These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

188 related articles for article (PubMed ID: 25000472)

  • 1. Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.
    Almeida EL; Steel CJ; Chang YK
    Crit Rev Food Sci Nutr; 2016; 56(1):70-81. PubMed ID: 25000472
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Overcoming bread quality decay concerns: main issues for bread shelf life as a function of biological leavening agents and different extra ingredients used in formulation. A review.
    Taglieri I; Macaluso M; Bianchi A; Sanmartin C; Quartacci MF; Zinnai A; Venturi F
    J Sci Food Agric; 2021 Mar; 101(5):1732-1743. PubMed ID: 32914410
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Water dynamics in fresh and frozen yeasted dough.
    Loveday SM; Huang VT; Reid DS; Winger RJ
    Crit Rev Food Sci Nutr; 2012; 52(5):390-409. PubMed ID: 22369259
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of final baking technologies in partially baked frozen gluten-free bread quality.
    Aguilar N; Albanell E; Miñarro B; Gallardo J; Capellas M
    J Food Sci; 2015 Mar; 80(3):E619-26. PubMed ID: 25656390
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quality and microbial properties of symbiotic bread produced by straight dough and frozen part-baking methods.
    Majzoobi M; Aghdam MBK; Eskandari MH; Farahnaky A
    J Texture Stud; 2019 Apr; 50(2):165-171. PubMed ID: 30575036
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage.
    Liu Y; Zhang X; Ding B; Ding W; Xiao S; Song J; Lyu Q; Ke Y; Wang X; Fu Y
    Int J Biol Macromol; 2020 Nov; 163():1866-1874. PubMed ID: 32971165
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The potential of UVC decontamination to prolong shelf-life of par-baked bread.
    Debonne E; Thys M; Eeckhout M; Devlieghere F
    Food Sci Technol Int; 2024 Oct; 30(7):636-645. PubMed ID: 36908224
    [TBL] [Abstract][Full Text] [Related]  

  • 8. High insoluble fibre content increases in vitro starch digestibility in partially baked breads.
    Ronda F; Rivero P; Caballero PA; Quilez J
    Int J Food Sci Nutr; 2012 Dec; 63(8):971-7. PubMed ID: 22621760
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of Saccharomyces cerevisiae metabolites produced during fermentation on bread quality parameters: A review.
    Heitmann M; Zannini E; Arendt E
    Crit Rev Food Sci Nutr; 2018 May; 58(7):1152-1164. PubMed ID: 27874287
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Bread making technology influences postprandial glucose response: a review of the clinical evidence.
    Stamataki NS; Yanni AE; Karathanos VT
    Br J Nutr; 2017 Apr; 117(7):1001-1012. PubMed ID: 28462730
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method.
    Hayward L; McSweeney MB
    J Food Sci; 2020 Sep; 85(9):2915-2922. PubMed ID: 32794183
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. Shelf life of packaged bakery goods--a review.
    Galić K; Curić D; Gabrić D
    Crit Rev Food Sci Nutr; 2009 May; 49(5):405-26. PubMed ID: 19399669
    [TBL] [Abstract][Full Text] [Related]  

  • 15. An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads.
    Verbeke C; Debonne E; Van Leirsberghe H; Van Bockstaele F; Eeckhout M
    Foods; 2024 Jan; 13(2):. PubMed ID: 38254525
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.
    Derde LJ; Gomand SV; Courtin CM; Delcour JA
    J Agric Food Chem; 2014 Jul; 62(27):6445-53. PubMed ID: 24949810
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Research progress on the formation mechanism and detection technology of bread flavor.
    Yang Y; Zhao X; Wang R
    J Food Sci; 2022 Sep; 87(9):3724-3736. PubMed ID: 35894512
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Formation of melatonin and its isomer during bread dough fermentation and effect of baking.
    Yılmaz C; Kocadağlı T; Gökmen V
    J Agric Food Chem; 2014 Apr; 62(13):2900-5. PubMed ID: 24611648
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM; Bean SR; Herald TJ; Aramouni FM
    J Food Sci; 2012 Jun; 77(6):C684-9. PubMed ID: 22671523
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing.
    Zhu F
    Food Chem; 2021 Jul; 349():129178. PubMed ID: 33607545
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.