Works matching DE "RYE bread"
Results: 43
Forces required by complete dentures for penetrating food in simulated function.
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- Journal of Oral Rehabilitation, 1987, v. 14, n. 6, p. 607, doi. 10.1111/1365-2842.ep13490532
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- Article
Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2008, v. 25, n. 8, p. 921, doi. 10.1080/02652030801958905
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Production of Microbial Exopolysaccharides in Rye Sourdough.
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- Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2010, v. 67, n. 2, p. 452, doi. 10.15835/buasvmcn-agr:5199
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Evaluation of antioxidant capacity and formation of processing contaminants during rye bread making.
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- Journal of Food & Nutrition Research, 2010, v. 49, n. 3, p. 149
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Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species.
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- Journal of Applied Microbiology, 2013, v. 114, n. 2, p. 404, doi. 10.1111/jam.12045
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Growth characterization of individual rye sourdough bacteria by isothermal microcalorimetry.
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- Journal of Applied Microbiology, 2011, v. 110, n. 2, p. 529, doi. 10.1111/j.1365-2672.2010.04904.x
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PCR-based fingerprinting and identification of contaminative fungi isolated from rye breads.
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- Agronomy Research, 2017, v. 15, n. 1, p. 288
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- Article
Effect of Initial Baking and Storage Time on Pasting Properties and Aging of Par-Baked and Rebaked Rye Bread.
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- International Journal of Food Properties, 2006, v. 9, n. 3, p. 583, doi. 10.1080/10942910600745178
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- Article
Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates.
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- Polish Journal of Food & Nutrition Sciences, 2013, v. 63, n. 1, p. 5, doi. 10.2478/v10222-012-0067-3
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- Article
EFFECT OF STORAGE CONDITIONS ON FOLIC ACID CONTENT IN FOLIC ACID-FORTIFIED BREAD - A MODEL STUDY.
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- Polish Journal of Food & Nutrition Sciences, 2010, v. 60, n. 2, p. 147
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- Article
Consumers’ Preferences for Bread: Transgenic, Cisgenic, Organic or Pesticide‐free?
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- Journal of Agricultural Economics, 2018, v. 69, n. 1, p. 121, doi. 10.1111/1477-9552.12225
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- Article
HEALTH BENEFITS OF KVASS MANUFACTURED FROM RYE WHOLEMEAL BREAD.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2015, v. 4, p. 34, doi. 10.15414/jmbfs.2015.4.special3.34-39
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- Article
Rye bran bread intake elevates urinary excretion of ferulic acid in humans, but does not affect the susceptibility of LDL to oxidation ex vivo.
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- European Journal of Nutrition, 2004, v. 43, n. 4, p. 230, doi. 10.1007/s00394-004-0463-5
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CONSUMER BEHAVIOUR IN THE BREAD MARKET IN LATVIA.
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- Economic Science for Rural Development Conference Proceedings, 2015, n. 40, p. 72
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THE EFFECT OF RYE BREAD AND LACTOBACILLUS GG FERMENTED WHEY DRINK ON FECAL AND URINARY MUTAGENICITY AND FECAL ENZYME ACTIVITIES.
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- International Journal of Probiotics & Prebiotics, 2010, v. 5, n. 3, p. 125
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- Article
Dietary habits in adolescence and midlife and risk of breast cancer in older women.
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- PLoS ONE, 2018, v. 13, n. 5, p. 1, doi. 10.1371/journal.pone.0198017
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THE EFECT OF APPLICATION OF CHOSEN LACTOBACILLI STRAINS AS STARTER CULTURES ON RYE BREAD QUALITY.
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- Electronic Journal of Polish Agricultural Universities, 2011, v. 14, n. 4, p. 1
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Protein profile and sensorial properties of rye breads.
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- European Food Research & Technology, 2009, v. 229, n. 6, p. 875, doi. 10.1007/s00217-009-1129-6
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- Article
EFFECT OF FRACTIONALLY DEFATTED FLOUR OF SEEDS ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF RYE DOUGH.
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- Food & Environment Safety, 2018, v. 17, n. 4, p. 413
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INFLUENCE OF THE POLYFUNCTIONAL FOOD SUPPLEMENT “MAGNETOFООD” ON THE QUALITY OF THE WHEAT-RYE BREAD “KHARKIV RODNICHOK” IN THE STORAGE PROCESS.
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- Eastern-European Journal of Enterprise Technologies, 2017, v. 89, n. 11, p. 61, doi. 10.15587/1729-4061.2017.111522
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- Article
Effect of Flour Extraction Rate and Baking on Thiamine and Riboflavin Content and Antioxidant Capacity of Traditional Rye Bread.
