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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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| Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions | | Journal of food engineering |
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| Effect of freezing treatments and yeast amount on sensory and physical properties of sweet bakery products | | Journal of food engineering |
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| Soy ingredients stabilize bread dough during frozen storage | | Journal of cereal science |
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| Impact of process conditions on the structure of pre-fermented frozen dough | | Journal of food engineering |
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| Sulfhydryl oxidase enhances the effects of ascorbic acid in wheat dough | | Journal of cereal science |
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| Effects of glycerol on water properties and steaming performance of prefermented frozen dough | | Journal of cereal science |
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| Use of Enzymes to Minimize Dough Freezing Damage | | Food and bioprocess technology |
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| Combined effects of inulin, pectin and guar gum on the quality and stability of partially baked frozen bread | | Food hydrocolloids |
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| Scouting the application of sourdough to frozen dough bread technology | | Journal of cereal science |
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| An improvement in the immersion freezing process for frozen dough via ultrasound irradiation | | Journal of food engineering |
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| The effects of soy on freezable bread dough: A magnetic resonance study | | Food chemistry |
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| Effects of freezing treatments on viscoelastic and structural behavior of frozen sweet dough | | Journal of food engineering |
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| Influence of yeast and frozen storage on rheological, structural and microbial quality of frozen sweet dough | | Journal of food engineering |
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| Improvement of fermentation ability under baking-associated stress conditions by altering the POG1 gene expression in baker's yeast | | International journal of food microbiology |
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| Thermal conductivity measurements of a traditional fermented dough in the frozen state | | Journal of food engineering |
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| Effects of green tea extract on the quality of bread made from unfrozen and frozen dough processes | | Journal of the science of food and agriculture |
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| Frozen dough bread: Quality and textural behavior during prolonged storage - Prediction of final product characteristics | | Journal of food engineering |
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| Characterization of a Torulaspora delbrueckii diploid strain with optimized performance in sweet and frozen sweet dough | | International journal of food microbiology |
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| Effect of carrot (Daucus carota) antifreeze proteins on the fermentation capacity of frozen dough | | Food research international |
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| Effects of freezing and temperature fluctuations during frozen storage on frozen dough and bread quality | | Journal of food engineering |
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| Determination and prediction of thermal conductivity of frozen part baked bread during thawing and baking | | Food research international |
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| Validation of Antifreeze Properties of Glutathione Based on Its Thermodynamic Characteristics and Protection of Baker's Yeast during Cryopreservation | | Journal of agricultural and food chemistry |
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| Improvement of Texture Properties and Flavor of Frozen Dough by Carrot (Daucus carota) Antifreeze Protein Supplementation | | Journal of agricultural and food chemistry |
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| Mathematical Model of Sugar Uptake in Fermenting Yeasted Dough | | Journal of agricultural and food chemistry |
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| Effect of the thermostable xylanase B (XynB) from Thermotoga maritima on the quality of frozen partially baked bread | | Journal of cereal science |
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| Small and large deformation tests for the evaluation of frozen dough viscoelastic behaviour | | Journal of food engineering |
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| Effect of aging and ice-structuring proteins on the physical properties of frozen flour-water mixtures | | Food hydrocolloids |
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| Rheological investigation and molecular architecture of highly hydrated gluten networks at subzero temperatures | | Journal of food engineering |
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| Physical properties of breads containing hydrocolloids stored at low temperature: II--Effect of freezing | | Food hydrocolloids |
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| Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making | | Food research international |
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| Effects of trypsin-hydrolyzed wheat gluten peptide on wheat flour dough | | Journal of the science of food and agriculture |
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| Rheofermentometer parameters and bread specific volume of frozen sweet dough influenced by ingredients and dough mixing temperature | | Journal of cereal science |
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| Influence of formulation and process on the aromatic profile and physical characteristics of bread | | Journal of cereal science |
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| Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough | | Journal of cereal science |
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| Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough | | Food research international |
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