science and Technology International

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Research article

First published 2020-10

Influence of apple peel powder addition on the physico-chemical characteristics and nutritional quality of bread wheat cookies

Gjore Nakov, Andrea Brandolini, Alyssa Hidalgo [...]

Food Science and Technology International

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Research article

First published 2020-10

Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars

Patricia Tozatti, Erin J Hopkins, Connie Briggs [...]

Food Science and Technology International

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