Found: 601
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Evolution of volatile compounds of baked dried tofu during catalytic infrared baking process and their correlation with relevant physicochemical properties.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 11, p. 6449, doi. 10.1002/jsfa.13469
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- Publication type:
- Article
Chemical composition and discrimination with volatile profiles of Yongchuan Xiuya green tea with different baking treatments.
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- Flavour & Fragrance Journal, 2024, v. 39, n. 4, p. 224, doi. 10.1002/ffj.3783
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- Publication type:
- Article
Rebecca Sharpless. Grain and Fire: A History of Baking in the American South.
- Published in:
- 2024
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- Publication type:
- Book Review
Comparison of the baking value of wholegrain flours from different wheat types and pigmentation.
- Published in:
- European Food Research & Technology, 2024, v. 250, n. 6, p. 1853, doi. 10.1007/s00217-024-04519-7
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- Article
Two decades of BAKING JAFFLES FOR BIBLES.
- Published in:
- Sower (English Ed.), 2024, n. 243, p. 11
- Publication type:
- Article
烹饪方式对猪肉理化特性及挥发性化合物的影响.
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- China Condiment, 2024, v. 49, n. 5, p. 38, doi. 10.3969/j.issn.1000-9973.2024.05.007
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- Article
Influence of baking conditions and initial flavour load on the evolution of flavours in cookies.
- Published in:
- Flavour & Fragrance Journal, 2024, v. 39, n. 3, p. 181, doi. 10.1002/ffj.3781
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- Article
Differential QTL underlie wheat grain physical quality when measured using image‐based versus traditional laboratory methods.
- Published in:
- JSFA Reports, 2024, v. 4, n. 5, p. 224, doi. 10.1002/jsf2.192
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- Article
An Experimental Approach to Baking Ancient Roman Placenta.
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- EXARC Journal, 2024, n. 2, p. 2
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- Article
Numerical model of cake baking based on enthalpy–porosity method.
- Published in:
- Journal of Mechanical Science & Technology, 2024, v. 38, n. 4, p. 2081, doi. 10.1007/s12206-024-0338-z
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- Article
Bake to the Future: Texas Food and Beverage Manufacturing.
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- Tierra Grande, 2024, v. 31, n. 2, p. 14
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- Publication type:
- Article
Influence of different baking temperatures of red kojic rice on the physicochemical properties, antioxidant capacity, and functional components of red starter wine.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 3027, doi. 10.1002/jsfa.13194
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- Publication type:
- Article
The Baking Quality of Wheat Flour (Triticum aestivum L.) Obtained from Wheat Grains Cultivated in Various Farming Systems (Organic vs. Integrated vs. Conventional).
- Published in:
- Applied Sciences (2076-3417), 2024, v. 14, n. 5, p. 1886, doi. 10.3390/app14051886
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- Article
Baker Makers.
- Published in:
- 2024
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- Publication type:
- Book Review
Preparation and Performance of Fluorocarbon Polyurethane Amino Baking Paint for Graffiti-Resistant Whiteboards.
- Published in:
- Coatings (2079-6412), 2024, v. 14, n. 3, p. 365, doi. 10.3390/coatings14030365
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- Publication type:
- Article
Baking the First Business Computer.
- Published in:
- ITNOW, 2024, v. 66, n. 1, p. 14, doi. 10.1093/itnow/bwae005
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- Publication type:
- Article
Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing.
- Published in:
- Journal of Northeast Agricultural University, 2024, v. 31, n. 1, p. 61
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- Publication type:
- Article
The Influence of Arabinoxylans on the Properties of Wheat Bread Baked Using the Postponed Baking Method.
- Published in:
- Molecules, 2024, v. 29, n. 4, p. 904, doi. 10.3390/molecules29040904
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- Publication type:
- Article
不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 2, p. 14, doi. 10.12161/j.issn.1005‐6521.2024.02.003
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- Publication type:
- Article
THE EFFECT OF A MICROWAVE SUSCEPTOR ON THE TEXTURAL PROPERTIES OF CUPCAKES DURING BAKING - A COMPARISON WITH MICROWAVE AND CONVENTIONAL BAKING METHODS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2024, v. 23, n. 1, p. 123, doi. 10.17306/J.AFS.001207
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- Publication type:
- Article
Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking.
- Published in:
- Foods, 2024, v. 13, n. 1, p. 69, doi. 10.3390/foods13010069
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- Publication type:
- Article
Baked In: Cooking and Cannabis in Viceland.
- Published in:
- JCMS: Journal of Cinema & Media Studies, 2024, v. 63, n. 2, p. 32, doi. 10.1353/cj.2024.a919190
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- Publication type:
- Article
The impact Encapsulation Exerted by Tragacanth Gum on Viability and Staling of Lactobacillus Plantarum and Lactobacillus acidophilus During Baking and Storing Gluten-free Sorghum Bread.
- Published in:
- Journal of Chemical Health Risks, 2024, v. 14, n. 1, p. 143, doi. 10.22034/jchr.2022.1913164.1210
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- Publication type:
- Article
Effects of Baking and Frying on the Protein Oxidation of Wheat Dough.
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- Foods, 2023, v. 12, n. 24, p. 4479, doi. 10.3390/foods12244479
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- Publication type:
- Article
THERMO-MECHANICAL AND BAKING PROPERTIES OF THE GLUTEN FREE ZEIN - STARCH DOUGHS.
