2951 ⎘
Finished or partly finished bakery products Products made from whole meal; Products containing bran or rough-ground grain
ACRYLAMIDE CONTROL IN COOKED FOOD PRODUCTS
#2PREPARATION OF INGREDIENTS FOR PRODUCING BREAD WITH REDUCED GLYCEMIC INDEX
#3METHOD FOR PRODUCING STABILIZED WHOLE WHEAT FLOUR
#4Treatment of Obesity, the Metabolic Syndrome, Type 2 Diabetes, Cardiovascular Diseases, Dementia, Alzheimer's Disease and Inflammatory Bowel Disease by using at Least one Bacterial Strain from Prevotella
#5FOOD PRODUCT
#6BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE
#7Blending Method of High-Quality and Dual-Purpose Flour for Bread and Noodles
#8FOOD PRODUCT COMPRISING A MUCILAGINOUS HYDROCOLLOID
#9METHOD FOR MANUFACTURING PREGELATINIZED CEREAL FLOUR
#10Method of reducing asparagine in whole grain flours
#11AN IMPROVED COOKED PRODUCT, DOUGH OR BATTER AND DOUGH OR BATTER MAKING PROCESS
#12Bran based ingredient for foodstuffs
#13Confectionery composition comprising bran-like material
#14ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#15Enzymatic bran and germ flavor and texture improvement
#16SORGHUM SUGAR-TAMER FOOD PRODUCT
#17Acrylamide control in cooked food products
#18GENE UNDERLYING THE NUMBER OF SPIKELETS PER SPIKE QTL IN WHEAT ON CHROMOSOME 7A
#19Bran based ingredient for foodstuffs
#20ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#21WHOLEMEAL BREAD WITH REDUCED FODMAP CONTENT
#22BULGUR CRUST AND METHOD OF MAKING SAME
#23Instant whole wheat crisps and preparation method thereof
#24ENZYMATIC GENERATION OF OLIGOSACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#25Stabilized whole grain flour and flour products
#26Confectionery composition comprising bran-like material
#27TREATMENT OF OBESITY, THE METABOLIC SYNDROME, TYPE 2 DIABETES, CARDIOVASCULAR DISEASES, DEMENTIA, ALZHEIMER'S DISEASE AND INFLAMMATORY BOWEL DISEASE BY USING AT LEAST ONE BACTERIAL STRAIN FROM PREVOTELLA
#28Method for producing stabilized whole wheat flour
#29Food pasta made from dururm wheat semolina and vegetables and processes for manufacture thereof
#30Preparation of a Baked Product Comprising Fibers Treated by a Cellulase
#31Method for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization
#32Acrylamide control in cooked food products
#33Enzymatic bran and germ flavor and texture improvement
#34Methods of controlling fructan synthesis in plants
#35HEALTHY BISCUIT
#36Association of beta-glucans and arabinoxylans
#37Soft biscuit with slowly available glucose
#38Breakfast biscuit with slowly available glucose
#39Processes for making steeped whole grains and products comprising steeped whole grains
#40Whole Grain Pancakes and Waffles
#41Treatment of obesity, the metabolic syndrome, type 2 diabetes, cardiovascular diseases, dementia, alzheimer's disease and inflammatory bowel disease by using at least one bacterial strain from
#42Method for improving bran and germ flavor and texture
#43Baked confectionery
#44BAKED CONFECTIONERY
#45WHEAT BRAN PROCESSED PRODUCT
#46Baked confectionery
#47TASTE MODULATOR AND METHOD OF USE THEREOF
#48Association of beta-glucans and arabinoxylans
#49Breakfast biscuit with slowly available glucose
#50Biscuit dough
#51Healthy layered cookie
#52Method of producing granulated and powdered mochi-like food product and wheat flour substitute
#53Method for producing stabilized whole wheat flour
#54Wafer For Frozen Confections
#55Extrudable batter compositions for use in providing high-fiber flourless food products
#56METHOD FOR COOKING PRODUCT USING AN ELECTROMAGNETIC OVEN
#57Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
#58EDIBLE WAFER-TYPE PRODUCT FOR DELIVERY OF NUTRACEUTICALS AND PHARMACEUTICALS
#59BREAD AND METHOD FOR MAKING
#60Low glycemic impact breads for the nutrition of diabetics, obese and metabolic syndrome diets
#61Use of for treatment of virus infections
#62HIGH PROTEIN COOKED PRODUCT
#63FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN
#64Durum wheat pasta with high alimentary bran content and process for the production thereof
#65Production of stabilized whole grain wheat flour and products thereof
#66Production of stabilized whole grain flour and products thereof
#67Reduced digestible carbohydrate food having reduced blood glucose response
#68AUXILLARY ENZYME FOR YEAST, ENZYME DOUGH, BREWING DOUGH AND BREAD, BUN, STEAMED ROLL, BAGEL, METHOD FOR BREWING XIAO BAN ENZYME
#69Process for the production of refined whole wheat flour with low coloration
#70GLUTEN-FREE VEGAN EMULSIFICATION AND TEXTURIZATION PROCESS
#71Whole grain products made with whole grain durum wheat
#72Prevention of extract darkening and malodor formation during solubilization of plant cell wall material
#73Bread Product And Method
#74Product to reduce glycemic response of carbohydrate based foods
