Works matching DE "BREAD"

Results: 3874

Health Risk Assessment of Exposure to Heavy Metals in Bread Flour from Both Traditional and Industrial Bakeries Supplied in Qom Province.

Published in:

Archives of Hygiene Sciences, 2024, v. 13, n. 2, p. 56, doi. 10.32592/AHS.13.2.56

By:

Yadollah Ghafuri;
Rahim Aali;
Ahmadreza Yari;
Khaksar, Mohammad Reza

Publication type:

Article

Assessing the bread-leavening ability of wild yeasts isolated from selected fruits collected from local markets.

Published in:

PLoS ONE, 2025, v. 20, n. 5, p. 1, doi. 10.1371/journal.pone.0324252

By:

Tesfaye, Eshet Lakew;
Tefera, Anteneh Tesfaye;
Muleta, Diriba

Publication type:

Article

Fermenting alternatives through the more-than-human relations of craft entrepreneuring.

Published in:

Human Relations, 2025, v. 78, n. 6, p. 820, doi. 10.1177/00187267241312636

By:

Bell, Emma

Publication type:

Article

Can There be Differences in Blood Glucose Fluctuations with Consumption of Cornbread in Obesity and Normal-Weight Individuals: A Randomized Controlled Trial.

Published in:

Plant Foods for Human Nutrition, 2025, v. 80, n. 3, p. 1, doi. 10.1007/s11130-025-01361-4

By:

Cesur, Fatih;
Hatunoglu, Hatice Nurseda;
Saglam, Gulsah

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

Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry.

Published in:

NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00446-3

By:

Sahebi, Hamed;
Mirza Alizadeh, Adel;
Hashempour-Baltork, Fataneh;
Rastegar, Hossein;
Aminzare, Majid;
Mohseni, Mehran

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

The Effect of Soybean Flour on the Glycemic Index, Glycemic Load, and Satiety Index of White Bread in Healthy Individuals.

Published in:

Jundishapur Journal of Natural Pharmaceutical Products, 2025, v. 20, n. 2, p. 1, doi. 10.5812/jjnpp-159778

By:

Mirzaei, Somayeh;
Shishehbor, Farideh;
Veissi, Masoud;
Malehi, Amal Saki;
Helli, Bizhan;
Shiri-Nasab, Mahdi

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

Arabinoxylan Concentrate from Wheat as a Functional Food Ingredient to Improve Glucose Homeostasis.

Published in:

Nutrients, 2025, v. 17, n. 9, p. 1561, doi. 10.3390/nu17091561

By:

Knudsen, Knud Erik Bach;
Lærke, Helle Nygaard;
Hedemann, Mette Skou;
Nielsen, Kirstine Lykke;
Kasprzak, Mirosław Marek;
Jeppesen, Per Bendix;
Hartvigsen, Merete Lindberg;
Hermansen, Kjeld

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

Rheology, Moisture Distribution, and Retrogradation Characteristics of Dough Containing Peony Seed Oil and Quality of Corresponding Steamed Bread.

Published in:

Foods, 2025, v. 14, n. 9, p. 1505, doi. 10.3390/foods14091505

By:

Ma, Ranhuixin;
Han, Sihai;
Song, Jingzheng;
Bai, Zhouya;
Yue, Chonghui;
Li, Peiyan;
Wang, Libo;
Luo, Denglin

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

石花菜多糖对无麸质食品品质特性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 8, p. 14, doi. 10.12161/j.issn.1005-6521.2025.08.002

By:

孙朋朋;
张巧智;
傅玲琳

Publication type:

Article

Effect of traditional sourdough on quality characteristics of loaf bread containing sprouted wheat and garlic extract.

Published in:

Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 159, p. 133, doi. 10.22034/FSCT.22.159.133

By:

Safari, Sara;
Sadeghi, Alireza;
Moayedi, Ali;
Purabdolah, Hossein;
Mahoonak, Alireza Sadeghi

Publication type:

Article

Why Bread Is No Longer the Staff of Life.

Published in:

Nutritional Perspectives: Journal of the Council on Nutrition, 2013, v. 36, n. 2, p. 27

By:

Rodriguez, Marie E.

Publication type:

Article

Sustainability and democracy in food production.

Published in:

Action Research, 2005, v. 3, n. 2, p. 153, doi. 10.1177/1476750305052139

By:

Nielsen, Kurt Aagaard

Publication type:

Article

WAS BREAD GIFFEN? THE DEMAND FOR FOOD IN ENGLAND CIRCA 1790.

Published in:

Review of Economics & Statistics, 1977, v. 59, n. 2, p. 225, doi. 10.2307/1928820

By:

Koenker, Roger

Publication type:

Article

Folate status in Aboriginal people before and after mandatory fortification of flour for bread-making in Australia.

Published in:

Australian & New Zealand Journal of Obstetrics & Gynaecology, 2016, v. 56, n. 3, p. 233, doi. 10.1111/ajo.12425

By:

Bower, Carol;
Maxwell, Susannah;
Hickling, Siobhan;
D'Antoine, Heather;
O'Leary, Peter

Publication type:

Article

Baseline investigations of folate status in Aboriginal and non- Aboriginal West Australians prior to the introduction of mandatory fortification.

