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| Does crumb morphology affect water migration and crispness retention in crispy breads? | | Journal of cereal science |
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| Properties of yeast free bread produced by supercritical fluid extrusion (SCFX) and vacuum baking | | Innovative food science and emerging technologies |
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| Physicochemical properties of fortified corn chips with broad bean flour, chickpea flour or isolated soy protein | | Journal of food quality |
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| Reported Use of Reduced‐sugar Foods and Beverages Reflect High‐quality Diets | | Journal of food science |
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| Trans fatty acids in a range of UK processed foods | | Food chemistry |
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| Effect of extruded wheat bran on dough rheology and bread quality | | Lebensmittel-Wissenschaft |
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| A Modelling Approach to Estimate the Level and Molecular Weight Distribution of β-Glucan During the Baking of an Oat-Based Bread | | Food and bioprocess technology |
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| Ensiling of fish industry waste for biogas production: A lab scale evaluation of biochemical methane potential (BMP) and kinetics | | Bioresource technology |
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| Waxy wheat as a functional food for human consumption | | Journal of cereal science |
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| Quality of shiitake stipe bread | | Journal of food processing and preservation |
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| Supplementation with linseed (Linum usitatissimum) cake and/or wheat bran on feed utilization and carcass characteristics of Arsi-Bale sheep | | Tropical plant biology |
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| Physicochemical and textural properties of puff pastry margarines | | European journal of lipid science and technology |
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| Bloom on chocolate chips baked in cookies | | Food research international |
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| Gluten-free Bread Based on Tapioca Starch: Texture and Sensory Studies | | Food and bioprocess technology |
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| Propionibacterium freudenreichii strains as antibacterial agents at neutral ph and their production on food‐grade media fermented by some lactobacilli | | Journal of food safety |
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| Perspectives to breed for improved baking quality wheat varieties adapted to organic growing conditions | | Journal of the science of food and agriculture |
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| Effects of wheat bran, corn bran, rice bran and oat bran supplementation on the properties of pide | | Journal of food processing and preservation |
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| Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy) | | Antonie van Leeuwenhoek |
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| Lack of effect of high-protein vs. high-carbohydrate meal intake on stress-related mood and eating behavior | | Nutrition journal |
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| Effect of sourdough fermentation on the quality of Chinese Northern-style steamed breads | | Journal of cereal science |
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| Effect of mixing time, freeze‐drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins | | Journal of the science of food and agriculture |
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| Partial-Baking Process on Gluten-Free Bread: Impact of Hydrocolloid Addition | | Food and bioprocess technology |
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| Chia (Salvia hispanica L) Gel Can Be Used as Egg or Oil Replacer in Cake Formulations | | Journal of the American Dietetic Association |
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| Consumer acceptance of UV-C treated liquid egg products and preparations with UV-C treated eggs | | Innovative food science and emerging technologies |
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| Physico-chemical changes in breads from bake off technologies during storage | | Lebensmittel-Wissenschaft |
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| Comparison of baking tests using wholemeal and white wheat flour | | European food research and technology |
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| Baking and sensory characteristics of muffins incorporated with apple skin powder | | Journal of food quality |
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| “Healthy,” “diet,” or “hedonic”. How nutrition claims affect food-related perceptions and intake? | | Appetite |
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| Heat damage of water biscuits from einkorn, durum and bread wheat flours | | Food chemistry |
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| Nutrition Claims Influence Health Perceptions and Taste Preferences in Fourth- and Fifth-Grade Children | | Journal of nutrition education and behavior |
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| Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices | | Food chemistry |
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| Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system | | Bioresource technology |
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| Rheological changes in refrigerated dough during storage in relation to proteins | | Journal of food process engineering |
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| Postprandial differences in the plasma metabolome of healthy Finnish subjects after intake of a sourdough fermented endosperm rye bread versus white wheat bread | | Nutrition journal |
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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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| Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran | | Journal of cereal science |
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| Influence of inulin modification and flour type on the sensory quality of prebiotic wafer crackers | | European food research and technology |
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| Physicochemical interactions of polydextrose for sucrose replacement in pound cake | | Food research international |
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| Staling of frozen partly and fully baked breads. Study of the combined effect of amylopectin recrystallization and water content on bread firmness | | Journal of cereal science |
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| Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China | | Food control |
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