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11 research outputs found
Selenium in Gluten-free Products
Author
A Giberta
A Varkonyi
+20 more
Anna Gliszczyńska-Świgło
AS Hager
EK Hüttner
EN Terry
Ewa Stanisz
FJPH Brouns
H Zeng
I Juranović Cindrić
I Lavilla
Iga Rybicka
J Miranda
J Murphy
K El-Chammas
K Kaukinen
LJ Hinks
M Sager
Magdalena Krawczyk
MM Niewinski
R Schoenlechner
Z Huang
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
Full text link
Crossref
Identification of Lactic Acid Bacteria Isolated from Oat Sourdoughs and Investigation of their Potential for the Improvement of Oat Bread Quality
Author
Arendt EK
Dal Bello F
Hüttner EK
Zannini E
Publication venue
Publication date
01/01/2010
Field of study
No full text
Archivio della ricerca- Università di Roma La Sapienza
Effect of sorghum sourdough and nabag (zizyphus spina-christi) pulp powder on dough fermentation and quality characteristics of bread
Author
A Basman
A Kacar
+27 more
A Wolter
AA Ali
C Hathorn
C Wu
CT Lockett
E Torrieri
EK Arendt
EK Hüttner
F Dal Bello
G Bastetti
I Correia
JA Curiel
JO Omedi
L Galiana-Balaguer
M Din
M Gobbetti
MA Karrar
MA Osman
MR Hart
RS Chavan
S Galle
S Galle
TJ Schober
W Aboshora
W Grosch
Y Kim
Z Czuchajowska
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Enzymo-chemical preparation, physico-chemical characterization and hypolipidemic activity of granular corn bran dietary fibre
Author
A Femenia
A Schieber
+23 more
AK Verma
BC Tungland
BM Nair
C Duncan
C Negro
D Kritchevsky
DJ Rose
EK Hüttner
F Guillona
GH Hu
H Bartsch
JR Devin
JV Joossens
JY Thebaudin
MC Archer
MC Garau
N Babio
R Cammack
S Wang
SH Lu
T Nimbe
VF Rasper
YB Hu
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour
Author
A Houben
A Wolter
+37 more
AJ Santiago
ANN Southgate
AO Ogunsakin
AS Hager
AV Moroni
C Brites
C Clarke
C Nindjin
C Onyango
C Sarawong
C Thiele
D Elgeti
D Novotni
DK Komlenić
E Armero
E Torrieri
EK Arendt
EK Hüttner
G Lacaze
H Gül
H Yano
HM Romero
JM Sanz-Penella
JP Singh
KS Aplevicz
M Gobbetti
M Shin
MM Gebremariam
MO Edema
N Aguilar
P Crowley
P Kaur
P Kaushal
S Paramithiotis
S Plessas
S Singh
TJ Schober
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
High-Legume Wheat-Based Matrices: Impact of High Pressure on Starch Hydrolysis and Firming Kinetics of Composite Breads
Author
A Angioloni
A Angioloni
+28 more
A Angioloni
A Angioloni
A Ramírez-Jiménez
Alessandro Angioloni
AOAC
C Collar
CL Hsu
Concha Collar
D Knorr
E Armero
E Vittadini
EK Hüttner
FAO/WHO
HJ Chung
JM Jones
K Heremans
KJR Vallons
KJR Vallons
KJR Vallons
KJR Vallons
KN Englyst
MG Scanlon
R Kieffer
RN Tharanathan
SP Cauvain
XT Hu
Y Tian
Z Zhou
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Comparative study of nutritional and technological quality aspects of minor cereals
Author
A Bagdi
A Dubat
+30 more
A Moure
A Rieder
AA Andersson
AP Simopoulos
AS Hager
BK Baik
C Chen
C Collar
CS Brennan
E Denli
EK Hüttner
F Robin
F Zhu
FM DuPont
G Hithamani
ISO
ISO
ISO
JM Awika
ML Price
NR Dlamini
S Ragaee
S Shinoj
S Žilić
VL Singleton
W Biel
WR Morrison
WR Morrison
Y Shen
YF Chu
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
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