Works about BAKED products

Results: 1577

Impact of Grape Pomace Addition on the Mineral Profile of Long-Life Bakery Products.

Published in:

Waste Forum, 2025, n. 1, p. 16

By:

LIDIKOVÁ, Judita;
ČERYOVÁ, Natália;
MUSILOVÁ, Janette;
VOLLMANNOVÁ, Alena;
TREBICHALSKÝ, Pavol

Publication type:

Article

Physical and Chemical Characterization and Antioxidant Activity of Flours Developed with Fruit By-Products and Sensory Analysis of Elaborated Products.

Published in:

Journal of Culinary Science & Technology, 2025, v. 23, n. 3, p. 431, doi. 10.1080/15428052.2023.2272637

By:

Ramos, Sabrina Alves;
Lacerda, Isabel Rodrigues;
Silva, Mauro Ramalho;
Capobiango, Michely

Publication type:

Article

PRELIMINARY QUALITY ASSESMENT OF WHEAT GRAIN PRODUCED IN THE REPUBLIC OF NORTH MACEDONIA.

Published in:

Knowledge: International Journal, 2025, v. 69, n. 3, p. 581

By:

Stamatovska, Viktorija;
Simeonovska, Emilija

Publication type:

Article

ИЗМАМИ СО ХРАНА: ПРЕДИЗВИЦИ ВО ИДНИНА.

Published in:

Knowledge: International Journal, 2025, v. 69, n. 3, p. 571

By:

Јанкулоска, Везирка

Publication type:

Article

ВАЛОРИЗАЦИЈА НА НУСПРОИЗВОДИТЕ ОД ПРЕРАБОТКАТА НА ТИКВА И ЛЕН –ПРЕГЛЕД.

Published in:

Knowledge: International Journal, 2024, v. 67, n. 3, p. 437

By:

Рустеми, Пајтим

Publication type:

Article

ЗБОГАТУВАЊЕ НА ПЕКАРСКИ ПРОИЗВОДИ СО НУСПРОИЗВОДИ ОД МОРКОВИ И ЦВЕКЛО – ЛИТЕРАТУРЕН ПРЕГЛЕД.

Published in:

Knowledge: International Journal, 2024, v. 67, n. 3, p. 449

By:

Бајрактари, Фатиме

Publication type:

Article

Black Garlic Powder as an Ingredient to Enhance the Functional and Sensorial Properties of Bread and Its Shelf Life.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 9, p. 5174, doi. 10.3390/app15095174

By:

Maietti, Annalisa;
Marchetti, Nicola;
Baraldo, Nada;
Fontana, Riccardo;
Tedeschi, Paola

Publication type:

Article

Valorization of Buckwheat (Fagopyrum esculentum) in Baked Goods Through Sprouting Process.

Published in:

Food & Bioprocess Technology, 2025, v. 18, n. 6, p. 5749, doi. 10.1007/s11947-025-03796-8

By:

Sergiacomo, Alessio;
Bresciani, Andrea;
Miele, Matteo;
Marti, Alessandra

Publication type:

Article

Influence of Onion Peel Extract on the Dough Characteristics of High-Gluten Wheat Flour and the Quality of Bread.

Published in:

Foods, 2025, v. 14, n. 9, p. 1618, doi. 10.3390/foods14091618

By:

Wang, Cuntang;
Wang, Yuqing;
Wang, Ning;
Ren, Jian

Publication type:

Article

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food.

Published in:

Foods, 2025, v. 14, n. 9, p. 1598, doi. 10.3390/foods14091598

By:

Lin, Sheng-Dun

Publication type:

Article

Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems †.

Published in:

Foods, 2025, v. 14, n. 9, p. 1597, doi. 10.3390/foods14091597

By:

Mesias, Marta;
Morales, Francisco J.

Publication type:

Article

Availability and Purchasing of Gluten-Free Cereal Products in a Polish Population of Female Celiac Disease Patients.

Published in:

Foods, 2025, v. 14, n. 9, p. 1495, doi. 10.3390/foods14091495

By:

Guzek, Dominika;
Skolmowska, Dominika;
Głąbska, Dominika;
Vriesekoop, Frank

Publication type:

Article

异麦芽酮糖对面包和馒头品质的影响.

Published in:

China Food Additives, 2025, v. 36, n. 5, p. 82, doi. 10.19804/j.issn1006-2513.2025.5.011

By:

李霞;
徐宗喜;
宁兴燕;
徐炳政;
梁荣荣;
张健;
李静;
张子盈

Publication type:

Article

DETERMINATION OF RELEVANT SENSORY CHARACTERISTICS OF BAKED DAIRY PRODUCTS.

