277 results on '"Saulnier L"'
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2. Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution
3. Food Structure Development in Cereal and Snack Products
4. CHAPTER 4. Types and Functionality of Polysaccharides in Cereal Grains
5. In situ measurement of the permeability of foam films using quasi-two-dimensional foams
6. Foaming and rheological properties of the liquid phase extracted from wheat flour dough
7. Short-chain arabinoxylans prepared from enzymatically treated wheat grain exert prebiotic effects during the broiler starter period
8. Enzymatic fingerprinting of arabinoxylan and β-glucan in triticale, barley and tritordeum grains
9. A comprehensive overview of grain development in Brachypodium distachyon variety Bd21
10. Change in wall composition of transfer and aleurone cells during wheat grain development
11. Temporal and spatial changes in cell wall composition in developing grains of wheat cv. Hereward
12. Distributed Deep Learning in Open Collaborations
13. Genetics of dietary fibre in bread wheat
14. Plant Cell Wall Polysaccharides in Storage Organs: Xylans (Food Applications)
15. Dietary fibre functional products
16. Genetic analysis of water-extractable arabinoxylans in bread wheat endosperm
17. Plant Cell Wall Polysaccharides in Storage Organs: Xylans (Food Applications)
18. Enrichissement des produits céréaliers en fibres alimentaires : opportunités et contraintes technologiques. Innovations Agronomiques, 78, 55-68
19. Specificity of monoclonal antibodies generated against arabinoxylans of cereal grains
20. Stability of fludrocortisone acetate solutions prepared from tablets and powder
21. Hydrophobic films from maize bran hemicelluloses
22. Isolation and characterization of high molar mass water-soluble arabinoxylans from barley and barley malt
23. Thermal and enzymatic treatments for the release of free ferulic acid from maize bran
24. Esterification of cellulose-enriched agricultural by-products and characterization of mechanical properties of cellulosic films
25. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends
26. Structure and organization within films of arabinoxylans extracted from wheat flour as revealed by various NMR spectroscopic methods
27. Towards a sorghum ideotype with optimized cell wall degradability: insights from degradation kinetics, histological, biochemical, and pre-treatment analyses
28. Rheological properties of wheat flour dough and French bread enriched with wheat bran
29. Characterization of arabinoxylan-DHP (dehydrogenation polymers = synthetic lignin polymers) nanoparticles
30. How foams unstable on Earth behave in microgravity?
31. Does water foam exist in microgravity?
32. Surface properties of hen egg yolk
33. Genetical, biochemical and technological parameters associated with biscuit quality. 1. Prediction using grain hardness and water extractable arabinoxylans
34. Xylanase, beta-glucanase, and other side enzymatic activities have greater effects on the viscosity of several feedstuffs than xylanase and beta-glucanase used alone or in combination
35. Effects of xylanase and beta-glucanase addition on performance, nutrient digestibility, and physico-chemical conditions in the small intestine contents and caecal microflora of broiler chickens fed a wheat and barley-based diet
36. Use of Aspergillus niger I-1472 for the release of ferulic acid from maize bran and its direct transformation into natural vanillin by Picnoporus cinnabarinus
37. Comparison of the effect of two enzyme preparations on feedstuff viscosity
38. Water-extractable arabinoxylan from pearled flours of wheat, barley, rye and triticale. Evidence for the presence of ferulic acid dimers and their involvement in gel formation
39. Variability of wheat and other cereal water extract viscosity. 1- Improvements in measuring viscosity
40. Valorization of maize bran to obtain biodegradable plastic films
41. Preliminary study of formation of films from cellulose-enriched agricultural by-products
42. Extraction, structure and functional properties of maize bran heteroxylans
43. Water unextractable polysaccharides from the milling fractions of rye grain
44. Heteroxylans from maize bran in aqueous solution. Part II : studies of polyelectrolyte behaviour
45. Dosage des glucides et des amylases
46. Structure of cell-wall polysaccharides in maize bran
47. Arabinoxylans-degrading enzymes in wheat grain : extraction and preliminary characterization
48. Formation of cellulosic films from cereal by-products
49. Isolation of arabinoxylans from wheat flours at the pilot level (cultivars : Soissons, Thésée, Apollo)
50. Large scale isolation of water-soluble and water-insoluble pentosans from wheat flour
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