Relevant bibliographies by topics / Flour – Quality

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Flour – Quality'

Author: Grafiati
Published: 4 June 2021
Last updated: 25 July 2025

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Journal articles on the topic "Flour – Quality"

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Chu, Ji-Hye, Jin-Hee Choi, Eun-Seong Go, and Hae-Yeon Choi. "Quality characteristics of muffins prepared with different types of rice flour." Korean Journal of Food Preservation 30, no. 4 (2023): 630–41. http://dx.doi.org/10.11002/kjfp.2023.30.4.630.

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The quality characteristics of muffins with different types of rice flour, such as soft flour (CON), soft rice flour (SRF), floury rice flour (FRF), and rice flour (RF) were assessed by using Image J program, which includes their particle size analysis, moisture content, pH, color, specific volume, baking loss rate, texture. (D[4, 3]) is weighted mean diameter, which is directly obtained in particle size measurements showed large values in the order of rice flour, floury rice flour, soft rice flour, and soft flour. The moisture content was high in the CON and SRF groups with small particle siz
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Ugarcic-Hardi, Ž., M. Jukic, D. Koceva Komlenic, M. Sabo, and J. Hardi. "Quality parameters of noodles made with various supplements." Czech Journal of Food Sciences 25, No. 3 (2008): 151–57. http://dx.doi.org/10.17221/742-cjfs.

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The influence of various supplements (extruded maize, maize, defatted soy flour and maize/soy flour blends, lecithin and wheat straw) on the pasta quality has been examined. Noodles were prepared by means of conventional laboratory equipment. Common wheat flour supplemented with 1% lecithin powder, 20% extruded maize flour, 20% maize flour, 10% defatted soy flour, 20% defatted soy and maize flour blend (1:1), and 7.5% wheat straw was used. The produced pasta was dried at 55&grad;C in a laboratory dryer (Instrumentaria, Croatia) to 13.0% moisture. Pasta colour was evaluated with fresh pasta
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Zhang, Yiqin, Ruijia Hu, Michael Tilley, Kaliramesh Siliveru, and Yonghui Li. "Effect of Pulse Type and Substitution Level on Dough Rheology and Bread Quality of Whole Wheat-Based Composite Flours." Processes 9, no. 9 (2021): 1687. http://dx.doi.org/10.3390/pr9091687.

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Pulse flours are commonly added to food products to improve the functional properties, nutritional profiles, product quality and health benefits. This study aimed at assessing the effects of the partial replacement (0–25%) of whole wheat flour with diversified whole pulse flours (yellow pea, green pea, red lentil, and chickpea) on dough properties and bread quality. The pulse flours had higher protein contents and ash, but lower moisture content and larger average particle size, compared to whole wheat flour. Increasing the substitution level of pulse flours decreased dough viscosity, stabilit
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Jiang, Yongli, Yimeng Zhao, Danfeng Wang, and Yun Deng. "Influence of the Addition of Potato, Okara, and Konjac Flours on Antioxidant Activity, Digestibility, and Quality of Dumpling Wrappers." Journal of Food Quality 2018 (November 21, 2018): 1–11. http://dx.doi.org/10.1155/2018/4931202.

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To improve the antioxidant activity (AA), digestibility, and quality of fiber-rich dumpling wrappers, potato, okara, and konjac flours were added to wheat flour. The contents of these additional ingredients in the dumpling wrapper were optimized using the response surface methodology and the synthetic evaluation method. The dietary fiber content (DFC) and AA of blend flours and the optimized cooking time (OCT), cooking loss (CL), hardness, chewiness, firmness, color, and sensory evaluation (SE) of dumpling wrappers were evaluated as response quality parameters. The optimized flour was identifi
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Aniemena, Chioma Cecilia, Ernest Eguono Emojorho, Love Nchekwube Onuoha, Chioma Ngozi Okoronkwo, Comfort Chinenye Nwagbo, and Ifeoma Ogomegbunam Ugwu. "Quality Assessment of Cupcake Produced from Wheat-Garri Flour Blends." Asian Journal of Advanced Research and Reports 18, no. 7 (2024): 159–66. http://dx.doi.org/10.9734/ajarr/2024/v18i7692.

