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MIXOLAB® rheology of enzymatic flour and validation of baking performance.
- Published in:
- Journal of Agroalimentary Processes & Technologies, 2024, v. 30, n. 2, p. 93, doi. 10.59463/JAPT.2024.2.02
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- Publication type:
- Article
Evaluating the impact of the universal infant free school meal policy on the ultra-processed food content of children's lunches in England and Scotland: a natural experiment.
- Published in:
- International Journal of Behavioral Nutrition & Physical Activity, 2024, v. 21, n. 1, p. 1, doi. 10.1186/s12966-024-01656-w
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- Publication type:
- Article
Impact of Functional Ingredients on the Technological, Sensory, and Health Properties of Bakery Products.
- Published in:
- Foods, 2024, v. 13, n. 20, p. 3330, doi. 10.3390/foods13203330
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- Publication type:
- Article
Microbiological Quality Assessment of Some Commercially Available Breads.
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- Foods, 2024, v. 13, n. 20, p. 3271, doi. 10.3390/foods13203271
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- Publication type:
- Article
Observation and Analysis of In Vitro Digestibility of Different Breads Using a Human Gastric Digestion Simulator.
- Published in:
- Foods, 2024, v. 13, n. 20, p. 3244, doi. 10.3390/foods13203244
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- Publication type:
- Article
Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread.
- Published in:
- Foods, 2024, v. 13, n. 20, p. 3238, doi. 10.3390/foods13203238
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- Publication type:
- Article
Effect of complex plant supplement on shelf life of wheat bread.
- Published in:
- Ukrainian Food Journal, 2024, v. 13, n. 2, p. 274, doi. 10.24263/2304-974X-2024-13-2-6
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- Publication type:
- Article
Exploring Calcium Alginate-Based Gels for Encapsulation of Lacticaseibacillus paracasei to Enhance Stability in Functional Breadmaking.
- Published in:
- Gels (2310-2861), 2024, v. 10, n. 10, p. 641, doi. 10.3390/gels10100641
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- Publication type:
- Article
Ultra-processed food intake in toddlerhood and mid-childhood in the UK: cross sectional and longitudinal perspectives.
- Published in:
- European Journal of Nutrition, 2024, v. 63, n. 8, p. 3149, doi. 10.1007/s00394-024-03496-7
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- Publication type:
- Article
Bread consumption trends in Poland: A socio‐economic perspective and factors affecting current intake.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 10, p. 7776, doi. 10.1002/fsn3.4383
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- Publication type:
- Article
Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 10, p. 7370, doi. 10.1002/fsn3.4357
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- Publication type:
- Article
Modeling the acceptance of vegetarian diets to promote sustainable food systems.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 10, p. 8493, doi. 10.1002/fsn3.4308
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- Publication type:
- Article
Why Bread Is No Longer the Staff of Life.
- Published in:
- Nutritional Perspectives: Journal of the Council on Nutrition, 2013, v. 36, n. 2, p. 27
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- Publication type:
- Article
DAILY BREAD.
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- Diagram, 2017, v. 17, n. 3, p. 27
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- Publication type:
- Article
The York Bakers and Their Play of the Last Supper.
- Published in:
- Early Theatre, 2019, v. 22, n. 1, p. 37, doi. 10.12745/et.22.1.3681
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- Publication type:
- Article
Consumer Attitudes to Genetically Modified Food in Norway.
- Published in:
- Journal of Agricultural Economics, 2004, v. 55, n. 1, p. 75, doi. 10.1111/j.1477-9552.2004.tb00080.x
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- Publication type:
- Article
Case Analysis III.
- Published in:
- 2012
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- Publication type:
- Case Study
DAILY BREAD IN THE UAE.
- Published in:
- Petits Propos Culinaires, 2024, n. 129, p. 23, doi. 10.1558/ppc.29679
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- Publication type:
- Article
HERITAGE BREAD IN THE UAE.
- Published in:
- Petits Propos Culinaires, 2024, n. 128, p. 17, doi. 10.1558/ppc.28872
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- Publication type:
- Article
ARCHESTRATUS IN PERSPECTIVE: THE INGREDIENTS.
- Published in:
- Petits Propos Culinaires, 2019, n. 115, p. 73, doi. 10.1558/ppc.27905
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- Publication type:
- Article
ORDINARY LONDON MEALS IN THE EIGHTEENTH CENTURY.
- Published in:
- Petits Propos Culinaires, 2016, n. 106, p. 13, doi. 10.1558/ppc.28128
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- Publication type:
- Article
THE GALICIAN SNACK (IMBIß) IN JOSEPH ROTH'S RADETZKYMARSCH.
- Published in:
- Petits Propos Culinaires, 2016, n. 105, p. 106, doi. 10.1558/ppc.28161
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- Publication type:
- Article
BREADS OF THE ENGLISH HUSBANDMAN AND WOMAN, c. 1750.
- Published in:
- Petits Propos Culinaires, 2015, n. 104, p. 89, doi. 10.1558/ppc.28198
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- Publication type:
- Article
ROYAL CHELSEA BUNS.