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- Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 1, p. C49, doi. 10.1111/j.1750-3841.2008.01008.x
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Inhibition of Fungal Growth on Wheat and Rye Bread by Modified Atmosphere Packaging and Active Packaging Using Volatile Mustard Essential Oil.
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. M37, doi. 10.1111/j.1365-2621.2005.tb09044.x
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Editorial: balancing fibre and FODMAPs in IBS - a 'rye' look at an old problem.
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- 2016
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- Editorial
Randomised clinical trial: low- FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome.
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- Alimentary Pharmacology & Therapeutics, 2016, v. 44, n. 5, p. 460, doi. 10.1111/apt.13726
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Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques.
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- Food Technology & Biotechnology, 2016, v. 54, n. 2, p. 172, doi. 10.17113/ftb.54.02.16.3994
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- Article
Phytases Improve Myo-Inositol Bioaccessibility in Rye Bread: A Study Using an In Vitro Method of Digestion and a Caco-2 Cell Culture Model.
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- Food Technology & Biotechnology, 2015, v. 53, n. 1, p. 66, doi. 10.17113/ftb.53.01.15.3764
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- Article
Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers.
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- European Journal of Clinical Nutrition, 2008, v. 62, n. 8, p. 961, doi. 10.1038/sj.ejcn.1602813
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A combination of fibre-rich rye bread and yoghurt containing Lactobacillus GG improves bowel function in women with self-reported constipation.
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- European Journal of Clinical Nutrition, 2006, v. 60, n. 3, p. 319, doi. 10.1038/sj.ejcn.1602317
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Effects of meal frequency and high-fibre rye-bread diet on glucose and lipid metabolism and ileal excretion of energy and sterols in ileostomy subjects.
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- European Journal of Clinical Nutrition, 2004, v. 58, n. 10, p. 1410, doi. 10.1038/sj.ejcn.1601985
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- Article
Phloem fortification in rye bread elevates serum enterolactone level.
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- European Journal of Clinical Nutrition, 2002, v. 56, n. 10, p. 952, doi. 10.1038/sj.ejcn.1601510
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- Article
PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE.
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- Journal of Texture Studies, 2008, v. 39, n. 1, p. 56, doi. 10.1111/j.1745-4603.2007.00130.x
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- Article
Oat (Avena sativa) Seed Extract as an Antifungal Food Preservative Through the Catalytic Activity of a Highly Abundant Class I Chitinase.
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- Applied Biochemistry & Biotechnology, 2010, v. 160, n. 6, p. 1573, doi. 10.1007/s12010-009-8557-4
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Rye bread and synthetic bread odorants – effective trap bait and lure for German cockroaches.
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- Entomologia Experimentalis et Applicata, 2018, v. 166, n. 2, p. 81, doi. 10.1111/eea.12620
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- Article
Influence of edible coatings on rye and rye-wheat bread quality.
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- Ukrainian Journal of Food Science, 2017, v. 5, n. 1, p. 82, doi. 10.24263/2310-1008-2017-5-1-11
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- Article
Cytogenetically Engineered Rye Chromosomes 1R to Improve Bread-making Quality of Hexaploid Triticale.
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- Crop Science, 2006, v. 46, n. 5, p. 2183, doi. 10.2135/cropsci2006.03.0135
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- Article
Ergot alkaloids in some rye-based UK cereal products.
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- Food Additives & Contaminants: Part B: Surveillance Communications, 2009, v. 2, n. 1, p. 79, doi. 10.1080/02652030903042509
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Prediction of rye dough behaviour and bread quality using response surface methodology.
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- Irish Journal of Agricultural & Food Research, 2011, v. 50, n. 2, p. 239
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- Article
„Hääleib”, „saajaleib”, „ißeleib” – Eesti leivakultuurist 13.–16. sajandil.
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- Tuna, 2012, n. 4, p. 14
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- Article
Folates Stability in Two Types of Rye Breads During Processing and Frozen Storage.
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- Plant Foods for Human Nutrition, 2009, v. 64, n. 2, p. 129, doi. 10.1007/s11130-009-0114-3
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- Article
HEALTH QUALITY AND NUTRITIONAL VALUE OF RYE BREAD PRODUCED ON A SMALL AND LARGE SCALE IN POLAND.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 126
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- Article
UPDATE ON FOLATE.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2004, v. 16, n. 2, p. 262
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- Article
Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 5, p. 1103, doi. 10.1002/jsfa.7007
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Rye flour enriched with arabinoxylans in rye bread making.
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- Food Science & Technology International, 2015, v. 21, n. 1, p. 45, doi. 10.1177/1082013213504771
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- Article