EDITORIAL
Published on 01 Jul 2024
Editorial: Cereals and cereal products: nutritional and physicochemical characterization and novel foods
doi 10.3389/fnut.2024.1446657
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- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- Cereals and Cereal Products: Nutritional and Physicochemical Characterization and Novel Foods
Cereals and Cereal Products: Nutritional and Physicochemical Characterization and Novel Foods
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Articles
ORIGINAL RESEARCH
Published on 03 Jun 2024
Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations
doi 10.3389/fnut.2024.1370086
- 2,337 views
- 2 citations
REVIEW
Published on 28 Feb 2024
Progress in research on the effects of quinoa (Chenopodium quinoa) bioactive compounds and products on intestinal flora
doi 10.3389/fnut.2024.1308384
- 2,576 views
ORIGINAL RESEARCH
Published on 08 Jan 2024
Ready-to-eat cereal consumption is associated with improved nutrient intakes and diet quality in Canadian adults and children across income levels
doi 10.3389/fnut.2023.1282252
- 2,118 views
- 1 citation
ORIGINAL RESEARCH
Published on 27 Oct 2023
Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction
doi 10.3389/fnut.2023.1277980
- 4,215 views
- 3 citations
Published in
Frontiers in Nutrition
- Nutrition and Food Science Technology
- Nutritional Epidemiology
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