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Most Downloaded Grain & Oil Science and Technology Articles

The most downloaded articles from ScienceDirect in the last 90 days.

1. Role of essential oils in food safety: Antimicrobial and antioxidant applications

June 2019
Sundaresan Bhavaniramya | Selvaraju Vishnupriya | Mohammad Saleh Al-Aboody | Rajendran Vijayakumar | Dharmar Baskaran

Essential oils (EOs) are more complex and comprise a number of volatile and natural bioactive compounds, which often used in food industries as the best alternatives. This review focuses on the impact...

2. Health benefits of black rice – A review

December 2019
Balasubramaniam Jaya Prasad | Pazhaniyandi Subramania Sharavanan | Rengaraj Sivaraj

Rice has been a staple food across the globe since time immemorial. Generally, different types of rice, such as white, purple, red, brown, and black rice, are named following the physical appearance...

3. Quality deterioration and improvement of wheat gluten protein in frozen dough

March 2020
Wenjuan Feng | Sen Ma | Xiaoxi Wang

Frozen dough technology can effectively recover sensory quality of frozen flour products. This technique has gradually drawn the research interest in the industrialization of staple food. However, the...

4. Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review

July 2018
CUI Lingling | TIAN Yange | TIAN Shuangqi | WANG Yanbo | GAO Fuqiang

When harvested the potato has a high moisture content, this could make its transportation and storage difficult. To help solve the transportation difficulties, potato is made into whole flour by many...

5. GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread

March 2020
Yuanhui Wang | Jingwen Zhao | Fei Xu | Xiaoyun Wu | Wenxuan Hu | Yongfeng Chang | Lanlan Zhang | Jie Chen | Changhong Liu

Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase...

6. Isolation and characterization of biosurfactant producing bacteria from groundnut oil cake dumping site for the control of foodborne pathogens

March 2019
Obula Reddy Chittepu

Infection and intoxication are two common types of foodborne illnesses throughout the world. The aim of the present work was to isolate and characterize biosurfactant producing bacteria from groundnut...

7. Consumer acceptability and sensory profiling of sesame oils obtained from different processes

June 2020
Wenting Yin | Maradza Washington | Xueting Ma | Xi Yang | Aliu Lu | Rui Shi | Renyong Zhao | Xuede Wang

This study aimed to investigate the effect of oil processing technologies on the sensory qualities of sesame oils and to identify drivers of liking. Using a check-all-that-apply (CATA) question and...

8. Effect of wheat bran insoluble dietary fiber with different particle size on the texture properties, protein secondary structure, and microstructure of noodles

December 2019
Jian Zhang | Mengqin Li | Chaoran Li | Yanqi Liu

This study was conducted to explore how the insoluble dietary fiber (IDF) of wheat bran with different particle size affects the texture properties, water distribution, protein secondary structure and...

9. Production of biscuits by substitution with different ratios of yellow pea flour

December 2019
Jikai Zhao | Xin Liu | Xiang Bai | Fengcheng Wang

To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage....

10. Establishment of two-dimensional gel electrophoresis for soybean protein isolate and its application

Available online 21 February 2020
Xinkai Lu | Yaoming Cui | Junjun Guan | Xue Liu | Hao Zhu | Xuyang Ji | Jianzhang Zheng | Yunlong Cheng | Xiaofei Fu

To optimize the conditions for the establishment of two-dimensional gel electrophoresis (2-DE) of soybean protein isolate (SPI), we investigated Ampholine mixture, anodic and cathodic electrolytes,...

11. Synergism of essential oils with lipid based nanocarriers: emerging trends in preservation of grains and related food products

March 2019
Satyavani Kaliamurthi | Gurudeeban Selvaraj | Lifen Hou | Zhao Li | Yongkai Wei | Keren Gu | Dongqing Wei

Grains are one of the major food staples in the world. The cereal grains are easily susceptible to damage by moisture content, flour beetles and food pathogens during storage, harvesting and post harvesting....

12. Antimicrobial and cytotoxic potential of seeds and flowers crude extracts of sunflower

December 2019
Nuzha Bint Mahdi Bin Ali Al-Shukaili | Mohammad Amzad Hossain

Oil-producing crops, including Helianthus annuus L. (H. annuus, Sunflower), have been used for the treatment of different human diseases since ancient times. This study aims to determine the antimicrobial...

13. Effect of black and white sesame on lowering blood lipids of rats with hyperlipidemia induced by high-fat diet

June 2020
Chenxi Li | Yahui Li | Yuxiang Ma | Dongying Wang | Yongzhan Zheng | Xuede Wang

Sesamum indicum has various biological effects, and this study aimed to investigate its hypolipidemic effect. A hyperlipidemia rat model was established by feeding rats with high-fat diets in this study,...

