Molecular sensory studies of valuable odorants and tastants in sourdough bread crumb.
- Published in:
- Lebensmittelchemie, 2025, v. 79, p. S2-100, doi. 10.1002/lemi.202552244
- By:
- Publication type:
- Article
Works matching DE "BREAD crumbs"
Results: 148
1
2
Identification of Turmeric and Revelation of Adulterations by Digital Colorimetry and Near-IR Spectrometry.
- Published in:
- Journal of Analytical Chemistry, 2025, v. 80, n. 5, p. 829, doi. 10.1134/S1061934825700236
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- Publication type:
- Article
3
Out of Time.
- Published in:
- New American Studies Journal, 2024, v. 75, p. 1, doi. 10.18422/75-1775
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- Publication type:
- Article
4
Hänsel, Grethel and the Breadcrumbs Similarity and Analogy in Psychoanalytic Psychotherapy.
- Published in:
- International Journal of Psychoanalysis & Education, 2024, v. 4, n. 2, p. 59, doi. 10.32111/SAS.2024.4.2.5
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- Publication type:
- Article
5
Application of a multi-component bakery improver in the technology of wheat bread enriched with the mixture of sprouted grains.
- Published in:
- Ukrainian Journal of Food Science, 2022, v. 10, n. 2, p. 136, doi. 10.24263/2310-1008-2022-10-2-4
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- Publication type:
- Article
6
The Physicochemical and Rheological Properties of Green Banana Flour–Wheat Flour Bread Substitutions.
- Published in:
- Plants (2223-7747), 2025, v. 14, n. 2, p. 207, doi. 10.3390/plants14020207
- By:
- Publication type:
- Article
7
Waste from Artichoke Processing Industry: Reuse in Bread-Making and Evaluation of the Physico-Chemical Characteristics of the Final Product.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 24, p. 3409, doi. 10.3390/plants11243409
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- Publication type:
- Article
8
The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
- Published in:
- Plants (2223-7747), 2022, v. 11, n. 9, p. 1225, doi. 10.3390/plants11091225
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- Publication type:
- Article
9
Investigation of Quinoa Seeds Fractions and Their Application in Wheat Bread Production.
- Published in:
- Plants (2223-7747), 2021, v. 10, n. 10, p. 2150, doi. 10.3390/plants10102150
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- Publication type:
- Article
10
IMPACT OF ALGAE ADDITION ON BREAD PROPERTIES AND CONSUMERS BEHAVIOR-PRELIMINARY RESEARCH.
- Published in:
- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 121
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- Publication type:
- Article
11
Changes in bread making quality of wheat during postharvest maturations.
- Published in:
- International Agrophysics, 2021, v. 35, n. 2, p. 179, doi. 10.31545/intagr/138841
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- Publication type:
- Article
12
Effects of Flaxseed Enrichment on Wheat Dough and Bread Crumb.
- Published in:
- Special Education, 2022, v. 2, n. 43, p. 2147
- By:
- Publication type:
- Article
13
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:
- Publication type:
- Article
14
Optimization of producing baguette bread containing acorn flour and evaluating its characteristics.
- Published in:
- Journal of Food Science & Technology (2008-8787), 2024, v. 21, n. 154, p. 1, doi. 10.22034/FSCT.21.154.1
- By:
- Publication type:
- Article
15
What to Do with Pennies Left as Tips.
- Published in:
- Labor: Studies in Working Class History of the Americas, 2022, v. 19, n. 1, p. 1, doi. 10.1215/15476715-9475660
- By:
- Publication type:
- Article
16
Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Millet Flour in Gluten-Free Meatball Formulation.
- Published in:
- Selcuk Journal of Agriculture & Food Sciences / Selcuk Tarim ve Gida Bilimleri Dergisi, 2022, v. 36, n. 3, p. 399, doi. 10.15316/SJAFS.2022.052
- By:
- Publication type:
- Article
17
SOUTH MOUNTAIN MUSHROOM CAPS.
- Published in:
- 2021
- By:
- Publication type:
- Recipe
18
Navigation and orientation in smartphone interfaces.
- Published in:
- Information Design Journal (IDJ), 2014, v. 21, n. 3, p. 260, doi. 10.1075/idj.21.3.08pad
- By:
- Publication type:
- Article
19
Characterization of gluten‐free bread crumb baked at atmospheric and reduced pressures using TD‐NMR.
- Published in:
- Magnetic Resonance in Chemistry, 2019, v. 57, n. 9, p. 649, doi. 10.1002/mrc.4829
- By:
- Publication type:
- Article
20
Calidad panadera y galletera de mezclas de harina integral de amaranto y refinada de trigo.
- Published in:
- Revista Mexicana de Ciencias Agrícolas, 2022, v. 13, n. 8, p. 1433, doi. 10.29312/remexca.v13i8.3162
- By:
- Publication type:
- Article
21
Chemical, physicochemical, and nutritional characteristics of some sausage types.
- Published in:
- Journal of Agroalimentary Processes & Technologies, 2020, v. 26, n. 4, p. 330
- By:
- Publication type:
- Article
22
Effect of Wheat Flour Integration with Blueberry Fruits on Rheological, Quality, Antioxidant, and Sensory Attributes of 'French' Bread.
- Published in:
- Foods, 2025, v. 14, n. 7, p. 1189, doi. 10.3390/foods14071189
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- Publication type:
- Article
23
Microbiological Quality Assessment of Some Commercially Available Breads.
