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There are 2122 results for: content related to: Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread

  1. Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Buckwheat Residues in Food

    Journal of Food Science

    Volume 75, Issue 6, August 2010, Pages: T110–T117, Rakhi Panda, Steve L. Taylor and Richard E. Goodman

    Version of Record online : 17 AUG 2010, DOI: 10.1111/j.1750-3841.2010.01683.x

  2. Nutritional composition and flavonoids content of flour from different buckwheat cultivars

    International Journal of Food Science & Technology

    Volume 45, Issue 5, May 2010, Pages: 951–958, Peiyou Qin, Qiang Wang, Fang Shan, Zhaohua Hou and Guixing Ren

    Version of Record online : 24 MAR 2010, DOI: 10.1111/j.1365-2621.2010.02231.x

  3. You have free access to this content
    Physiological characterization of aluminum tolerance and accumulation in tartary and wild buckwheat

    New Phytologist

    Volume 205, Issue 1, January 2015, Pages: 273–279, Hua Wang, Rong Fu Chen, Takashi Iwashita, Ren Fang Shen and Jian Feng Ma

    Version of Record online : 7 SEP 2014, DOI: 10.1111/nph.13011

  4. You have free access to this content
    Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective

    Comprehensive Reviews in Food Science and Food Safety

    Volume 16, Issue 1, January 2017, Pages: 39–58, Frederik Janssen, Anneleen Pauly, Ine Rombouts, Koen J.A. Jansens, Lomme J. Deleu and Jan A. Delcour

    Version of Record online : 4 NOV 2016, DOI: 10.1111/1541-4337.12240

  5. You have free access to this content
    Processing of bottom-fermented gluten-free beer-like beverages based on buckwheat and quinoa malt with chemical and sensory characterization

    Journal of the Institute of Brewing

    Volume 120, Issue 4, 2014, Pages: 360–370, Matjaž Deželak, Martin Zarnkow, Thomas Becker and Iztok Jože Košir

    Version of Record online : 26 SEP 2014, DOI: 10.1002/jib.166

  6. Wild Buckwheat Is Unlikely to Pose a Risk to Buckwheat-Allergic Individuals

    Journal of Food Science

    Volume 76, Issue 8, October 2011, Pages: T189–T191, Julie A. Nordlee, Rakhi Panda, Joseph L. Baumert, Richard E. Goodman and Steve L. Taylor

    Version of Record online : 17 OCT 2011, DOI: 10.1111/j.1750-3841.2011.02372.x

  7. INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT

    Journal of Texture Studies

    Volume 42, Issue 6, December 2011, Pages: 490–502, D.W. HATCHER, G.G BELLIDO, M.J. ANDERSON, J.E. DEXTER, D. HEAD and M. IZYDORCZYK

    Version of Record online : 23 AUG 2011, DOI: 10.1111/j.1745-4603.2011.00310.x

  8. Effect of Proteolysis with Alkaline Protease Following High Hydrostatic Pressure Treatment on IgE Binding of Buckwheat Protein

    Journal of Food Science

    Volume 82, Issue 3, March 2017, Pages: 834–839, Chaeyoon Lee, Wonhui Lee, Youngshin Han and Sangsuk Oh

    Version of Record online : 26 JAN 2017, DOI: 10.1111/1750-3841.13627

  9. In vitro DNA damage protection and anti-inflammatory effects of Tartary buckwheats (Fagopyrum tataricum L. Gaertn) fermented by filamentous fungi

    International Journal of Food Science & Technology

    Volume 52, Issue 9, September 2017, Pages: 2006–2017, Shiqi Huang, Yanli Ma, Dan Sun, Jian Fan and Shengbao Cai

    Version of Record online : 15 MAY 2017, DOI: 10.1111/ijfs.13474

  10. You have full text access to this OnlineOpen article
    Concomitant sensitization to legumin, Fag e 2 and Fag e 5 predicts buckwheat allergy

    Clinical & Experimental Allergy

    Volume 48, Issue 2, February 2018, Pages: 217–224, S. Geiselhart, C. Nagl, P. Dubiela, A. C. Pedersen, M. Bublin, C. Radauer, C. Bindslev-Jensen, K. Hoffmann-Sommergruber and C. G. Mortz

