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Ancient Wheat Varieties and Sourdough Fermentation as a Tool to Increase Bioaccessibility of Phenolics and Antioxidant Capacity of Bread.
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- Foods, 2022, v. 11, n. 24, p. 3985, doi. 10.3390/foods11243985
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Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread.
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- Foods, 2022, v. 11, n. 23, p. 3927, doi. 10.3390/foods11233927
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- Article
Effect of Sourdough and Whey Protein Addition on the Technological and Nutritive Characteristics of Sponge Cake.
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- Foods, 2022, v. 11, n. 14, p. 1992, doi. 10.3390/foods11141992
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- Article
High-Protein Bar as a Meal Replacement in Elite Sports Nutrition: A Pilot Study.
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- Foods, 2021, v. 10, n. 11, p. 2628, doi. 10.3390/foods10112628
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- Article
ALVEOGRAPH AND BREAD MAKING QUALITY OF WHEAT DOUGH AS AFFECTED BY ADDED GLUCOSE OXIDASE.
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- Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2013, v. 4, n. 3/4, p. 49, doi. 10.7251/QOL1303049V
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- Article
Rheological behavior of emmer, spelt and khorasan flours.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 10, p. 1, doi. 10.1111/jfpp.15873
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- Article
Physicochemical Changes of Heat-Treated Corn Grain Used in Ruminant Nutrition.
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- Animals (2076-2615), 2022, v. 12, n. 17, p. 2234, doi. 10.3390/ani12172234
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- Article
Influence of oil phase concentration on droplet size distribution and stability of oil-in-water emulsions.
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- European Journal of Lipid Science & Technology, 2013, v. 115, n. 3, p. 313, doi. 10.1002/ejlt.201100321
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- Article
Influence of Buckwheat Flour and Carboxymethyl Cellulose on Rheological Behaviour and Baking Performance of Gluten-Free Cookie Dough.
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- Food & Bioprocess Technology, 2013, v. 6, n. 7, p. 1770, doi. 10.1007/s11947-012-0841-6
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- Article
Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 12, p. N.PAG, doi. 10.1111/jfpp.13848
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- Article
Experimental and computational study of the two-fluid nozzle spreading characteristics.
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- Chemical Engineering Research & Design: Transactions of the Institution of Chemical Engineers Part A, 2021, v. 166, p. 18, doi. 10.1016/j.cherd.2020.11.027
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- Article
FLASH PROFILE AS A RAPID DESCRIPTIVE ANALYSIS IN SENSORY CHARACTERIZATION OF TRADITIONAL DRY FERMENTED SAUSAGES.
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- Food & Feed Research, 2020, v. 47, n. 1, p. 55, doi. 10.5937/FFR2001055S
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- Article
PROGRESS IN VEGETABLE PROTEINS ISOLATION TECHNIQUES: A REVIEW.
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- Food & Feed Research, 2017, v. 44, n. 1, p. 11, doi. 10.5937/FFR1701011H
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- Article
ALPHA-AMYLASE ACTIVITY IN WHEAT FLOUR AND BREADMAKING PROPERTIES IN RELATION TO DIFFERENT CLIMATIC CONDITIONS.
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- Food & Feed Research, 2015, v. 42, n. 2, p. 91, doi. 10.5937/FFR1502092R
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- Article
CHANGES IN QUALITY PARAMETERS OF BREAD SUPPLEMENTED WITH OSA STARCH DURING STORAGE.
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- Food & Feed Research, 2013, v. 40, n. 2, p. 101
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- Article
Optimization of additive content and their combination to improve the quality of pure barley bread.
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- Journal of Food Science & Technology, 2017, v. 54, n. 3, p. 579, doi. 10.1007/s13197-016-2435-1
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- Article
Gluten-Free Crackers Based on Chickpea and Pumpkin Seed Press Cake Flour: Nutritional, Functional and Sensory Properties.
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- Food Technology & Biotechnology, 2022, v. 60, n. 4, p. 488, doi. 10.17113/ftb.60.04.22.7655
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- Article
Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 38, doi. 10.17113/ftb.53.01.15.3633
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- Article
Molecular and Supra‐Molecular Structural Ordering of Wheat Starch‐OSA Modified Waxy Maize Starch Mixtures During Storage.
