Arnaud Dubat

Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread

Jingming Ning, Gary G. Hou, Jingjng Sun et al. · LWT · 2017 · 131 citations

Agriculture, Food Science, Nutritional Sciences +11

Effects of controlled germination on selected physicochemical and functional properties of whole-wheat flour and enhanced γ-aminobutyric acid accumulation by ultrasonication

Junzhou Ding, Gary G. Hou, Boris Nemzer et al. · Food Chemistry · 2017 · 122 citations

Agriculture, Agronomy, Food Science +15

Effects of flour particle size on the quality attributes of reconstituted whole-wheat flour and Chinese southern-type steamed bread

Naifu Wang, Gary G. Hou, Arnaud Dubat · LWT · 2017 · 117 citations

Agriculture, Food Science, Nutritional Sciences +12

Potential Utilization of Mixolab for Quality Evaluation of Bread Wheat Genotypes

Hamit Köksel, Kevser Kahraman, Turgay Şanal et al. · Cereal Chemistry · 2009 · 112 citations

Agriculture, Food Science, Cereal Science +12

Utilization of Mixolab® to predict the suitability of flours in terms of cake quality

Kevser Kahraman, Özge Şakıyan, Serpil Öztürk et al. · European Food Research and Technology · 2007 · 112 citations · Full text

Agriculture, Food Science, Food Analysis +9