Editorial
Editorial – Novel approaches for improving safety, health benefits and sustainability of grain based foods
Abstract 41 | PDF Downloads 36 | 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 62 | PDF Downloads 71 | 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 70 | PDF Downloads 84 | 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 59 | PDF Downloads 52 | 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 71 | PDF Downloads 48 | 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 85 | PDF Downloads 117 | 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 133 | PDF Downloads 114 | 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 78 | PDF Downloads 66 | 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 67 | PDF Downloads 51 | DOI https://doi.org/10.3920/QAS2015.0735Page 583-591
Effects of processing on the chemical composition of rice
Abstract 56 | PDF Downloads 44 | 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 88 | PDF Downloads 77 | 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 85 | PDF Downloads 91 | 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 59 | PDF Downloads 47 | 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 252 | PDF Downloads 192 | 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 41 | PDF Downloads 27 | DOI https://doi.org/10.3920/QAS2015.0695Page 593-596