المؤلفون: ZHANG Chun-ping, GUO Shu-gang, ZHANG Rui, XIONG Hui-xia, XUE Hong-bo, DU Xing

المصدر: Liang you shipin ke-ji, Vol 32, Iss 3, Pp 170-178 (2024)

مصطلحات موضوعية: oat flour, gc/ms/ms, fatty acid, mrm mode, Food processing and manufacture, TP368-456, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: http://lyspkj.ijournal.cn/lyspkj/article/abstract/20240321; https://doaj.org/toc/1007-7561

URL الوصول: https://doaj.org/article/7dc08a52e6c5499bb71456228b2fa842

المؤلفون: Yuanyuan Zhang, Minjun Sun, Rui Huo, Qixin Gu, Ying Miao, Meili Zhang

المصدر: Food Science & Nutrition, Vol 12, Iss 5, Pp 3188-3198 (2024)

مصطلحات موضوعية: ether lipid metabolism, lipidomics, oat flour, sphingolipid metabolism, stir‐frying, Nutrition. Foods and food supply, TX341-641

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2048-7177

URL الوصول: https://doaj.org/article/03a56a7313e14da68116de170d16c871

المؤلفون: Agnieszka Salamon, Hanna Kowalska, Sylwia Stępniewska, Anna Szafrańska

المصدر: Applied Sciences, Vol 14, Iss 10, p 4101 (2024)

مصطلحات موضوعية: oat flour, oat malt flour, scalded malt flour, wheat bread, enriched bread quality, antioxidant potential, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2076-3417/14/10/4101; https://doaj.org/toc/2076-3417

URL الوصول: https://doaj.org/article/7abfe6954155486192034f7c091e5601

المؤلفون: Rousta, Neda, Larsson, Karin, 1979, Fristedt, Rikard, 1978, Undeland, Ingrid, 1968, Agnihotri, Swarnima, Taherzadeh Esfahani, Mohammad, 1965

المصدر: NFS Journal. 29:8-15

مصطلحات موضوعية: Submerged cultivation, Aspergillus oryzae, Oat flour, Nutritious food source, Edible filamentous fungi, Nutritional profile

وصف الملف: electronic

URL الوصول: https://research.chalmers.se/publication/532540
https://research.chalmers.se/publication/532546
https://research.chalmers.se/publication/532546/file/532546_Fulltext.pdf

المؤلفون: Zh. M. Kunasheva, M. H. Kodzokova

المصدر: Новые технологии, Vol 18, Iss 4, Pp 102-108 (2023)

مصطلحات موضوعية: oat flour, rye-wheat bread, rye-wheat flour blend, dosages, application, organoleptic and physico-chemical indicators of bread quality, sourdough, Technology

وصف الملف: electronic resource

Relation: https://newtechology.mkgtu.ru/jour/article/view/625; https://doaj.org/toc/2072-0920; https://doaj.org/toc/2713-0029

URL الوصول: https://doaj.org/article/c1c9260c25014590a6602395f5658f4a

المؤلفون: Mabrouk, Ahmed Moawad, Abd-Elgawad, Ahmed Rabea, Abd El-Montaleb, Hani S.

المصدر: British Food Journal, 2021, Vol. 124, Issue 11, pp. 3695-3704.

URL الوصول: http://www.emeraldinsight.com/doi/10.1108/BFJ-06-2021-0629

المؤلفون: Neda Rousta, Karin Larsson, Rikard Fristedt, Ingrid Undeland, Swarnima Agnihotri, Mohammad J. Taherzadeh

المصدر: NFS Journal, Vol 29, Iss , Pp 8-15 (2022)

مصطلحات موضوعية: Aspergillus oryzae, Oat flour, Submerged cultivation, Nutritious food source, Edible filamentous fungi, Nutritional profile, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2352364622000207; https://doaj.org/toc/2352-3646

URL الوصول: https://doaj.org/article/2b353b7c65be4980899442d343f213a9

المؤلفون: S. J. Mussayeva, A. Zh. Imanbayev, Zh. A. Iskakova

المصدر: Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 81-87 (2022)

مصطلحات موضوعية: oat flour, mathematical modeling, optimization of regimes, nutritional value, Technology (General), T1-995

وصف الملف: electronic resource

Relation: https://www.vestnik-atu.kz/jour/article/view/1076; https://doaj.org/toc/2304-568X; https://doaj.org/toc/2710-0839

URL الوصول: https://doaj.org/article/c5a8f5e9c0bb43ccb278c63f60c21627

المؤلفون: Zhang, Yuanyuan, Zhang, Meili, Bai, Xue, Zhang, Yakun, Zhang, Jing, Huo, Rui

المصدر: Food Quality & Safety; 2023, Vol. 7, p1-10, 10p

مصطلحات موضوعية: OAT flour, ELECTRONIC noses, STIR frying, OLEIC acid, PALMITIC acid

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