Special Issue “Cereal-Based Foods”
Source abstract
Abstract
Published manuscripts about cereals have been increasing in numbers over the last 20 years by an average of 160 manuscripts per year [...]
Only a short abstract or summary was supplied by the source.
Source: crossref · Quality: short
Research context
OpenAlex topics: Edible Oils Quality and Analysis · Food Chemistry and Fat Analysis · Food composition and properties
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 23, 70599 Stuttgart, Germany
References (6)
Show source-provided references
1. Rekowski, A., Wimmer, M.A., Tahmasebi, S., Dier, M., Kalmbach, S., Hitzmann, B., and Zörb, C. (2021). Drought Stress during Anthesis Alters Grain Protein Composition and Improves Bread Quality in Field-Grown Iranian and German Wheat Genotypes. Appl. Sci., 11.10.3390/app11219782 ↗
2. Borsuk, Y., Bourré, L., McMillin, K., Sopiwnyk, E., Jones, S., Dyck, A., and Malcolmson, L. (2021). Impact of Ferment Processing Parameters on the Quality of White Pan Bread. Appl. Sci., 11.10.3390/app112110203 ↗
3. Zhao, Y., and Kweon, M. (2021). Optimized Fermentation and Freezing Conditions for Ready-to-Proof and Ready-to-Bake Frozen Dough of Sweet Bread. Appl. Sci., 11.10.3390/app11177904 ↗
4. Seo, Y., Moon, Y., and Kweon, M. (2021). Effect of Purple-Colored Wheat Bran Addition on Quality and Antioxidant Property of Bread and Optimization of Bread-Making Conditions. Appl. Sci., 11.10.3390/app11094034 ↗
5. Banu, I., and Aprodu, I. (2022). Investigation on Functional, Thermo-Mechanical and Bread-Making Properties of Some White and Black Rice Flours. Appl. Sci., 12.10.3390/app12094544 ↗
6. Marciniak-Lukasiak, K., Zbikowska, A., Kupiec, M., Brzezinska, M., Szymanska, I., and Lukasiak, P. (2021). The Influence of Rice Protein, Hemp Protein and Transglutaminase Addition on the Quality of Instant Fried Noodles. Appl. Sci., 11.10.3390/app11199070 ↗