Published in:

Australian & New Zealand Journal of Obstetrics & Gynaecology, 2013, v. 53, n. 1, p. 26, doi. 10.1111/j.1479-828X.2012.01484.x

By:

Maxwell, Susannah J.;
Brameld, Kate J.;
Bower, Caroline;
D'Antoine, Heather;
Hickling, Siobhan;
Marley, Julia;
O'Leary, Peter

Publication type:

Article

Hungry for Peace: Jane Addams and the Hull-House Museum's Contemporary Struggle for Food Justice.

Published in:

2011

By:

Lee, Lisa Yun

Publication type:

Essay

Characterization of Chinese wheat germplasm for resistance to Fusarium head blight at CIMMYT, Mexico.

Published in:

Euphytica, 2014, v. 195, n. 3, p. 383, doi. 10.1007/s10681-013-1002-3

By:

He, Xinyao;
Singh, Pawan K.;
Schlang, Norbert;
Duveiller, Etienne;
Dreisigacker, Susanne;
Payne, Thomas;
He, Zhonghu

Publication type:

Article

Molecular genetic mapping of QTL associated with flour water absorption and farinograph related traits in bread wheat.

Published in:

Euphytica, 2013, v. 194, n. 2, p. 293, doi. 10.1007/s10681-013-0906-2

By:

Tsilo, Toi;
Nygard, Gloria;
Khan, Khalil;
Simsek, Senay;
Hareland, Gary;
Chao, Shiaoman;
Anderson, James

Publication type:

Article

Effects of selection for color intensity on antioxidant capacity in maize ( Zea mays L.).

Published in:

Euphytica, 2013, v. 193, n. 3, p. 339, doi. 10.1007/s10681-013-0924-0

By:

Rodríguez, Víctor;
Soengas, Pilar;
Landa, Arsenio;
Ordás, Amando;
Revilla, Pedro

Publication type:

Article

Influence of allelic variations in glutenin on the quality of pan bread and white salted noodles made from Korean wheat cultivars.

Published in:

Euphytica, 2011, v. 180, n. 2, p. 235, doi. 10.1007/s10681-011-0385-2

By:

Chul Soo Park;
Chon-Sik Kang;
Ji-Ung Jeung;
Sun-Hee Woo

Publication type:

Article

QTL analysis of textural property traits for Chinese northern-style steamed bread.

Published in:

Euphytica, 2011, v. 179, n. 2, p. 265, doi. 10.1007/s10681-010-0304-y

By:

Peng Wu;
Bin Liu;
Jiansheng Chen;
Cailing Sun;
Jichun Tian

Publication type:

Article

Phenotypic correlations, G × E interactions and broad sense heritability analysis of grain and flour quality characteristics in high latitude spring bread wheats from Kazakhstan and Siberia.

Published in:

Euphytica, 2010, v. 171, n. 1, p. 23, doi. 10.1007/s10681-009-9984-6

By:

Gómez-Becerra, Hugo Ferney;
Abugalieva, Aigul;
Morgounov, Alexei;
Abdullayev, K.;
Bekenova, L.;
Yessimbekova, M.;
Sereda, G.;
Shpigun, S.;
Tsygankov, V.;
Zelenskiy, Yu;
Peña, Roberto Javier;
Cakmak, Ismail

Publication type:

Article

The prediction of bread wheat quality: joint use of the phenotypic information brought by technological tests and the genetic information brought by HMW and LMW glutenin subunits.

Published in:

Euphytica, 2010, v. 171, n. 1, p. 87, doi. 10.1007/s10681-009-9997-1

By:

Oury, François-Xavier;
Chiron, Hubert;
Faye, Annie;
Gardet, Olivier;
Giraud, Alex;
Heumez, Emmanuel;
Rolland, Bernard;
Rousset, Michel;
Trottet, Maxime;
Charmet, Gilles;
Branlard, Gérard

Publication type:

Article

Genetics of dietary fibre in bread wheat.

Published in:

Euphytica, 2009, v. 170, n. 1/2, p. 155, doi. 10.1007/s10681-009-0019-0

By:

Charmet, G.;
Masood-Quraishi, U.;
Ravel, C.;
Romeuf, I.;
Balfourier, F.;
Perretant, M. R.;
Joseph, J. L.;
Rakszegi, M.;
Guillon, F.;
Sado, P. E.;
Bedo, Z.;
Saulnier, L.

Publication type:

Article

Association between frost tolerance and the alleles of high molecular weight glutenin subunits present in Polish winter wheats.

Published in:

Euphytica, 2008, v. 159, n. 3, p. 377, doi. 10.1007/s10681-007-9537-9

By:

Witkowski, Edward;
Waga, Jacek;
Witkowska, Krystyna;
Rapacz, Marcin;
Gut, Magdalena;
Bielawska, Amelia;
Luber, Helena;
Lukaszewski, Adam J.

Publication type:

Article

Yield and grain protein concentration in bread wheat: how to use the negative relationship between the two characters to identify favourable genotypes?