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- Starch / Staerke, 2019, v. 71, n. 9/10, p. N.PAG, doi. 10.1002/star.201800225
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- Article
Chia Seed Hydrogel as a Solid Fat Replacer and Structure Forming Agent in Gluten-Free Cookies.
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- Gels (2310-2861), 2022, v. 8, n. 12, p. 774, doi. 10.3390/gels8120774
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- Article
Synthesis and Characterization of Chitosan-Acrylic Acid Based Hydrogels and Investigation the Properties of Bilayered Design with Incorporated Alginate Beads.
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- Journal of Polymers & the Environment, 2022, v. 30, n. 9, p. 3737, doi. 10.1007/s10924-022-02473-7
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- Article
Changes in the rheological properties of wheat dough during short-term storage of wheat.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 3, p. 569, doi. 10.1002/jsfa.6782
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- Article
Insight into the Interaction Between Carbopol 940 and Ionic/Nonionic Surfactant.
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- Journal of Surfactants & Detergents, 2015, v. 18, n. 3, p. 505, doi. 10.1007/s11743-015-1677-7
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- Article
Influence of sodium dodecyl sulphate concentration on disperse and rheological characteristics of oil-in-water emulsions stabilized by OSA starch-SDS mixtures.
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- Journal of the Serbian Chemical Society, 2012, v. 77, n. 1, p. 1, doi. 10.2298/JSC100630150K
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- Article
Influence of the sodium dodecyl sulphate (SDS) concentration on the disperse and rheological characteristics of oil-in-water emulsions stabilized by octenyl succinic anhydride modified starch--SDS mixtures.
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- Journal of the Serbian Chemical Society, 2012, v. 77, n. 1, p. 83, doi. 10.2298/JSC100630150K
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- Article
Rheological properties of dough and quality of bread supplemented with emulsifying polysaccharides.
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- Chemical Industry / Hemijska Industrija, 2014, v. 68, n. 1, p. 99, doi. 10.2298/HEMIND130124033D
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- Article
Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: Effect on dough rheology and cookie baking properties.
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- Journal of Texture Studies, 2019, v. 50, n. 2, p. 124, doi. 10.1111/jtxs.12374
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Predicting rheological behavior and baking quality of wheat flour using a GlutoPeak test.
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- Journal of Texture Studies, 2018, v. 49, n. 3, p. 339, doi. 10.1111/jtxs.12308
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- Article
THE IMPACT OF MALTODEXTRIN-BASED FAT MIMETICS ON RHEOLOGICAL AND TEXTURAL CHARACTERISTICS OF EDIBLE VEGETABLE FAT.
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- Journal of Texture Studies, 2011, v. 42, n. 5, p. 404, doi. 10.1111/j.1745-4603.2011.00302.x
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- Article
BREAD SUPPLEMENTATION WITH HEMP SEED CAKE: A BY-PRODUCT OF HEMP OIL PROCESSING.
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- Journal of Food Quality, 2015, v. 38, n. 6, p. 431, doi. 10.1111/jfq.12159
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- Article
Gelatinization properties of wheat flour as determined by empirical and fundamental rheometric method.
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- European Food Research & Technology, 2013, v. 237, n. 3, p. 299, doi. 10.1007/s00217-013-1991-0
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- Article
Characterization of Oil-in-Water Emulsions Prepared with Triblock Copolymer Poloxamer 407 and Low-Molecular-Mass Surfactant Mixtures as Carriers of Grape Pomace Waste Polyphenols.
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- Pharmaceutics, 2024, v. 16, n. 5, p. 578, doi. 10.3390/pharmaceutics16050578
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Overall and Local Bread Expansion, Mechanical Properties, and Molecular Structure During Bread Baking: Effect of Emulsifying Starches.
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- Food & Bioprocess Technology, 2016, v. 9, n. 8, p. 1287, doi. 10.1007/s11947-016-1713-2
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- Article
Rheological and Breadmaking Properties of Wheat Flours Supplemented with Octenyl Succinic Anhydride-Modified Waxy Maize Starches.
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- Food & Bioprocess Technology, 2014, v. 7, n. 1, p. 235, doi. 10.1007/s11947-013-1083-y
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- Article