All Stories

  1. Comparative analyses of technological performance of multigrain milling with two experimental roller mills
  2. Pulse germination as tool for modulating their functionality in wheat flour sourdoughs
  3. Optimization of ultrasound assisted extraction of phenolic compounds from cornelian cherry fruits using response surface methodology
  4. Phytochemicals content and antioxidant properties of sea buckthorn ( Hippophae rhamnoides L.) as affected by heat treatment – Quantitative spectroscopic and kinetic approaches
  5. Investigations on binding mechanism of bioactives from elderberry ( Sambucus nigra L.) by whey proteins for efficient microencapsulation
  6. Milling, functional and thermo-mechanical properties of wheat, rye, triticale, barley and oat
  7. Impact of neutrase and transglutaminase treatment on the antigenicity of soy and wheat proteins
  8. Comparative analysis of enzyme activity in wheat, rye, triticale, oat and barley
  9. Characterization, purification, and temperature/pressure stability of polyphenol oxidase extracted from plums ( Prunus domestica )
  10. Screening the thermal stability of carotenoids-α lactalbumin complex by spectroscopic and molecular modeling approach
  11. Structural and antigenic properties of thermally treated gluten proteins
  12. Functional properties of pulse flours and their opportunities in spreadable food products
  13. Valorisation of the Brewers’ Spent Grain Through Sourdough Bread Making
  14. pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties
  15. Studies on binding mechanism between carotenoids from sea buckthorn and thermally treated α-lactalbumin
  16. Effects of Germination and Fermentation on the Functionality of Whole Soy Flour
  17. Effect of gluten, egg and soy proteins on the rheological and thermo-mechanical properties of wholegrain rice flour
  18. Bioprocessing for Improving the Rheological Properties of Dough and Quality of the Wheat Bread Supplemented with Oat Bran
  19. Investigations on the effects of thermal and non-thermal treatments on ovalbumin conformation and allergenicity
  20. New insights into xanthine oxidase behavior upon heating using spectroscopy and in silico approach
  21. Insights into the binding of ferulic acid to the thermally treated xanthine oxidase
  22. Influence of Protein and Water Addition on Gluten-Free Dough Properties and Bread Quality
  23. Rheological and Thermo-mechanical Characterization of Starch – Protein Mixtures
  24. Probing thermal stability of the β-lactoglobulin–oleic acid complex by fluorescence spectroscopy and molecular modeling
  25. Influence of dietary fiber, water, and glucose oxidase on rheological and baking properties of maize based gluten-free bread
  26. Effect of thermal treatment on phenolic compounds from black rice
  27. Spectroscopic and molecular modeling investigations on structural changes of food grade proteins
  28. Insights from the interaction of ferulic acid with bovine xanthine oxidase
  29. Exploring the process–structure–function relationship of horseradish peroxidase through investigation of pH- and heat induced conformational changes
  30. Exploring binding properties of retinol acetate to β-lactoglobulin by fluorescence spectroscopy
  31. Studies on interaction between polyunsaturated fatty acids and β-lactoglobulin by fluorescence methods
  32. Spectroscopic assessment of the heat induced changes of xanthine oxidase
  33. Thermal and high pressure stability of peroxidase extracted from plums
  34. Exploring the heat-induced structural changes of β-lactoglobulin -linoleic acid complex by fluorescence spectroscopy and molecular modeling techniques
  35. Association of physicochemical with technological properties of wheat
  36. Monitoring the heat-induced structural changes of alkaline phosphatase by molecular modeling, fluorescence spectroscopy and inactivation kinetics investigations
  37. Investigations towards understanding the thermal denaturation of lactoperoxidase
  38. Advances in structure–function relationships of tyrosinase from Agaricus bisporus – Investigation on heat-induced conformational changes
  39. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends
  40. New fermented functional product based on soy milk and sea buckthorn syrup
  41. Assessing the heat induced changes in major cow and non-cow whey proteins conformation on kinetic and thermodynamic basis
  42. Analysis of the Thermally Induced Structural Changes of Bovine Lactoferrin
  43. Relating the biotracing concept to practices in food safety
  44. Antioxidant properties of wheat mill streams
  45. Probing thermal behaviour of microbial transglutaminase with fluorescence andin silicomethods
  46. Fluorescence spectroscopy and molecular modeling investigations on the thermally induced structural changes of bovine β-lactoglobulin
  47. pH and heat-induced structural changes of bovine apo-α-lactalbumin
  48. Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation
  49. Effect of Select Parameters of the Sourdough Rye Fermentation on the Activity of Some Mixed Starter Cultures
  50. Advanced sample preparation for the molecular quantification of Staphylococcus aureus in artificially and naturally contaminated milk
  51. Physicochemical and Rheological Analysis of Flour Mill Streams
  52. Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread
  53. MICROTUBULE-KINESIN MECHANICS BY MOLECULAR MODELING
  54. Interaction forces and interface properties of KIF1A kinesin-αβ tubulin complex assessed by molecular dynamics
  55. Mechanical Characterization of Motor Proteins: A Molecular Dynamics Approach
  56. Actomyosin Interaction: Mechanical and Energetic Properties in Different Nucleotide Binding States
  57. The effects of transglutaminase on the functional properties of the myofibrillar protein concentrate obtained from beef heart
  58. What Molecular Dynamics Simulations Can Tell Us About Mechanical Properties of Kinesin and Its Interaction With Tubulin
  59. Mechanical Characterization of Myosin II, Actin and Their Complexes by Molecular Mechanics Approach