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Sustainability, Vol. 12, Pages 7785: Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development

The Partial Substitution of Quinoa Flour for Rice Flour in Muffins

Applied Sciences, Vol. 10, Pages 6559: A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies

Chemosensors, Vol. 8, Pages 87: Design of A Low-Cost and Disposable Paper-Based Immunosensor for the Rapid and Sensitive Detection of Aflatoxin B1

Foods, Vol. 9, Pages 1322: Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production

Applied Sciences, Vol. 10, Pages 6468: Torrefaction of Coffee Husk Flour for the Development of Injection-Molded Green Composite Pieces of Polylactide with High Sustainability

Breadfruit flour found to be a healthy alternative to other starches for modern foods

Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Celiac, Gluten and Trypsin Inhibitor

Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation.

Resources, Vol. 9, Pages 114: Biofuel, Bioenergy and Feed Valorization of By-Products and Residues from Hevea brasiliensis Cultivation to Enhance Sustainability

Mothers’ and Grandmothers’ misconceptions and socio-cultural factors as barriers to exclusive breastfeeding: A qualitative study involving Health Workers in two rural districts of Ghana

IKKγ/NEMO Is Required to Confer Antimicrobial Innate Immune Responses in the Yellow Mealworm, Tenebrio Molitor.

Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job's Tears Flours

Nutrients, Vol. 12, Pages 2781: Protein-Rich Flours from Quinoa and Buckwheat Favourably Affect the Growth Parameters, Intestinal Microbial Activity and Plasma Lipid Profile of Rats

Nutrients, Vol. 12, Pages 2781: Protein-Rich Flours from Quinoa and Buckwheat Favourably Affect the Growth Parameters, Intestinal Microbial Activity and Plasma Lipid Profile of Rats

Diversity in Grain, Flour, Amino Acid Composition, Protein Profiling, and Proportion of Total Flour Proteins of Different Wheat Cultivars of North India

In vitro antioxidants and haematological and nephroprotective effects of biscuits produced from three medicinal flour blends fed to high-fat diet/streptozotocin (STZ)-induced diabetic rats

Kinetic Approach to the Influence of Chia Flour on Glucose Bioaccessibility from Hydrothermally Treated Maize and Quinoa Starch

In vitro and in vivo digestibility from bionanocomposite edible films based on native pumpkin flour/plum flour

High-energy alkaline milling as a potential physical and chemical cornstarch ecofriendly treatment to produce nixtamalized flours

Thermal imaging of rice grains and flours to design convolutional systems to ensure quality and safety

Chicory root flour – A functional food with potential multiple health benefits evaluated in a mice model

Interactions between dietary fiber and ferulic acid change the aggregation of glutenin, gliadin, and glutenin macropolymer in wheat flour system

Isothermal inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL B-2354 in peanut butter, powder infant formula, and wheat flour

Effects of wheat flour and culture period on bacterial community composition in digestive tracts of Litopenaeus vannamei and rearing water in biofloc aquaculture system

Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour

Foods, Vol. 9, Pages 1298: Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder

Microorganisms, Vol. 8, Pages 1388: Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation

Applied Sciences, Vol. 10, Pages 6244: Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review

Molecules, Vol. 25, Pages 2214: Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-product

Fibers, Vol. 8, Pages 32: Accelerated Thermal Aging of Bio-Based Composite Wood Panels

Foods, Vol. 9, Pages 1262: Podravka and Slavonka Varieties of Pepper Seeds (Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil

Microwave-Induced Modification in Physical and Functional Characteristics and Antioxidant Potential of Nelumbo nucifera Rhizome Starch

<em>Podravka</em> and <em>Slavonka</em> Varieties of Pepper Seeds (<em>Capsicum annuum</em> L.) as a New Source of Highly Nutritional Edible Oil

Physical, chemical and pasting features of maize Italian inbred lines

Antioxidant Potential of Mung Bean (<em>Vigna radiata</em>) Albumin Peptides Produced by Enzymatic Hydrolysis Analyzed by Biochemical and In Silico Methods

Carbon dots doped by nitrogen and sulfur for dual-mode colorimetric and fluorometric determination of Fe 3+ and histidine and intracellular imaging of Fe 3+ in living cells

Arsenic exposure from food exceeds that from drinking water in endemic area of Bihar, India.

IJMS, Vol. 21, Pages 6734: IKKγ/NEMO Is Required to Confer Antimicrobial Innate Immune Responses in the Yellow Mealworm, Tenebrio Molitor

1RS.1BL molecular resolution provides novel contributions to wheat improvement

The Ancient Greek Farmstead