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 | "Whole wheat flour studies" by FRanier (9976 pt) | 2019-Jun-26 21:23 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
Assessment of bioactive compounds and their in vitro bioaccessibility in whole-wheat flour pasta.
Podio NS, Baroni MV, Pérez GT, Wunderlin DA.
Food Chem. 2019 Sep 30;293:408-417. doi: 10.1016/j.foodchem.2019.04.117
Comparison of concentration and health risks of 9 Fusarium mycotoxins in commercial whole wheat flour and refined wheat flour by multi-IAC-HPLC.
Zhang Y, Pei F, Fang Y, Li P, Zhao Y, Shen F, Zou Y, Hu Q.
Food Chem. 2019 Mar 1;275:763-769. doi: 10.1016/j.foodchem.2018.09.127.
Arabinoxylan from Argentinian whole wheat flour promote the growth of Lactobacillus reuteri and Bifidobacterium breve.
Paesani C, Salvucci E, Moiraghi M, Fernandez Canigia L, Pérez GT.
Lett Appl Microbiol. 2019 Feb;68(2):142-148. doi: 10.1111/lam.13097.
Fortification of whole wheat flour with different iron compounds: effect on quality parameters and stability.
Rebellato AP, Klein B, Wagner R, Azevedo Lima Pallone J.
J Food Sci Technol. 2018 Sep;55(9):3575-3583. doi: 10.1007/s13197-018-3283-y.
Tracking celiac disease-triggering peptides and whole wheat flour quality as function of germination kinetics.
Boukid F, Prandi B, Vittadini E, Francia E, Sforza S.
Food Res Int. 2018 Oct;112:345-352. doi: 10.1016/j.foodres.2018.06.055.
Changes in enzymatic activities and functionality of whole wheat flour due to steaming of wheat kernels.
Poudel R, Rose DJ.
Food Chem. 2018 Oct 15;263:315-320. doi: 10.1016/j.foodchem.2018.05.022.
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