Sage Journals: Discover world-class research

Retricted access

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

Retricted access

Research article

First published 2023-3

Optimization of fermentation conditions in Barbari bread based on mixed whole flour (barley and sprouted wheat) and sourdough

Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Maryam Davtalab

Food Science and Technology International

Retricted access

Research article

First published 2016-12

Comparative study of the physicochemical,compositional and functional properties of eight flours obtained from different plant materials found in Colombia

Seneida Lopera-Cardona, Cecilia Gallardo, Jairo Umaña-Gallego [...]

Food Science and Technology International

Retricted access

Research article

First published 2025-7

Familiarization with White Whole Wheat Improves Acceptability of Whole Grain-Based Baked Products Made with White Whole Wheat Among College Students

Lalitha Samuel, Ilana Wimmer, Gila Glassberg [...]

American Journal of Lifestyle Medicine

Retricted access

Research article

First published 2015-7

Rheological,thermo-mechanical,and baking properties of wheat-millet flour blends

Iuliana Aprodu, Iuliana Banu

Food Science and Technology International

Retricted access

Research article

First published 2023-4

Effect of Gamma-irradiation on the Physicochemical,Functional,and Antioxidant Properties of Unpigmented Brown Whole Rice Flour

Naseer Ahmad Bhat, Idrees Ahmed Wani, Neelofar Sultan

Food Science and Technology International

Retricted access

Research article

First published 2018-4

Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value

Roberto Ciccoritti, Giovanna Terracciano, Alessandro Cammerata [...]

Food Science and Technology International

Retricted access

Research article

First published 2022-08

Proximate Composition,Antidiabetic and Hypolipidemic Activity of Bread Produced from Wheat–Sorghum Base Supplemented with Mung Bean Malt and Carrot Flour

Eucharia Onwurafor, Eunice Uzodinma, Chinwe Aronu [...]

Journal of Medicinal Food

Retricted access

Research article

First published 1946-4

Relative Efficiency of the Proteins in Polished Rice and in Enriched Wheat Flour. ∗

Barnett Sure

Experimental Biology and Medicine

Retricted access

Review article

First published 2017-3

Are campus food environments healthy? A novel perspective for qualitatively evaluating the nutritional quality of food sold at foodservice facilities at a Brazilian university

Isadora Santos Pulz, Paula Andréa Martins, Charles Feldman [...]

Perspectives in Public Health

Search results