Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
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1 |
Material Type: Bài báo
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Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern JordanProceedings of the National Academy of Sciences - PNAS, 2018-07, Vol.115 (31), p.7925-7930 [Tạp chí có phản biện]Volumes 1–89 and 106–115, copyright as a collective work only; author(s) retains copyright to individual articles ;Copyright © 2018 the Author(s). Published by PNAS. ;Copyright National Academy of Sciences Jul 31, 2018 ;Copyright © 2018 the Author(s). Published by PNAS. 2018 ;ISSN: 0027-8424 ;EISSN: 1091-6490 ;DOI: 10.1073/pnas.1801071115 ;PMID: 30012614Tài liệu số/Tài liệu điện tử |
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2 |
Material Type: Bài báo
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Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers’ intake using substitution models: A study conducted in GreeceThe American journal of clinical nutrition, 2023-11, Vol.118 (5), p.1010-1019 [Tạp chí có phản biện]2023 American Society for Nutrition ;ISSN: 0002-9165 ;EISSN: 1938-3207 ;DOI: 10.1016/j.ajcnut.2023.08.014Tài liệu số/Tài liệu điện tử |
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3 |
Material Type: Bài báo
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Guar gum: processing, properties and food applications—A ReviewJournal of food science and technology, 2014-03, Vol.51 (3), p.409-418 [Tạp chí có phản biện]Association of Food Scientists & Technologists (India) 2011 ;Association of Food Scientists & Technologists (India) 2014 ;ISSN: 0022-1155 ;EISSN: 0975-8402 ;DOI: 10.1007/s13197-011-0522-x ;PMID: 24587515Tài liệu số/Tài liệu điện tử |
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4 |
Material Type: Bài báo
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Flax and flaxseed oil: an ancient medicine & modern functional foodJournal of food science and technology, 2014-09, Vol.51 (9), p.1633-1653 [Tạp chí có phản biện]Association of Food Scientists & Technologists (India) 2014 ;ISSN: 0022-1155 ;EISSN: 0975-8402 ;DOI: 10.1007/s13197-013-1247-9 ;PMID: 25190822Tài liệu số/Tài liệu điện tử |
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5 |
Material Type: Bài báo
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Composition and functionality of wheat bran and its application in some cereal food productsInternational journal of food science & technology, 2015-12, Vol.50 (12), p.2509-2518 [Tạp chí có phản biện]2015 The Authors International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF) ;ISSN: 0950-5423 ;EISSN: 1365-2621 ;DOI: 10.1111/ijfs.12935Tài liệu số/Tài liệu điện tử |
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6 |
Material Type: Bài báo
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Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory AspectsFood technology and biotechnology, 2023-01, Vol.61 (3), p.273-282 [Tạp chí có phản biện]ISSN: 1330-9862 ;EISSN: 1334-2606Tài liệu số/Tài liệu điện tử |
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7 |
Material Type: Bài báo
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Microbial transglutaminase and its application in the food industry. A reviewFolia microbiologica, 2014-05, Vol.59 (3), p.241-250 [Tạp chí có phản biện]The Author(s) 2013 ;Institute of Microbiology, Academy of Sciences of the Czech Republic, v.v.i. 2014 ;ISSN: 0015-5632 ;EISSN: 1874-9356 ;DOI: 10.1007/s12223-013-0287-x ;PMID: 24198201Tài liệu số/Tài liệu điện tử |
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8 |
Material Type: Bài báo
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Lean production and supply chain innovation in baked foods supplier to improve performanceBritish food journal (1966), 2017-11, Vol.119 (11), p.2421-2447 [Tạp chí có phản biện]Emerald Publishing Limited ;Emerald Publishing Limited 2017 ;ISSN: 0007-070X ;EISSN: 1758-4108 ;DOI: 10.1108/BFJ-03-2017-0122Tài liệu số/Tài liệu điện tử |
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9 |
Material Type: Bài báo
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Edible cannabisCanadian Medical Association journal (CMAJ), 2020-02, Vol.192 (7), p.E162-E162 [Tạp chí có phản biện]COPYRIGHT 2020 Joule Inc. ;Copyright Joule Inc Feb 18, 2020 ;2020 Joule Inc. or its licensors 2020 ;ISSN: 0820-3946 ;EISSN: 1488-2329 ;DOI: 10.1503/cmaj.191305 ;PMID: 32071107Tài liệu số/Tài liệu điện tử |
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10 |
Material Type: Bài báo
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Processed foods and the nutrition transition: evidence from AsiaObesity reviews, 2014-07, Vol.15 (7), p.564-577 [Tạp chí có phản biện]2014 The Authors. reviews © 2014 World Obesity ;2014 The Authors. obesity reviews © 2014 World Obesity. ;Obesity Reviews © 2014 International Association for the Study of Obesity ;ISSN: 1467-7881 ;EISSN: 1467-789X ;DOI: 10.1111/obr.12174 ;PMID: 24735161Tài liệu số/Tài liệu điện tử |
