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The potential of UVC decontamination to prolong shelf-life of par-baked bread
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Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour
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- Journal Article
- A1
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An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads
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Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
(2024) -
Evaluation of the efficacy of cinnamon oil on Aspergillus flavus and Fusarium proliferatum growth and mycotoxin production on paddy and polished rice: Towards a mitigation strategy
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- Journal Article
- A1
- open access
The impact of a six-hour light-dark cycle on wheat ear emergence, grain yield, and flour quality in future plant-growing systems
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- Journal Article
- A1
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Suitable nitrogen fertilizer application drives the endosperm development and starch synthesis to improve the physicochemical properties of common buckwheat grain
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- Journal Article
- A1
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Changes in the structural and physicochemical characterization of pea starch modified by Bacillus-produced α-amylase
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- Journal Article
- A2
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Public health risk due to aflatoxin and fumonisin contamination in rice in the Mekong Delta, Vietnam
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- Journal Article
- A1
- open access
Characterization and comparative study on structural and physicochemical properties of buckwheat starch from 12 varieties