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Journal Abstract Search

775 related items for PubMed ID: 23163908

  • 1. 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
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  • 9. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
    Koegelenberg D, Chimphango AFA.
    Food Chem; 2017 Apr 15; 221():1606-1613. PubMed ID: 27979135
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  • 10. Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.
    Jiang H, Martin J, Okot-Kotber M, Seib PA.
    J Food Sci; 2011 Aug 15; 76(6):C846-52. PubMed ID: 22417482
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  • 11. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V, Ragaee SM, Abdel-Aal EM.
    J Sci Food Agric; 2017 Jan 15; 97(1):191-198. PubMed ID: 26969875
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  • 13. 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 15; 49(1):84-93. PubMed ID: 28742221
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  • 16. Change in volatile profiles of wheat flour during maturation.
    Yu Y, Liu H, Gong W, Chen Y, An X, Zhang H, Liang Y, Wang J.
    Food Res Int; 2024 Oct 15; 194():114936. PubMed ID: 39232547
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  • 17. 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 15; 106():686-695. PubMed ID: 29579975
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  • 18. Identification of the Key Aroma Compounds in Gluten-Free Rice Bread.
    Boeswetter AR, Scherf KA, Schieberle P, Koehler P.
    J Agric Food Chem; 2019 Mar 13; 67(10):2963-2972. PubMed ID: 30779560
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  • 19. Consumer liking of refined and whole wheat breads.
    Bakke A, Vickers Z.
    J Food Sci; 2007 Sep 13; 72(7):S473-80. PubMed ID: 17995660
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  • 20. 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 11; 64(18):3636-44. PubMed ID: 27092966
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