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| Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch | | Lebensmittel-Wissenschaft |
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| Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours | | Journal of food engineering |
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| Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake | | Journal of texture studies |
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| Enzyme Inactivation Improves Stability of Self‐Rising Corn Meals | | Journal of food science |
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| Effects of imaging snacking on subsequent intentions and consumption | | Appetite |
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| Formation and distribution of ice upon freezing of different formulations of wheat bread | | Journal of cereal science |
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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography | | Journal of food engineering |
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| Food and activity in out of school hours care in Victoria | | Nutrition and dietetics |
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| Influence of frozen storage and packaging on oxidative stability and texture of bread produced by different processes | | Lebensmittel-Wissenschaft |
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| Effect of hydrocolloids on gluten‐free batter properties and bread quality | | International journal of food science and technology |
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| Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress | | European journal of nutrition |
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| Acoustic vibration method for food texture evaluation using an accelerometer sensor | | Journal of food engineering |
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| Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts | | European food research and technology |
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| Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours | | Food research international |
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| Rice and buckwheat flour characterisation and its relation to cookie quality | | Food research international |
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| Use of enzymes to elucidate the factors contributing to bitterness in rye flavour | | Food research international |
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| Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread | | Journal of the science of food and agriculture |
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| Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing | | Journal of texture studies |
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| Sex, Age, and Race/Ethnicity Do Not Modify the Effectiveness of a Diet Intervention among Family Members of Hospitalized Cardiovascular Disease Patients | | Journal of nutrition education and behavior |
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| Yeasts preservation: alternatives for lyophilisation | | World journal of microbiology and biotechnology |
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| Original article: Influence of flour mill streams on cake quality | | International journal of food science and technology |
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| Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids | | Food hydrocolloids |
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| Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | | Lebensmittel-Wissenschaft |
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| Chemical composition and microstructure of milled barley fractions | | European food research and technology |
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| Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes | | Food and bioprocess technology |
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| Retention of volatile components of durian fruit leather during processing and storage | | Journal of food processing and preservation |
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| Food intake in response to food-cue exposure. Examining the influence of duration of the cue exposure and trait impulsivity | | Appetite |
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| Trends in exposure to television food advertisements in South Korea | | Appetite |
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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| Lexicon for the sensory description of French bread in Japan | | Journal of sensory studies |
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| Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota | | Antonie van Leeuwenhoek |
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| Occurrence of zearalenone in fresh corn and corn products collected from local Hispanic markets in San Diego County, CA | | Food control |
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| Quality and antioxidant properties of anka-enriched bread | | Journal of food processing and preservation |
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| Rapid determination of cholesterol in emulsified confectioneries by ultra‐performance liquid chromatography | | European journal of lipid science and technology |
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| Present situation on the descriptive sensory analysis of bread | | Journal of sensory studies |
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| Influence of substrate oxidation on the reward system, no role of dietary fibre | | Appetite |
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| Characterization of the Maillard reaction in bread crisps | | European food research and technology |
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| Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts | | Journal of food engineering |
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| Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes | | Innovative food science and emerging technologies |
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| Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours | | International journal of food science and technology |
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| Extraction of ochratoxin A in bread samples by the QuEChERS methodology | | Food chemistry |
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| Counteraction of oxidative damage in the rat liver by an ancient grain (Kamut brand khorasan wheat) | | Nutrition |
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| The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods | | International journal of food microbiology |
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| Effect of sodium metabisulfite addition and baking temperature on maillard reaction in bread | | Journal of food quality |
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| Effect of dried Moringa (Moringa oleifera Lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of cookies | | Journal of food quality |
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| Comparison of different methods to quantify fat classes in bakery products | | Food chemistry |
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| Rheological study of layer cake batters made with soybean protein isolate and different starch sources | | Journal of food engineering |
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| Identification and characterization of yeasts causing chalk mould defects on par-baked bread | | Food microbiology |
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| Rheological and physical properties of low fat cakes produced by addition of cereal β-glucan concentrates | | Journal of food processing and preservation |
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| Effect of different pineapple juice (ananas comosus l.) preparations on the microstructure, staling and textural properties of wheat bread | | Journal of food process engineering |
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| Biochemical and molecular characterization of Cronobacter spp. (formerly Enterobacter sakazakii) isolated from foods | | Antonie van Leeuwenhoek |
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| Adequacy of different wheat cultivars for low-hydration bread making | | Journal of the science of food and agriculture |