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Cupcakes were created with composite flour, which included garri and wheat flour blends. The wheat and garri flours were combined in the following ratios: 100:0, 90:10, 80:20, 70:30, 60:40, 50:50, and 0:100, with designations A, B91, C82, D73, E64, F55, and G, respectively. The functional qualities of the composite flours were investigated, whereas the sensory and micronutrient aspects of the cupcakes were examined. The moisture, crude fibre, fat, carbohydrate and protein of the wheat, wheat and garri flour blends, and garri flour ranged from 13.45% to 14.41%; 2.6% to 7.81%; 0.16% to 0.92%; 67
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Tripathi, Jaya, and Janardan Singh. "Nutritional potential of malted nutri flour against conventional flours used in Indian food products." Journal of Applied and Natural Science 11, no. 3 (2019): 694–97. http://dx.doi.org/10.31018/jans.v11i3.2150.

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The purpose of this study was to introduce nutri flour in the development of value-added food products. Nutri flour was developed using malted wheat, malted barnyard millet and malted pearl millet. The proximate composition, iron, some anti-nutritional factors (oxalates, phytates) and antioxidant activity were determined for developed nutri flour and conventional flours like whole wheat flour, refined wheat flour and Bengal gram flour. The results indicated that the developed nutri flour had the highest protein (18.68 g/100g) as well iron content (9.22 mg/100g) which was significantly higher t
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N, Pudyastuti Anggit, Darmanto YS, and Fronthea Swastawati. "Quality Analysis Satsuma Age of Threadfin Bream (Nemipterus sp) Processed Using Different Kind of Flours." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (2011): 13–22. http://dx.doi.org/10.14710/ijfst.6.2.13-22.

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Satsuma age is one kind of diversification product, originally characterized as a traditional food from Japan, that processed by surimi added with flour, vegetables, and spices, and then cooking by frying. The aim of this research were to evaluate the effect of different kind of flours used on gel strength and hedonic value and also to know the best kind of flour use in processing of satsuma age of threadfin bream. The experimental design that used is Randomized Block Design. Different treatments used was different kind of flour, namely tapioca flour , sagu flour, and garut flour. The result i
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Man, Simona Maria, Adriana Paucean, and Sevastita Muste. "Preparation and Quality Evaluation of Gluten-Free Biscuits." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology 71, no. 1 (2014): 38. http://dx.doi.org/10.15835/buasvmcn-fst:10080.

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The aglutenics biscuits are intended to those persons who are suffering due to gluten intolerance, also named celiac disease. The fabrication technologies of the aglutenics products can be developed in on two ways: by separating the gluten from the grain or by replacing the grain flour with other types of gluten less flour, in case of bakery and pastry products. In this experiment, the gluten-free biscuits were obtained from the following flours mixture: maize flour (MF), rice flour (RF) and soybeans flour (SF). Other raw materials were used, such as: palmtree oil, honey, maize starch, eggs, s
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Akubor, Peter Isah, Oluchi Christabel Onogwu, Goodluck Obioma Okereke, and Aaron Mutlong Amak Damak. "Production and Quality Evaluation of Gluten Free Biscuits from Maize and Soybean Flour Blends." European Journal of Nutrition & Food Safety 15, no. 8 (2023): 59–79. http://dx.doi.org/10.9734/ejnfs/2023/v15i81327.