14. Review on microbial degradation of zearalenone and aflatoxins

Available online 14 June 2020
Jiaxing Wang | Yanli Xie

The widespread contamination by mycotoxins, especially zearalenone and aflatoxins, in crops and their by-products has caused severe undesirable effects on human health and commercial trade. Researchers...

15. Interaction of monopalmitate and carnauba wax on the properties and crystallization behavior of soybean oleogel

June 2020
Shuaishuai Yang | Guolong Yang | Xiaowei Chen | Jingnan Chen | Wei Liu

The aim of this work was to investigate the possible synergistic interaction between monopalmitate (MP) and carnauba wax (CW) on the properties and crystallization behavior of oleogels. The soybean...

16. The variation of two extracellular enzymes and soybean meal bitterness during solid-state fermentation of Bacillus subtilis

June 2019
Haicheng Yin | Feng Jia | Jin Huang

The debittering effect of extracellular enzymes from Bacillus subtilis ACCC 01746 was studied using soybean meal as a substrate for solid-state fermentation (SSF). Results showed that B. subtilis produces...

17. Physicochemical and structural characteristics of the Venn components of wheat gliadin

March 2020
Feng Jia | Changfu Zhang | Qi Wang | Jinhe Li | Yu Chen | Jinshui Wang

The aim of this study was to analyze the physicochemical and structural characteristics of the Venn components of wheat gliadin to provide theoretical basis of gliadin for processing in dough and Chinese...

18. Formula and Quality Study of Multigrain Noodles

October 2018
QI Jing | LYU Yingguo | WANG Yuanhui | CHEN Jie | HOU Panfeng

Multigrain noodles were made by com and wheat flour as the main ingredients and with small ratios of oat flour, soybean flour and millet flour through extrusion process. Simplex centroid design was...

19. Anti-fungal properties of Puroindoline A against Aspergillus glaucus

March 2020
Wenjing Yuan | Pingping Tian | Ang Lyu | Yangyong Lyu | Wei Zhang | Shan Wei | Yuansen Hu

Aspergillus glaucus can grow in low moisture grain, and is one of the main fungi responsible for agricultural product losses. Puroindoline A (PINA) is a tryptophan-rich alkaline adiponectin that can...

20. Influence of low temperature on lethal time extension for different life stages of Cryptolestes ferrugineus (Stephens) with strong resistance to phosphine fumigation

March 2020
Dianxuan Wang | Judong Hou | Yilin Huang | Jianhua Lyu

Knowing the time extension degree of full mortality in phosphine fumigation at low temperature significantly contributes to successful insect pest control, especially for reducing fumigation failure...

21. Effects of milling methods on rheological properties of fermented and non-fermented dough

Available online 22 June 2020
Xiaoling Tian | Binghua Sun | Xiaoxi Wang | Sen Ma | Li Li | Xiaojie Qian

The rheological properties of wheat flour are very important for the production of bakery products, and the milling methods greatly influenced the rheological properties. In this paper, we measured...

22. Study on the effect of wheat bran dietary fiber on the rheological properties of dough

March 2019
Ning Liu | Sen Ma | Li Li | Xiaoxi Wang

The aim of the study was to determine the influence of wheat bran dietary fiber on wheat flour dough rheological properties. In this paper, wheat bran dietary fiber (WBDF) with different levels (0,...

23. A reliable method for predicting bioethanol yield of different varieties of sweet potato by dry matter content

Available online 21 June 2020
Xinwei Wang | Shuangqi Tian | Haiwei Lou | Renyong Zhao

In this study, we analyzed the potential of using dry matter content for determining ethanol yield of sweet potatoes as one of the raw materials for bioethanol production. We tested dry matter content,...

24. Review on Volatile Flavor Components of Roasted Oilseeds and Their Products

October 2018
LI Cuicui | HOU Lixia

Volatile flavor components in foods are the key quality parameters. The researchers conducted in-depth research on sesame oil, peanut oil, rapeseed oil, sunflower oil, sesame paste and peanut butter,...

25. Effects of Sourdough Addition on the Quality and Shelf Life of Chinese Steamed Bread

April 2018
CHEN Di | WANG Jinshui | JIA Feng | ZHANG Changfu

The effect of adding sourdough with lactic acid bacteria (Lactobacillus plantarum M616) on dough quality and the sensory scores, specific volume, crumb firmness, and spread ratio of resultant Chinese...

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