200 related articles for article (PubMed ID: 27211683)
1. Volatile compounds in whole meal bread crust: The effects of yeast level and fermentation temperature.
Nor Qhairul Izzreen MN; Hansen SS; Petersen MA
Food Chem; 2016 Nov; 210():566-76. PubMed ID: 27211683
[TBL] [Abstract][Full Text] [Related]
2. Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology.
Pico J; Antolín B; Román L; Gómez M; Bernal J
Food Res Int; 2018 Apr; 106():686-695. PubMed ID: 29579975
[TBL] [Abstract][Full Text] [Related]
3. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
Sapirstein HD; Siddhu S; Aliani M
J Food Sci; 2012 Nov; 77(11):S399-406. PubMed ID: 23163908
[TBL] [Abstract][Full Text] [Related]
4. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
Van Kerrebroeck S; Comasio A; Harth H; De Vuyst L
Food Res Int; 2018 Apr; 106():254-262. PubMed ID: 29579925
[TBL] [Abstract][Full Text] [Related]
5. Evolution of volatile compounds in gluten-free bread: From dough to crumb.
Pico J; Martínez MM; Bernal J; Gómez M
Food Chem; 2017 Jul; 227():179-186. PubMed ID: 28274420
[TBL] [Abstract][Full Text] [Related]
6. Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis.
Pu D; Zhang H; Zhang Y; Sun B; Ren F; Chen H; He J
Food Res Int; 2019 Sep; 123():612-622. PubMed ID: 31285010
[TBL] [Abstract][Full Text] [Related]
7. Dynamics of Volatile Compounds in Triticale Bread with Sourdough: From Flour to Bread.
Galoburda R; Straumite E; Sabovics M; Kruma Z
Foods; 2020 Dec; 9(12):. PubMed ID: 33321806
[TBL] [Abstract][Full Text] [Related]
8. Production of volatiles relation to bread aroma in flour-based fermentation with yeast.
Niçin RT; Özdemir N; Şimşek Ö; Çon AH
Food Chem; 2022 Jun; 378():132125. PubMed ID: 35033716
[TBL] [Abstract][Full Text] [Related]
9. GC × GC-ToF-MS combined with multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics.
Yang Y; Cui J; Jiang Z; Zhao X
Food Chem; 2024 Mar; 435():137643. PubMed ID: 37801769
[TBL] [Abstract][Full Text] [Related]
10. Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread.
Warburton A; Silcock P; Eyres GT
Food Res Int; 2022 Nov; 161():111885. PubMed ID: 36192996
[TBL] [Abstract][Full Text] [Related]
11. Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread.
Belkova B; Chytilova L; Kocourek V; Slukova M; Mastovska K; Kyselka J; Hajslova J
Food Chem; 2021 Feb; 338():127715. PubMed ID: 32798824
[TBL] [Abstract][Full Text] [Related]
12. Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures.
Jourdren S; Saint-Eve A; Pollet B; Panouillé M; Lejeune P; Guichard E; Déléris I; Souchon I
Food Res Int; 2017 Feb; 92():119-127. PubMed ID: 28290289
[TBL] [Abstract][Full Text] [Related]
13. Analytical methods for volatile compounds in wheat bread.
Pico J; Gómez M; Bernal J; Bernal JL
J Chromatogr A; 2016 Jan; 1428():55-71. PubMed ID: 26452307
[TBL] [Abstract][Full Text] [Related]
14. Improvement of a headspace solid phase microextraction-gas chromatography/mass spectrometry method for the analysis of wheat bread volatile compounds.
Raffo A; Carcea M; Castagna C; Magrì A
J Chromatogr A; 2015 Aug; 1406():266-78. PubMed ID: 26118802
[TBL] [Abstract][Full Text] [Related]
15. Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system.
Mildner-Szkudlarz S; Różańska M; Piechowska P; Waśkiewicz A; Zawirska-Wojtasiak R
Food Chem; 2019 Nov; 297():125008. PubMed ID: 31253286
[TBL] [Abstract][Full Text] [Related]
16. Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products.
Saa DLT; Nissen L; Gianotti A
Food Res Int; 2019 May; 119():510-516. PubMed ID: 30884683
[TBL] [Abstract][Full Text] [Related]
17. Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.
Moskowitz MR; Bin Q; Elias RJ; Peterson DG
J Agric Food Chem; 2012 Nov; 60(45):11245-52. PubMed ID: 23106092
[TBL] [Abstract][Full Text] [Related]
18. Substrate-Limited Saccharomyces cerevisiae Yeast Strains Allow Control of Fermentation during Bread Making.
Struyf N; Laurent J; Verspreet J; Verstrepen KJ; Courtin CM
J Agric Food Chem; 2017 Apr; 65(16):3368-3377. PubMed ID: 28367622
[TBL] [Abstract][Full Text] [Related]
19. Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread.
Troadec R; Nestora S; Niquet-Léridon C; Marier D; Jacolot P; Sarron E; Regnault S; Anton PM; Jouquand C
Food Chem; 2022 Nov; 393():133387. PubMed ID: 35671658
[TBL] [Abstract][Full Text] [Related]
20. Physico-chemical and metabolomic characterization of KAMUT® Khorasan and durum wheat fermented dough.
Balestra F; Laghi L; Taneyo Saa D; Gianotti A; Rocculi P; Pinnavaia G
Food Chem; 2015 Nov; 187():451-9. PubMed ID: 25977050
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]