EM-T3Quality Assurance and Safety of Crops & Foods201911(3): 269-282Pulse germination as tool for modulating their functionality in wheat flour sourdoughsLivia Pătraşcu, Ina Vasilean, Maria Turtoi, Maria Garnai 等 5 人被引 9开放获取营养与膳食
EM-T3Comprehensive Reviews in Food Science and Food Safety201918(3): 775-797Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive ReviewSunil Thakur, Martin G. Scanlon, Robert T. Tyler, Aidin Milani 等 5 人被引 100阅读 2高影响力 前 10%营养与膳食
EM-T3Quality Assurance and Safety of Crops & Foods201911(3): 305-312Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flourSavita Sharma, Arashdeep Singh, Baljit Singh被引 36阅读 2开放获取营养与膳食
EM-T3Quality Assurance and Safety of Crops & Foods20158(1): 41-49Predicting farinograph parameters by rapid visco analyser pasting profile using partial least square regressionMohammed I. Saleh, Ayed Amr, Ghadeer F. Mehyar, George Ondier被引 6阅读 3基金开放获取营养与膳食
EM-T3Quality Assurance and Safety of Crops & Foods201912(1): 18-27Effect of cassava variety, fertiliser type and dosage on the physicochemical, functional and pasting properties of high-quality cassava flour (HQCF)Semiu Abolare Rasaq, T.A. Shittu, Gbemisola Jamiu Fadimu, Adebayo Busura Abass 等 5 人被引 9阅读 2开放获取植物科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202120(1): 198-224Modification of plant proteins for improved functionality: A reviewFelix Akharume, Rotimi Emmanuel Aluko, Akinbode A. Adedeji被引 658阅读 5高影响力 前 1%食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety201918(5): 1550-1562Ingredient Functionality During Foam‐Type Cake Making: A ReviewThibault Godefroidt, Nand Ooms, Bram Pareyt, Kristof Brijs 等 5 人被引 97阅读 2高影响力 前 10%食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety201615(4): 685-704A Meta‐Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta?Samuel Mercier, Christine Moresoli, Martin Mondor, Sébastien Villeneuve 等 5 人被引 78阅读 1高影响力 前 10%基金营养与膳食
EM-T3Comprehensive Reviews in Food Science and Food Safety202322(6): 4670-4697Dry fractionation process operations in the production of protein concentrates: A reviewManoj Kumar Pulivarthi, Rañia Marie Buenavista, Sneh Punia Bangar, Yonghui Li 等 7 人被引 61阅读 1高影响力 前 10%食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202322(3): 2292-2309综述Wheat starch structure–function relationship in breadmaking: A reviewJana van Rooyen, Şenay Şimşek, Samson A. Oyeyinka, Marena Manley被引 74阅读 4高影响力 前 10%开放获取营养与膳食
EM-T3Comprehensive Reviews in Food Science and Food Safety201616(1): 39-58Proteins of Amaranth ( Amaranthus spp.), Buckwheat ( Fagopyrum spp.), and Quinoa ( Chenopodium spp.): A Food Science and Technology PerspectiveFrederik W. Janssen, Anneleen Pauly, Ine Rombouts, Koen J.A. Jansens 等 6 人被引 185阅读 2高影响力 前 10%食品科学