Zobrazeno 1 - 10
of 83 193
pro vyhledávání: '"BREAD"'
Autor:
Wei G; College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China., Zhang Z; College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China., Zhao F; College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China., Sang Y; College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, China. Electronic address: yxsang1418@163.com., Regenstein JM; Department of Food Science, Cornell University, Ithaca, NY 14853-7201, USA., Zhou P; State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China. Electronic address: zhoupeng@jiangnan.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 01; Vol. 457, pp. 140151. Date of Electronic Publication: 2024 Jun 18.
Autor:
Hermans W; Department of Microbial and Molecular Systems (M2S), Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven B-3001, Belgium., Gemoets L; Department of Microbial and Molecular Systems (M2S), Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven B-3001, Belgium., De Bondt Y; Department of Microbial and Molecular Systems (M2S), Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven B-3001, Belgium., Courtin CM; Department of Microbial and Molecular Systems (M2S), Laboratory of Food Chemistry and Biochemistry & Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, Leuven B-3001, Belgium.
Publikováno v:
Journal of agricultural and food chemistry [J Agric Food Chem] 2024 Oct 23; Vol. 72 (42), pp. 23448-23457. Date of Electronic Publication: 2024 Oct 14.
Autor:
Debonne E; Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.; Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium., Thys M; Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium., Eeckhout M; Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium., Devlieghere F; Laboratory of Applied Mycology (MYCOLAB), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.; Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Oct; Vol. 30 (7), pp. 636-645. Date of Electronic Publication: 2023 Mar 12.
Autor:
Jiang Y; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore., Xie Y; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore., Xu X; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore., Li Z; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore., Henry CJ; Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, 117599, Singapore., Zhou W; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, China. Electronic address: weibiao@nus.edu.sg.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 139838. Date of Electronic Publication: 2024 May 25.
Autor:
Li H; School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China. Electronic address: hfli@haut.edu.cn., Lv Y; School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China., Zhang Y; School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China., Wang X; School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China., Li Z; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, 450001, China., Qu J; School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China.
Publikováno v:
Food chemistry [Food Chem] 2024 Nov 15; Vol. 458, pp. 140258. Date of Electronic Publication: 2024 Jun 28.
Autor:
Abdul Halim FNB; Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore., Taheri A; Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore., Du J; Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore; Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, IN, 47907, USA; Sengkang General Hospital, Singapore Health Services, 110 Sengkang E Way, 544886 Singapore, Singapore. Electronic address: du.juan@singaporetech.edu.sg.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Nov; Vol. 281 (Pt 4), pp. 136560. Date of Electronic Publication: 2024 Oct 12.
Autor:
Zhao F; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, PR China., Guo J; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, PR China. Electronic address: guojinying8@163.com., Zhang G; College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, PR China., Zhang L; Hebei Food Safety Key Laboratory, Key Laboratory of Special Food Supervision Technology for State Market Regulation, Hebei Engineering Research Center for Special Food Safety and Health, Hebei Food Inspection and Research Institute, Shijiazhuang 050227, PR China.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 195, pp. 114962. Date of Electronic Publication: 2024 Aug 28.
Autor:
Esfandiari Z; Nutrition and Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran. zesfandiary24@yahoo.com., Soleimani RA; Nutrition and Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran., Eshaghi R; Nutrition and Food Security Research Center, Department of Food Science and Technology, School of Nutrition and Food Science, Isfahan University of Medical Sciences, Isfahan, Iran., Samani FS; Facturly of Engineering, Shareza Branch, Islamic Azad University, Shahreza, Iran., Kazerooni M; Faculty of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran., Madani A; Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran., Mohamadi S; Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Shahre-kord University, Shahre-kord, Iran. saramohamadiii36@gmail.com.
Publikováno v:
Biological trace element research [Biol Trace Elem Res] 2024 Nov; Vol. 202 (11), pp. 5288-5295. Date of Electronic Publication: 2024 Feb 09.
Autor:
Yang B; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China., Wang X; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China., Li W; School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, People's Republic of China., Liu G; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China., Li D; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China., Xie C; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China., Yang R; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China., Jiang D; National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology, and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China., Zhou Q; National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology, and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China., Wang P; College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; National Technique Innovation Center for Regional Wheat Production/Key Laboratory of Crop Physiology, Ecology, and Management, Ministry of Agriculture/National Engineering and Technology Center for Information Agriculture, Nanjing Agricultural University, Nanjing, Jiangsu 210095, People's Republic of China; The Sanya Institute of Nanjing Agricultural University, Sanya 572024, People's Republic of China. Electronic address: wangpei@njau.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139984. Date of Electronic Publication: 2024 Jun 07.
Autor:
Guo W; Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark., Spotti MJ; Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark., Portillo-Perez G; Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark., Bonilla JC; SDU Biotechnology, Faculty of Engineering, University of Southern Denmark, Odense M, DK-5230, Denmark., Bai W; Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark., Martinez MM; Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark. Electronic address: mm@food.au.dk.
Publikováno v:
Carbohydrate polymers [Carbohydr Polym] 2024 Oct 15; Vol. 342, pp. 122414. Date of Electronic Publication: 2024 Jun 21.