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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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| 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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| Composition of neutral lipid classes and content of fatty acids throughout sourdough breadmaking | | European journal of lipid science and technology |
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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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| 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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| QTL analysis of textural property traits for Chinese northern-style steamed bread | | Euphytica |
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| Evaluation of heat damage, sugars, amylases and colour in breads from einkorn, durum and bread wheat flours | | Journal of cereal science |
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| Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality | | Journal of the science of food and agriculture |
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| Wheat flour non-starch polysaccharides and their effect on dough rheological properties | | Industrial crops and products |
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| Composition, Digestibility and Application in Breadmaking of Banana Flour | | Plant foods for human nutrition |
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| Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality | | Journal of food engineering |
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| Heat damage of water biscuits from einkorn, durum and bread wheat flours | | Food chemistry |
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| Characterizing the composition and evolution of homoeologous genomes in hexaploid wheat through BAC-end sequencing on chromosome 3B | | The plant journal |
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| A second ‘overexpression’ allele at the Glu-B1 high-molecular-weight glutenin locus of wheat: sequence characterisation and functional effects | | Theoretical and applied genetics |
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| Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea | | Food chemistry |
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| Impact of cowpea addition on the Protein Digestibility Corrected Amino Acid Score and other protein quality parameters of traditional African foods made from non-tannin and tannin sorghum | | Food chemistry |
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| Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities | | Plant foods for human nutrition |
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| Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour | | Food chemistry |
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| Composition and pasting properties of starch from two cocoyam cultivars | | Journal of food quality |
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| The effect of pea (Pisum sativum L.)‐originated asparaginase on acrylamide formation in certain bread types | | International journal of food science and technology |
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| Agronomical and nutritional evaluation of quinoa seeds (Chenopodium quinoa Willd.) as an ingredient in bread formulations | | Journal of cereal science |
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| The 1BL/1RS translocation decreases grain yield of spring wheat germplasm in low yield environments of north-eastern Australia | | Crop and pasture science |
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| Wheat SOC1 functions independently of WAP1/VRN1, an integrator of vernalization and photoperiod flowering promotion pathways | | Physiologia plantarum |
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| Assessment of preference with controls for response bias operating in the test situation: a practical example using omega-3 enriched wholegrain breads with Ecuadorian consumers | | Journal of sensory studies |
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| Evaluation of Image Analysis Tools for Characterization of Sweet Bread Crumb Structure | | Food and bioprocess technology |
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| Bioactive compounds in spelt bread | | European food research and technology |
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| Functional properties of two low-molecular-weight glutenin subunits carrying additional cysteine residues from hybrid introgression line II-12 derived from Triticum aestivum and Agropyron elongatum | | Food chemistry |
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| Phase II-Inducing, Polyphenols Content and Antioxidant Capacity of Corn (Zea mays L.) from Phenotypes of White, Blue, Red and Purple Colors Processed into Masa and Tortillas | | Plant foods for human nutrition |
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| Studies on the protein composition and baking quality of einkorn lines | | European food research and technology |
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| Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin | | Food chemistry |
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| Composition of two Spanish common dry beans (Phaseolus vulgaris), ‘Almonga’ and ‘Curruquilla’, and their postprandial effect in type 2 diabetics | | Journal of the science of food and agriculture |
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| Influence of lactic acid bacteria on the oxidation–reduction potential of buckwheat (Fagopyrum esculentum Moench) sourdoughs | | European food research and technology |
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| Mitigating effect of amaranth (Amarantus hypochondriacus) protein on acrylamide formation in foods | | Food chemistry |
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| Determination of benzoic and sorbic acid in turkish food using high-performance liquid chromatography | | Journal of food processing and preservation |
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| Analysis of TaALMT1 traces the transmission of aluminum resistance in cultivated common wheat (Triticum aestivum L.) | | Theoretical and applied genetics |
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| Antioxidant activities of black cumin (nigella sativa l.) seeds cultivating in different regions of turkey | | Journal of food biochemistry |
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| Fractionation and characterization of teff proteins | | Journal of cereal science |
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| Optimisation of formulations and infrared-microwave combination baking conditions of chestnut-rice breads | | International journal of food science and technology |
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| Bread Supplemented with Amaranth (Amaranthus cruentus): Effect of Phytates on In Vitro Iron Absorption | | Plant foods for human nutrition |
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| A study to establish whether food‐based approaches can improve serum iron levels in child‐bearing aged women | | Journal of human nutrition and dietetics |
