A compendium of wheat germ: Separation, stabilization and food applications-Reference-Cited by-同舟云学术

A compendium of wheat germ: Separation, stabilization and food applications

Published:2018-08 Issue: Volume:78 Page:120-133
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Boukid Fatma^ORCID,Folloni Silvia,Ranieri Roberto,Vittadini Elena

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference146 articles.

1. Quality of some dairy by-products supplemented with wheat germ as functional beverages;Abbas;International Journal of Dairy Science,2015

2. More stable structure of wheat germ lipase at low pH than its native state;Ahmad;Biochimie,2010

3. Influence of wheat germ and β-glucan on some chemical and sensory properties of Turkish noodle;Aktaş;Journal of Food Science & Technology,2015

4. Estimation of semolina partially substitution by wheat germ flour in specific a KSA local lovely product;Al Shehry;Middle East Journal of Applied Sciences,2015

5. Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread);Al-Hooti;Nahrung-Food,2002

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1. Extrusion-controlled lipid retention and distribution of wheat germ and its application combining exogenous starch;Journal of Food Engineering;2024-10

2. Wheat germ oil extenuates malathion-pesticide induced hepatic toxicity in male Albino rats;Journal of King Saud University - Science;2024-10

3. Defatted Wheat Germ Protein-Derived Peptides Showed Multiple Biological Activities from the Stomach to Small Intestine: In Silico and In Vitro Approaches;Journal of Agricultural and Food Chemistry;2024-09-04

4. Effects of biochar on growth and yield of Wheat (Triticum aestivum L.) under salt stress;Scientific Reports;2024-08-28

5. Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient;Foods;2024-06-20