Published in:

Technology Audit & Production Reserves, 2025, v. 2, n. 3(82), p. 64, doi. 10.15587/2706-5448.2025.326612

By:

Lohinova, Anna;
Petrusha, Oksana;
Arsenieva, Larysa;
Polischuk, Galyna;
Vasheka, Oksana

Publication type:

Article

DEVELOPMENT OF GLUTEN-FREE PRODUCTS TECHNOLOGY USING FLAX FLOUR.

Published in:

Technology Audit & Production Reserves, 2025, v. 2, n. 3(82), p. 58, doi. 10.15587/2706-5448.2025.326217

By:

Gorach, Olga;
Dzyundzya, Oksana;
Novikova, Nataly;
Rezvykh, Nina

Publication type:

Article

Changes in the amount of nutrient of packaged foods and beverages after the initial implementation of the Chilean Law of Food Labelling and Advertising: A nonexperimental prospective study.

Published in:

2020

By:

Reyes, Marcela;
Smith Taillie, Lindsey;
Popkin, Barry;
Kanter, Rebecca;
Vandevijvere, Stefanie;
Corvalán, Camila

Publication type:

journal article

Literacy, Justice and Cupcakes.

Published in:

California English, 2018, v. 23, n. 3, p. 31

By:

Rodriguez, Steve

Publication type:

Article

Sensory characterisation of an Irish PGI bread: Waterford Blaa.

Published in:

European Food Research & Technology, 2019, v. 245, n. 6, p. 1307, doi. 10.1007/s00217-019-03251-x

By:

Kelly, R.;
Hollowood, T.;
Scannell, A. G. M.

Publication type:

Article

Sourdoughs as a source of lactic acid bacteria and yeasts with technological characteristics useful for improved bakery products.

Published in:

European Food Research & Technology, 2018, v. 244, n. 10, p. 1873, doi. 10.1007/s00217-018-3100-x

By:

Martorana, Alessandra;
Giuffrè, Angelo Maria;
Capocasale, Marco;
Zappia, Clotilde;
Sidari, Rossana

Publication type:

Article

The role of cyclodextrinase and glucose oxidase in obtaining gluten-free laminated baked products.

Published in:

European Food Research & Technology, 2018, v. 244, n. 8, p. 1341, doi. 10.1007/s00217-018-3048-x

By:

de la Horra, Ana Elizabeth;
Steffolani, Eugenia M.;
Barrera, Gabriela N.;
Ribotta, Pablo D.;
León, Alberto E.

Publication type:

Article

Pilot scale investigation of the relationship between baked good properties and wheat flour analytical values.

Published in:

European Food Research & Technology, 2018, v. 244, n. 3, p. 481, doi. 10.1007/s00217-017-2975-2

By:

Huen, Julien;
Börsmann, Julia;
Matullat, Imke;
Böhm, Linda;
Stukenborg, Florian;
Heitmann, Mareile;
Zannini, Emanuele;
Arendt, Elke K.

Publication type:

Article

Sensory and instrumental study of Taralli, a typical Italian bakery product.

Published in:

European Food Research & Technology, 2018, v. 244, n. 1, p. 73, doi. 10.1007/s00217-017-2937-8

By:

Barbieri, S.;
Bendini, A.;
Balestra, F.;
Palagano, R.;
Rocculi, P.;
Gallina Toschi, T.

Publication type:

Article

Modulation of in vitro predicted glycaemic index of white wheat bread by different strains of Saccharomyces cerevisiae originating from various beverage applications.

Published in:

European Food Research & Technology, 2017, v. 243, n. 11, p. 1877, doi. 10.1007/s00217-017-2894-2

By:

Heitmann, Mareile;
Axel, Claudia;
Zannini, Emanuele;
Arendt, Elke

Publication type:

Article

Understanding the function of sugar in burger buns: a fundamental study.

Published in:

European Food Research & Technology, 2017, v. 243, n. 11, p. 1905, doi. 10.1007/s00217-017-2895-1

By:

Sahin, Aylin;
Axel, Claudia;
Arendt, Elke

Publication type:

Article

Evaluation of the oxidative stability of bakery products by OXITEST method and sensory analysis.