- Published in:
- Foods, 2024, v. 13, n. 20, p. 3271, doi. 10.3390/foods13203271
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- Publication type:
- Article
24
The Influence of Arabinoxylan of Different Molar Masses on the Properties of Rye Bread Baked by the Postponed Baking Method.
- Published in:
- Foods, 2024, v. 13, n. 16, p. 2482, doi. 10.3390/foods13162482
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- Publication type:
- Article
25
Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour.
- Published in:
- Foods, 2024, v. 13, n. 14, p. 2300, doi. 10.3390/foods13142300
- By:
- Publication type:
- Article
26
Study on the Effect of Microwaved Brewer's Spent Grains on the Quality and Flavor Characteristics of Bread.
- Published in:
- Foods, 2024, v. 13, n. 3, p. 461, doi. 10.3390/foods13030461
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- Publication type:
- Article
27
Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread.
- Published in:
- Foods, 2024, v. 13, n. 3, p. 460, doi. 10.3390/foods13030460
- By:
- Publication type:
- Article
28
Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics.
- Published in:
- Foods, 2023, v. 12, n. 24, p. 4411, doi. 10.3390/foods12244411
- By:
- Publication type:
- Article
29
Physicochemical Characteristics, Antioxidant Properties, Aroma Profile, and Sensory Qualities of Value-Added Wheat Breads Fortified with Post-Distillation Solid Wastes of Aromatic Plants.
- Published in:
- Foods, 2023, v. 12, n. 21, p. 4007, doi. 10.3390/foods12214007
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- Publication type:
- Article
30
Effect of Adding Different Commercial Propylene Glycol Alginates on the Properties of Mealworm-Flour-Formulated Bread and Steamed Bread.
- Published in:
- Foods, 2023, v. 12, n. 19, p. 3641, doi. 10.3390/foods12193641
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- Publication type:
- Article
31
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
32
Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals.
- Published in:
- Foods, 2023, v. 12, n. 16, p. 3030, doi. 10.3390/foods12163030
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- Publication type:
- Article
33
Effect of Insoluble Dietary Fiber Extracted from Feijoa (Acca sellowiana (O. Berg) Burret.) Supplementation on Physicochemical and Functional Properties of Wheat Bread.
- Published in:
- Foods, 2023, v. 12, n. 10, p. 2019, doi. 10.3390/foods12102019
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- Publication type:
- Article
34
Greek Landrace Flours Characteristics and Quality of Dough and Bread.
- Published in:
- Foods, 2023, v. 12, n. 8, p. 1618, doi. 10.3390/foods12081618
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- Publication type:
- Article
35
Dough Rheological Behavior and Bread Quality as Affected by Addition of Soybean Flour in a Germinated Form.
- Published in:
- Foods, 2023, v. 12, n. 6, p. 1316, doi. 10.3390/foods12061316
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- Publication type:
- Article
36
Walnut Male Flowers (Juglans regia L.) as a Functional Addition to Wheat Bread.
- Published in:
- Foods, 2022, v. 11, n. 24, p. 3988, doi. 10.3390/foods11243988
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- Publication type:
- Article
37
The Sensory-Directed Elucidation of the Key Tastants and Odorants in Sourdough Bread Crumb.
- Published in:
- Foods, 2022, v. 11, n. 15, p. 2325, doi. 10.3390/foods11152325
- By:
- Publication type:
- Article
38
Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach.
- Published in:
- Foods, 2021, v. 10, n. 4, p. 742, doi. 10.3390/foods10040742
- By:
- Publication type:
- Article
39
Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties.
- Published in:
- Foods, 2021, v. 10, n. 4, p. 731, doi. 10.3390/foods10040731
- By:
- Publication type:
- Article
40
Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs.
- Published in:
- Foods, 2021, v. 10, n. 2, p. 282, doi. 10.3390/foods10020282
- By:
- Publication type:
- Article
41
Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread †.
- Published in:
- Foods, 2020, v. 9, n. 12, p. 1837, doi. 10.3390/foods9121837
- By:
- Publication type:
- Article
42
Effect of Barley Antifreeze Protein on Dough and Bread during Freezing and Freeze-Thaw Cycles.
- Published in:
- Foods, 2020, v. 9, n. 11, p. 1698, doi. 10.3390/foods9111698
- By:
- Publication type:
- Article
43
Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter?
- Published in:
- Foods, 2020, v. 9, n. 8, p. 1035, doi. 10.3390/foods9081035
- By:
- Publication type:
- Article
44
Impact of Dairy Ingredients on Wheat Flour Dough Rheology and Bread Properties.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 828, doi. 10.3390/foods9060828
- By:
- Publication type:
- Article
45
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds.
- Published in:
- Foods, 2020, v. 9, n. 6, p. 819, doi. 10.3390/foods9060819
- By:
- Publication type:
- Article
46
Cistus incanus L. as an Innovative Functional Additive to Wheat Bread.
- Published in:
- Foods, 2019, v. 8, n. 8, p. 349, doi. 10.3390/foods8080349
- By:
- Publication type:
- Article
47
Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product.
- Published in:
- International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/4784794
- By:
- Publication type:
- Article
48
The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread.
- Published in:
- International Journal of Food Science, 2022, p. 1, doi. 10.1155/2022/1986438
- By:
- Publication type:
- Article
49
Development of wheat composite bread using barley β-glucan rich flour.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 66, doi. 10.5219/1941
- By:
- Publication type:
- Article
50
Sunflower seed cake as a source of nutrients in gluten-free bread.
- Published in:
- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-38094-w
- By:
- Publication type:
- Article