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The study evaluated the quality of gluten–free biscuits made from maize and soybean flour blends, and compared them with 100% wheat flour biscuit. Flours were prepared from maize and soybean grains. The soybean flour was used to substitute 5, 10, 15, 20 and 30% of maize flour in order to obtain various flour blends. The chemical composition, functional and pasting properties of the flours and their blends were determined. The flour blends were used to prepare biscuits, which were analyzed for the chemical composition, physical and sensory properties. The results showed that the moisture, prote
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Kawalerczyk, Jakub, Dorota Dziurka, Radosław Mirski, and Adrian Trociński. "Flour fillers with urea-formaldehyde resin in plywood." BioResources 14, no. 3 (2019): 6727–35. http://dx.doi.org/10.15376/biores.14.3.6727-6735.

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Various flours were added as fillers for urea-formaldehyde (UF) resin, and effects on the rheological behavior and the curing properties of the resin were evaluated. The plywood properties such as bonding quality, bending strength, modulus of elasticity, and formaldehyde-release were tested. Five types of flours were used, i.e., rye flour, hemp flour, coconut flour, rice flour, and pumpkin flour. The type of flour had a major influence on the properties of resin mixture such as gel time, solid content, and viscosity. The use of rye and pumpkin flour resulted in a longer gelling time, and the a
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Dissertations / Theses on the topic "Flour – Quality"

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Gritsenko, Maria. "Effects of composite flours on quality and nutritional profile of flour tortillas." [College Station, Tex. : Texas A&M University, 2009. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-323.

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Papantoniou, Eleni. "Flour lipids and their functional role in biscuit quality." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428124.

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Keppler, Silvia. "Dry heat treatment of flour : addressing quality and safety implications." Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7586/.

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High ratio cake formulations such as sponges and cupcakes are well appreciated by the market due to their favourable attributes like sweet taste, moist mouthfeel, and tender texture. To bake a successful cake of such kind, it is necessary to change flour functionality. This can be done by dry heat treatment. The aim of this work was to investigate the dry heat treatment of flour and to implement it on a novel thermal processing equipment, the Revtech system, for the production of high ratio cake flour. For this purpose, flour was heat treated in lab-scale experiments at accurately controlled t
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Kalitsis, John. "A Multi-Stream Quality Monitoring and Control System for Flour Mills." Thesis, The University of Sydney, 2022. https://hdl.handle.net/2123/29558.

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Flour mills require a significant capital investment and operate at low returns, with wheat representing the highest operating cost. This thesis explores opportunities to improve milling plant and raw material use, increasing the rate of return of a milling operation. Options considered included optimising flour mill performance using experimental process optimisation techniques, mathematical computer modelling for flour stream blending, and low-cost inline near-infrared sensors to achieve continuous real-time measurement of end-product and intermediary flour streams. This thesis aims to demon
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Uchechukwu-Agua, Amarachi Divine. "Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’)." Thesis, Stellenbosch : Stellenbosch University, 2015, 2015. http://hdl.handle.net/10019.1/97142.

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Thesis (MSc Food Sc)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: Cassava flour is recommended for substitution with wheat flour in composite flour for baking. The potential use of cassava flour in the food and pharmaceutical industries is attributed to its gluten-free nature and excellent functional properties. However, optimum packaging solution and storage conditions for cassava flour is critical in maintaining the quality attributes and shelf-life stability during storage. Therefore, this study focused on investigating the effects of package types (plastic buckets, low density
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Khaskheli, Muhammad. "Some aspects of the production and quality improvement of fermented milk/cereal mixture (Kishk)." Thesis, University of Glasgow, 1998. http://theses.gla.ac.uk/38917/.

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Kishk is a very popular dried fermented milk/cereal mixture consumed in many countries of the world. The manufacture of Kishk is based on traditional methods, and may differ from one region to another. In the present study, the following aspects were investigated: First, standardising the production of laboratory-made Kishk; after using different ratios of wheat Burghol and yoghurt, a ratio of 1:4 was found to be suitable. Second, evaluating the compositional quality of Burghol made from different varieties of oats and barley, and the effect of these cereals on the overall characteristics of K
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Arora, Sapna. "The effect of enzymes and starch damage on wheat flour tortilla quality." Texas A&M University, 2003. http://hdl.handle.net/1969.1/4864.

