Works matching DE "TOAST (Bread)"

Results: 48

A thug's grub: food and drink as status in Renaud's songs.

Published in:

European Journal of Humour Research, 2025, v. 13, n. 1, p. 68, doi. 10.7592/EJHR.2025.13.1.991

By:

Couturier, Nils;
Bories, Anne-Sophie

Publication type:

Article

吐司面包的配方优化研究.

Published in:

Food Research & Development, 2022, v. 43, n. 9, p. 103, doi. 10.12161/j.issn.1005-6521.2022.09.014

By:

田其英;
陆双

Publication type:

Article

Baking of Flat Bread in an Impingement Oven: An Experimental Study of Heat Transfer and Quality Aspects.

Published in:

Drying Technology, 2008, v. 26, n. 7, p. 902, doi. 10.1080/07373930802142614

By:

Banooni, S.;
Hosseinalipour, S. M.;
Mujumdar, A. S.;
Taheran, E.;
Bahiraei, M.;
Taherkhani, P.

Publication type:

Article

Microbiological quality of some packed and unpacked bread products in Alexandria, Egypt.

Published in:

Journal of the Egyptian Public Health Association, 2023, v. 98, n. 1, p. 1, doi. 10.1186/s42506-023-00141-9

By:

Ali, Manal A.;
Hashish, Mona H.;
Fekry, Marwa M.

Publication type:

Article

The Effect of Substituted Flaxseed Flour on the Rheological, Chemical and Sensorial Properties of Toast Bread.

Published in:

Journal of Food & Dairy Sciences, 2024, v. 15, n. 2, p. 21, doi. 10.21608/jfds.2024.261909.1148

By:

El-Saye, Rahma M.;
Rabie, M. M.;
El-Gammal, Rania E.

Publication type:

Article

مطالعه اثر آنزیم آسپاراژیناز و برشتگی نان تافتون بر روي آکریل آمید .

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 126, p. 361, doi. 10.22034/FSCT.19.126.361

By:

معصومه بارانی;
محمد شاهدي باغ خ&#1606

Publication type:

Article

تاثیر صمغ گوار، امولسیفایر داتم، دور همزن و دماي پخت بر خواص فیزیکی شیمیایی، حرارتی و ارگانولپتیکی نان تست.

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 126, p. 57, doi. 10.22034/FSCT.19.126.57

By:

فرناز محمدي گلچی;
سارا موحد;
محمد رضا اسحاقی;
حسین احمدي چنارب

Publication type:

Article

Estudio del Efecto Combinado del Secado y Freido en las Propiedades de Tortillas Tostadas.

Published in:

Información Tecnológica, 2011, v. 22, n. 2, p. 55, doi. 10.4067/S0718-07642011000200007

By:

Morales-Pérez, Jesús;
Vélez-Ruiz, Jorge F.

Publication type:

Article

Health-Promoting Nutrients and Potential Bioaccessibility of Breads Enriched with Fresh Kale and Spinach.

Published in:

Foods, 2022, v. 11, n. 21, p. 3414, doi. 10.3390/foods11213414

By:

Czarnowska-Kujawska, Marta;
Starowicz, Małgorzata;
Barišić, Veronika;
Kujawski, Wojciech

Publication type:

Article

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.

Published in:

Foods, 2020, v. 9, n. 10, p. 1498, doi. 10.3390/foods9101498

By:

Pico, Joana;
Khomenko, Iuliia;
Capozzi, Vittorio;
Navarini, Luciano;
Biasioli, Franco

Publication type:

Article

Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.

Published in:

Foods, 2020, v. 9, n. 10, p. 1498, doi. 10.3390/foods9101498

By:

Pico, Joana;
Khomenko, Iuliia;
Capozzi, Vittorio;
Navarini, Luciano;
Biasioli, Franco

Publication type:

Article

Personal and Psychological Traits Influencing the Willingness to Pay for Food with Nutritional Claims: A Comparison between Vice and Virtue Food Products.

Published in:

Foods, 2020, v. 9, n. 6, p. 733, doi. 10.3390/foods9060733

By:

López-Galán, Belinda;
de-Magistris, Tiziana

Publication type:

Article

Effect of Varying Levels of Acorn Flour on Antioxidant, Staling and Sensory Properties of Iranian Toast.