#75Soluble oat or barley flour and method of making utilizing a continuous cooker
#76Easy-to-chew/swallow foods, and food making method
#77ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS
#78INGESTIBLE COMPOSITIONS AND PROCESSES OF PREPARATION
#79WHOLE OAT MICROWAVABLE BAKED ITEMS
#80Multi-Color Crackers and Method for Making Same
#81Sorghum antioxidant food product
#82Processing and cooking of food with a low glycemic impact for the nutrition of diabetics, obese and for weight reducing diets
#83METHOD FOR FORMING A LOAF OF BREAD
#84Gluten free and/or dairy free cookie dough
#85Reduced digestible carbohydrate food having reduced blood glucose response
#86USE OF BENZOXAZINOIDS-CONTAINING CEREAL GRAIN PRODUCTS FOR HEALTH-IMPROVING PURPOSES
#87Recombined whole grain wheat having visually indistinguishable particulate matter and related baked products
#88Recombined whole grain having visually indistinguishable particulate matter and related baked products
#89Soluble oat or barley flour and method of making utilizing a continuous cooker
#90FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH
#91AMELIORATING OR PROPHYLACTIC AGENT FOR METABOLIC SYNDROME, AND BEVERAGE, FOOD AND FEED EACH COMPRISING THE SAME
#92Bread with increased arabinoxylo-oligosaccharide content
#93Use of for treatment of virus infections
#94GLUTEN-FREE DOUGH COMPOSITION
#95Cereal flour composition containing wheat flour from low-temperature gelatinized wheat and food product using the same
#96CEREAL-BASE FOOD PREPARATION, CONSISTING MAINLY OF OAT BRAN, FOR THE INDUSTRIAL MANUFACTURE OF FOOD PRODUCTS
#97EDIBLE MODELING MATERIAL
#98USE OF LUPIN BRAN IN HIGH-FIBRE FOOD PRODUCTS
#99HIGH FIBER FLOUR-BASED SYSTEM
#100Production of stabilized whole grain flour and products thereof
#101Fried Food Product
#102Use of for treatment of autoimmune diseases
#103DIET COMPOSITION AND METHOD OF PREPARING DIET-FOOD AND PET-FOOD THEREFROM
#104PROCESS OF PRODUCING WHOLE WHEAT FLOUR
#105Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom
#106Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom
#107Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom
#108Methods for preparing oat bran enriched in beta-glucan and oat products prepared therefrom
#109CEREAL BRAN GRANULE AND FOOD PREPARED USING THE SAME
#110CRACKER-PRETZEL FOOD ITEMS AND METHODS RELATED THERETO
#111Soy based bread product and method of preparation
#112Fermented food and its preparation
#113Process for the production of refined whole-wheat flour with low coloration
#114Snack chip containing buckwheat hulls
#115Food material and food product using the same
#116Production of stabilized whole grain wheat flour and products thereof
#117Flaxseeds for body weight management
#118RECOMBINED WHOLE GRAIN HAVING VISUALLY INDISTINGUISHABLE PARTICULATE MATTER AND RELATED BAKED PRODUCTS
#119Flour and dough compositions and related methods
#120Food Ingredient Including Enriched Free Amino Acids and Their Production Method
#121Methods of making and using nutritional compositions
#122Edible manually holdable food product with hydrophilic liquid absorbent insert
#123Soft wheat flour with high bran content, process for its production and bakery products containing it
#124Food Products, Methods of Producing the Food Products, and Methods of Distributing the Food Products and Ingredients Thereof
#125Durum wheat pasta with high alimentary bran content and process for the production thereof
#126Baked snack
#127WHOLE GRAIN PRODUCTS MADE WITH WHOLE GRAIN DURUM WHEAT
#128Starch-free flour for noodles, bread and the like
#129Nutraceutical compositions and use thereof
#130Food grade antioxidant and flavorant from roasted wheat malt
#131Whole grain products made with whole grain durum wheat
#132Pizza having whole grain wheat flour crust and cooked at high temperature
#133Procedure for obtaining foodstuffs based on nopal and/or other vegetables
#134Dough compositions and pretzels
#135Waxy wheat products and processes for producing same
#136Baked products containing rice flour
#137Whole grain products made with whole grain durum wheat
#138Filled pastry
#139Galactosyl isomalt, method for production and use thereof
#140Low carbohydrate flour additive
#141Flour and dough compositions and related methods
#142Condensed palatinose and method for producing the same
#143Process for the preparation of a high protein nutritious baked snack food
#144Food materials
#145Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom
#146Reduced digestible carbohydrate food having reduced blood glucose response
#147High fiber high protein ready-to-eat cereal
#148Rice flour composition for producing breads/cakes, rice flour breads and cakes and process for producing the same
#149Method of manufacture and composition of dough including protein
#150Method of manufacture and composition of dough including protein