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Specific enzymes have been used to improve flour quality for bread but enzyme action in tortilla flour has not been investigated. Two different wheat flours were prepared into tortillas using laboratory-scale, commercial equipment with fixed processing parameters. Dough and tortilla properties were evaluated using subjective and objective methods. Tortillas were stored in plastic bags at 22°C for evaluation. The effects of nine enzymes (amyloglucosidase 1, amyloglucosidase 2, bacterial 1, bacterial 2, fungal, maltogenic 1, maltogenic 2, malted barley and xylanase) on quality of wheat flour
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Roets, Carien. "Effect of endoxylanases, endoglucanases and their combination on wheat flour bread quality." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2800.

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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2009.<br>Endoxylanases are known to improve dough stability, oven spring, loaf volume, crumb structure and shelf life. The use of endoglucanases (cellulases) usually results in increased bread loaf volume, bread score and reduced crumb firmness. Even though bakeries use ‘pure’ enzymes in their formulations, they are supplied with an enzyme mixture which can contain up to five different enzymes. These mixtures often also include an emulsifier and ascorbic acid. To compare the ability of endoxylanase and endoglucanase to impro
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Olewnik, Maureen Cecilia Noonan. "Predicting commercial scale baking quality characteristics of wheat and flour using NIR /." Search for this dissertation online, 2003. http://wwwlib.umi.com/cr/ksu/main.

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Maddakandage, Dona Jayani Chathurika Sandarani. "Comparative Study on Hulled Wheats Kernel, Flour, Dough Quality and Dietary Fiber Variation." Thesis, North Dakota State University, 2020. https://hdl.handle.net/10365/32131.

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This study was conducted to evaluate the kernel, flour and dough qualities and dietary fiber content of hulled wheats. Experimental design was separate randomized complete block designs for hulled wheat species with four field replicates. According to the results, significant differences (p<0.05) were observed in kernel quality, flour, and dough quality compared to common bread wheat. Einkorn and spelt reported significantly lower insoluble dietary fiber and total dietary fiber content, in contrast emmer had contents with both higher and lower genotypes. Interestingly, few genotypes of hulled
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Books on the topic "Flour – Quality"

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ICC '89 Symposium (1989 Lahti, Finland). Wheat end-use properties: Wheat and flour characterization for specific end-uses : proceedings from ICC '89 Symposium, June 13-15, 1989, Lahti, Finland. University of Helsinki, Dept. of Food Chemistry and Technology, 1989.

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Elhinney, John Mc. Direct quality measurement of flour and discrimination of selected meats by visible, near and mid-infrared spectroscopy. University College Dublin, 1998.

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B, Ferris R. S., and International Institute of Tropical Agriculture., eds. Marketing opportunities for starch and high quality flour production from cassava and sweet potato in Uganda. International Institute of Tropical Agriculture, 2002.

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Quinlan, Dáire M. Dough consistency test for improved process control of a commercial co-extruded biscuit line. University College Dublin, 1998.

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Ishihara, Katsuyoshi. Implementing qualityon the shop floor: A practical guide. Quality Resources, 1992.

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Ishiwata, Junichi. IE for the shop floor. Productivity Press, 1991.

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Ishihara, Katsuyoshi. Implementing quality on the shop floor: A practical guide. Quality Resources, 1992.

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Building Technologies Program (U.S.), ed. Strategy guideline: Quality management in existing homes : cantilever floor example. U.S. Dept. of Energy, Energy Efficiency & Renewable Energy, Building Technologies Program, 2011.

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Koenigshof, Gerald A. Performance and quality-control standards for composite floor, wall, and truss framing. U.S. Dept. of Agriculture, Forest Service, Southeastern Forest Experiment Station, 1985.