Published in:

European Food Research & Technology, 2017, v. 243, n. 7, p. 1183, doi. 10.1007/s00217-016-2831-9

By:

Caruso, Marisa;
Galgano, Fernanda;
Colangelo, Maria;
Condelli, Nicola;
Scarpa, Teresa;
Tolve, Roberta;
Favati, Fabio

Publication type:

Article

Identification and LC-MS/MS-based analyses of technical enzymes in wheat flour and baked products.

Published in:

European Food Research & Technology, 2016, v. 242, n. 2, p. 247, doi. 10.1007/s00217-015-2536-5

By:

Uhr, Linda;
Wieland, Phillis;
Homann, Thomas;
Huschek, Gerd;
Rawel, Harshadrai

Publication type:

Article

The influence of acorn flour on rheological properties of gluten-free dough and physical characteristics of the bread.

Published in:

European Food Research & Technology, 2015, v. 240, n. 6, p. 1135, doi. 10.1007/s00217-015-2417-y

By:

Korus, Jarosław;
Witczak, Mariusz;
Ziobro, Rafał;
Juszczak, Lesław

Publication type:

Article

Changes in the content of fructans and arabinoxylans during baking processes of leavened and unleavened breads.

Published in:

European Food Research & Technology, 2014, v. 239, n. 5, p. 803, doi. 10.1007/s00217-014-2273-1

By:

Knez, Marija;
Abbott, Cathy;
Stangoulis, James

Publication type:

Article

In situ monitoring of starch gelatinization with limited water content using confocal laser scanning microscopy.

Published in:

European Food Research & Technology, 2014, v. 239, n. 2, p. 247, doi. 10.1007/s00217-014-2213-0

By:

Schirmer, M.;
Zeller, J.;
Krause, D.;
Jekle, M.;
Becker, T.

Publication type:

Article

Impact of sourdough fermented with Lactobacillus plantarum FST 1.7 on baking and sensory properties of gluten-free breads.

Published in:

European Food Research & Technology, 2014, v. 239, n. 1, p. 1, doi. 10.1007/s00217-014-2184-1

By:

Wolter, Anika;
Hager, Anna-Sophie;
Zannini, Emanuele;
Czerny, Michael;
Arendt, Elke

Publication type:

Article

Rapid detection of fat adulteration in bakery products using Raman and near-infrared spectroscopies.

Published in:

European Food Research & Technology, 2013, v. 237, n. 5, p. 703, doi. 10.1007/s00217-013-2030-x

By:

Üçüncüoğlu, Didar;
İlaslan, Kerem;
Boyacı, İsmail;
Özay, Dilek

Publication type:

Article

Acrylamide formation and colour development in low-fat baked potato products as influenced by baking conditions and oil type.

Published in:

European Food Research & Technology, 2013, v. 236, n. 5, p. 843, doi. 10.1007/s00217-013-1935-8

By:

Kotsiou, Kali;
Tasioula-Margari, Maria;
Fiore, Alberto;
Gökmen, Vural;
Fogliano, Vincenzo

Publication type:

Article

Semi-quantitative estimation of the walnut content in fillings of bakery products using real-time polymerase chain reaction with internal standard material.

Published in:

European Food Research & Technology, 2012, v. 235, n. 6, p. 1033, doi. 10.1007/s00217-012-1832-6

By:

Janská, V.;
Piknová, L.;
Kuchta, T.

Publication type:

Article

Influence of lactic acid bacteria on the oxidation-reduction potential of buckwheat ( Fagopyrum esculentum Moench) sourdoughs.

Published in:

European Food Research & Technology, 2012, v. 235, n. 6, p. 1063, doi. 10.1007/s00217-012-1834-4

By:

Capuani, Alessandro;
Behr, Jürgen;
Vogel, Rudi

Publication type:

Article

Comparison of baking tests using wholemeal and white wheat flour.

Published in:

European Food Research & Technology, 2012, v. 234, n. 5, p. 845, doi. 10.1007/s00217-012-1682-2

By:

Steinfurth, Dorothee;
Koehler, Peter;
Seling, Simone;
Mühling, Karl

Publication type:

Article

Relative quantification of walnuts and hazelnuts in bakery products using real-time polymerase chain reaction.

Published in:

European Food Research & Technology, 2011, v. 232, n. 6, p. 1057, doi. 10.1007/s00217-011-1482-0

By:

Janská, V.;
Piknová, L.;
Kuchta, T.

Publication type:

Article

Resistant starch content and glucose release of different resistant starch commercial ingredients: effect of cooking conditions.

