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| Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch | | Lebensmittel-Wissenschaft |
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| Rheological characterisation of cake batters generated by planetary mixing: Comparison between untreated and heat-treated wheat flours | | Journal of food engineering |
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| Use of vegetable oils, emulsifiers and hydrocolloids on rheological, fatty acid profile and quality characteristics of pound cake | | Journal of texture studies |
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| Enzyme Inactivation Improves Stability of Self‐Rising Corn Meals | | Journal of food science |
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| Effects of imaging snacking on subsequent intentions and consumption | | Appetite |
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| Formation and distribution of ice upon freezing of different formulations of wheat bread | | Journal of cereal science |
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| Microbial and chemical analysis of a kvass fermentation | | European food research and technology |
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| Characterizing the cellular structure of bread crumb and crust as affected by heating rate using X-ray microtomography | | Journal of food engineering |
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| Food and activity in out of school hours care in Victoria | | Nutrition and dietetics |
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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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| Effect of hydrocolloids on gluten‐free batter properties and bread quality | | International journal of food science and technology |
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| Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress | | European journal of nutrition |
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| Acoustic vibration method for food texture evaluation using an accelerometer sensor | | Journal of food engineering |
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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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| Influence of breadmaking on antioxidant capacity of gluten free breads based on rice and buckwheat flours | | Food research international |
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| Rice and buckwheat flour characterisation and its relation to cookie quality | | Food research international |
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| Use of enzymes to elucidate the factors contributing to bitterness in rye flavour | | Food research international |
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| Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread | | Journal of the science of food and agriculture |
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| Development of an acoustic measurement system for analyzing crispiness during mechanical and sensory testing | | Journal of texture studies |
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| Sex, Age, and Race/Ethnicity Do Not Modify the Effectiveness of a Diet Intervention among Family Members of Hospitalized Cardiovascular Disease Patients | | Journal of nutrition education and behavior |
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| Yeasts preservation: alternatives for lyophilisation | | World journal of microbiology and biotechnology |
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| Original article: Influence of flour mill streams on cake quality | | International journal of food science and technology |
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| Extensional flow, viscoelasticity and baking performance of gluten-free zein-starch doughs supplemented with hydrocolloids | | Food hydrocolloids |
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| Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits | | Lebensmittel-Wissenschaft |
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| Chemical composition and microstructure of milled barley fractions | | European food research and technology |
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| Impact of Legume Flours on Quality and In Vitro Digestibility of Starch and Protein from Gluten-Free Cakes | | Food and bioprocess technology |
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| Retention of volatile components of durian fruit leather during processing and storage | | Journal of food processing and preservation |
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| Food intake in response to food-cue exposure. Examining the influence of duration of the cue exposure and trait impulsivity | | Appetite |
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| Trends in exposure to television food advertisements in South Korea | | Appetite |
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| Effects of wheat sourdough process on the quality of mixed oat-wheat bread | | Lebensmittel-Wissenschaft |
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| Lexicon for the sensory description of French bread in Japan | | Journal of sensory studies |
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| Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota | | Antonie van Leeuwenhoek |
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| Occurrence of zearalenone in fresh corn and corn products collected from local Hispanic markets in San Diego County, CA | | Food control |
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| Quality and antioxidant properties of anka-enriched bread | | Journal of food processing and preservation |
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| Rapid determination of cholesterol in emulsified confectioneries by ultra‐performance liquid chromatography | | European journal of lipid science and technology |
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| Present situation on the descriptive sensory analysis of bread | | Journal of sensory studies |
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| Influence of substrate oxidation on the reward system, no role of dietary fibre | | Appetite |
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| Characterization of the Maillard reaction in bread crisps | | European food research and technology |
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| Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts | | Journal of food engineering |
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| Use of endoxylanase treated cereal brans for development of dietary fiber enriched cakes | | Innovative food science and emerging technologies |
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