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| Influence of baking time and matrix effects on the detection of milk allergens in cookie model food system by ELISA | | Food chemistry |
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| Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread | | International journal of food microbiology |
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| Development of functional bread containing nanoencapsulated omega-3 fatty acids | | Journal of food engineering |
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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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| Influence of education/profession of Mexican consumers on acceptance and purchase intent of corn tortilla | | Journal of sensory studies |
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| Effectiveness of sweet ovine whey powder in increasing the shelf life of Amaretti cookies | | Lebensmittel-Wissenschaft |
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| Focusing on food during lunch enhances lunch memory and decreases later snack intake | | Appetite |
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| Effect of legume flours on baking characteristics of gluten-free bread | | Journal of cereal science |
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| Glazing effects on bread crust and crumb staling during storage | | Journal of texture studies |
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| Development and validation of a new LC–MS/MS method for the simultaneous determination of six major ergot alkaloids and their corresponding epimers. Application to some food and feed commodities | | Food chemistry |
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| AN Examination of the force generated from incisor penetration into foods with different textural properties part i: experimental observation | | Journal of texture studies |
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| Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran | | Plant foods for human nutrition |
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| Biotechnology of non-Saccharomyces yeasts—the ascomycetes | | Applied microbiology and biotechnology |
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| Evaluation of the usefulness of a low-calorie diet with or without bread in the treatment of overweight/obesity | | Clinical nutrition |
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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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| Isolation, modification and characterization of soluble arabinoxylan fractions from rye grain | | European food research and technology |
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| Effect of flour extraction rate and baking process on vitamin B₁ and B₂ contents and antioxidant activity of ginger-based products | | European food research and technology |
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| Validation of a Fast Sample Preparation Procedure for Quantification of Sodium in Bread by Flame Photometry | | Food analytical methods |
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| Preparation and characterisation of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odour | | Food chemistry |
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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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| Influence of cultivar and environment on quality of Latin American wheats | | Journal of cereal science |
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| Nutritional and functional added value of oat, Kamut®, spelt, rye and buckwheat versus common wheat in breadmaking | | Journal of the science of food and agriculture |
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| Effects of alkylresorcinols on volume and structure of yeast‐leavened bread | | Journal of the science of food and agriculture |
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| Osmotic dehydration of bananas (musa sapientum, shum.) in ternary aqueous solutions of sucrose and sodium chloride | | Journal of food process engineering |
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| Quality attributes of Canadian hard white spring wheat | | Journal of food quality |
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| Performance of palm‐based fat blends with a low saturated fat content in puff pastry | | European journal of lipid science and technology |
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| Predictive model to describe water migration in cellular solid foods during storage | | Journal of the science of food and agriculture |
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| Relationship between self-reported dietary intake and physical activity levels among adolescents: The HELENA study | | The international journal of behavioral nutrition and physical activity |
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| Food preservation effects of curcumin microcapsules | | Food control |
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| Support vector machine approach to real-time inspection of biscuits on moving conveyor belt | | Computers and electronics in agriculture |
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| Design of multiplex PCR for simultaneous detection of rope‐forming Bacillus strains in Iranian bread dough | | Journal of the science of food and agriculture |
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| Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-Computed Tomography and the distribution of vanillin and HMF (HPLC) | | European food research and technology |
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| Quality and mold control of enriched white bread by combined radio frequency and hot air treatment | | Journal of food engineering |
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| Lipids in bread making: Sources, interactions, and impact on bread quality | | Journal of cereal science |
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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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| Production, quality assessment and acceptability of african yam bean sphenostylis stenoscarpa sauce | | Journal of food processing and preservation |
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| Immunochemical detection of Cry1A(b) protein in model processed foods made with transgenic maize | | European food research and technology |
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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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| School and District Wellness Councils and Availability of Low-Nutrient, Energy-Dense Vending Fare in Minnesota Middle and High Schools | | Journal of the American Dietetic Association |
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| Baking process design based on modelling and simulation: Towards optimization of bread baking | | Food control |
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