Published in:

European Food Research & Technology, 2010, v. 231, n. 5, p. 655, doi. 10.1007/s00217-010-1315-6

By:

Sanz, T.;
Martínez-Cervera, S.;
Salvador, A.;
Fiszman, S.

Publication type:

Article

Impact of the addition of resistant starch from modified pea starch on dough and bread performance.

Published in:

European Food Research & Technology, 2010, v. 231, n. 4, p. 499, doi. 10.1007/s00217-010-1294-7

By:

Sanz-Penella, Juan Mario;
Wronkowska, Małgorzata;
Soral-Śmietana, Maria;
Collar, Concha;
Haros, Monika

Publication type:

Article

Sensory evaluation of gluten-free breads assessed by a trained panel of celiac assessors.

Published in:

European Food Research & Technology, 2010, v. 231, n. 1, p. 37, doi. 10.1007/s00217-010-1249-z

By:

Pagliarini, E.;
Laureati, M.;
Lavelli, V.

Publication type:

Article

Development of real-time PCR assays for the detection of lupin residues in food products.

Published in:

European Food Research & Technology, 2010, v. 230, n. 4, p. 597, doi. 10.1007/s00217-009-1199-5

By:

Gomez Galan, Antonio M.;
Brohée, Marcel;
Scaravelli, Elena;
van Hengel, Arjon J.;
Chassaigne, Hubert

Publication type:

Article

Novel materials and surface investigations for optimizing dough carrier interactions.

Published in:

European Food Research & Technology, 2009, v. 229, n. 2, p. 183, doi. 10.1007/s00217-009-1053-9

By:

Beck, M.;
Jekle, M.;
Hofmann, S.;
Becker, T.

Publication type:

Article

Characterization of the Maillard reaction in bread crisps.

Published in:

European Food Research & Technology, 2008, v. 228, n. 2, p. 311, doi. 10.1007/s00217-008-0936-5

By:

Capuano, Edoardo;
Ferrigno, Antonella;
Acampa, Iolanda;
Ait-Ameur, Lamia;
Fogliano, Vincenzo

Publication type:

Article

Relevance of glucosylisomaltol and galactosylisomaltol in commercial biscuits.

Published in:

European Food Research & Technology, 2008, v. 227, n. 5, p. 1447

By:

José Rufián-Henares;
Cristina Delgado-Andrade;
Francisco Morales

Publication type:

Article

HS–SPME–GC applied to rancidity assessment in bakery foods.

Published in:

European Food Research & Technology, 2008, v. 227, n. 1, p. 1, doi. 10.1007/s00217-007-0715-8

By:

G. Purcaro;
S. Moret;
L. Conte

Publication type:

Article

A novel real-time polymerase chain reaction (PCR) method for the detection of hazelnuts in food.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1155

By:

L. Piknová;
D. Pangallo;
T. Kuchta

Publication type:

Article

A novel real-time polymerase chain reaction method for the detection of pecan nuts in food.

Published in:

European Food Research & Technology, 2008, v. 226, n. 5, p. 1113

By:

B. Brežná;
T. Kuchta

Publication type:

Article

Formation of 3-chloropropane-1,2-diol in systems simulating processed foods.

Published in:

European Food Research & Technology, 2004, v. 218, n. 6, p. 501

By:

Pavel Calta;
Jan Velí?ek;
Marek Doleal;
Sarah Hasnip;
Colin Crews;
Zuzana Réblová

Publication type:

Article

Influence of gluten-free flour mixes and fat powders on the quality of gluten-free biscuits.

Published in:

European Food Research & Technology, 2003, v. 216, n. 5, p. 369

By:

Tilman J. Schober;
Colm M. O'Brien;
Denise McCarthy;
Anja Darnedde;
Elke K. Arendt

Publication type:

Article

Sensory quality of minerally fortified bread.

Published in:

European Food Research & Technology, 2003, v. 216, n. 3, p. 274

By:

Grozdan Karadzhov;
Dida Iserliyska

Publication type:

Article

Microbial Poly-Glutamic Acid: Production, Biosynthesis, Properties, and Their Applications in Food, Environment, and Biomedicals.

Published in:

Fermentation (Basel), 2025, v. 11, n. 4, p. 208, doi. 10.3390/fermentation11040208

By:

Manika, Verma;
Devi, Palanisamy Bruntha;
Singh, Sanjay Pratap;
Reddy, Geereddy Bhanuprakash;
Kavitake, Digambar;
Shetty, Prathapkumar Halady

Publication type:

Article