172 related articles for article (PubMed ID: 24230475)
1. Influence of particle size on bioprocess induced changes on technological functionality of wheat bran.
Coda R; Kärki I; Nordlund E; Heiniö RL; Poutanen K; Katina K
Food Microbiol; 2014 Feb; 37():69-77. PubMed ID: 24230475
[TBL] [Abstract][Full Text] [Related]
2. Impact of Enzymatic and Microbial Bioprocessing on Protein Modification and Nutritional Properties of Wheat Bran.
Arte E; Rizzello CG; Verni M; Nordlund E; Katina K; Coda R
J Agric Food Chem; 2015 Oct; 63(39):8685-93. PubMed ID: 26365885
[TBL] [Abstract][Full Text] [Related]
3. Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.
Prückler M; Lorenz C; Endo A; Kraler M; Dürrschmid K; Hendriks K; Soares da Silva F; Auterith E; Kneifel W; Michlmayr H
Food Microbiol; 2015 Aug; 49():211-9. PubMed ID: 25846933
[TBL] [Abstract][Full Text] [Related]
4. The role of oxygen in the liquid fermentation of wheat bran.
Savolainen OI; Coda R; Suomi K; Katina K; Juvonen R; Hanhineva K; Poutanen K
Food Chem; 2014 Jun; 153():424-31. PubMed ID: 24491749
[TBL] [Abstract][Full Text] [Related]
5. Impact of wheat bran micronization on dough properties and bread quality: Part I - Bran functionality and dough properties.
Lin S; Jin X; Gao J; Qiu Z; Ying J; Wang Y; Dong Z; Zhou W
Food Chem; 2021 Aug; 353():129407. PubMed ID: 33743429
[TBL] [Abstract][Full Text] [Related]
6. Effects of different solid-state fermentation ratios of S. cerevisiae and L. plantarum on physico-chemical properties of wheat bran and the quality of whole wheat bread.
Zhang D; Tan B
J Sci Food Agric; 2021 Aug; 101(11):4551-4560. PubMed ID: 33462833
[TBL] [Abstract][Full Text] [Related]
7. Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.
Özkaya B; Baumgartner B; Özkaya H
J Texture Stud; 2018 Feb; 49(1):84-93. PubMed ID: 28742221
[TBL] [Abstract][Full Text] [Related]
8. Glycosylated Benzoxazinoids Are Degraded during Fermentation of Wheat Bran.
Savolainen O; Pekkinen J; Katina K; Poutanen K; Hanhineva K
J Agric Food Chem; 2015 Jul; 63(25):5943-9. PubMed ID: 26040909
[TBL] [Abstract][Full Text] [Related]
9. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
Wolter A; Hager AS; Zannini E; Czerny M; Arendt EK
Int J Food Microbiol; 2014 Feb; 172():83-91. PubMed ID: 24361837
[TBL] [Abstract][Full Text] [Related]
10. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
Zanoletti M; Marti A; Marengo M; Iametti S; Pagani MA; Renzetti S
Food Res Int; 2017 Dec; 102():728-737. PubMed ID: 29196006
[TBL] [Abstract][Full Text] [Related]
11. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain
Hemdane S; Jacobs PJ; Bosmans GM; Verspreet J; Delcour JA; Courtin CM
Food Chem; 2017 Dec; 236():76-86. PubMed ID: 28624092
[TBL] [Abstract][Full Text] [Related]
12. Reduced-Particle-Size Wheat Bran Is Efficiently Colonized by a Lactic Acid-Producing Community and Reduces Levels of Enterobacteriaceae in the Cecal Microbiota of Broilers.
Vermeulen K; Verspreet J; Courtin CM; Haesebrouck F; Baeyen S; Haegeman A; Ducatelle R; Van Immerseel F
Appl Environ Microbiol; 2018 Nov; 84(21):. PubMed ID: 30143505
[TBL] [Abstract][Full Text] [Related]
13. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.
Pontonio E; Dingeo C; Di Cagno R; Blandino M; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2020 Jan; 313():108384. PubMed ID: 31670259
[TBL] [Abstract][Full Text] [Related]
14. Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread.
Tang N; Xing X; Li H; Suo B; Wang Y; Ai Z; Yang Y
Food Res Int; 2024 Apr; 182():114179. PubMed ID: 38519191
[TBL] [Abstract][Full Text] [Related]
15. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.
Jacobs PJ; Bogaerts S; Hemdane S; Delcour JA; Courtin CM
J Agric Food Chem; 2016 May; 64(18):3636-44. PubMed ID: 27092966
[TBL] [Abstract][Full Text] [Related]
16. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.
Moore J; Luther M; Cheng Z; Yu LL
J Agric Food Chem; 2009 Feb; 57(3):832-9. PubMed ID: 19138086
[TBL] [Abstract][Full Text] [Related]
17. Rheofermentometer fermentation and breadmaking characteristics of dough containing xylo-oligosaccharide hydrolyzate from wheat bran.
Zhu H; Wang F; Huang W; Zheng J; Rayas-Duarte P
J Agric Food Chem; 2010 Feb; 58(3):1878-83. PubMed ID: 20055409
[TBL] [Abstract][Full Text] [Related]
18. Impact of wheat bran micronization on dough properties and bread quality: Part II - Quality, antioxidant and nutritional properties of bread.
Lin S; Jin X; Gao J; Qiu Z; Ying J; Wang Y; Dong Z; Zhou W
Food Chem; 2022 Dec; 396():133631. PubMed ID: 35839722
[TBL] [Abstract][Full Text] [Related]
19. Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking.
Kajala I; Shi Q; Nyyssölä A; Maina NH; Hou Y; Katina K; Tenkanen M; Juvonen R
PLoS One; 2015; 10(1):e0116418. PubMed ID: 25603169
[TBL] [Abstract][Full Text] [Related]
20. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
Rizzello CG; Calasso M; Campanella D; De Angelis M; Gobbetti M
Int J Food Microbiol; 2014 Jun; 180():78-87. PubMed ID: 24794619
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
