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[1]
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Design, synthesis, and biological evaluation of dual-target COX-2/5-LOX inhibitors for the treatment of inflammation
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Medicinal Chemistry Research,
2023 |
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[2]
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Novel gluten-free amaranth and oat flour cookies fortified with soybean hulls
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Food and Nutrition Sciences,
2023 |
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[3]
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Perspectives in the Application of High, Medium, and Low Molecular Weight Oat β-d-Glucans in Dietary Nutrition and Food Technology—A Short Overview
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Foods,
2023 |
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[4]
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Shear and extensional rheological properties of whole grain rye and oat aqueous suspensions
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Turan, L Dahl, F Vilaplana… - Food …,
2023 |
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[5]
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Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants reflecting on nutrition in Patients
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Egyptian Journal of …,
2022 |
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[6]
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Design, synthesis and biological evaluation of novel 2-(indole arylamide) benzoic acid analogs as dual COX-2/5-LOX inhibitors
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2022 |
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[7]
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Formulation and Evaluation of Biscuits from Functional Flour Mixture to enhance of antioxidants
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Egyptian Journal of Chemistry,
2022 |
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[8]
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2.27 Effects of Germination on Mineral Content and Functional and Bioactive Characteristics of Oat Flour
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… for Resilient Agri-Food …,
2022 |
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[9]
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Oats as an innovative source of bioactive compounds
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2021 |
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[10]
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دراسة تأثيرالشوفان والزعفران على زيادة وزن الجسم في الفئران المغذاة علي وجبات عالية الدهون
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2020 |
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[11]
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Characterization of acid hydrolysates from barley β-glucan concentrate for their physico-chemical and rheological properties
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2020 |
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[12]
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Metabolomics of Unhopped Wort and Beer
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2020 |
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[13]
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Time-Dependent Indirect Antioxidative Effects of Oat Beta-Glucans on Peripheral Blood Parameters in the Animal Model of Colon Inflammation
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2020 |
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[14]
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Yulaf kepeği katkılı ekmeklerin fonksiyonel ve kalite özelliklerine ekmek yapım yöntemlerinin etkisi
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Thesis,
2019 |
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[15]
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The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough
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CyTA - Journal of Food,
2018 |
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[16]
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Quality Improvement and Antioxidant Activity of Sugar-Snap Cookies Prepared Using Blends of Cereal Flour
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Preventive nutrition and food science,
2018 |
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[17]
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The effect of thermo-mechanical processing on physical properties of processed amaranth and oat bran composites.
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2017 |
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[18]
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Sensory acceptability, nutrient composition and cost of multigrain muffi ns
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2017 |
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[19]
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The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites
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Journal of Food Research,
2017 |
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[20]
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Assessment of Proximate Chemical Composition and Nutritional Status of Wheat Biscuits Fortified with Oat Powder
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Assiut J. Agric. Sci,
2016 |
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[21]
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THE EFFECT OF ADDED WHOLE OAT FLOUR ON SOME DOUGH RHEOLOGICAL PARAMETERS
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2015 |
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[22]
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Pasting and rheological properties of quinoa‐oat composites
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International Journal of Food Science & Technology,
2015 |
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[23]
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Physical properties of gluten-free sugar cookies made from amaranth–oat composites
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LWT-Food Science and Technology,
2015 |
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[24]
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Phenolic Amides (Avenanthramides) in Oats–A review
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2015 |
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[25]
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Pengaruh konsentrasi HPMC sebagai thickening agent pada formula sediaan sampo ekstrak etanol biji gandum (Avena sativa)
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2015 |
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[26]
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Phenolic amides (avenanthramides) in oats-A review
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2015 |
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[27]
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Studies on processing technology of low calorie multigrain cookies
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Thesis,
2015 |
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[28]
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Pasting and rheological properties of oat products dry-blended with ground chia seeds
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LWT-Food Science and Technology,
2014 |
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[29]
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Properties of amaranth flour with functional oat products
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Journal of Food Research,
2014 |
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[30]
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Environmentally friendly lubricant-development programs at USDA
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Environmentally considerate lubricants,
2014 |
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[31]
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Cereals as a Functional Food for Health
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