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Wiley电子期刊(7)	ProQuest学位论文(12)	GSW全文库(1)	ACS电子期刊(29)
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在“Elsevier电子期刊”中，命中：484条，耗时：0.0129951 秒

在所有数据库中总计命中：751条

1.Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties

作者：Danika Koegelenberg ^{15675629@sun.ac.za} ; Annie F.A. Chimphango ; ^{achimpha@sun.ac.za}

关键词：Arabinoxylan ; Bread dough ; Bread-making ; Dietary fibre ; Flour-replacer ; Wheat bran

刊名：Food Chemistry

出版年：2017

2.Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO₂-SiO₂, Ag/N-TiO₂ or Au/TiO₂

关键词：Paper package modified with Ag/TiO2&ndash ; SiO2 ; Ag/N&ndash ; TiO2 or Au/TiO2 composites ; Paper package characteristics ; White bread ; Chemical ; microbiological and nutritional tests

刊名：Food Chemistry

出版年：2016

3.Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience

作者：José ; Manuel Amigo^a ; ^{jmar@food.ku.dk" class="auth_mail" title="E-mail the corresponding author} ; Arantxa del Olmo Alvarez^a ; Merete Mø ; ller Engelsen^b ; Henrik Lundkvist^b ; Sø ; ren Balling Engelsen^a

关键词：White (wheat) bread ; Spatial staling ; Staling kinetics ; Maltogenic α-amylase ; Texture analysis ; Hardness ; Resilience

刊名：Food Chemistry

出版年：2016

4.White bread enriched with polyphenol extracts shows no effect on glycemic response or satiety, yet may increase postprandial insulin economy in healthy participants

作者：Shelly Coe^a ; Lisa Ryan^b ; ^c ; ^{lisa.ryan@gmit.ie" class="auth_mail" title="E-mail the corresponding author} ; ^{lisaryandr@gmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Bread ; Polyphenols ; Green tea ; Baobab fruit ; Glycemic response ; Insulin response

刊名：Nutrition Research

出版年：2016

5.Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

作者：Carlo Giuseppe Rizzello ; ^{carlogiuseppe.rizzello@uniba.it" class="auth_mail" title="E-mail the corresponding author} ; Anna Lorusso ; Marco Montemurro ; Marco Gobbetti

关键词：Quinoa ; Lactic acid bacteria ; Sourdough ; Bread

刊名：Food Microbiology

出版年：2016

6.Thermo-mechanical and micro-structural properties of xylanase containing whole wheat bread

作者：G. Ghoshal^a ; ^{gargighoshal@yahoo.co.in} ; ^{gghoshal@yahoo.com} ; U.S. Shivhare^a ; U.C. Banerjee^b

关键词：Bread ; Firmness ; Enzyme ; Texture ; Microstructure

刊名：Food Science and Human Wellness

出版年：2016

7.Impact of water extractable arabinoxylan from rye bran on the frozen steamed bread dough quality

作者：Pei Wang ^{whiteblair1991@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Han Tao ^{nancyfoodscience@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Zhengyu Jin ^{jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Xueming Xu ; ^{xmxu@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Water extractable arabinoxylan ; Steamed bread ; Ice crystallization ; Yeast ; Gluten

刊名：Food Chemistry

出版年：2016

8.The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality

作者：Pei Wang^a ; ^b ; ^{whiteblair1991@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Tung-Ching Lee^a ; ^{lee@aesop.rutgers.edu" class="auth_mail" title="E-mail the corresponding author} ; Xueming Xu^b ; ^{xmxu@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author} ; Zhengyu Jin^b ; ^{Jinlab2008@yahoo.com" class="auth_mail" title="E-mail the corresponding author}

关键词：GMP ; Steamed bread quality ; Frozen dough ; Elasticity ; Gassing property

刊名：Food Chemistry

出版年：2016

9.Effects of post-anthesis fertilizer on the protein composition of the gluten polymer in a US bread wheat

作者：Susan B. Altenbach ; ^{susan.altenbach@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author} ; Charlene K. Tanaka ; Linda C. Whitehand ; William H. Vensel

关键词：Chain terminators ; Flour quality ; Gluten polymer ; Glutenins

刊名：Journal of Cereal Science

出版年：2016

10.Simultaneous extraction and cleanup of high-lipid organs from white sturgeon (Acipenser transmontanus) for multiple legacy and emerging organic contaminants using QuEChERS sample preparation

作者：Shane A. Morrison^a ; ; Kristal K. Sieve^a ; Robert E. Ratajczak^b ; Robert B. Bringolf^b ; Jason B. Belden^a

关键词：QuEChERS ; Fish ; PAHs ; Flame-retardants ; Pesticides ; Emergent contaminants

刊名：Talanta

出版年：2016

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