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| Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking | | European journal of lipid science and technology |
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| Interactions of heat and mass transfer in steam reheating of starchy foods | | Journal of food engineering |
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| Acrylamide in Caribbean foods – Residual levels and their relation to reducing sugar and asparagine content | | Food chemistry |
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| Children’s hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking | | Food chemistry |
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| Effect of Butternut (Cucurbita moschata Duchesne ex Poiret) Fibres on Bread Making, Quality and Staling | | Food and bioprocess technology |
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| A combination of calcium phosphate and probiotics beneficially influences intestinal lactobacilli and cholesterol metabolism in humans | | Clinical nutrition |
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| Polyphenol composition and “in vitro” antiradical activity of single and multigrain breads | | Journal of cereal science |
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| Studies on utilization of indian cottage cheese whey in wheat bread manufacture | | Journal of food processing and preservation |
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| Chemical Composition and Starch Digestibility of Different Gluten-free Breads | | Plant foods for human nutrition |
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| Effects of glucose oxidase, hemicelluluas and ascorbic acid on dough and bread quality | | Journal of food quality |
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| Physicochemical and nutritional properties of reduced-caloric density high-fibre breads | | Lebensmittel-Wissenschaft |
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| Preparation of specialty fats from beef tallow and canola oil by chemical interesterification: physico-chemical properties and bread applications of the products | | European food research and technology |
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| Nutritional and textural studies on dietary fiber-enriched muffins and biscuits from cassava-based composite flours | | Journal of food quality |
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| Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread | | Food and bioprocess technology |
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| Influence of drying method on the rehydration properties of apricot and apple | | Journal of food process engineering |
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| Effect of erythritol on quality characteristics of reduced-calorie Danish cookies | | Journal of food quality |
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| Feasibility of use of buckwheat flour as an ingredient in ginger nut biscuit formulation | | Food chemistry |
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| Static Headspace Gas Chromatographic Method for Aldehyde Determination in Crackers | | Food analytical methods |
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| Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread | | International journal of food microbiology |
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| Acrylamide formation in fried potato products – Present and future, a critical review on mitigation strategies | | Food chemistry |
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| Influence of hydroxypropylmethylcellulose (HPMC), xanthan gum and their combination on loaf specific volume, crumb hardness and crumb grain characteristics of gluten-free breads based on rice, maize, teff and buckwheat | | Food hydrocolloids |
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| Postprandial effects of calcium phosphate supplementation on plasma concentration-double-blind, placebo-controlled cross-over human study | | Nutrition journal |
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| Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage | | Lebensmittel-Wissenschaft |
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| Textural properties of food systems having different moisture concentrations as impacted by oat bran with different β‐glucan concentrations | | Journal of texture studies |
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| A Comparison between UV Spectrophotometer and High-performance Liquid Chromatography Method for the Analysis of Sodium Benzoate and Potassium Sorbate in Food Products | | Food analytical methods |
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| Dietary factors associated with lifetime asthma or hayfever diagnosis in Australian middle-aged and older adults: a cross-sectional study | | Nutrition journal |
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| Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations | | Plant foods for human nutrition |
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| Optimization of manufacture of almond paste cookies using response surface methodology | | Journal of food process engineering |
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| Influence of terminal rig configuration on the anatomical hooking location of line-caught yellowfin bream, Acanthopagrus australis | | Fisheries management and ecology |
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| Comparing trans-fat and trans-fat-free doughnut shortenings based on sensory evaluation and oil degradation | | Journal of sensory studies |
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| Optimization of baker's yeast drying in industrial continuous fluidized bed dryer | | Food and bioproducts processing |
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| Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends | | European journal of lipid science and technology |
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| QTL analysis of textural property traits for Chinese northern-style steamed bread | | Euphytica |
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| Compositional characteristics and sensory quality of biscuits, prawn crackers and fried chips produced from beadfruit | | Innovative food science and emerging technologies |
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| Computational fluid dynamics modeling of bread baking process | | Food research international |
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| Identification and safety evaluation of Bacillus species occurring in high numbers during spontaneous fermentations to produce Gergoush, a traditional Sudanese bread snack | | International journal of food microbiology |
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| Studies of the quality of cakes made with wheat-lentil composite flours | | Lebensmittel-Wissenschaft |
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| Evaluation of different types of fats for use in high-ratio layer cakes | | Lebensmittel-Wissenschaft |
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| Skull vibration during chewing of crispy food | | Journal of texture studies |
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| Chemical composition, storage stability and effect of cold-pressed flaxseed oil cake inclusion on bread quality | | Journal of food processing and preservation |
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| Foam-mat freeze-drying of apple juice part 1: experimental data and ann simulations | | Journal of food process engineering |
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| Some nutritional quality and sensory attributes of wheat flours fortified with iron and zinc | | Journal of food processing and preservation |
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| SenTo. A multidisciplinary Dutch initiative on healthy 55+ers food needs and wants | | Appetite |
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| Development of Chinese steamed bread enriched in bioactive compounds from barley hull and flaxseed hull extracts | | Food chemistry |
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| Microstructure and nutrient composition of hairless canary seed and its potential as a blending flour for food use | | Food chemistry |
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| Analysis and risk assessment of ethyl carbamate in various fermented foods | | European food research and technology |
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