Works matching DE "RYE bread"

Results: 43

Forces required by complete dentures for penetrating food in simulated function.

Published in:

Journal of Oral Rehabilitation, 1987, v. 14, n. 6, p. 607, doi. 10.1111/1365-2842.ep13490532

By:

Eerikäinen, E.;
Könönen, M.

Publication type:

Article

Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2008, v. 25, n. 8, p. 921, doi. 10.1080/02652030801958905

By:

Granby, Kit;
Nielsen, Nikoline Juul;
Hedegaard, Rikke V.;
Christensen, Tue;
Kann, Mette;
Skibsted, Leif H.

Publication type:

Article

Production of Microbial Exopolysaccharides in Rye Sourdough.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 452, doi. 10.15835/buasvmcn-agr:5199

By:

Vasilean, Ina;
Neagu, Corina;
Aprodu, Iuliana;
Banu, Iuliana

Publication type:

Article

Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making.

Published in:

Journal of Food & Nutrition Research, 2010, v. 49, n. 3, p. 149

By:

HORSZWALD, ANNA;
MORALES, FRANCISCO J.;
DEL CASTILLO, MARIA DOLORES;
ZIELINSKI, HENRYK

Publication type:

Article

Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.

Published in:

Journal of Applied Microbiology, 2013, v. 114, n. 2, p. 404, doi. 10.1111/jam.12045

By:

Viiard, E.;
Mihhalevski, A.;
Rühka, T.;
Paalme, T.;
Sarand, I.

Publication type:

Article

Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry.

Published in:

Journal of Applied Microbiology, 2011, v. 110, n. 2, p. 529, doi. 10.1111/j.1365-2672.2010.04904.x

By:

Mihhalevski, A.;
Sarand, I.;
Viiard, E.;
Salumets, A.;
Paalme, T.

Publication type:

Article

PCR-based fingerprinting and identification of contaminative fungi isolated from rye breads.

Published in:

Agronomy Research, 2017, v. 15, n. 1, p. 288

By:

Surženko, M.;
Kontram, K.;
Sarand, I.

Publication type:

Article

Effect of Initial Baking and Storage Time on Pasting Properties and Aging of Par-Baked and Rebaked Rye Bread.

Published in:

International Journal of Food Properties, 2006, v. 9, n. 3, p. 583, doi. 10.1080/10942910600745178

By:

Murat Karaoglu, M.

Publication type:

Article

Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates.

Published in:

Polish Journal of Food & Nutrition Sciences, 2013, v. 63, n. 1, p. 5, doi. 10.2478/v10222-012-0067-3

By:

Peñas, Elena;
Martinez-Villaluenga, Cristina;
Vidal-Casero, Concepción;
Zieliński, Henryk;
Frias, Juana

Publication type:

Article

EFFECT OF STORAGE CONDITIONS ON FOLIC ACID CONTENT IN FOLIC ACID-FORTIFIED BREAD - A MODEL STUDY.

Published in:

Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 2, p. 147

By:

Bieżanowska-Kopeć, Renata;
Pisulewski, Paweł M.;
Surma-Zadora, Magdalena;
Leszczyńska, Teresa

Publication type:

Article

Consumers’ Preferences for Bread: Transgenic, Cisgenic, Organic or Pesticide‐free?

Published in:

Journal of Agricultural Economics, 2018, v. 69, n. 1, p. 121, doi. 10.1111/1477-9552.12225

By:

Edenbrandt, Anna K.;
Gamborg, Christian;
Thorsen, Bo J.

Publication type:

Article

HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD.

Published in:

Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 34, doi. 10.15414/jmbfs.2015.4.special3.34-39

By:

Gambuś, Halina;
Mickowska, Barbara;
Bartoń, Henryk;
Augustyn, Grażyna;
Zięć, Gabriela;
Litwinek, Dorota;
Szary-Sworst, Katarzyna;
Berski, Wiktor

Publication type:

Article

Rye bran bread intake elevates urinary excretion of ferulic acid in humans, but does not affect the susceptibility of LDL to oxidation ex vivo.

Published in:

European Journal of Nutrition, 2004, v. 43, n. 4, p. 230, doi. 10.1007/s00394-004-0463-5

By:

Harder, Helle;
Tetens, Inge;
Let, Mette B.;
Meyer, Anne S.

Publication type:

Article

CONSUMER BEHAVIOUR IN THE BREAD MARKET IN LATVIA.

Published in:

Economic Science for Rural Development Conference Proceedings, 2015, n. 40, p. 72

By:

Eglite, Aija;
Kunkulberga, Daiga

Publication type:

Article

THE EFFECT OF RYE BREAD AND LACTOBACILLUS GG FERMENTED WHEY DRINK ON FECAL AND URINARY MUTAGENICITY AND FECAL ENZYME ACTIVITIES.