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Koenigshof, Gerald A. Performance and quality-control standards for composite floor, wall, and truss framing. U.S. Dept. of Agriculture, Forest Service, Southeastern Forest Experiment Station, 1985.

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Book chapters on the topic "Flour – Quality"

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Juge, Chloé, Elie Langard, Mathilde Le Traou, et al. "Organic Flour in France." In Sustainability of European Food Quality Schemes. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-27508-2_3.

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Pagani, M. A., Alessandra Marti, and Gabriella Bottega. "Wheat Milling and Flour Quality Evaluation." In Bakery Products Science and Technology. John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch2.

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Carson, Gordon R., and Nancy M. Edwards. "CHAPTER 4: Criteria of Wheat and Flour Quality." In WHEAT: Chemistry and Technology. AACC International, Inc., 2009. http://dx.doi.org/10.1094/9781891127557.004.

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Baik, Byung-Kee. "Effects of Flour Protein and Starch on Noodle Quality." In Asian Noodles. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch11.

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Okusu, Hideki, Syunsuke Otsubo, and James Dexter. "Wheat Milling and Flour Quality Analysis for Noodles in Japan." In Asian Noodles. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch3.

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Chen, C. C., and Shu-Ying Sophia Yang. "Wheat Milling and Flour Quality Analysis for Noodles in Taiwan." In Asian Noodles. John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch4.

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Hill, Victoria. "Industry Regulation of Quality in Bread, Flour and Wheat in France and the U.S." In Contributions to Management Science. Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-04250-3_3.

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Evanuarini, Herly, Agus Susilo, and Premy Puspitawati Rahayu. "Enhancing the Quality of Beef Sausage by Using Papaya Peel Flour as a Filler." In Advances in Biological Sciences Research. Atlantis Press International BV, 2025. https://doi.org/10.2991/978-94-6463-670-3_10.

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Ivanisov, Mikhail, Dmitry Marchenko, Irina Romanyukina, Yulia Chukhnenko, and Aleksandr Kirin. "The Quality of Grain and Flour of Winter Soft Wheat in the Inter-Station Test." In Fundamental and Applied Scientific Research in the Development of Agriculture in the Far East (AFE-2022). Springer Nature Switzerland, 2024. http://dx.doi.org/10.1007/978-3-031-37978-9_120.

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Fenita, Y., U. Santoso, Kususiyah, Nurmeiliasari, R. Damayanti, and A. Rizky. "Use of Moringa Leaf flour (Moringa oleifera) fermented with Neurospora crassa on broiler carcass quality." In Technological Innovations in Tropical Livestock Development for Environmental Sustainability and Food Security. CRC Press, 2024. http://dx.doi.org/10.1201/9781003468943-22.

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Conference papers on the topic "Flour – Quality"

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Bamisaye, V. J., Y. O. Olasebikan, and F. E. Ajayi. "Sorption Isotherm and Thermodynamic Properties of High-Quality Cassava Flour." In 2024 International Conference on Science, Engineering and Business for Driving Sustainable Development Goals (SEB4SDG). IEEE, 2024. http://dx.doi.org/10.1109/seb4sdg60871.2024.10630228.

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Fan, Y., X. Yang, D. Cui, H. Xu, and R. Ma. "Cold atmospheric plasma degradation of deoxynivalenol in solid and liquid phase and its effect on wheat flour quality." In 2024 IEEE International Conference on Plasma Science (ICOPS). IEEE, 2024. http://dx.doi.org/10.1109/icops58192.2024.10627193.

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Stoin, Daniela, Calin Jianu, Ariana Velciov, Monica Negrea, and Mariana-Atena Poiana. "QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES." In 23rd SGEM International Multidisciplinary Scientific GeoConference 2023. STEF92 Technology, 2023. http://dx.doi.org/10.5593/sgem2023v/6.2/s25.42.

