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Journal Abstract Search

127 related items for PubMed ID: 28159253

  • 1. Shelf life assessment of industrial durum wheat bread as a function of packaging system.
    Licciardello F, Giannone V, Del Nobile MA, Muratore G, Summo C, Giarnetti M, Caponio F, Paradiso VM, Pasqualone A.
    Food Chem; 2017 Jun 01; 224():181-190. PubMed ID: 28159253
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  • 3. Effect of modified atmosphere packaging on the shelf life of sliced wheat flour bread.
    Rodríguez M, Medina LM, Jordano R.
    Nahrung; 2000 Aug 01; 44(4):247-52. PubMed ID: 10996898
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  • 4. Characterization and Preservation Performance of Multilayer Film with Insect Repellent and Antimicrobial Activities for Sliced Wheat Bread Packaging.
    Lee JS, Park MA, Yoon CS, Na JH, Han J.
    J Food Sci; 2019 Nov 01; 84(11):3194-3203. PubMed ID: 31589346
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  • 5. 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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  • 6. 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
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  • 7. The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties.
    Vurro F, Summo C, Squeo G, Caponio F, Pasqualone A.
    Foods; 2022 Sep 02; 11(17):. PubMed ID: 36076864
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  • 8. Shelf life extension of whole-wheat breadsticks: Formulation and packaging strategies.
    Alamprese C, Cappa C, Ratti S, Limbo S, Signorelli M, Fessas D, Lucisano M.
    Food Chem; 2017 Sep 01; 230():532-539. PubMed ID: 28407945
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  • 9. 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 01; 81(9):H2263-72. PubMed ID: 27505458
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  • 10. Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
    al-Hooti SN, Sidhu JS, al-Saqer JM, al-Othman A.
    Nahrung; 2002 Apr 01; 46(2):68-72. PubMed ID: 12017993
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  • 13. Effect of salt reduction on quality and acceptability of durum wheat bread.
    Pasqualone A, Caponio F, Pagani MA, Summo C, Paradiso VM.
    Food Chem; 2019 Aug 15; 289():575-581. PubMed ID: 30955651
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  • 15. 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
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  • 16. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA.
    J Food Sci; 2011 Aug 15; 76(1):S8-S13. PubMed ID: 21535720
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  • 18. Development of Durum Wheat Breads Low in Sodium Using a Natural Low-Sodium Sea Salt.
    Arena E, Muccilli S, Mazzaglia A, Giannone V, Brighina S, Rapisarda P, Fallico B, Allegra M, Spina A.
    Foods; 2020 Jun 05; 9(6):. PubMed ID: 32517162
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  • 19. 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 05; 95(1):59-65. PubMed ID: 25060963
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