English English | 中文 中文

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. 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...

3. 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....

4. 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,...

5. 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...

6. Health benefits of black rice – A review

Available online 18 October 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...

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

Available online 19 October 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....

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

Available online 31 October 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. Method for pests detecting in stored grain based on spectral residual saliency edge detection

June 2019
Yao Qin | Yanli Wu | Qifu Wang | Suping Yu

Pests detecting is an important research subject in grain storage field. In the past decades, many edge detection methods have been applied to the edge detection of stored grain pests. Although some...

10. Efficiency of Oryza punctata extract on glucose regulation: Inhibition of α-amylase and α-glucosidase activities

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

Red rice (Oryza punctata) is a type of unpolished rice which has higher nutritional value compared to white rice or even polished rice. Owing to higher nutritive content and metabolites, dieticians...

11. Xylo-oligosaccharides preparation through acid hydrolysis of hemicelluloses isolated from press-lye

September 2019
Tiangui Wang | Chuang Li | Mengmeng Song | Rongrong Fan

The preparation of xylo-oligosaccharides (XOSs) through hydrolysis of hemicelluloses was studied. The hemicelluloses were isolated from the press lye discharged in the production of viscose, which contained...

12. Proteomic analysis reveals the differential proteins of endosperm between soft and hard wheat varieties

June 2019
Feng Jia | Haicheng Yin | Qi Wang | Yu Chen | Jinshui Wang

In this study, we revealed the differential proteins from the wheat endosperms using proteomic analysis and investigated their surface properties. The pattern of the polypeptides obtained from the Yangmai-15...

13. Effect of extrusion on the structure and antigenicity of soybean β-conglycinin

September 2019
Haicheng Yin | Feng Jia | Jin Huang | Yong Zhang | Xin Zheng | Xinrui Zhang

β-Conglycinin, the main component of 7S globulin in soybean protein, is also a key soybean antigen protein that causes allergic reactions. Extrusion technologies have received considerable attention...

14. Enzymatic synthesis, antioxidant ability and oil-water distribution coefficient of troxerutin fatty acid esters

September 2019
Yongmei Xiao | Ming Li | Pu Mao | Liangru Yang | Lingbo Qu

Troxerutin fatty acid esters were prepared using troxerutin and fatty acid vinyl esters as substrates in pyridine through enzymatic route. The structures of as-prepared compounds were identified by...

15. Proteomics-based analysis of functional proteins after fermentation of compound wheat embryo Chinese medicine

September 2019
Jihong Huang | Xing Lyu | Aimei Liao | Yi Zhao | Yinchen Hou | Wenjing Chen | Canrui Yang

Compound probiotics were used to ferment compound wheat embryo Chinese medicine (CWECM) at 37 °C for a given period, and the fermentation end point was determined based on pH value. The full spectrum...

16. Consolidated bioprocess of corn stover to polysaccharide using Chaetomium globosum CGMCC 6882

March 2019
Lin Peng | Tao Ning | Wenbo Lu | Peizhang Chen | Haifeng Li | Yanjie Yi | Zichao Wang | Yuansen Hu

Polysaccharide produced from medicinal endophytic fungus not only has applications in foods, but also exhibits multiple biological activities. In this work, an endophytic fungus Chaetomium globosum...

17. DON reduction of wheat grain without compromising the lab-scale milling properties of flour

September 2019
Jikai Zhao | Xin Liu | Fengcheng Wang

Wheat bran was investigated to be the most commonly contaminated raw material by mycotoxins. However, there are no economical and practical pretreatment methods for industrial on-line application until...

18. Antidepressant activity and HPTLC fingerprinting of stearic acid in different days of wheat seedlings

March 2019
Palanisamy Ravikumar | Muthusamy Jeyam

Depression is a chronic, recurring and potentially life threatening illness and affects up to 20% of the world population and in the year 2020, depression will become the second most common disease...

19. Prevalence of Wolbachia in 10 Tenebrionidae stored-product insects and spatiotemporal infection dynamics in Tribolium confusum (Jaquelin Du Val) (Coleoptera: Tenebrionidae)

Available online 18 November 2019
Yujie Lu | Shiyuan Miao | Zhengyan Wang | Sibao Wang

Insect symbionts Wolbachia used for pest population control has focused on vector pest species and agricultural insects while rare reports in Chinese stored-product insect samples. In this paper, we...

20. 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...

21. 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...

22. Size Changes of Reverse Micelles after Extraction of Peanut Protein and Their Forward Extraction Rates

January 2018
Limin WANG | Kunlun LIU | Fusheng CHEN | Lijun YIN

The aim of this study was to detect the size changes of reverse micelles after extraction of peanut protein and their forward extraction rates. Factors that affect the size of reverse micelles and the...

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

Available online 26 November 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...

24. Effect of Pectins on Dough Rheology and Chinese Steamed Bread Quality

April 2018
LI Jinxin | YIN Lijun | LI Jinlong

Dough preparation and performance are two critical factors influencing the final quality of wheat products. The influence of high and low methoxyl pectins on empirical and dynamic rheological properties...

25. Comparison of the Physicochemical Characteristics of Pinus koraiensis L. Nut Oils from Different Extraction Technologies

July 2018
HOU Lixia | LI Cuicui | QIU Jihong

In this study, the physicochemical properties, fatty acid profiles, and tocopherol compositions of Pinus koraiensis L. nut oils were evaluated, and the impact of different extraction technologies on...

Share this page: