Wet grinding and microfluidization of wheat bran preparations: Improvement of dispersion stability by structural disintegration

A rapid method for the determination of pentosans in wheat flour

Stuart Douglas · Food Chemistry · 1981 · 323 citations

Agriculture, Food Science, Cereal Science +6

Effects of sourdough and enzymes on staling of high-fibre wheat bread

Kati Katina, Marjatta Salmenkallio‐Marttila, Riitta Partanen et al. · LWT · 2005 · 265 citations

Agriculture, Biochemistry, Food Science +12

The effects of dietary fibre addition on the quality of common cereal products

Martina Foschia, Donatella Peressini, Alessandro Sensidoni et al. · Journal of Cereal Science · 2013 · 263 citations

Agriculture, Food Science, Nutritional Sciences +14

Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics

N.S. Cruz, Marta Capellas, A.J. Trujillo et al. · Food Research International · 2007 · 245 citations

Agriculture, Dairy Science, Food Science +12

Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

Mirian T.K. Kubo, Pedro Esteves Duarte Augusto · Food Research International · 2012 · 241 citations

Agriculture, Food Science, Microbiology +15