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[1]
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Evaluating water conservation methods for improving soil moisture and tef yield in drought‐prone areas
Agrosystems, Geosciences & Environment,
2025
DOI:10.1002/agg2.70057
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[2]
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Effects of cold atmospheric plasma on techno-functional properties of mechanically fluidized Teff flour
Innovative Food Science & Emerging Technologies,
2025
DOI:10.1016/j.ifset.2025.104064
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[3]
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An exploration of the porridge tradition in Southern Sri Lankan culture
Journal of Ethnic Foods,
2025
DOI:10.1186/s42779-025-00288-0
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[4]
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Preparation and functional characterization of buckwheat protein glycosylation products
Food Chemistry: X,
2025
DOI:10.1016/j.fochx.2025.102879
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[5]
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Teff: Its applicability in various food uses and potential as a key component in gluten-free food formulations—An overview of existing literature research
European Food Science and Engineering,
2024
DOI:10.55147/efse.1505289
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[6]
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Effect of Oat β-Glucan on the Structure and Properties of Soybean Protein Isolate During Maillard Reaction
Plant Foods for Human Nutrition,
2023
DOI:10.1007/s11130-023-01092-4
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[7]
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Tribology and rheology of potato protein and pectin mixtures and Maillard conjugates
Sustainable Food Proteins,
2023
DOI:10.1002/sfp2.1018
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[8]
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Characterization of β-Glucan-Peanut Protein Isolate/Soy Protein Isolate Conjugates and Their Application on Low-Fat Sausage
Molecules,
2022
DOI:10.3390/molecules27093037
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[9]
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Effect of d-galactose on physicochemical and functional properties of soy protein isolate during Maillard reaction
Food Hydrocolloids,
2022
DOI:10.1016/j.foodhyd.2022.107914
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[10]
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Teff Grain-Based Functional Food for Prevention of Osteoporosis: Sensory Evaluation and Molecular Docking Approach
Plant Foods for Human Nutrition,
2022
DOI:10.1007/s11130-022-01012-y
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[11]
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Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities
Food Hydrocolloids,
2020
DOI:10.1016/j.foodhyd.2019.105507
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[12]
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Effect of Maillard reaction on rheological, physicochemical and functional properties of oat β-glucan
Food Hydrocolloids,
2019
DOI:10.1016/j.foodhyd.2018.10.029
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[13]
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Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin
Food Hydrocolloids,
2019
DOI:10.1016/j.foodhyd.2019.04.064
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[14]
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Maillard reaction of oat β-glucan and the rheological property of its amino acid/peptide conjugates
Food Hydrocolloids,
2017
DOI:10.1016/j.foodhyd.2017.07.025
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[15]
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Effect of extrusion process conditions on the physical properties of tef-oat healthy snack extrudates
Journal of Food Processing and Preservation,
2017
DOI:10.1111/jfpp.13559
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