Published in:

International Journal of Probiotics & Prebiotics, 2010, v. 5, n. 3, p. 125

By:

Korpela, Riitta;
von Wright, Atte;
Räty, Kaj;
Holma, Reetta;
Tuure, Tuula;
Mykkänen, Hannu

Publication type:

Article

Dietary habits in adolescence and midlife and risk of breast cancer in older women.

Published in:

PLoS ONE, 2018, v. 13, n. 5, p. 1, doi. 10.1371/journal.pone.0198017

By:

Haraldsdottir, Alfheidur;
Torfadottir, Johanna E.;
Valdimarsdottir, Unnur A.;
Adami, Hans-Olov;
Aspelund, Thor;
Tryggvadottir, Laufey;
Thordardottir, Marianna;
Birgisdottir, Bryndis E.;
Harris, Tamara B.;
Launer, Lenore J.;
Gudnason, Vilmundur;
Steingrimsdottir, Laufey

Publication type:

Article

THE EFECT OF APPLICATION OF CHOSEN LACTOBACILLI STRAINS AS STARTER CULTURES ON RYE BREAD QUALITY.

Published in:

Electronic Journal of Polish Agricultural Universities, 2011, v. 14, n. 4, p. 1

By:

Ostasiewicz, A.;
Ceglińska, A.;
Bartochowska, K.

Publication type:

Article

Protein profile and sensorial properties of rye breads.

Published in:

European Food Research & Technology, 2009, v. 229, n. 6, p. 875, doi. 10.1007/s00217-009-1129-6

By:

Horszwald, Anna;
Troszyńska, Agnieszka;
Castillo, Maria;
Zieliński, Henryk

Publication type:

Article

EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH.

Published in:

Food & Environment Safety, 2018, v. 17, n. 4, p. 413

By:

VOLOSHCHUK, Galyna;
PASHOVA, Natalia;
GOLIKOVA, Tatjana

Publication type:

Article

INFLUENCE OF THE POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD” ON THE QUALITY OF THE WHEAT-RYE BREAD “KHARKIV RODNICHOK” IN THE STORAGE PROCESS.

Published in:

Eastern-European Journal of Enterprise Technologies, 2017, v. 89, n. 11, p. 61, doi. 10.15587/1729-4061.2017.111522

By:

Tsykhanovska, I.;
Evlash, V.;
Alexandrov, A.;
Svidlo, K.;
Gontar, T.

Publication type:

Article

Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 1, p. C49, doi. 10.1111/j.1750-3841.2008.01008.x

By:

MARTINEZ-VILLALUENGA, C.;
MICHALSKA, A.;
FRIAS, J.;
PISKULA, M. K.;
VIDAL-VALVERDE, C.;
ZIELIŃSKI, H.

Publication type:

Article

Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M37, doi. 10.1111/j.1365-2621.2005.tb09044.x

By:

Suhr, Karin I.;
Nielsen, Per V.

Publication type:

Article

Editorial: balancing fibre and FODMAPs in IBS - a 'rye' look at an old problem.

Published in:

2016

By:

Quigley, E. M. M.

Publication type:

Editorial

Randomised clinical trial: low- FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome.

Published in:

Alimentary Pharmacology & Therapeutics, 2016, v. 44, n. 5, p. 460, doi. 10.1111/apt.13726

By:

Laatikainen, R.;
Koskenpato, J.;
Hongisto, S.‐M.;
Loponen, J.;
Poussa, T.;
Hillilä, M.;
Korpela, R.

Publication type:

Article

Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques.

Published in:

Food Technology & Biotechnology, 2016, v. 54, n. 2, p. 172, doi. 10.17113/ftb.54.02.16.3994

By:

Ambrosewicz-Walacik, Marta;
Tańska, Małgorzata;
Rotkiewicz, Daniela;
Piętak, Andrzej

Publication type:

Article

Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread: A Study Using an In Vitro Method of Digestion and a Caco-2 Cell Culture Model.

Published in:

Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 66, doi. 10.17113/ftb.53.01.15.3764

By:

Duliński, Robert;
Cielecka, Emilia Katarzyna;
Pierzchalska, Małgorzata;
Żyła, Krzysztof

Publication type:

Article

Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers.

Published in:

European Journal of Clinical Nutrition, 2008, v. 62, n. 8, p. 961, doi. 10.1038/sj.ejcn.1602813

By:

Kristensen, M.;
Damgaard, T. W.;
Sørensen, A. D.;
Raben, A.;
Lindeløv, T. S.;
Thomsen, A. D.;
Bjergegaard, C.;
Sørensen, H.;
Astrup, A.;
Tetens, I.

Publication type:

Article

A combination of fibre-rich rye bread and yoghurt containing Lactobacillus GG improves bowel function in women with self-reported constipation.

Published in:

European Journal of Clinical Nutrition, 2006, v. 60, n. 3, p. 319, doi. 10.1038/sj.ejcn.1602317

By:

Hongisto, S.-M.;
Paajanen, L.;
Saxelin, M.;
Korpela, R.