Published in:

International Journal of Food Studies, 2021, p. 322, doi. 10.7455/ijfs/10.2.2021.a4

By:

MOUSAVI, BABAK;
GHADERI, SAJAD;
HESARINEJAD, MOHAMMAD ALI;
POURMAHMOUDI, AZIZOLLAH

Publication type:

Article

Tolerance to Specific Foods After Laparoscopic Sleeve Gastrectomy.

Published in:

Obesity Surgery, 2020, v. 30, n. 10, p. 3891, doi. 10.1007/s11695-020-04732-9

By:

Diaz-Lara, Carlos;
Curtis, Carolina;
Romero, Manuel;
Palazón-Bru, Antonio;
Diez-Tabernilla, María;
Oller, Inmaculada;
Arroyo, Antonio;
Lacueva, Francisco Javier

Publication type:

Article

Levels of Polycyclic Aromatic Hydrocarbons in Toasted Bread.

Published in:

Polycyclic Aromatic Compounds, 2022, v. 42, n. 9, p. 6112, doi. 10.1080/10406638.2021.1974896

By:

Soceanu, Alina;
Dobrinas, Simona;
Popescu, Viorica

Publication type:

Article

The effect of propolis extract as a valuable natural additive on the quality characteristics of toast bread.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 9, p. 5438, doi. 10.1002/fsn3.3500

By:

Hosseini Khabbazi, Saba;
Mansouripour, Samar;
Saremnezhad, Solmaz

Publication type:

Article

Effect of the mixture of oleaster (E. angustifolia L.) and black cumin (Nigella sativa) flours as functional compounds on the quality characteristics of toast bread.

Published in:

Food Science & Nutrition, 2023, v. 11, n. 8, p. 4678, doi. 10.1002/fsn3.3430

By:

Ghadarloo, Saba;
Mansouripour, Samar;
Saremnezhad, Solmaz

Publication type:

Article

Stability of SARS‐CoV‐2 as consequence of heating and microwave processing in meat products and bread.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 9, p. 5146, doi. 10.1002/fsn3.2481

By:

Norouzbeigi, Sahar;
Yekta, Reza;
Vahid‐Dastjerdi, Leily;
Keyvani, Hossein;
Ranjbar, Mohammad Mehdi;
Shadnoush, Mahdi;
Yousefi, Mojtaba;
Khorshidian, Nasim;
Sohrabvandi, Sara;
Mortazavian, Amir M.

Publication type:

Article

Mathematical modeling of weight loss and crust temperature of toast bread containing guar gum during baking process.

Published in:

Food Science & Nutrition, 2021, v. 9, n. 1, p. 272, doi. 10.1002/fsn3.1993

By:

Mohammadi Golchin, Farnaz;
Movahhed, Sara;
Eshaghi, Mohammadreza;
Ahmadi Chenarbon, Hossein

Publication type:

Article

A Bouquet of Frogs.

Published in:

Yellow Medicine Review, 2020, p. 79

By:

Ankney, Julian

Publication type:

Article

The Impact of Different Lactic Acid Bacteria Sourdoughs on the Quality Characteristics of Toast Bread.

Published in:

Journal of Food Quality, 2017, p. 1, doi. 10.1155/2017/7825203

By:

Hadaegh, H.;
Ardabili, S. M. Seyyedain;
Ebrahimi, M. Tajabadi;
Chamani, M.;
Nezhad, R. Azizi

Publication type:

Article

Italian toasted bread (' bruschetta') should be carefully evaluated by people with type 1 diabetes.

Published in:

2014

By:

Giannini, S.;
Bardini, G.;
Mannucci, E.;
Rotella, C.

Publication type:

Letter

中国传统食品酵母菌在谷物制品中的应用研究.

Published in:

Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 6, p. 34, doi. 10.16210/j.cnki.1007-7561.2022.06.005

By:

杨海莺;
赵凯;
杨书林;
高嘉星;
牛兴和;
李慧

Publication type:

Article

Ready-to-eat foods as a possible source of Helicobacter pylori.

Published in:

Acta Veterinaria Brno, 2023, v. 92, n. 4, p. 427, doi. 10.2754/avb202392040427

By:

Navrátilová, Pavlína;
Šťástková, Zora;
Furmančíková, Petra;
Bednářová, Ivana

Publication type:

Article

Snacks from the sea: a cross-national comparison of consumer acceptance for crackers added with algae.