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| Bread from common cereal cultivars contains an important array of neglected bioactive benzoxazinoids | | Food chemistry |
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| Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici | | International journal of food science and technology |
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| Identification and characterization of a novel powdery mildew resistance gene PmG3M derived from wild emmer wheat, Triticum dicoccoides | | Theoretical and applied genetics |
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| Quality of bread supplemented with popped amaranthus cruentus grain | | Journal of food process engineering |
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| Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours | | Journal of cereal science |
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| Homoeologous gene silencing in hexaploid wheat | | The plant journal |
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| Development and Validation of Two Competitive ELISAs for the Detection of Potentially Allergenic Lupine (Lupinus Species) in Food | | Food analytical methods |
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| Negative effect of chromosome 1A on dough strength shown by modification of 1D addition in durum wheat (Triticum durum) | | Theoretical and applied genetics |
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| Isolation and baking performance of ginsenosides from Panax ginseng | | European food research and technology |
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| Image Analysis of Gluten-free Breads Prepared with Chestnut and Rice Flour and Baked in Different Ovens | | Food and bioprocess technology |
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| High resolution TaqMan real-time PCR approach to detect hazelnut DNA encoding for ITS rDNA in foods | | Food chemistry |
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| Effects of selection for color intensity on antioxidant capacity in maize (Zea mays L.) | | Euphytica |
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| Structural, functional, thermal and rheological properties of nixtamalised and extruded blue maize (Zea mays L.) flour with different calcium sources | | International journal of food science and technology |
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| Development of genetically modified wheat to assess its dough functional properties | | Molecular breeding |
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| The nutritional properties of flours derived from Orkney grown bere barley (Hordeum vulgare L.) | | Nutrition bulletin |
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| Polyphenolic and antioxidant content of white and blue corn (Zea mays L.) products | | Food research international |
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| Genetic control of high protein content and its associaton with bread-making quality in wheat | | Journal of plant nutrition |
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| Lupin-enriched bread increases satiety and reduces energy intake acutely [Erratum: 2007 Apr., v. 85, no. 4, p. 1166.] | | American journal of clinical nutrition |
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| Optimization of chapatti textural quality using British wheat cultivar flours | | International journal of food science and technology |
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| Influence of Agronomic Factors and Extraction Rate on the Acrylamide Contents in Yeast-Leavened Breads | | Journal of agricultural and food chemistry |
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| Variability of B vitamin concentrations in wheat grain, milling fractions and bread products | | European journal of agronomy |
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| Comparison of glycemic index of spelt and wheat bread in human volunteers | | Food chemistry |
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| Phytate, zinc, iron and calcium content of selected raw and prepared foods consumed in rural Sidama, Southern Ethiopia, and implications for bioavailability | | Journal of food composition and analysis |
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| Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production | | International journal of food microbiology |
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| Detection of Soft Wheat in Semolina and Durum Wheat Bread by Analysis of DNA Microsatellites | | Journal of agricultural and food chemistry |
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| Influence of Sulfur Fertilization on the Amounts of Free Amino Acids in Wheat. Correlation with Baking Properties as well as with 3-Aminopropionamide and Acrylamide Generation during Baking | | Journal of agricultural and food chemistry |
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| Studies on pentosans in Indian wheat (Triticum aestivum) varieties in relation to chapati making quality | | Food chemistry |
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| Contribution of common wheat protein fractions to dough properties and quality of northern-style Chinese steamed bread | | Journal of cereal science |
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| Zinc nutrition influences the protein composition of flour in bread wheat (Triticum aestivum L.) | | Journal of cereal science |
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| Influence of added bean flour (Phaseolus vulgaris L.) on some physical and nutritional properties of wheat flour tortillas | | Food chemistry |
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| Mathematical modeling of the stability of green tea catechin epigallocatechin gallate (EGCG) during bread baking | | Journal of food engineering |
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| Antioxidant properties and sensory profiles of breads containing barley flour | | Food chemistry |
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| Effective detoxification and decoloration of Lupinus mutabilis seed derivatives, and effect of these derivatives on bread quality and acceptance | | Journal of the science of food and agriculture |
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| Characterization of two 1D-encoded ω-gliadin subunits closely related to dough strength and pan bread-making quality in common wheat (Triticum aestivum L.) | | Journal of cereal science |
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| Phenolic glucosides in bread containing flaxseed | | Food chemistry |
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| Bread from composite cassava-wheat flour. II: Effect of cassava genotype and nitrogen fertilizer on bread quality | | Food research international |
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| Quality and antioxidant property of buckwheat enhanced wheat bread | | Food chemistry |
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| Alkylresorcinols in Selected Polish Rye and Wheat Cereals and Whole-Grain Cereal Products | | Journal of agricultural and food chemistry |
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| Nixtamalised flour and tortillas from transgenic maize (Zea mays L.) expressing amarantin: Technological and nutritional properties | | Food chemistry |
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