ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)
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Search results: 31 articles
Search string: Flour made of wholemeal wheat
Authors Title Volume Issue Year
1 Oleghe P. O. , Oleghe P. O. , Akharaiyi F. C. , Ehis-Eriakha C. B. Phylogenetic identification of microbes from fermented botanicals used in gluten-free composite flour mixes 13 1 2025
2 Faskhutdinova E. R., Fotina N. V., Neverova O. A., Golubtsova Yu. V., Mudgal G., Asyakina L. K., Aksenova L. M. Extremophilic bacteria as biofertilizer for agricultural wheat 12 2 2024
3 Valieva A. I., Akulov A. N., Rumyantseva N. I. Phenolic compounds in purple whole-wheat flour and bread: Comparative analysis 12 2 2024
4 Kandrokov R. Kh. Effects of triticale flour on the quality of honey cookies 11 2 2023
5 Buryndin V. G., Artyemov А. V., Savinovskih А. V., Krivonogov P. S., Krivonogova A. S. Biostability of binder-free wood and plant plastics protected with antiseptics 10 1 2022
6 Marjanović-Balaban Ž., Gojković Cvjetković V., Grujić R. Gliadin proteins from wheat flour: the optimal determination conditions by ELISA 9 2 2021
7 Habiba U., Robin Md. A., Hasan Md. M., Toma M. A., Akhter D., Mazumder Md. A. R. Nutritional, textural, and sensory quality of bars enriched with banana flour and pumpkin seed flour 9 2 2021
8 Ibrahim G. E., Bahgaat W. K., Hussein A. M. S. Egyptian kishk as a fortificant: Impact on the quality of biscuit 9 1 2021
9 Derkanosova N. M., Stakhurlova A. A., Pshenichnaya I. A., Ponomareva I. N., Peregonchaya O. V., Sokolova S. A. Amaranth as a bread enriching ingredient 8 2 2020
10 Grujić R., Gojković Cvjetković V., Marjanović-Balaban Ž. Separation of gliadins from wheat flour by capillary gel electrophoresis: optimal conditions 8 2 2020
11 Momin M. A., Jubayer M. F., Begum A. A., Nupur A. H., Ranganathan T. V., Mazumder Md. A. R. Substituting wheat flour with okara flour in biscuit production 8 2 2020
12 Uzakov Ya. M., Kaldarbekova M. A. , Kuznetsova O. N. Improved technology for new-generation Kazakh national meat products 8 1 2020
13 Kaur K., Chhikara N., Sharma P., Garg M. K., Panghal A. Coconut meal: Nutraceutical importance and food industry application 7 2 2019
14 Sholpan A., Lamas A., Cepeda A., Franco C. M. Raw poultry meatballs with soya flour: Shelf life and nutritional value 7 2 2019
15 Kandrokov R. H., Pankratov G. N., Meleshkina E. P., Vitol I. S., Tulyakov D. G. Effective technological scheme for processing triticale (Triticosecale L.) grain into graded flour 7 1 2019
16 Codină G. G., Ropciuc S., Voinea A., Dabija A. Evaluation of rheological parameters of dough with ferrous lactate and ferrous gluconate 7 1 2019
17 Петров Н. А., Сидорова Ю. С., Саркисян В. А., Фролова Ю. В., Зорин С. Н., Кочеткова А. А., Мазо В. К. Complex of polyphenols sorbed on buckwheat flour as a functional food ingredient 6 2 2018
18 Лобанов В. Г., Слепокурова Ю. И., Жаркова И. М., Колева Т. Н., Росляков Ю. Ф., Крастева А. П. Economic effect of innovative flour-based functional foods production 6 2 2018
19 Дышлюк Л. С., Сухих С. А., Иванова С. А., Смирнова И. А., Субботина М. А., Позднякова А. В., Неверов Е. Н., Гармашов С. Ю. Prospects for using pine nut products in the dairy industry 6 2 2018
20 Usenko N. I. , Khlestkina E. K., Khlestkina E. K., Asavasanti S., Gordeeva E. I., Yudina R. S. , Otmakhova Yu. S., Otmakhova Yu. S. POSSIBILITIES OF ENRICHING FOOD PRODUCTS WITH ANTHOCYANINS BY USING NEW FORMS OF CEREALS 6 1 2018
21 E. P. Meleshkina , G. N. Pankratov , I. S.Vitol, R. H. Kandrokov , D. G. Tulyakov INNOVATIVE TRENDS IN THE DEVELOPMENT OF ADVANCED TRITICALE GRAIN PROCESSING TECHNOLOGY 5 2 2017
22 E. Yu. Egorova, V. N. Khmelev, Yu. V. Morozhenko, I. Yu. Reznichenko PRODUCTION OF VEGETABLE “MILK” FROM OIL CAKES USING ULTRASONIC CAVITATION 5 2 2017
23 A. I. Piskaeva , O. O. Babich , V. F. Dolganyuk , S. Yu. Garmashov ANALYSIS OF INFLUENCE OF BIOHUMUS ON THE BASIS OF CONSORTIUM OF EFFECTIVE MICROORGANISMS ON THE PRODUCTIVITY OF WINTER WHEAT 5 1 2017
24 A. A. Zhuravlev , S. I. Lukina , E. I. Ponomareva , K. E. Roslyakova OPTIMIZATION OF TECHNOLOGICAL PARAMETERS OF PREPARATION OF DOUGH FOR RUSKS OF HIGH NUTRITION VALUE 5 1 2017
25 V. V. Kolpakova , L. V. Chumikina , L. I. Arabova , D. N. Lukin , A. F. Topunov , Е. I. Тitov FUNCTIONAL TECHNOLOGICAL PROPERTIES AND ELECTROPHORETIC COMPOSITION OF MODIFIED WHEAT GLUTEN 4 2 2016
26 V. A. Mar'in , A. L. Vereshchagin PHYSICAL PRINCIPLES OF PROCESSING OFF-GRADE BUCKWHEAT 4 1 2016
27 Evtukhova Olga, Safronova Tatyana Development of Technological Parameters for the Hydrotermal Processing of Sprouted Wheat Grain Powder 2 1 2014
28 Marin Vasiliy, Vereshchagin Aleksandr Effects of Humidity and the Content of Sprouted and Spoiled Buckwheat Grains on the Changes of Acid Number of Fat and Grain Acidity 2 1 2014
29 Davydenko Nataliya, Majurnikova L.A. On the Possibility to Grow High-Selenium Wheat in the Kuznetsk Basin 2 1 2014
30 Gurinovich Galina , Patrakova Irina Effect of Wheat Germ on the Functional Properties and Oxidation Stability of Ground Meat Systems 1 1 2013
31 Renzyaeva Tamara On the Role of Fats in Baked Flour Goods 1 1 2013