Anthocyanin Composition and Oxygen Radical Scavenging Capacity (ORAC) of Milled and Pearled Purple, Black, and Common Barley von Bellido, Guillermo G, Beta, Trust

Volltext

Asian noodles: Revisiting Peleg’s analysis for presenting stress relaxation data in soft solid foods von Bellido, G.G., Hatcher, D.W.

Volltext

Effects of a cross-linking enzyme on the protein composition, mechanical properties, and microstructure of Chinese-style noodles von Bellido, G.G., Hatcher, D.W.

Volltext

Health, access to services and sources of payment, according to household surveys von Viacava, Francisco, Bellido, Jaime G

Volltext

Ultrasonic characterization of fresh yellow alkaline noodles von Bellido, G.G, Hatcher, D.W

Volltext

Viral suppression and adherence among HIV-infected children and adolescents on antiretroviral therapy: results of a multicenter study von Cruz, Maria L.S., Cardoso, Claudete A.A., Darmont, Mariana Q., Souza, Edvaldo, Andrade, Solange D., D’Al Fabbro, Marcia M., Fonseca, Rosana, Bellido, Jaime G., Monteiro, Simone S., Bastos, Francisco I.

Volltext

Stress relaxation behaviour of yellow alkaline noodles: Effect of deformation history von Bellido, G.G., Hatcher, D.W.

Volltext

Flour Particle Size, Starch Damage, and Alkali Reagent: Impact on Uniaxial Stress Relaxation Parameters of Yellow Alkaline Noodles von Hatcher, D.W, Bellido, G.G, Anderson, M.J

Volltext

The bubble size distribution in wheat flour dough von Bellido, Guillermo G., Scanlon, Martin G., Page, John H., Hallgrimsson, Benedikt

Volltext

Robust Molecular Anodes for Electrocatalytic Water Oxidation Based on Electropolymerized Molecular Cu Complexes von Amthor, Sebastian, Ranu, Koushik, Bellido, Carlos G., Salomón, Fernando F., Piccioni, Alberto, Mazzaro, Raffaello, Boscherini, Federico, Pasquini, Luca, Gil‐Sepulcre, Marcos, Llobet, Antoni

Volltext

Effects of micronization pretreatments on the physicochemical properties of navy and black beans ( Phaseolus vulgaris L.) von Bellido, G., Arntfield, S.D., Cenkowski, S., Scanlon, M.

Volltext

INVESTIGATION OF UNIAXIAL STRESS RELAXATION PARAMETERS TO CHARACTERIZE THE TEXTURE OF YELLOW ALKALINE NOODLES MADE FROM DURUM AND COMMON WHEATS von HATCHER, D.W, BELLIDO, G.G, DEXTER, J.E, ANDERSON, M.J, FU, B.X

Volltext

INVESTIGATION OF EMPIRICAL AND FUNDAMENTAL SOBA NOODLE TEXTURE PARAMETERS PREPARED WITH TARTARY, GREEN TESTA AND COMMON BUCKWHEAT von HATCHER, D.W., BELLIDO, G.G, ANDERSON, M.J., DEXTER, J.E., HEAD, D., IZYDORCZYK, M.

Volltext

Use of additive manufacturing to obtain moulds to thermoform tactile graphics for people with visual impairment von Serrano-Mira, J., Gual-Ortí, J., Bruscas-Bellido, G., Abellán-Nebot, J.V.

Volltext

The Effect of Micronization Operational Conditions on the Physicochemical Properties of Navy Beans (Phaseolus vulgaris L.) von Bellido, G.G., Arntfield, S.D., Scanlon, M.G., Cenkowski, S.

Volltext

Impact of Genotype and Environment on the Quality of Amber Durum Wheat Alkaline Noodles von Hatcher, D.W, Dexter, J.E, Bellido, G.G, Clarke, J.M, Anderson, M.J

Volltext

Measurement of dough specific volume in chemically leavened dough systems von Bellido, Guillermo G., Scanlon, Martin G., Page, John H.

Volltext

Use of a Pressuremeter To Measure the Kinetics of Carbon Dioxide Evolution in Chemically Leavened Wheat Flour Dough von Bellido, Guillermo G, Scanlon, Martin G, Sapirstein, Harry D, Page, John H

Volltext

Viral suppression and adherence among HIV‐infected children and adolescents on antiretroviral therapy: results of a multicenter study von Cruz, Maria L.S., Cardoso, Claudete A.A., Darmont, Mariana Q., Souza, Edvaldo, Andrade, Solange D., Fabbro, Marcia M. D’Al, Fonseca, Rosana, Bellido, Jaime G., Monteiro, Simone S., Bastos, Francisco I.

Volltext

Effect of blending durum wheat flour with hard white wheat flour on the quality of yellow alkaline noodles von Hatcher, D.W., Dexter, J.E., Anderson, M.J., Bellido, G.G., Fu, B.X.

Volltext