Publication type:

Article

Effects of meal frequency and high-fibre rye-bread diet on glucose and lipid metabolism and ileal excretion of energy and sterols in ileostomy subjects.

Published in:

European Journal of Clinical Nutrition, 2004, v. 58, n. 10, p. 1410, doi. 10.1038/sj.ejcn.1601985

By:

Lundin, E. A.;
Zhang, J. X.;
Lairon, D.;
Tidehag, P.;
Åman, P.;
Adlercreutz, H.;
Hallmans, G.

Publication type:

Article

Phloem fortification in rye bread elevates serum enterolactone level.

Published in:

European Journal of Clinical Nutrition, 2002, v. 56, n. 10, p. 952, doi. 10.1038/sj.ejcn.1601510

By:

Vanharanta, M.;
Mursu, J.;
Nurmi, T.;
Voutilainen, S.;
Rissanen, T.H.;
Salonen, R.;
Adlercreutz, H.;
Salonen, J.T.

Publication type:

Article

PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE.

Published in:

Journal of Texture Studies, 2008, v. 39, n. 1, p. 56, doi. 10.1111/j.1745-4603.2007.00130.x

By:

Esteller, Mauricio S.;
Lannes, Suzana C. S.

Publication type:

Article

Oat (Avena sativa) Seed Extract as an Antifungal Food Preservative Through the Catalytic Activity of a Highly Abundant Class I Chitinase.

Published in:

Applied Biochemistry & Biotechnology, 2010, v. 160, n. 6, p. 1573, doi. 10.1007/s12010-009-8557-4

By:

Sørensen, Hans Peter;
Madsen, Lone Søvad;
Petersen, Jørgen;
Andersen, Jesper Tapdrup;
Hansen, Anne Maria;
Beck, Hans Christian

Publication type:

Article

Rye bread and synthetic bread odorants – effective trap bait and lure for German cockroaches.

Published in:

Entomologia Experimentalis et Applicata, 2018, v. 166, n. 2, p. 81, doi. 10.1111/eea.12620

By:

Pol, Joshua;
Gries, Regine;
Gries, Gerhard

Publication type:

Article

Influence of edible coatings on rye and rye-wheat bread quality.

Published in:

Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 82, doi. 10.24263/2310-1008-2017-5-1-11

By:

Shulga, Oksana;
Chorna, Anastasia;
Shulga, Sergii

Publication type:

Article

Cytogenetically Engineered Rye Chromosomes 1R to Improve Bread-making Quality of Hexaploid Triticale.

Published in:

Crop Science, 2006, v. 46, n. 5, p. 2183, doi. 10.2135/cropsci2006.03.0135

By:

Lukaszweski, Adam J.

Publication type:

Article

Ergot alkaloids in some rye-based UK cereal products.

Published in:

Food Additives & Contaminants: Part B: Surveillance Communications, 2009, v. 2, n. 1, p. 79, doi. 10.1080/02652030903042509

By:

Crews, C.;
Anderson, W.A.C.;
Rees, G.;
Krska, R.

Publication type:

Article

Prediction of rye dough behaviour and bread quality using response surface methodology.

Published in:

Irish Journal of Agricultural & Food Research, 2011, v. 50, n. 2, p. 239

By:

Banu, I.;
Vasilean, I.;
Constantin, O. E.;
Aprodu, I.

Publication type:

Article

„Hääleib”, „saajaleib”, „ißeleib” – Eesti leivakultuurist 13.–16. sajandil.

Published in:

Tuna, 2012, n. 4, p. 14

By:

Põltsam-Jürjo, Inna

Publication type:

Article

Folates Stability in Two Types of Rye Breads During Processing and Frozen Storage.

Published in:

Plant Foods for Human Nutrition, 2009, v. 64, n. 2, p. 129, doi. 10.1007/s11130-009-0114-3

By:

Gujska, Elzbieta;
Michalak, Joanna;
Klepacka, Joanna

Publication type:

Article

HEALTH QUALITY AND NUTRITIONAL VALUE OF RYE BREAD PRODUCED ON A SMALL AND LARGE SCALE IN POLAND.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 126

By:

RADZYMINSKA, M.;
GARBOWSKA, B.;
JAKUBOWSKA, D.

Publication type:

Article

UPDATE ON FOLATE.

Published in:: Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 2, p. 262
Publication type:: Article

Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 5, p. 1103, doi. 10.1002/jsfa.7007

By:

Dynkowska, Wioletta M;
Cyran, Malgorzata R;
Ceglińska, Alicja

Publication type:

Article

Rye flour enriched with arabinoxylans in rye bread making.

Published in:

Food Science & Technology International, 2015, v. 21, n. 1, p. 45, doi. 10.1177/1082013213504771

By:

Buksa, Krzysztof;
Nowotna, Anna;
Ziobro, Rafał;
Gambuś, Halina

Publication type:

Article