Editorial
Editorial – Novel approaches for improving safety, health benefits and sustainability of grain based foods
Abstract 30 | PDF Downloads 20 | DOI https://doi.org/10.3920/QAS2016.x002Page 481
Research Article
Comparison of the impact of Lactobacillus casei and Lactobacillus rhamnosus on acrylamide reduction in flat and bulk bread
Abstract 24 | PDF Downloads 20 | DOI https://doi.org/10.3920/QAS2015.0643Page 483-491
The effects of cooking time and sugar on total phenols, hydroxymethylfurfural and acrylamide content of mulberry leather (pestil)
Abstract 25 | PDF Downloads 25 | DOI https://doi.org/10.3920/QAS2014.0558Page 493-500
Occurrence of aflatoxins in wheat flour specified for sangak bread and its reduction through fermentation and baking
Abstract 29 | PDF Downloads 16 | DOI https://doi.org/10.3920/QAS2015.0600Page 501-507
Optimisation of aflatoxin B1 reduction in pistachio nuts by kefir grains using statistical experimental methods
Abstract 33 | PDF Downloads 13 | DOI https://doi.org/10.3920/QAS2015.0619Page 509-517
Control of rope spore forming bacteria using carambola (Averrhoa carambola) fruit pomace powder in wheat bread preparation
Abstract 35 | PDF Downloads 26 | DOI https://doi.org/10.3920/QAS2014.0409Page 555-564
Antioxidant and antibacterial activity of safflower (Carthamus tinctorius L.) extract from four different cultivars
Abstract 50 | PDF Downloads 29 | DOI https://doi.org/10.3920/QAS2015.0676Page 565-574
Application of plant hydrosols for decontamination of wheat, lentil and mung bean seeds prior to sprouting
Abstract 40 | PDF Downloads 20 | DOI https://doi.org/10.3920/QAS2016.0858Page 575-582
Effects of immature wheat on the nutritional and antinutritional quality of leavened and unleavened bread
Abstract 32 | PDF Downloads 17 | DOI https://doi.org/10.3920/QAS2015.0735Page 583-591
Effects of processing on the chemical composition of rice
Abstract 29 | PDF Downloads 14 | DOI https://doi.org/10.3920/QAS2015.0656Page 597-607
Partial substitution of sodium chloride by potassium chloride in bread: effect on dough and bread properties
Abstract 38 | PDF Downloads 33 | DOI https://doi.org/10.3920/QAS2015.0751Page 609-615
Quantification of rutin, quercitrin and quercetin in Cosmos caudatus Kunth by reverse phase high performance liquid chromatography
Abstract 29 | PDF Downloads 20 | DOI https://doi.org/10.3920/QAS2015.0839Page 617-622
Review Article
Sprouting of soybean: a natural process to produce unique quality food products and additives
Abstract 24 | PDF Downloads 18 | DOI https://doi.org/10.3920/QAS2015.0704Page 519-538
Health benefits of fibre, prebiotics and probiotics: a review of intestinal health and related health claims
Abstract 47 | PDF Downloads 57 | DOI https://doi.org/10.3920/QAS2015.0791Page 539-553
Perspective: the path to confirming and exploiting potential satiety-enhancing effects of sorghum-based foods for human diets
Abstract 29 | PDF Downloads 6 | DOI https://doi.org/10.3920/QAS2015.0695Page 593-596