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Ultrasound-Assisted Extraction Combined with Low-Density Solvent-Based Dispersive Liquid-Liquid Microextraction as an Efficient and Sensitive Method for the Determination of Clodinafop-Propargyl Herbicide in Wheat Samples
AbstractIn the present study, a new approach that uses ultrasound-assisted extraction clean-up combined with dispersive liquid-liquid microextraction...
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Technological characteristics of whole wheat bread: effects of wheat varieties, sourdough treatments and sourdough levels
Sourdough bread has gained interest with the increasing demand of consumers for more natural, delicious and healthy foods. Also, consumption of whole...
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CNN–SVM hybrid model for varietal classification of wheat based on bulk samples
Determining the variety of wheat is important to know the physical and chemical properties which may be useful in grain processing. It also affects...
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Determination of natural radioactivity levels and associated radiation hazard indices of wheat flour samples from selected Ethiopian markets
In this study, natural radioactivity levels of 226 Ra, 232 Th, and 40 K, as well as the related harmful radiological features, were determined for...
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Valorization of wheat straw into paper by ultrafiltered enzymatic bleaching approach
In this study, the potential of ultrafiltered xylano-pectinolytic enzymatic bleaching approach was investigated, for manufacturing wheat straw-based...
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Mildew Detection for Stored Wheat using Gas Chromatography–Ion Mobility Spectrometry and Broad Learning Network
Most of the existing methods for wheat mildew detection are biochemical methods, which have the problems of complicated procedures and slow speed. In...
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Metabolic changes in response to varying whole-grain wheat and rye intake
Epidemiological studies have shown associations between whole-grain intake and lowered disease risk. A sufficient level of whole-grain intake to...
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Preparation and characterization of sisal fiber-reinforced wheat straw cellulose polymer matrix composite for fiberboard application
Bio-based materials are becoming increasingly important as demand for conventional wood-based products raises environmental issues, potentially...
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Correlation between cancer risk and natural radioactivity in food samples of different areas of Haryana and Punjab, India
In this study, an initiative has been taken to study the food safety of breads, prepared using wheat grains from different areas of Punjab and...
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A comparative study of bread wheat varieties identification on feature extraction, feature selection and machine learning algorithms
Wheat is unquestionably the primary source of sustenance in human dietary intake. The cultivation areas and production capacity of wheat worldwide...
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Assessment of the acetylation process of wheat straw pulp as sustainable rheological modifier for non-polar fluids
The main aim of this work was to study the role of the acetylation process of wheat straw pulp on its ability to rheologically modify two of the most...
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Valorisation of wheat straw into paper with improved quality characteristics using ultrafiltered xylano-pectinolytic pul** approach
This study has been conducted to assess the pulpability of ultrafiltered pectinase and xylanase in pul** of wheat straw. Best biopul** conditions...
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Comparison of the baking value of wholegrain flours from different wheat types and pigmentation
The aim of this study was to compare the baking value of wholegrain flours obtained from common wheat grain, spelt wheat grain and purple wheat...
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Determination of the suitability of wheat cultivars for baklava production
The aim of the present study was to determine the suitability of different wheat cultivars in terms of dough sheeting behaviour and final product...
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Significance of storage conditions on the flow properties of wheat flours
Flow properties of wheat flours are influenced by their intrinsic properties and environmental conditions during handling. This study evaluated the...
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Characterization of spring and durum wheat using non-destructive synchrotron phase contrast X-ray microtomography during storage
Post-harvest losses during cereal grain storage are a big concern in both develo** and developed countries, where spring and durum wheat are staple...
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Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars
Wheat bran is one of the most abundant by-products from grain milling, which can be used as substrate for solid-state fermentation (SSF) to obtain...
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Artichoke bracts as fat and wheat flour replacer in cake: optimization of reduced fat and reduced wheat flour cake formulation
Artichoke bracts appear as waste during artichoke processing in food industry. In this study, it was aimed to use the artichoke bracts as fat and...
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Effects of different preparation processes on the properties of resveratrol-wheat/rice starch complexes
This study aimed to investigate the effects of resveratrol concentrations (0–15%w/w), pH (3–9), and heating conditions (60–90 °C, 20 min) on the...
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Influence of Nonthermal Plasma Jet on the Surface Properties of Wheat Seeds
AbstractThe change in the surface properties of wheat seeds under the influence of a nonthermal atmospheric-pressure plasma jet is shown. After...
