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Research article

First published 2022-08

Pinhão Seeds and Coats: Drying Process and Flour Characterization for Application in Food Products

Alessandra Costa, Thaynã Gonçalves Timm, Cristiane Vieira Helm [...]

Industrial Biotechnology

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Research article

First published 2021-11

Synthesis and characterization of polyvinyl chloride/wood flour/organoclay ternary composites

Chaouki Bendjaouahdou, Khanssa Aidaoui

Polymers and Polymer Composites

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Research article

First published 2015-4

Effect of sorghum flour composition and particle size on quality properties of gluten-free bread

Emily Frederick Trappey, Hanna Khouryieh, Fadi Aramouni [...]

Food Science and Technology International

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Research article

First published 2025

Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein

Nátali Silva Teixeira, Davy William Hidalgo Chávez, Ana Carolina Sampaio Doria Chaves [...]

Food Science and Technology International

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Research article

First published 2021-2

Preparation,characterization and performance evaluation of wood flour/HDPE foamed composites reinforced with graphene nanoplatelets

Mohammad Dahmardeh Ghalehno, Behzad Kord

Journal of Composite Materials

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Research article

First published 2010-09

Molecular Characterization of Mycobiota and Aflatoxin Contamination of Retail Wheat Flours from Jeddah Markets

Rukaia M. Gashgari, Yassmin M. Shebany, Youssuf A. Gherbawy

Foodborne Pathogens and Disease

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Research article

First published 2024-4

Developing a novel konjac flour/poly-vinyl alcohol composite film: Preparation,properties and characterization

Shuang Lang, Xin Zhang, Guowei Liu [...]

Journal of Plastic Film & Sheeting

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Research article

First published 2022-10

Development and characterization of a novel multifunctional film based on wheat filter flour incorporated with carvacrol: Antibacterial,antifungal,and insecticidal potentials

Maryam Pyro- Mossavi, Mahboobeh Kashiri, Yahya Maghsoudlou [...]

Food Science and Technology International

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Research article

First published 2015-1

Rye flour enriched with arabinoxylans in rye bread making

Krzysztof Buksa, Anna Nowotna, Rafał Ziobro [...]

Food Science and Technology International

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Research article

First published 2024-9

Physicochemical,calorimetric and texture profile characteristics of various gluten-free flours

Juan Manuel Santamaría Gómez, Yolanda Salinas-Moreno, Roberto Sigüenza López [...]

Food Science and Technology International

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