Published in:

European Food Research & Technology, 2024, v. 250, n. 8, p. 2193, doi. 10.1007/s00217-024-04530-y

By:

Rabitti, Noemi Sofia;
Bayudan, Simoun;
Laureati, Monica;
Neugart, Susanne;
Schouteten, Joachim Jietse;
Apelman, Linnea;
Dahlstedt, Sermin;
Sandvik, Pernilla

Publication type:

Article

CONSUMER PREFERENCES IN DEVELOPING DERIVATIVE PRODUCT OF GLUTEN FREE BREAD COOKLY.

Published in:

Journal of Application Business & Management / Jurnal Aplikasi Bisnis dan Manajemen, 2024, v. 10, n. 3, p. 967, doi. 10.17358/jabm.10.3.967

By:

Balweel, Thania Usamah;
Ratnawati, Anny;
Nuraisyah, Ani

Publication type:

Article

The digestible indispensable amino acid score (DIAAS) in eggs and egg-containing breakfast meals is greater than in toast breads or hash browns served without eggs.

Published in:: Journal of Nutritional Science, 2024, v. 13, p. 1, doi. 10.1017/jns.2024.71
Publication type:: Article

Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2008, v. 25, n. 8, p. 921, doi. 10.1080/02652030801958905

By:

Granby, Kit;
Nielsen, Nikoline Juul;
Hedegaard, Rikke V.;
Christensen, Tue;
Kann, Mette;
Skibsted, Leif H.

Publication type:

Article

Toast to toast.

Published in:

2007

By:

Bates, Jane

Publication type:

Editorial

OPTIMIZATION OF A GAS CHROMATOGRAPHIC METHOD FOR ACRYLAMIDE ANALYSIS APPLICATIONS FOR RISK MANAGEMENT.

Published in:

Environmental Engineering & Management Journal (EEMJ), 2009, v. 8, n. 2, p. 315, doi. 10.30638/eemj.2009.045

By:

Burlacu, Anca Irina;
Cuciureanu, Rodica;
Fitterman, Patricia;
Larroque, Michel

Publication type:

Article

Classification of crispness of food materials by deep neural networks.

Published in:

Journal of Texture Studies, 2023, v. 54, n. 6, p. 845, doi. 10.1111/jtxs.12792

By:

Lopes, Rafael Z.;
Dacanal, Gustavo C.

Publication type:

Article

WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES.

Published in:

Journal of Texture Studies, 2012, v. 43, n. 6, p. 421, doi. 10.1111/j.1745-4603.2012.00353.x

By:

CASTRO-PRADA, E.M.;
MEINDERS, M.B.J.;
PRIMO-MARTIN, C.;
HAMER, R.J.;
VAN VLIET, T.

Publication type:

Article

"Let them eat toast".

Published in:

Education Journal, 2017, n. 306, p. 24

By:

Waterman, Chris

Publication type:

Article

Application of gelatin-silver nanocomposite film as an active packaging material in toast bread.

Published in:

Journal of Food Measurement & Characterization, 2024, v. 18, n. 3, p. 2397, doi. 10.1007/s11694-023-02328-2

By:

Yousefi, Arezou;
Hosseini, Elahesadat;
Sharifan, Anousheh;
Pourahmad, Revan

Publication type:

Article

EFFECT OF XANTHAN GUM ADDITION ON THE CHEMICAL, AND RHEOLOGICAL PROPERTIES OF TOAST BREAD.

Published in:

Zagazig Journal of Agricultural Research, 2023, v. 50, n. 6, p. 927, doi. 10.21608/zjar.2023.339939

By:

Hagras, Manal A. E.;
Hefnawy, H. T.;
Elakkad, Hend A. M.

Publication type:

Article

PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERISTICS OF TOAST BREAD FORTIFIED WITH ΑLPHA-AMYLASE ENZYME AND CARBOXYMETHYLCELLULOSE.

Published in:

Zagazig Journal of Agricultural Research, 2022, v. 49, n. 1, p. 41

By:

Abd El-Naby, Mariam M. A.;
Elnemr, S. E.;
Aboelmaaty, S. M.;
Moner, Sabah M.

Publication type:

Article

EFFECT OF PARTIAL REPLACEMENT OF WHEAT FLOUR BY BARLEY AND OAT FLOUR ON THE CHEMICAL AND RHEOLOGICAL PROPERTIES OF TOAST BREAD DOUGH.