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The use of some non-wheat raw materials in the form of flours, extracts, and malts has always been of interest to food producers. The objective of this study was to evaluate the nutritional potential of some types of malted barley flour (MBF) to develop a range of breads with improved sensory, nutritional, and technological qualities. Malted barley flour (MBF) contains health-promoting compounds that enhance the nutritional value of bakery products when combined with wheat flour (WF). Two types of MBF (Amber and Chocolate) were used to replace WF in amounts of 10, 20, and 30%. Bread with 100%
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Kichigina, Ekaterina Yu, Elena Yu Osipenko, and Irina G. Deputatova. "Development of flour confectionery based on gluten-free flour raw materials." In Agro-industrial complex: problems and prospects of development. Far Eastern State Agrarian University, 2024. https://doi.org/10.22450/978-5-9642-0637-8-124-130.

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A technology has been developed for the production of flour confectionery – gluten-free muffins, with the addition of Jerusalem artichoke syrup. The results of an organoleptic assessment of the quality of product are presented.
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Sudaryati, Etti, Ernawati Nasution, and Fitri Ardiani. "Nutritional Quality of Bread from Mixture of Arrowroot Flour (Marantha arundinacea L.) and Wheat Flour." In 2nd Public Health International Conference (PHICo 2017). Atlantis Press, 2018. http://dx.doi.org/10.2991/phico-17.2018.17.

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Wen, Ji-Ping, Hua-Dong Wang, Lin-Hua Guo, and Rui Mao. "The Quality Research of Buckwheat - High Gluten Wheat Flour and Buckwheat Mixed Flour Steamed Bun." In 2015 International Conference on Medicine and Biopharmaceutical. WORLD SCIENTIFIC, 2016. http://dx.doi.org/10.1142/9789814719810_0167.

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Mayasti, Nur Kartika Indah, Christina Litaay, Ashri Indriati, Riyanti Ekafitri, Sriharti, and R. Ismu Tribowo. "Quality evaluation of flake from adlay (Coix lacryma-jobi L) flour enriched with eel flour." In 2ND INTERNATIONAL CONFERENCE ON ENERGETICS, CIVIL AND AGRICULTURAL ENGINEERING 2021 (ICECAE 2021). AIP Publishing, 2022. http://dx.doi.org/10.1063/5.0109960.

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Lawal, R. A., H. Musa, and U. S. Haruna. "Quality characteristics of Biscuits Produced from wheat-African-Locust Beans Pulp Flour Blends." In 28th iSTEAMS Multidisciplinary Research Conference AIUWA The Gambia. Society for Multidisciplinary and Advanced Research Techniques - Creative Research Publishers, 2021. http://dx.doi.org/10.22624/aims/isteams-2021/v28n2p9.

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In search for plant protein and vitamins substitute, the African locust beans (Parkia biolobosa) have found very popular used for condiment, baby’s formulation diets and animal meals. The aim of this study was to produce biscuits from African locust beans pulps flour and wheat flour. The matured and ripped African locust beans pods purchased from Bauchi market. The pods were manually cleaned and milled. The wheat/locust bean pulp flour were mixed in the ratio; 100:0%, 90:10%, 80:20%, 70:30% and 60:40% respectively. The proximate composition of the biscuit samples were analyzed with standard me
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Novikova, I. M. "Quality assessment of low-calorie biscuit semi-finished product." In Agrobiotechnology-2021. Publishing house RGAU-MSHA, 2021. http://dx.doi.org/10.26897/978-5-9675-1855-3-2021-234.

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the article presents the results of laboratory research on the development of a recipe and assessment of the quality of a low-calorie semi-finished product with the replacement of part of the premium wheat flour with oat flour
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Selvira, Jessica, Rahmawati Rahmawati, Rijanti Maulani, Dase Hunaefi, and Dede Saputra. "The Effect of Fermented White Corn Flour and Wheat Flour Formulation on the Quality of Cookies." In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010513800003108.

