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Journal Abstract Search

246 related items for PubMed ID: 17995813

  • 21. Quality of bread made from ozonated wheat (Triticum aestivum L.) flour.
    Sandhu HP, Manthey FA, Simsek S.
    J Sci Food Agric; 2011 Jul; 91(9):1576-84. PubMed ID: 21445841
    [Abstract] [Full Text] [Related]

  • 22. Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten.
    Zhang Y, Wang D, Zhang Z, Guan H, Zhang Y, Xu D, Xu X, Li D.
    Compr Rev Food Sci Food Saf; 2024 May; 23(3):e13353. PubMed ID: 38660747
    [Abstract] [Full Text] [Related]

  • 23. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
    [Abstract] [Full Text] [Related]

  • 24. Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread.
    Rohleder AR, Scherf KA, Schieberle P, Koehler P.
    J Agric Food Chem; 2019 Oct 09; 67(40):11179-11186. PubMed ID: 31487164
    [Abstract] [Full Text] [Related]

  • 25. Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.
    Gómez M, Ruiz-París E, Oliete B.
    Food Sci Technol Int; 2011 Jun 09; 17(3):257-65. PubMed ID: 21551227
    [Abstract] [Full Text] [Related]

  • 26. Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.
    Kowalczewski P, Różańska M, Makowska A, Jeżowski P, Kubiak P.
    Food Sci Technol Int; 2019 Apr 09; 25(3):223-232. PubMed ID: 30509131
    [Abstract] [Full Text] [Related]

  • 27. Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles.
    Longin F, Beck H, Gütler H, Heilig W, Kleinert M, Rapp M, Philipp N, Erban A, Brilhaus D, Mettler-Altmann T, Stich B.
    Food Res Int; 2020 Mar 09; 129():108748. PubMed ID: 32036907
    [Abstract] [Full Text] [Related]

  • 28. Physical properties and sensory evaluation of bread containing micronized whole wheat flour.
    Protonotariou S, Stergiou P, Christaki M, Mandala IG.
    Food Chem; 2020 Jul 15; 318():126497. PubMed ID: 32126472
    [Abstract] [Full Text] [Related]

  • 29. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.
    J Food Sci; 2010 Aug 01; 75(6):S333-9. PubMed ID: 20722957
    [Abstract] [Full Text] [Related]

  • 30. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 01; 94(10):2104-17. PubMed ID: 24338919
    [Abstract] [Full Text] [Related]

  • 31. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
    Ho LH, Abdul Aziz NA, Azahari B.
    Food Chem; 2013 Aug 15; 139(1-4):532-9. PubMed ID: 23561142
    [Abstract] [Full Text] [Related]

  • 32. Consumer liking of refined and whole wheat breads.
    Bakke A, Vickers Z.
    J Food Sci; 2007 Sep 15; 72(7):S473-80. PubMed ID: 17995660
    [Abstract] [Full Text] [Related]

  • 33. The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread.
    Bize M, Smith BM, Aramouni FM, Bean SR.
    J Food Sci; 2017 Jan 15; 82(1):194-201. PubMed ID: 27973752
    [Abstract] [Full Text] [Related]

  • 34. Identification of bitter compounds in whole wheat bread crumb.
    Bin Q, Peterson DG.
    Food Chem; 2016 Jul 15; 203():8-15. PubMed ID: 26948582
    [Abstract] [Full Text] [Related]

  • 35. Reducing Visual Differences in Whole Grain Bread Prepared with Hard Red and Hard White Wheat: Application for Sensory Studies.
    Smith BM, Ramsay SA, Roe A, Ferrante MJ, Brooks SW.
    J Food Sci; 2019 Aug 15; 84(8):2325-2329. PubMed ID: 31313306
    [Abstract] [Full Text] [Related]

  • 36. Durum and soft wheat flours in sourdough and straight-dough bread-making.
    Rinaldi M, Paciulli M, Caligiani A, Sgarbi E, Cirlini M, Dall'Asta C, Chiavaro E.
    J Food Sci Technol; 2015 Oct 15; 52(10):6254-65. PubMed ID: 26396371
    [Abstract] [Full Text] [Related]

  • 37. The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.
    Nivelle MA, Bosmans GM, Delcour JA.
    J Agric Food Chem; 2017 Nov 22; 65(46):10074-10083. PubMed ID: 29056050
    [Abstract] [Full Text] [Related]

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  • 39. Structural changes of starch during baking and staling of rye bread.
    Mihhalevski A, Heinmaa I, Traksmaa R, Pehk T, Mere A, Paalme T.
    J Agric Food Chem; 2012 Aug 29; 60(34):8492-500. PubMed ID: 22889064
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