B. Senge

Oat: unique among the cereals

Okra-gum fortified bread: formulation and quality

Contribution of botanical origin and sugar composition of honeys on the crystallization phenomenon

New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre?

Hydrocolloids as thickening and gelling agents in food: a critical review

Honey: Chemical composition, stability and authenticity

Chemical composition and nutritive value of husked and naked oats grain

Active Particles in Complex and Crowded Environments

Starch digestibility in food matrix: a review

The rheological properties of ketchup as a function of different hydrocolloids and temperature

Effect of Rice, Corn and Soy Flour Addition on Characteristics of Bread Produced from Different Wheat Cultivars

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Flagellated bacterial motility in polymer solutions

Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach

Structural enhancement leading to retardation of in vitro digestion of rice dough in the presence of alginate

Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend

Development and characterization of composite edible films based on sodium alginate and pectin

Formulation and evaluation of natural gum based fast dissolving tablet of Meclizine hydrochloride by using 32 factorial design

Effects of chickpea flour on wheat pasting properties and bread making quality

Chemical, sensory and rheological properties of some commercial German and Egyptian tomato ketchups

Rheological behaviour of β-glucan preparations from oat products

Rheological properties of rice dough for making rice bread

Flow and sol-gel behavior of two types of methylcellulose at various concentrations

Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH

Analytical and rheological investigations into selected unifloral German honey