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Reports on the topic "Flour – Quality"

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Anderson, Olin, and Gad Galili. Development of Assay Systems for Bioengineering Proteins that Affect Dough Quality and Wheat Utilization. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568781.bard.

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The quality and utilization of wheat is largely dependent upon the exact physical/chemical properties of the doughs made from flour/water mixtures. Among the wheat seed components most correlated with dough visoelastic parameters are the high-molecular-weight (HMW) glutenin subunits whose disulfide cross-linked macropolymer is critical for dough functionality. We have used the tools of molecular biology, wheat transformation, heterologous expression of HMW-glutenin subunits in bacteria, and dough micro-mixing experiments to examine some of the molecular basis of HMW-glutenin functionality. In
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Kozhakhiyeva, Madina, Stefan Dragoev, Yasin Uzakov, and Almagul Nurgazezova. Improving of the Oxidative Stability and Quality of New Functional Horse Meat Delicacy Enriched with Sea Buckthorn (Hippophae rhamnoides) Fruit Powder Extracts or Seed Kernel Pumpkin (Cucurbita pero L.) Flour. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2018. http://dx.doi.org/10.7546/crabs.2018.01.18.

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Kozhakhiyeva, Madina, Stefan Dragoev, Yasin Uzakov, and Almagul Nurgazezova. Improving of the Oxidative Stability and Quality of New Functional Horse Meat Delicacy Enriched with Sea Buckthorn (Hippophae rhamnoides) Fruit Powder Extracts or Seed Kernel Pumpkin (Cucurbita pero L.) Flour. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, 2018. http://dx.doi.org/10.7546/grabs2018.1.18.

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Taggart, J., J. Sikora, J. Wiehagen, and A. Wood. Strategy Guideline: Quality Management in Existing Homes - Cantilever Floor Example. Office of Scientific and Technical Information (OSTI), 2011. http://dx.doi.org/10.2172/1219444.

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Taggart, J., J. Sikora, J. Wiehagen, and A. Wood. Strategy Guideline: Quality Management in Existing Homes; Cantilever Floor Example. Office of Scientific and Technical Information (OSTI), 2011. http://dx.doi.org/10.2172/1033039.

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Koenigshof, Gerald A. Performance and quality-control standards for composite floor, wall, and truss framing. U.S. Department of Agriculture, Forest Service, Southeastern Forest Experiment Station, 1985. http://dx.doi.org/10.2737/se-gtr-33.

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Fix, N. J. Fluor Hanford, Inc. Groundwater and Technical Integration Support (Master Project) Quality Assurance Management Plan. Office of Scientific and Technical Information (OSTI), 2008. http://dx.doi.org/10.2172/926937.

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Li, Shujuan, Qiaoqiao Zhu, Juan Wu, and Yuping Sa. Clinical Evidence for Acupuncture Related to the Improvement of Female Stress Urinary Incontinence:A systematic Review and Meta-Analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, 2022. http://dx.doi.org/10.37766/inplasy2022.5.0135.

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Abstract:
Review question / Objective: The purpose of this systematic review is to evaluate the effect of acupuncture on SUI and the quality of life-based on the latest literature. Condition being studied: At least 25% of adult females in the world have urinary incontinence in some measure, of which more than half are stress urinary incontinence (SUI). SUI seriously affects the mental health of patients, but also leads to perineal rash, urinary tract infection, and other harms. The American Urological Association recommends pelvic floor muscle training (PFMT) as a conservative treatment for patients wit
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Lukasse, Leo, Manon Mensink, and Edo Wissink. A floor cover to improve temperature distribution and quality preservation in maritime refrigerated container transport of grapes : GreenCHAINge WP1 - Table Grapes. Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/420926.

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MAKENAS, B. J. Data quality objectives for sampling of sludge from the K West and K East Basin floor and from other Basin areas. Office of Scientific and Technical Information (OSTI), 1998. http://dx.doi.org/10.2172/9421.

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