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| Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough | | Food microbiology |
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| Different metabolic and absorption patterns of betaine in response to dietary intake of whole-wheat grain, wheat aleurone or rye aleurone in catheterized pigs | | European food research and technology |
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| Ohmic blanching effects on drying of vegetable byproduct | | Journal of food process engineering |
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| Biochemical Basis and Molecular Genetics of Processing and Nutritional Quality Traits of Wheat | | Journal of plant biochemistry and biotechnology |
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| Effect of frying parameters on crispiness and sound emission of cassava crackers | | Journal of food engineering |
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| Sensory and hedonic perception of gluten-free bread: Comparison between celiac and non-celiac subjects | | Food research international |
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| Effects of Acidification, Sodium Chloride, and Moisture Levels on Wheat Dough: II. Modeling of Bread Texture and Staling Kinetics | | Food biophysics |
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| Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour | | Food chemistry |
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| Metabolomics reveals the metabolic shifts following an intervention with rye bread in postmenopausal women- a randomized control trial | | Nutrition journal |
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| Mass transfer kinetics of banana slices during osmo-convective drying | | Journal of food process engineering |
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| In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients | | European journal of nutrition |
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| Quality of Gluten-Free Bread Formulations Baked in Different Ovens | | Food and bioprocess technology |
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| Water and land productivities of wheat and food legumes with deficit supplemental irrigation in a Mediterranean environment | | Agricultural water management |
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| Interrelationship between image, dough and Barbari bread characteristics; use of image analysis to predict rheology, quality and shelf life | | International journal of food science and technology |
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| Study on operating conditions of orange drying processing: comparison between conventional and combined treatment | | Journal of food processing and preservation |
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| Addition of pin-milled pea flour and air-classified fractions in layer and sponge cakes | | Lebensmittel-Wissenschaft |
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| Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture | | Applied and environmental microbiology AEM. |
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| Pectins as Breadmaking Additives: Effect on Dough Rheology and Bread Quality | | Food and bioprocess technology |
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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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| Utilization of response surface modeling to evaluate the effects of non-meat adjuncts and combinations of PSE and RFN pork on water holding capacity and cooked color in the production of boneless cured pork | | Meat science |
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| Shelf-life simulation of packaged rice crackers | | Journal of food quality |
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| Integrated qualitative/quantitative techniques for food product quality planning | | Journal of food quality |
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| Impact of process conditions on the structure of pre-fermented frozen dough | | Journal of food engineering |
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| Prediction of Mechanical Properties of Corn and Tortilla Chips by Using Computer Vision | | Food and bioprocess technology |
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| Antioxidant properties of wheat mill streams | | Journal of cereal science |
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| Point-of-Purchase Nutrition Information Influences Food-Purchasing Behaviors of College Students: A Pilot Study | | Journal of the American Dietetic Association |
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| Paired preference tests using placebo pairs and different response options for chips, orange juices and cookies | | Journal of sensory studies |
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| Interaction between amino acid degradation, sensory attributes and lipid peroxidation in wheat rolls | | European journal of lipid science and technology |
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| Physical properties of sugar-snap cookies using granule surface deproteinated wheat starch | | Journal of texture studies |
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| Physical activity, sedentary behaviors and dietary habits among Saudi adolescents relative to age, gender and region | | The international journal of behavioral nutrition and physical activity |
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| Rapid and Simultaneous Analysis of Xanthines and Polyphenols as Bitter Taste Markers in Bakery Products by FT-NIR Spectroscopy | | Food analytical methods |
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| Engagement with a computer game affects lunch memory and later food intake | | Appetite |
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| Estimating sensory shelf life of chocolate and carrot cupcakes using acceptance tests | | Journal of sensory studies |
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| The effect of alternative sweeteners on batter rheology and cake properties | | Journal of the science of food and agriculture |
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| Iodine content in bread, milk and the retention of inherent iodine in commonly used Indian recipes | | Food chemistry |
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| Nutritional quality, sensory quality and consumer acceptability of sorghum and bread wheat biscuits fortified with defatted soy flour | | International journal of food science and technology |
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| Purification and characterization of a maltooligosaccharide-forming α-amylase from a new Bacillus subtilis KCC103 | | Applied microbiology and biotechnology |
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| Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread | | International journal of food science and technology |
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| Academic stress levels were positively associated with sweet food consumption among Korean high-school students | | Nutrition |
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| The Influence of Labeling the Vegetable Content of Snack Food on Children's Taste Preferences: A Pilot Study | | Journal of nutrition education and behavior |
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