- Published in:
- Petits Propos Culinaires, 2013, n. 98, p. 88, doi. 10.1558/ppc.28477
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- Publication type:
- Article
ACHIEVING AUTHENTICITY IN A MEDIEVAL GARDEN.
- Published in:
- Petits Propos Culinaires, 2012, n. 96, p. 59, doi. 10.1558/ppc.28599
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- Publication type:
- Article
BAKING COURSES.
- Published in:
- Petits Propos Culinaires, 2012, n. 95, p. 15
- Publication type:
- Article
Local Breads.
- Published in:
- 2008
- Publication type:
- Book Review
DINING AT KING'S COLLEGE IN THE FIFTEENTH CENTURY.
- Published in:
- Petits Propos Culinaires, 2007, n. 83, p. 49
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- Publication type:
- Article
A BREAD OVEN IN NEW ZEALAND.
- Published in:
- 2007
- Publication type:
- Image
Bread Matters: The state of modern bread.
- Published in:
- 2007
- By:
- Publication type:
- Book Review
DESERT BREAD.
- Published in:
- Petits Propos Culinaires, 2006, n. 81, p. 13
- By:
- Publication type:
- Article
Capillary electrophoresis with capacitively coupled contactless conductivity detection for the determination of propionate and sorbate in bread.
- Published in:
- Journal of Separation Science, 2018, v. 41, n. 20, p. 3932, doi. 10.1002/jssc.201800705
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- Publication type:
- Article
Shelley Claridge.
- Published in:
- Angewandte Chemie, 2021, v. 133, n. 48, p. 25390, doi. 10.1002/ange.202113971
- Publication type:
- Article
Estimation of the energy requirement of bread during baking by inverse heat transfer method.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2023, v. 148, n. 23, p. 13297, doi. 10.1007/s10973-023-12626-y
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- Publication type:
- Article
Genetic diversity and population structure of Zymoseptoria tritici on bread wheat in Tunisia using SSR markers.
- Published in:
- European Journal of Plant Pathology, 2022, v. 163, n. 2, p. 429, doi. 10.1007/s10658-022-02486-x
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- Publication type:
- Article
Accelerated breeding strategies for biochemical marker-assisted backcross breeding and mapping population development in bread wheat (Triticum aestivum L.).
- Published in:
- Euphytica, 2024, v. 220, n. 7, p. 1, doi. 10.1007/s10681-024-03370-x
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- Publication type:
- Article
Fermentative capacity of baker's yeast exposed to hyperbaric stress.
- Published in:
- Biotechnology Letters, 2004, v. 26, n. 15, p. 1237, doi. 10.1023/B:BILE.0000036604.20963.da
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- Publication type:
- Article
Zygosaccharomyces favi sp. nov., an obligate osmophilic yeast species from bee bread and honey.
- Published in:
- Antonie van Leeuwenhoek, 2015, v. 107, n. 3, p. 645, doi. 10.1007/s10482-014-0359-1
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- Publication type:
- Article
Phosphorus Loadings Associated with a Park Tourist Attraction: Limnological Consequences of Feeding the Fish.
- Published in:
- Environmental Management, 2007, v. 39, n. 4, p. 526, doi. 10.1007/s00267-005-0155-9
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- Publication type:
- Article
Consumer preferences for low-salt foods: a Danish case study based on a comprehensive supermarket intervention.
- Published in:
- 2021
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- Publication type:
- journal article
Colorectal cancer incidence in Australia before and after mandatory fortification of bread flour with folic acid.
- Published in:
- 2021
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- Publication type:
- journal article
Sodium content of bread from bakeries in Maputo, Mozambique: trends between 2012 and 2018.
- Published in:
- Public Health Nutrition, 2020, v. 23, n. 6, p. 1098, doi. 10.1017/S1368980019003951
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- Publication type:
- Article
Sodium content of bread from bakeries in Maputo, Mozambique: trends between 2012 and 2018.
- Published in:
- 2020
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- Publication type:
- journal article
Comparison of iodine status pre- and post-mandatory iodine fortification of bread in South Australia: a population study using newborn thyroid-stimulating hormone concentration as a marker.
- Published in:
- 2019
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- Publication type:
- journal article
Dietary patterns and abnormal glucose tolerance among Japanese: findings from the National Health and Nutrition Survey, 2012.
- Published in:
- 2019
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- Publication type:
- journal article
Evaluating the ≤10:1 wholegrain criterion in identifying nutrient quality and health implications of UK breads and breakfast cereals.
- Published in:
- 2018
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- Publication type:
- journal article
Differences in the sodium content of bread products in the USA and UK: implications for policy.
- Published in:
- 2018
- By:
- Publication type:
- journal article
Eating occasions and the contribution of foods to sodium and potassium intakes in adults.
- Published in:
- 2018
- By:
- Publication type:
- journal article
Comparison of breast-milk iodine concentration of lactating women in Australia pre and post mandatory iodine fortification.
- Published in:
- 2017
- By:
- Publication type:
- journal article
Serum and erythrocyte folate status of New Zealand women of childbearing age following a countrywide voluntary programme by the baking industry to fortify bread with folic acid.
- Published in:
- 2016
- By:
- Publication type:
- journal article