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Journal Abstract Search

246 related items for PubMed ID: 17995813

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  • 2. Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production.
    Giannone V, Giarnetti M, Spina A, Todaro A, Pecorino B, Summo C, Caponio F, Paradiso VM, Pasqualone A.
    Food Chem; 2018 Feb 15; 241():242-249. PubMed ID: 28958525
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  • 3. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E.
    J Sci Food Agric; 2015 Jan 15; 95(1):59-65. PubMed ID: 25060963
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  • 5. Detection of soft wheat in semolina and durum wheat bread by analysis of DNA microsatellites.
    Pasqualone A, Montemurro C, Grinn-Gofron A, Sonnante G, Blanco A.
    J Agric Food Chem; 2007 May 02; 55(9):3312-8. PubMed ID: 17394336
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  • 6. Effect of sourdough on quality and acceptability of wheat flour tortillas.
    Ontiveros-Martínez Mdel R, Ochoa-Martínez LA, González-Herrera SM, Delgado-Licon E, Bello-Pérez LA, Morales-Castro J.
    J Food Sci; 2011 May 02; 76(9):C1278-83. PubMed ID: 22416689
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  • 11. 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 02; 92(6):1201-13. PubMed ID: 22052714
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  • 12. Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 1: Spatial distribution and kinetic modeling of hardness and resilience.
    Amigo JM, Del Olmo Alvarez A, Engelsen MM, Lundkvist H, Engelsen SB.
    Food Chem; 2016 Oct 01; 208():318-25. PubMed ID: 27132856
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  • 13. Fortification of Wheat Bread with Agroindustry By-Products: Statistical Methods for Sensory Preference Evaluation and Correlation with Color and Crumb Structure.
    Martins ZE, Pinho O, Ferreira IMPLVO.
    J Food Sci; 2017 Sep 01; 82(9):2183-2191. PubMed ID: 28796381
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  • 14. Utilization of a maltotetraose-producing amylase as a whole wheat bread improver: dough rheology and baking performance.
    Bae W, Lee SH, Yoo SH, Lee S.
    J Food Sci; 2014 Aug 01; 79(8):E1535-40. PubMed ID: 25040090
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  • 16. Effect of Bread Crumb and Crust Structure on the in Vivo Release of Volatiles and the Dynamics of Aroma Perception.
    Jourdren S, Masson M, Saint-Eve A, Panouillé M, Blumenthal D, Lejeune P, Déléris I, Souchon I.
    J Agric Food Chem; 2017 Apr 26; 65(16):3330-3340. PubMed ID: 28393519
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  • 17. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep 26; 81(9):H2263-72. PubMed ID: 27505458
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