Works matching Baked products
Results: 1887
Comparative Assessment of Ethanol Production from Six Typical German Waste Baked Products.
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- Food & Bioprocess Technology, 2024, v. 17, n. 10, p. 3074, doi. 10.1007/s11947-023-03304-w
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Fat Replacers in Baked Food Products.
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- Foods, 2018, v. 7, n. 12, p. 192, doi. 10.3390/foods7120192
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Relations between in vitro starch digestibility of commercial baked products and their macronutrients.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 15, p. 7363, doi. 10.1002/jsfa.12103
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The role of cyclodextrinase and glucose oxidase in obtaining gluten-free laminated baked products.
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- European Food Research & Technology, 2018, v. 244, n. 8, p. 1341, doi. 10.1007/s00217-018-3048-x
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- Article
Flavor Control in Baked Cereal Products.
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- Food Reviews International, 2006, v. 22, n. 4, p. 335, doi. 10.1080/87559120600864829
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- Article
Identification and LC-MS/MS-based analyses of technical enzymes in wheat flour and baked products.
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- European Food Research & Technology, 2016, v. 242, n. 2, p. 247, doi. 10.1007/s00217-015-2536-5
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- Article
Sensory and Microbiological Quality of a Baked Product Containing Xylitol as an Alternative Sweetener.
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- International Journal of Food Properties, 2007, v. 10, n. 3, p. 639, doi. 10.1080/10942910601098031
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- Article
Gluten-free laminated baked products: effect of ingredients and emulsifiers on technological quality.
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- International Food Research Journal, 2018, v. 25, n. 6, p. 2408
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The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.
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- Foods, 2024, v. 13, n. 1, p. 130, doi. 10.3390/foods13010130
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The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.
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- Food Science & Technology International, 2020, v. 26, n. 6, p. 485, doi. 10.1177/1082013220905379
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- Article
Nutrition Value of Baked Meat Products Fortified with Lyophilized Dragon Fruit (Hylocereus undatus).
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- Foods, 2023, v. 12, n. 19, p. 3550, doi. 10.3390/foods12193550
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- Article
Physicochemical Properties of Avocado Seed Extract Model Beverages and Baked Products Incorporated with Avocado Seed Powder.
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- International Journal of Food Science, 2023, p. 1, doi. 10.1155/2023/6860806
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- Article
Optimizing water and nitrogen productivity of wheat and triticale across diverse production environments to improve the sustainability of baked products.
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- Frontiers in Plant Science, 2022, v. 13, p. 01, doi. 10.3389/fpls.2022.952303
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- Article
Bromate Residues in Some Popular Baked Products in Relation to the Sustained Antibromate Campaign in Nigeria.
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- Bulletin of Environmental Contamination & Toxicology, 2005, v. 74, n. 5, p. 894, doi. 10.1007/s00128-005-0665-4
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- Article
Impact of the Persistence of Three Essential Oils with Antifungal Activities on Stored Wheat Grains, Flour, and Baked Products.
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- Foods, 2021, v. 10, n. 2, p. 213, doi. 10.3390/foods10020213
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- Article
Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions.
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- Foods, 2019, v. 8, n. 10, p. 451, doi. 10.3390/foods8100451
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- Article
Utilization of industrial hemp by‐product defatted seed flour: effect of its incorporation on the properties and quality characteristics of 'tsoureki', a rich‐dough baked Greek product.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 8, p. 3984, doi. 10.1002/jsfa.12351
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Functional and antimicrobial properties of bignay [Antidesma bunius (L.) Spreng.] extract and its potential as natural preservative in a baked product.
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- International Food Research Journal, 2015, v. 22, n. 1, p. 88
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- Article
Emulsion filled gel with oleogels as oil fraction to enhance nutritional properties of baked products (muffins).
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- Food Science & Technology International, 2024, v. 30, n. 5, p. 428, doi. 10.1177/10820132231153500
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- Article
Effects of protein and carbohydrate ingredients on colour of baked milk products.
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- Ukrainian Food Journal, 2024, v. 13, n. 1, p. 7, doi. 10.24263/2304-974X-2024-13-1-3
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- Article
Determination of two major advanced glycation end products in baked food using HPLC-MS/MS based on COFs material magnetic solid phase extraction.
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- Journal of Light Industry, 2023, v. 38, n. 6, p. 52, doi. 10.12187/2023.06.007
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- Article
Development and performance evaluation of an improved electric baking oven for baked products.
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- Food Science & Nutrition, 2023, v. 11, n. 6, p. 3057, doi. 10.1002/fsn3.3287
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BAKED PRODUCTS Science, Technology and Practice.
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- 2007
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- Book Review
Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment.
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- Molecules, 2020, v. 25, n. 18, p. 4156, doi. 10.3390/molecules25184156
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Consumers' Motives for Eating and Choosing Sweet Baked Products: A Cross-Cultural Segmentation Study.
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- Foods, 2020, v. 9, n. 12, p. 1811, doi. 10.3390/foods9121811
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- Article
Physico-chemical and sensory evaluation of cactus pear (Opuntia ficus-indica L. Mill and Opuntia robusta Wendl) cladode flour in different baked products.