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11 |
Material Type: Bài báo
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Analysis of genetic control and QTL mapping of essential wheat grain quality traits in a recombinant inbred populationPloS one, 2019-03, Vol.14 (3), p.e0200669-e0200669 [Tạp chí có phản biện]COPYRIGHT 2019 Public Library of Science ;COPYRIGHT 2019 Public Library of Science ;2019 Goel et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2019 Goel et al 2019 Goel et al ;ISSN: 1932-6203 ;EISSN: 1932-6203 ;DOI: 10.1371/journal.pone.0200669 ;PMID: 30840619Tài liệu số/Tài liệu điện tử |
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12 |
Material Type: Bài báo
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Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life CycleApplied and environmental microbiology, 2015-10, Vol.81 (19), p.6739 [Tạp chí có phản biện]Copyright American Society for Microbiology Oct 2015 ;ISSN: 0099-2240 ;EISSN: 1098-5336 ;CODEN: AEMIDFTài liệu số/Tài liệu điện tử |
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13 |
Material Type: Bài báo
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Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour BreadApplied and environmental microbiology, 2015-06, Vol.81 (12), p.4196 [Tạp chí có phản biện]ISSN: 0099-2240 ;EISSN: 1098-5336 ;CODEN: AEMIDFTài liệu số/Tài liệu điện tử |
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14 |
Material Type: Bài báo
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Introducing Beneficial Alleles from Plant Genetic Resources into the Wheat GermplasmBiology (Basel, Switzerland), 2021-09, Vol.10 (10), p.982 [Tạp chí có phản biện]2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2021 by the authors. 2021 ;ISSN: 2079-7737 ;EISSN: 2079-7737 ;DOI: 10.3390/biology10100982 ;PMID: 34681081Tài liệu số/Tài liệu điện tử |
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15 |
Material Type: Bài báo
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Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performanceMicrobiome, 2022-09, Vol.10 (1), p.1-148, Article 148 [Tạp chí có phản biện]2022. This work is licensed under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;The Author(s) 2022 ;ISSN: 2049-2618 ;EISSN: 2049-2618 ;DOI: 10.1186/s40168-022-01301-3 ;PMID: 36104726Tài liệu số/Tài liệu điện tử |
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16 |
Material Type: Bài báo
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Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)Molecules (Basel, Switzerland), 2024-01, Vol.29 (2), p.306 [Tạp chí có phản biện]COPYRIGHT 2024 MDPI AG ;2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2024 by the authors. 2024 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules29020306 ;PMID: 38257219Tài liệu số/Tài liệu điện tử |
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17 |
Material Type: Bài báo
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Sugar replacement in sweetened bakery goodsInternational journal of food science & technology, 2014-09, Vol.49 (9), p.1963-1976 [Tạp chí có phản biện]2014 Institute of Food Science and Technology ;ISSN: 0950-5423 ;EISSN: 1365-2621 ;DOI: 10.1111/ijfs.12617Tài liệu số/Tài liệu điện tử |
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18 |
Material Type: Bài báo
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Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdoughApplied microbiology and biotechnology, 2016-02, Vol.100 (4), p.1701-1711 [Tạp chí có phản biện]Springer-Verlag Berlin Heidelberg 2015 ;COPYRIGHT 2016 Springer ;Springer-Verlag Berlin Heidelberg 2016 ;ISSN: 0175-7598 ;EISSN: 1432-0614 ;DOI: 10.1007/s00253-015-7051-x ;PMID: 26481620Tài liệu số/Tài liệu điện tử |
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19 |
Material Type: Bài báo
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Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked GoodsJournal of food science, 2014-09, Vol.79 (9), p.S1811-S1822 [Tạp chí có phản biện]2014 Institute of Food Technologists ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/1750-3841.12554 ;PMID: 25102950 ;CODEN: JFDSAZTài liệu số/Tài liệu điện tử |
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20 |
Material Type: Bài báo
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Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory AspectsFood technology and biotechnology, 2023-07, Vol.61 (3), p.273-282 [Tạp chí có phản biện]COPYRIGHT 2023 Sveuciliste U Zagrebu ;ISSN: 1330-9862 ;EISSN: 1334-2606 ;DOI: 10.17113/ftb.61.03.23.7843Tài liệu số/Tài liệu điện tử |