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Search results: 31 articles
Search string: Flour made of wholemeal wheat
| № | Authors | Title | Volume | Issue | Year |
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| 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 |