    Version of Record online : 22 DEC 2017, DOI: 10.1111/cea.13068

  11. Comparison of flavonoids profile in sprouts of common buckwheat cultivars and wild tartary buckwheat

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1977–1984, Wiesław Wiczkowski, Dorota Szawara-Nowak, Henryk Dębski, Joanna Mitrus and Marcin Horbowicz

    Version of Record online : 27 JAN 2014, DOI: 10.1111/ijfs.12484

  12. Hypolipidemic activity of common (Fagopyrum esculentum Moench) and tartary (Fagopyrum tataricum Gaertn.) buckwheat

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 10, 15 August 2015, Pages: 1963–1967, Hiroyuki Tomotake, Jun Kayashita and Norihisa Kato

    Version of Record online : 25 NOV 2014, DOI: 10.1002/jsfa.6981

  13. You have full text access to this Open Access content
    Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

    Journal of Food Quality

    Volume 38, Issue 2, April 2015, Pages: 130–138, Małgorzata Wronkowska, Karolina Christa, Ewa Ciska and Maria Soral-Śmietana

    Version of Record online : 5 MAR 2015, DOI: 10.1111/jfq.12127

  14. Improved Microbial Quality of Buckwheat using Antimicrobial Solutions in a Fluidized Bed

    Journal of Food Science

    Volume 77, Issue 4, April 2012, Pages: E98–E103, B. Dhillon, D. Wiesenborn, H. Sidhu and C. Wolf-Hall

    Version of Record online : 19 APR 2012, DOI: 10.1111/j.1750-3841.2012.02646.x

  15. CHANGES IN BUCKWHEAT BREAD DURING STORAGE

    Journal of Food Processing and Preservation

    Volume 37, Issue 4, August 2013, Pages: 285–290, LI-YUN LIN, HUI-ER WANG, SHENG-DUN LIN, HSIU-MAN LIU and JENG-LEUN MAU

    Version of Record online : 2 MAR 2012, DOI: 10.1111/j.1745-4549.2011.00647.x

  16. Synergistic Effects of Calcium Hydroxide and Konjac Glucomannan (KGM) on the Thermomechanical Properties of Buckwheat Flour and the Quality of Buckwheat Noodles

    Journal of Texture Studies

    Volume 45, Issue 6, December 2014, Pages: 420–429, Lihong Han, Yongqiang Cheng, Qiang Zhang, Haijun Ma, Eizo Tatsumi and Lite Li

    Version of Record online : 20 NOV 2014, DOI: 10.1111/jtxs.12093

  17. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 13, October 2010, Pages: 2208–2213, Bockki Min, Seung Mi Lee, Sang-Ho Yoo, George E. Inglett and Suyong Lee

    Version of Record online : 13 JUL 2010, DOI: 10.1002/jsfa.4072

  18. Effect of processing and cooking on the content of minerals and protein in pasta containing buckwheat bran flour

    Journal of the Science of Food and Agriculture

    Volume 87, Issue 11, 30 August 2007, Pages: 2026–2033, Frank A Manthey and Clifford A Hall III

    Version of Record online : 12 JUN 2007, DOI: 10.1002/jsfa.2953

  19. Clinical manifestations, co-sensitizations, and immunoblotting profiles of buckwheat-allergic patients

    Allergy

    Volume 66, Issue 2, February 2011, Pages: 264–270, E. Heffler, F. Nebiolo, R. Asero, G. Guida, I. Badiu, S. Pizzimenti, C. Marchese, S. Amato, G. Mistrello, F. Canaletti and G. Rolla

    Version of Record online : 30 AUG 2010, DOI: 10.1111/j.1398-9995.2010.02469.x

  20. Effects of Germination on the Nutritional Properties, Phenolic Profiles, and Antioxidant Activities of Buckwheat

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: H1111–H1119, Ge Zhang, Zhicun Xu, Yuanyuan Gao, Xianxiao Huang, Yanping Zou and Tiankui Yang

    Version of Record online : 9 APR 2015, DOI: 10.1111/1750-3841.12830