Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages

Cereal-based fermented foods and beverages

Ana Blandino, M.E. Al-Aseeri, Severino S. Pandiella et al. · Food Research International · 2003 · 990 citations

Food Chemistry, Nutrition, Food Function +5

Germination—Still a mystery

Hiroyuki Nonogaki, George W. Bassel, J. Derek Bewley · Plant Science · 2010 · 822 citations

Biology, Engineering, Fertility +7

Assessment of hydrocolloid effects on the thermo-mechanical properties of wheat using the Mixolab

Cristina M. Rosell · Food Hydrocolloids · 2006 · 317 citations

Engineering, Mechanical Engineering, Hydrocolloid Effects +5

Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the Mixolab®

Cristina M. Rosell, Eva Santos Sánchez-Guzmán, Concha Collar · European Food Research and Technology · 2010 · 200 citations

Dual Mixing, Food Physic, Mechanical Engineering +3

Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

Rossana Coda, Alessia Lanera, Antonio Trani et al. · International Journal of Food Microbiology · 2012 · 170 citations

Nutrition, Yogurt-like Beverages, Food Analysis +10