Published in:

Zagazig Journal of Agricultural Research, 2018, v. 45, n. 1, p. 261

By:

Darwish, Omnia H.;
Rabie, A. M.;
El-Shewy, Madiha A.;
Shalaby, Hanan S.

Publication type:

Article

Effect of propylene glycol alginate addition on the baking characteristics of toast bread.

Published in:

China Food Additives, 2024, v. 35, n. 11, p. 48, doi. 10.19804/j.issn1006-2513.2024.11.007

By:

DUAN Chenglong;
ZHANG Tianren;
WANG Pan;
WANG Xiaomei;
WANG Xianglong;
LIU Haiyan

Publication type:

Article

بررسی اثر استفاده از سطوح مختلف کنسانتره پروتئینی ماهی کپور نقرهاي (molitrix Hypophthalmichthys (بر پروفیل مواد معدنی نان صنعتی تست .

Published in:

Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 111, p. 117, doi. 10.29252/fsct.18.02.11

By:

سحر غفاري;
سید ولی حسینی;
مهرداد فرهنگی;
مجتبی بریري

Publication type:

Article

اثر افزودن کنسانتره سیاهدانه بر خواص فیزیکی و کیفی نان تست بدون گلوتن طی دوره نگهداري

Published in:

Journal of Food Science & Technology (2008-8787), 2019, v. 16, n. 91, p. 197

By:

فرزانه علیشاهی;
محمد فاضل

Publication type:

Article

BREAD WASTE AND SAFETY OF REPROCESSED PRODUCTS.

Published in:

Annals: Food Science & Technology, 2020, v. 21, n. 4, p. 873

By:

Horneț, Gabriela-Andreea;
Mihai, Adriana Laura;
Negoiță, Mioara

Publication type:

Article

Modification of Mineral Content in Bread with the Addition of Buckwheat Husk.

Published in:

Applied Sciences (2076-3417), 2025, v. 15, n. 8, p. 4455, doi. 10.3390/app15084455

By:

Mumtaz, Wajeeha;
Klepacka, Joanna;
Czarnowska-Kujawska, Marta

Publication type:

Article

Investigating the ability of Saccharomyces cerevisiae and Lactobacillus plantarum on the reduction of aflatoxin B<sub>1</sub>, ochratoxin A, and zearalenone in dough and toast Bread.

Published in:

Iranian Journal of Microbiology, 2025, v. 17, n. 2, p. 328

By:

Amiri, Alireza Haji;
Nateghi, Leila;
Zand, Nazanin

Publication type:

Article

Quantum Sufficit.

Published in:

American Family Physician, 2007, v. 75, n. 6, p. 796

By:

Damlo, Sherri

Publication type:

Article

MIRRORS OF THE PAST.

Published in:

Settler, 2021, v. 59, n. 4, p. 95

By:

Burt, Lillian B.

Publication type:

Article

Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties.

Published in:

Food & Bioprocess Technology, 2024, v. 17, n. 1, p. 205, doi. 10.1007/s11947-023-03123-z

By:

Grau, Raúl;
Pérez, Alberto J.;
Hernández, Sergio;
Barat, José M.;
Talens, Pau;
Verdú, Samuel

Publication type:

Article

The Potential of Kluyveromyces marxianus to Produce Low-FODMAP Straight-Dough and Sourdough Bread: a Pilot-Scale Study.

Published in:

Food & Bioprocess Technology, 2021, v. 14, n. 10, p. 1920, doi. 10.1007/s11947-021-02681-4

By:

Laurent, Jitka;
Struyf, Nore;
Bautil, An;
Bakeeva, Albina;
Chmielarz, Mikolaj;
Lyly, Marika;
Herrera-Malaver, Beatriz;
Passoth, Volkmar;
Verstrepen, Kevin J.;
Courtin, Christophe M.

Publication type:

Article

Quality evaluation and postprandial glycemic response of gluten-free rice bread made from two types of rice flour with different amylose contents.

Published in:

Food Science & Technology Research, 2022, v. 28, n. 5, p. 381, doi. 10.3136/fstr.FSTR-D-22-00052

By:

Iana KORSHUNOVA;
Tomoko YAMAGUCHI;
Saori KUREMOTO;
Yasuaki ENOKI

Publication type:

Article