Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts-Reference-Cited by-同舟云学术

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Influence of the malting conditions on the modification and variation in the physicochemical properties and volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.) malts

Published:2024-08 Issue: Volume: Page:114965
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Almaguer Cynthia^ORCID,Kollmannsberger Hubert,Gastl Martina,Becker Thomas

Funder

Fonds Baillet Latour

Publisher

Elsevier BV

Reference97 articles.

1. The effect of temperature on the modification of sorghum and barley during malting;Agu;Process Biochemistry,1997

2. Characterization of the aroma profile of quinoa (Chenopodium quinoa Willd.) and assessment of the impact of malting on the odor-active volatile composition;Almaguer;Journal of the Science of Food and Agriculture,2023

3. Comparative study of the impact of malting on the aroma profiles of barley (Hordeum vulgare L.) and rye (Secale cereale L.);Almaguer;Food Chemistry,2023

4. Daily assessment of malting-induced changes in the volatile composition of barley (Hordeum vulgare L.), rye (Secale cereale L.), and quinoa (Chenopodium quinoa Willd.);Almaguer;Journal of Food Science,2023

5. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread;Andersson;Journal of Agricultural and Food Chemistry,2009

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