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Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.
- Published in:
- Foods, 2024, v. 13, n. 8, p. 1244, doi. 10.3390/foods13081244
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- Article
Assessment of the Baking Properties of Rye Flour Based on the Polysaccharide Content and Properties.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 7, p. 2772, doi. 10.3390/app14072772
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- Article
Influence of Nitrogen Fertilisation Level and Weather Conditions on Yield and Quantitative Profile of Anti-Nutritional Compounds in Grain of Selected Rye Cultivars.
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- Agriculture; Basel, 2024, v. 14, n. 3, p. 418, doi. 10.3390/agriculture14030418
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- Article
The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional).
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- Applied Sciences (2076-3417), 2024, v. 14, n. 5, p. 1886, doi. 10.3390/app14051886
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- Article
Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.).
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- Applied Sciences (2076-3417), 2023, v. 13, n. 24, p. 12999, doi. 10.3390/app132412999
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- Article
Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 15, p. 8664, doi. 10.3390/app13158664
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- Article
Wheat Bread Enriched with Black Chokeberry (Aronia melanocarpa L.) Pomace: Physicochemical Properties and Sensory Evaluation.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 12, p. 6936, doi. 10.3390/app13126936
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- Article
Yield and Grain Quality of Common Wheat (Triticum aestivum L.) Depending on the Different Farming Systems (Organic vs. Integrated vs. Conventional).
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- Plants (2223-7747), 2023, v. 12, n. 5, p. 1022, doi. 10.3390/plants12051022
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- Article
Effect of Production Technology Intensity on the Grain Yield, Protein Content and Amino Acid Profile in Common and Durum Wheat Grain.
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- Plants (2223-7747), 2023, v. 12, n. 2, p. 364, doi. 10.3390/plants12020364
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- Article
Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties.
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- Applied Sciences (2076-3417), 2022, v. 12, n. 24, p. 12512, doi. 10.3390/app122412512
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- Article
Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties.
- Published in:
- Molecules, 2022, v. 27, n. 13, p. 4065, doi. 10.3390/molecules27134065
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- Article
Food Losses in Consumer Cereal Production in Poland in the Context of Food Security and Environmental Impact.
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- Agriculture; Basel, 2022, v. 12, n. 5, p. 665, doi. 10.3390/agriculture12050665
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- Article
Assessment of the Starch-Amylolytic Complex of Rye Flours by Traditional Methods and Modern One.
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- Materials (1996-1944), 2021, v. 14, n. 24, p. 7603, doi. 10.3390/ma14247603
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- Article
Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties.
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- Molecules, 2021, v. 26, n. 24, p. 7564, doi. 10.3390/molecules26247564
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- Article
Textural and sensory properties of wheat bread fortified with nettle (Urtica dioica L.) produced by the scalded flour method.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15851
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- Article
Milling and Baking Quality of Spring Wheat (Triticum aestivum L.) from Organic Farming.
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- Agriculture; Basel, 2021, v. 11, n. 8, p. 765, doi. 10.3390/agriculture11080765
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- Article
Impact of Genotype, Weather Conditions and Production Technology on the Quantitative Profile of Anti-Nutritive Compounds in Rye Grains.
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- Agronomy, 2021, v. 11, n. 1, p. 151, doi. 10.3390/agronomy11010151
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- Article
Rating of Spring Wheat Varieties (Triticum aestivum L.) According to Their Suitability for Organic Agriculture.
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- Agronomy, 2020, v. 10, n. 12, p. 1900, doi. 10.3390/agronomy10121900
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- Article
Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour.
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- Foods, 2019, v. 8, n. 8, p. 331, doi. 10.3390/foods8080331
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- Article
Cistus incanus L. as an Innovative Functional Additive to Wheat Bread.
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- Foods, 2019, v. 8, n. 8, p. 349, doi. 10.3390/foods8080349
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- Article
Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets.
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- International Agrophysics, 2019, v. 33, n. 2, p. 217, doi. 10.31545/intagr/109422
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- Article
Prediction of rye flour baking quality based on parameters of swelling curve.
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- European Food Research & Technology, 2018, v. 244, n. 6, p. 989, doi. 10.1007/s00217-017-3014-z
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- Article
Physical properties of gluten-free bread caused by water addition.
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- International Agrophysics, 2015, v. 29, n. 3, p. 353, doi. 10.1515/intag-2015-0042
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- Article
Influence of wheat kernel physical properties on the pulverizing process.
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- Journal of Food Science & Technology, 2014, v. 51, n. 10, p. 2648, doi. 10.1007/s13197-012-0807-8
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- Article
MECHANICAL AND ACOUSTIC PROPERTIES OF SPRING WHEAT VERSUS ITS TECHNOLOGICAL QUALITY FACTORS.
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- Journal of Texture Studies, 2011, v. 42, n. 4, p. 319, doi. 10.1111/j.1745-4603.2011.00284.x
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- Article