- Published in:
- Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2023, v. 47, n. 2, p. 111, doi. 10.35219/foodtechnology.2023.2.07
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- Publication type:
- Article
Alteration Analysis of Refractories Bricks Used in Industrial Horizontal Anodes Baking Furnace.
- Published in:
- Arabian Journal for Science & Engineering (Springer Science & Business Media B.V. ), 2023, v. 48, n. 12, p. 16137, doi. 10.1007/s13369-023-08089-w
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- Publication type:
- Article
Grain and Fire: A History of Baking in the American South.
- Published in:
- 2023
- By:
- Publication type:
- Book Review
Estimation of the energy requirement of bread during baking by inverse heat transfer method.
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- Journal of Thermal Analysis & Calorimetry, 2023, v. 148, n. 23, p. 13297, doi. 10.1007/s10973-023-12626-y
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- Publication type:
- Article
Even serfs can bake quiche.
- Published in:
- Maska, 2023, v. 38, n. 217/218, p. 138, doi. 10.1386/maska_00177_1
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- Article
ELIZABETH DAVID COLLECTION.
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- Petits Propos Culinaires, 2023, n. 127, p. 10, doi. 10.1558/ppc.27726
- Publication type:
- Article
European Ban on Potassium Bromate in Bread: Composition and Health Impact.
- Published in:
- European Food & Feed Law Review, 2023, v. 18, n. 6, p. 358
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- Article
Landes- und Bezirksverbände.
- Published in:
- Praktiker, 2023, n. 11, p. 690
- Publication type:
- Article
أهمية توطين الرواتب وأثرها على الميزة التنافسية للقطاع المصارف.
- Published in:
- Accounting & Financial Studies Journal, 2023, v. 18, n. 65, p. 297
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- Article
Celebrating 100 Years of Baking Education.
- Published in:
- Journal of Family & Consumer Sciences, 2023, v. 115, n. 4, p. 6, doi. 10.14307/JFCS115.4.6
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- Publication type:
- Article
Grain and Fire: A History of Baking in the American South.
- Published in:
- 2023
- By:
- Publication type:
- Book Review
Study of the Total Antioxidant Capacity (TAC) in Native Cereal−Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach.
- Published in:
- Foods, 2023, v. 12, n. 17, p. 3208, doi. 10.3390/foods12173208
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- Publication type:
- Article
A Fire Spread to Richmond Baking Company - An Analysis of Company Risks and Mitigation Methods.
- Published in:
- Journal of Case Studies, 2023, v. 41, n. 3, p. 40
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- Article
Cake.
- Published in:
- 2023
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- Publication type:
- Short Story
Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum.
- Published in:
- Foods, 2023, v. 12, n. 16, p. 3125, doi. 10.3390/foods12163125
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- Publication type:
- Article
Effects of Prestrain and Baking on the Tensile and Fatigue Properties of Fe–0.1C–5Mn Transformation‐Induced Plasticity Steel.
- Published in:
- Advanced Engineering Materials, 2023, v. 25, n. 15, p. 1, doi. 10.1002/adem.202201929
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- Publication type:
- Article
Grain and Fire: A History of Baking in the American South.
- Published in:
- 2023
- By:
- Publication type:
- Book Review
Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review.
- Published in:
- Food & Bioprocess Technology, 2023, v. 16, n. 7, p. 1429, doi. 10.1007/s11947-022-02975-1
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- Publication type:
- Article
INFLUENCE OF MANUFACTURING RECIPE AND BAKING CONDITIONS ON ACRYLAMIDE CONTENT IN BREAD.
- Published in:
- Scientific Bulletin Series F. Biotechnologies, 2023, v. 27, n. 2, p. 88
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- Publication type:
- Article
Development and performance evaluation of an improved electric baking oven for baked products.
- Published in:
- Food Science & Nutrition, 2023, v. 11, n. 6, p. 3057, doi. 10.1002/fsn3.3287
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- Publication type:
- Article
轨道车辆玻璃钢制品环保性能提升技术.
- Published in:
- Journal of Materials Science & Engineering (1673-2812), 2023, v. 41, n. 3, p. 425, doi. 10.14136/j.cnki.issn1673-2812.2023.03.013
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- Publication type:
- Article
火场高温对潜在指纹显现的影响.
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- Forensic Science & Technology, 2023, v. 48, n. 2, p. 189, doi. 10.16467/j.1008-3650.2023.2002
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- Publication type:
- Article
NIGHT MILK.
- Published in:
- 2023
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- Publication type:
- Book Review
Comparative Study of Sensory and Physicochemical Characteristics of Green-Tea-Fortified Cupcakes upon Air Frying and Oven Baking.
- Published in:
- Foods, 2023, v. 12, n. 6, p. 1266, doi. 10.3390/foods12061266
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- Publication type:
- Article
Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking.
- Published in:
- Foods, 2023, v. 12, n. 6, p. 1324, doi. 10.3390/foods12061324
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- Publication type:
- Article
Influence of the Protein-Based Emulsions on the Rheological, Thermo-Mechanical and Baking Performance of Muffin Formulations.
- Published in:
- Applied Sciences (2076-3417), 2023, v. 13, n. 5, p. 3316, doi. 10.3390/app13053316
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- Publication type:
- Article