검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Ultrasound-assisted extraction from defatted oat (Avena sativa L.) bran to simultaneously enhance phenolic compounds and beta-glucan contents: Compositional and kinetic studies Chen C, Wang L, Wang R, Luo XH, Li YF, Li J, Li YA, Chen ZX Journal of Food Engineering, 222, 1, 2018 |
| 2 |
Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies Duta DE, Culetu A Journal of Food Engineering, 162, 1, 2015 |
| 3 |
Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods Korhola M, Hakonen R, Juuti K, Edelmann M, Kariluoto S, Nystrom L, Sontag-Strohm T, Piironen V Journal of Applied Microbiology, 117(3), 679, 2014 |
| 4 |
Emulsion preparation with modified oat bran: Optimization of the emulsification process for microencapsulation purposes Laine P, Toppinen E, Kivela R, Taavitsainen VM, Knuutila O, Sontag-Strohm T, Jouppila K, Loponen J Journal of Food Engineering, 104(4), 538, 2011 |