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Wiley电子期刊(34)	SpringerLink电子期刊(509)	NATURE电子期刊(5)	ACS电子期刊(67)
Springer电子图书(1)	ProQuest学位论文(3)	Elsevier电子期刊(981)

在“Elsevier电子期刊”中，命中：981条，耗时：0.04098 秒

在所有数据库中总计命中：1,600条

1.Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted dough

作者：Sungmin Jeong ; Hee Won Kim ; Suyong Lee ; ^{suyonglee@sejong.ac.kr}

关键词：Rice flour-zein composite ; Viscoelasticity ; Gluten-free ; Sheeted dough ; Noodle

刊名：Food Chemistry

出版年：2017

2.Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

作者：Mario M. Martí ; nez ; ^{mariomartinez175@gmail.com} ; ^{mart1269@purdue.edu} ; Manuel Gó ; mez

关键词：Starch ; Flour ; Gluten-free ; Bread ; Rheology ; Microstructure

刊名：Journal of Food Engineering

出版年：2017

3.Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation

作者：Massimiliano Rinaldi ; ^{massimiliano.rinaldi@unipr.it} ; Maria Paciulli ; Augusta Caligiani ; Francesca Scazzina ; Emma Chiavaro ; ^{emma.chiavaro@unipr.it}

关键词：Sourdough ; Chestnut flour ; Gluten-free bread ; Physical analysis ; Shelf-life

刊名：Food Chemistry

出版年：2017

4.Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free bread

作者：Alessandra Marti¹ ; Mauro Marengo¹ ; Francesco Bonomi ; Maria Cristina Casiraghi ; Laura Franzetti ; Maria Ambrogina Pagani ; Stefania Iametti ; ^{stefania.iametti@unimi.it}

关键词：Teff ; Fermentation ; Gluten free bread ; Enriched bread

刊名：LWT - Food Science and Technology

出版年：2017

5.Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility

作者：Valeria Menga^a ; Mariana Amato^b ; Tim D. Phillips^c ; Donato Angelino^d ; Federico Morreale^d ; Clara Fares^a ; ^{clara.fares@crea.gov.it}

关键词：DW ; durum wheat ; CGF ; commercial gluten free product ready for pasta making ; CS5 ; 5% of milled chia seeds replacement ; CS10 ; 10% of milled chia seeds replacement ; CM5 ; 5% of chia mucilage replacement ; CM10 ; 10% of chia mucilage replacement ; PC ; protein content ; IDF ; insoluble dietary fiber ; SDF ; soluble dietary fiber ; TPC ; total phenolic content ; TPAs ; total phenolic acids ; NRS ; not resistant starch ; TS ; total starch ; RAG ; rapidly available glucose ; SAG ; slowly available glucose ; RDS ; rapidly di

刊名：Food Chemistry

出版年：2017

6.Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure

作者：Abdallah Bouasla^a ; Agnieszka Wó ; jtowicz^b ; ^{agnieszka.wojtowicz@up.lublin.pl" class="auth_mail" title="E-mail the corresponding author} ; Mohammed Nasereddine Zidoune^a

关键词：Extrusion-cooking ; Gluten-free pasta ; Physical properties ; Texture ; Microstructure

刊名：LWT - Food Science and Technology

出版年：2017

7.Less Hidden Celiac Disease But Increased Gluten Avoidance Without a Diagnosis in the United States: Findings From the National Health and Nutrition Examination Surveys From 2009 to 2014

作者：Rok Seon Choung ; MD ; PhD^a ; Aynur Unalp-Arida ; MD ; PhD^b ; Constance E. Ruhl ; MD ; PhD^d ; Tricia L. Brantner ; BS^a ; James E. Everhart ; MD^c ; Joseph A. Murray ; MD^a ; ^{murray.joseph@mayo.edu}

关键词：CD ; celiac disease ; EMA ; endomysial antibody ; GFD ; gluten-free diet ; NHANES ; National Health and Nutrition Examination Survey ; PWAG ; people without celiac disease avoiding gluten ; tTG ; tissue transglutaminase

刊名：Mayo Clinic Proceedings

出版年：2017

8.A survey study on safety and microbial quality of “gluten-free” products made in Italian pasta factories

作者：Marina-Nadia Losio^a ; ^b ; Elena Dalzini^b ; ^{elena.dalzini@izsler.it} ; Enrico Pavoni^a ; Daniela Merigo^a ; Guido Finazzi^a ; Paolo Daminelli^a ; ^b

关键词：Bacillus cereus ; Cereals-products ; Coagulase-positive staphylococci ; Food pathogens ; Gluten

刊名：Food Control

出版年：2017

9.Potential of fluorescence spectroscopy in detection of low-levels of gluten in flour: A preliminary study

作者：M. Haseeb Ahmad ; ^{mhaseeb.ahmad@uni-hohenheim.de} ; Marius Nache ; Bernd Hitzmann

关键词：Wheat flour ; Gluten free ; Fluorescence spectroscopy ; Partial least square regression

刊名：Food Control

出版年：2017

10.In vitro colonic fermentation and glycemic response of high fiber gluten-free snacks in rats

作者：Pamela C. Flores-Silva ; Luis A. Bello-Pé ; rez ; ^{labellop@ipn.mx} ; Sandra L. Rodriguez-Ambriz ; Perla Osorio-Diaz

关键词：Snack ; Indigestible carbohydrates ; Fermentation ; Glycemic response ; Gluten

刊名：Journal of Functional Foods

出版年：2017

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