412 related articles for article (PubMed ID: 18303820)
1. Semicarbazide formation in flour and bread.
Noonan GO; Begley TH; Diachenko GW
J Agric Food Chem; 2008 Mar; 56(6):2064-7. PubMed ID: 18303820
[TBL] [Abstract][Full Text] [Related]
2. Semicarbazide formation in azodicarbonamide-treated flour: a model study.
Becalski A; Lau BP; Lewis D; Seaman SW
J Agric Food Chem; 2004 Sep; 52(18):5730-4. PubMed ID: 15373416
[TBL] [Abstract][Full Text] [Related]
3. Assessment of the determination of azodicarbonamide and its decomposition product semicarbazide: investigation of variation in flour and flour products.
Ye J; Wang XH; Sang YX; Liu Q
J Agric Food Chem; 2011 Sep; 59(17):9313-8. PubMed ID: 21786817
[TBL] [Abstract][Full Text] [Related]
4. Semicarbazide in Canadian bakery products.
Becalski A; Lau BP; Lewis D; Seaman S
Food Addit Contam; 2006 Feb; 23(2):107-9. PubMed ID: 16449051
[TBL] [Abstract][Full Text] [Related]
5. The determination of biurea: a novel method to discriminate between nitrofurazone and azodicarbonamide use in food products.
Mulder PP; Beumer B; Van Rhijn JA
Anal Chim Acta; 2007 Mar; 586(1-2):366-73. PubMed ID: 17386736
[TBL] [Abstract][Full Text] [Related]
6. Comparative studies by IR, Raman, and surface-enhanced Raman spectroscopy of azodicarbonamide, biurea and semicarbazide hydrochloride.
Xie Y; Li P; Zhang J; Wang H; Qian H; Yao W
Spectrochim Acta A Mol Biomol Spectrosc; 2013 Oct; 114():80-4. PubMed ID: 23751223
[TBL] [Abstract][Full Text] [Related]
7. Implications of the use of semicarbazide as a metabolic target of nitrofurazone contamination in coated products.
Pereira AS; Donato JL; De Nucci G
Food Addit Contam; 2004 Jan; 21(1):63-9. PubMed ID: 14744681
[TBL] [Abstract][Full Text] [Related]
8. Ethyl carbamate levels resulting from azodicarbonamide use in bread.
Cañas BJ; Diachenko GW; Nyman PJ
Food Addit Contam; 1997 Jan; 14(1):89-94. PubMed ID: 9059587
[TBL] [Abstract][Full Text] [Related]
9. The determination of semicarbazide (N-aminourea) in commercial bread products by liquid chromatography-mass spectrometry.
Noonan GO; Warner CR; Hsu W; Begley TH; Perfetti GA; Diachenko GW
J Agric Food Chem; 2005 Jun; 53(12):4680-5. PubMed ID: 15941299
[TBL] [Abstract][Full Text] [Related]
10. The effect of azodicarbonamide concentrations on ethyl carbamate concentrations in bread and toast.
Dennis MJ; Massey RC; Ginn R; Parker I; Crews C; Zimmerli B; Zoller O; Rhyn P; Osborne B
Food Addit Contam; 1997 Jan; 14(1):95-100. PubMed ID: 9059588
[TBL] [Abstract][Full Text] [Related]
11. Automated In-Injector Derivatization Combined with High-Performance Liquid Chromatography-Fluorescence Detection for the Determination of Semicarbazide in Fish and Bread Samples.
Wang Y; Chan W
J Agric Food Chem; 2016 Apr; 64(13):2802-8. PubMed ID: 26985968
[TBL] [Abstract][Full Text] [Related]
12. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.
Valle-Algarra FM; Mateo EM; Medina A; Mateo F; Gimeno-Adelantado JV; Jimenez M
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jun; 26(6):896-906. PubMed ID: 19680965
[TBL] [Abstract][Full Text] [Related]
13. [Correlation of the 3,4-benzopyrene content in grain, grist products and baked bread].
Dikun PP; Kalinina IA; Katkova ON; Rezchikov VA; Goncharova LM
Vopr Pitan; 1980; (4):66-9. PubMed ID: 7405152
[TBL] [Abstract][Full Text] [Related]
14. Rapid determination of trace semicarbazide in flour products by high-performance liquid chromatography based on a nucleophilic substitution reaction.
Wei T; Li G; Zhang Z
J Sep Sci; 2017 May; 40(9):1993-2001. PubMed ID: 28244190
[TBL] [Abstract][Full Text] [Related]
15. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
Purhagen JK; Sjöö ME; Eliasson AC
J Sci Food Agric; 2012 Apr; 92(6):1201-13. PubMed ID: 22052714
[TBL] [Abstract][Full Text] [Related]
16. Continuous monitoring of dough fermentation and bread baking by magnetic resonance microscopy.
Bajd F; Serša I
Magn Reson Imaging; 2011 Apr; 29(3):434-42. PubMed ID: 21237606
[TBL] [Abstract][Full Text] [Related]
17. Effects of waxy wheat flour and water on frozen dough and bread properties.
Yi J; Kerr WL; Johnson JW
J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
[TBL] [Abstract][Full Text] [Related]
18. Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside.
Kostelanska M; Dzuman Z; Malachova A; Capouchova I; Prokinova E; Skerikova A; Hajslova J
J Agric Food Chem; 2011 Sep; 59(17):9303-12. PubMed ID: 21797213
[TBL] [Abstract][Full Text] [Related]
19. Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour.
Alasino MC; Osella CA; De La Torre MA; Sanchez HD
Int J Food Sci Nutr; 2011 Jun; 62(4):385-91. PubMed ID: 21306191
[TBL] [Abstract][Full Text] [Related]
20. Structural and farinographic changes during mixing of a yeast sweet dough.
Calderón-Domínguez G; Neyra-Guevara M; Farrera-Rebollo R; Arana-Errasquín R; Mora-Escobedo R
Nahrung; 2003 Oct; 47(5):312-9. PubMed ID: 14609086
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]