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- Journal of the Professional Association for Cactus Development, 2015, v. 17, p. 89, doi. 10.56890/jpacd.v17i.64
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- Article
Anthocyanin Microcapsule from Clitoria ternatea: Potential Bio-preservative and Blue Colorant for Baked Food Products.
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- Arabian Journal for Science & Engineering (Springer Science & Business Media B.V. ), 2021, v. 46, n. 1, p. 65, doi. 10.1007/s13369-020-04716-y
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- Article
Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type.
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- European Food Research & Technology, 2013, v. 236, n. 5, p. 843, doi. 10.1007/s00217-013-1935-8
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- Article
Nutritional impact of whole grain ingredients on the composition of ready-to-eat breakfast cereals and baked products.
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- FASEB Journal, 2007, v. 21, n. 6, p. A1102, doi. 10.1096/fasebj.21.6.a1102
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- Article
Physico-chemical, Antimicrobial, and Organoleptic Properties of Roasted Aromatic Spice (Clove Bud) in Baked Product.
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- Applied Biochemistry & Biotechnology, 2021, v. 193, n. 6, p. 1813, doi. 10.1007/s12010-021-03504-0
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- Article
Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products.
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- Foods, 2024, v. 13, n. 4, p. 603, doi. 10.3390/foods13040603
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- Article
Dried Distillers'Grains with Solubles: Particle Size Effects on Volume and Acceptability of Baked Products.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1323, doi. 10.1111/j.1365-2621.1991.tb04763.x
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- Article
Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' Grains.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1507, doi. 10.1111/j.1365-2621.1989.tb05147.x
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- Article
Use of enzyme to improve the technological quality of a panettone like baked product.
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- International Journal of Food Science & Technology, 2009, v. 44, n. 12, p. 2431, doi. 10.1111/j.1365-2621.2009.02019.x
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Innovations in nondestructive assessment of baked products: Current trends and future prospects.
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- Comprehensive Reviews in Food Science & Food Safety, 2024, v. 23, n. 4, p. 1, doi. 10.1111/1541-4337.13385
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Microbial β-glucan Incorporated into Muffins: Impact on Quality of the Batter and Baked Products.
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- Agriculture; Basel, 2020, v. 10, n. 4, p. 126, doi. 10.3390/agriculture10040126
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- Article
Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products.
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- Foods, 2022, v. 11, n. 20, p. 3181, doi. 10.3390/foods11203181
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- Article
Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 21, p. 9675, doi. 10.3390/app14219675
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- Article
INFLUENCE OF SOY FLOUR IN BAKED PRODUCTS.
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- Albanian Journal of Agricultural Sciences, 2012, v. 11, n. 4, p. 255
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Correlation between acrylamide content and colour in some baked products.
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- Czech Journal of Food Sciences, 2023, v. 41, n. 2, p. 137, doi. 10.17221/244/2022-CJFS
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- Article
Porous Crumb Structure of Leavened Baked Products.
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- International Journal of Food Science, 2018, p. 1, doi. 10.1155/2018/8187318
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- Article
Optimisation of HS-SPME Parameters for the Analysis of Volatile Compounds in Baked Confectionery Products.
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- Food Analytical Methods, 2020, v. 13, n. 6, p. 1314, doi. 10.1007/s12161-020-01740-4
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- Article
Yeast-Leavened Laminated Salty Baked Goods: Flour and Dough Properties and Their Relationship with Product Technological Quality.
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- Food Technology & Biotechnology, 2015, v. 53, n. 4, p. 446, doi. 10.17113/ftb.53.04.15.4168
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Studies on the trans-fatty acids and the stability of the fats present in Indian bakery products.
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- Grasas y Aceites, 2013, v. 64, n. 1, p. 36, doi. 10.3989/gya.058812
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- Article
The Influence of the Technological Process on Improving the Acceptability of Bread Enriched with Pea Protein, Hemp and Sea Buckthorn Press Cake.
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- Foods, 2022, v. 11, n. 22, p. 3667, doi. 10.3390/foods11223667
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- Article
THE USE OF GOLDEN FLAX SEEDS AND OATS SOURBREAD IN THE PRODUCTION OF WHEAT BREAD.
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- Eastern-European Journal of Enterprise Technologies, 2019, v. 100, n. 11, p. 46, doi. 10.15587/1729-4061.2019.174643
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- Article
Partition coefficients of food package printing ink solvents in soybean oil, chocolate liquor, and a high-fat baked product
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- Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 2, p. 568, doi. 10.1111/j.1365-2621.1988.tb07758.x
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Gelatinization of starch in baked products
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- Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 1, p. 71, doi. 10.1111/j.1365-2621.1980.tb03873.x
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- Article
Dietary fiber sources for baked products: Bran in sugar-snap cookies
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 5, p. 1590, doi. 10.1111/j.1365-2621.1978.tb02550.x
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Dietary fiber sources for baked products: Comparison of wheat brans and other cereal brans in layer cakes
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- Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 375
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- Article