Published in:

Euphytica, 2007, v. 157, n. 1/2, p. 45, doi. 10.1007/s10681-007-9395-5

By:

Oury, François-Xavier;
Godin, Christelle

Publication type:

Article

Allelic variation at the Glu-1 and Glu-3 loci, presence of the 1B.1R translocation, and their effects on mixographic properties in Chinese bread wheats.

Published in:

Euphytica, 2005, v. 142, n. 3, p. 197, doi. 10.1007/s10681-005-1682-4

By:

Li Liu;
Zhonghu He;
Jun Yan;
Yan Zhang;
Xianchun Xia;
Peña, Roberto

Publication type:

Article

Pan bread and dry white Chinese noodle quality in Chinese winter wheats.

Published in:

Euphytica, 2004, v. 139, n. 3, p. 257, doi. 10.1007/s10681-004-3283-z

By:

He, Z. H.;
Yang, J.;
Zhang, Y.;
Quail, K. J.;
Peña, R. J.

Publication type:

Article

High molecular weight glutenin subunits of current bread wheats grown in Iran.

Published in:

Euphytica, 2004, v. 137, n. 2, p. 173, doi. 10.1023/B:EUPH.0000041546.46063.b5

By:

Bahraei, Sedighe;
Saidi, Abbas;
Alizadeh, Darya

Publication type:

Article

Suitability of Chinese wheat cultivars for production of northern style Chinese steamed bread.

Published in:

Euphytica, 2003, v. 131, n. 2, p. 155, doi. 10.1023/A:1023929513167

By:

He, Z.H.;
Liu, A.H.;
Javier Peña, Roberto;
Rajaram, Sanjaya

Publication type:

Article

Heterologous expression and biochemical characterization of a cold-active lipase from Rhizopus microsporus suitable for oleate synthesis and bread making.

Published in:

Biotechnology Letters, 2021, v. 43, n. 9, p. 1921, doi. 10.1007/s10529-021-03167-1

By:

Xiang, Man;
Wang, Ling;
Yan, Qiaojuan;
Jiang, Zhengqiang;
Yang, Shaoqing

Publication type:

Article

Fermentative capacity of baker's yeast exposed to hyperbaric stress.

Published in:

Biotechnology Letters, 2004, v. 26, n. 15, p. 1237, doi. 10.1023/B:BILE.0000036604.20963.da

By:

Campelo, Ana F.;
Belo, Isabel

Publication type:

Article

Zygosaccharomyces favi sp. nov., an obligate osmophilic yeast species from bee bread and honey.

Published in:

Antonie van Leeuwenhoek, 2015, v. 107, n. 3, p. 645, doi. 10.1007/s10482-014-0359-1

By:

Čadež, Neža;
Fülöp, László;
Dlauchy, Dénes;
Péter, Gábor

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

Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread.

Published in:

European Food Research & Technology, 2019, v. 245, n. 7, p. 1347, doi. 10.1007/s00217-019-03253-9

By:

Vidaurre-Ruiz, Julio;
Matheus-Diaz, Shessira;
Salas-Valerio, Francisco;
Barraza-Jauregui, Gabriela;
Schoenlechner, Regine;
Repo-Carrasco-Valencia, Ritva

Publication type:

Article

Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum.

Published in:

European Food Research & Technology, 2019, v. 245, n. 2, p. 443, doi. 10.1007/s00217-018-3176-3

By:

Encina-Zelada, Christian R.;
Cadavez, Vasco;
Monteiro, Fernando;
Teixeira, José A.;
Gonzales-Barron, Ursula

Publication type:

Article

Effect of brown seaweed powder on physical and textural properties of wheat bread.

Published in:

European Food Research & Technology, 2018, v. 244, n. 1, p. 1, doi. 10.1007/s00217-017-2929-8

By:

Arufe, S.;
Della Valle, G.;
Chiron, H.;
Chenlo, F.;
Sineiro, J.;
Moreira, R.

Publication type:

Article

Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics.

Published in:

European Food Research & Technology, 2017, v. 243, n. 11, p. 1973, doi. 10.1007/s00217-017-2903-5

By:

Martins, Zita;
Pinho, Olívia;
Ferreira, Isabel;
Jekle, Mario;
Becker, Thomas

Publication type:

Article

Staling of gluten-free breads: physico-chemical properties and H NMR mobility.

Published in:

European Food Research & Technology, 2017, v. 243, n. 5, p. 867, doi. 10.1007/s00217-016-2801-2

By:

Carini, Eleonora;
Curti, Elena;
Fattori, Fabio;
Paciulli, Maria;
Vittadini, Elena

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

Acidification of protein-enriched rice starch doughs: effects on breadmaking.

Published in:

European Food Research & Technology, 2015, v. 240, n. 4, p. 783, doi. 10.1007/s00217-014-2384-8

By:

Villanueva, Marina;
Mauro, Raúl;
Collar, Concha;
Ronda, Felicidad

Publication type:

Article

Recent advances in the production of partially substituted wheat and wheatless bread.

Published in:

European Food Research & Technology, 2015, v. 240, n. 2, p. 257, doi. 10.1007/s00217-014-2362-1

By:

Ohimain, Elijah

Publication type:

Article