Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Yaxi Dai"'
Publikováno v:
Current Issues in Molecular Biology, Vol 46, Iss 2, Pp 990-1009 (2024)
Skin photoaging, resulting from prolonged exposure to ultraviolet radiation, is a form of exogenous aging that not only impacts the aesthetic aspect of the skin but also exhibits a strong correlation with the onset of skin cancer. Nonetheless, the sa
Externí odkaz:
https://doaj.org/article/51910593fe4748d0a2cf1b7c5b1b2856
Publikováno v:
Foods, Vol 10, Iss 7, p 1464 (2021)
Previous work indicated that bran removal promotes network formation in breads prepared from intermediate wheatgrass (IWG) flour. However, refinement reduces yields as well as contents of nutritionally beneficial compounds such as fiber. This study e
Externí odkaz:
https://doaj.org/article/44622563ba374ace8e4af1b1c7dc5229
Publikováno v:
Cereal Chemistry. 99:144-156
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89120a8bbf11fe530b90bdfb0c39d2e9
https://doi.org/10.1002/cche.10505
https://doi.org/10.1002/cche.10505
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b19d5160856993a1b5dc9fb5830745e6
https://doi.org/10.2139/ssrn.4266563
https://doi.org/10.2139/ssrn.4266563
Publikováno v:
Foods
Foods, Vol 10, Iss 1464, p 1464 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1464, p 1464 (2021)
Volume 10
Issue 7
Previous work indicated that bran removal promotes network formation in breads prepared from intermediate wheatgrass (IWG) flour. However, refinement reduces yields as well as contents of nutritionally beneficial compounds such as fiber. This study e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef2abe08286d459a4fa7b5508529a6b8
http://europepmc.org/articles/PMC8303953
http://europepmc.org/articles/PMC8303953
Autor:
Yaxi Dai, Catrin Tyl
Publikováno v:
Journal of food scienceREFERENCES. 86(5)
Numerous dough improvers are used alone or in combination to enhance the quality of baked goods such as breads. While modern consumers demand consistent quality, the expectations for ingredients have changed over the past few years, and reformulation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2cfc411ad3bd2fe4673c3c347eb4692
https://pubmed.ncbi.nlm.nih.gov/33890293
https://pubmed.ncbi.nlm.nih.gov/33890293