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Journal Abstract Search

173 related items for PubMed ID: 28796381

  • 1. 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; 82(9):2183-2191. PubMed ID: 28796381
    [Abstract] [Full Text] [Related]

  • 2. Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility.
    Martins ZE, Pinto E, Almeida AA, Pinho O, Ferreira IMPLVO.
    Food Funct; 2017 May 24; 8(5):1979-1987. PubMed ID: 28485441
    [Abstract] [Full Text] [Related]

  • 3. Variations of the sensory profile of durum wheat Altamura PDO (protected designation of origin) bread during staling.
    Pasqualone A, Summo C, Bilancia MT, Caponio F.
    J Food Sci; 2007 Apr 24; 72(3):S191-6. PubMed ID: 17995813
    [Abstract] [Full Text] [Related]

  • 4. Sensory Profiling and Consumer Acceptance of Pasta, Bread, and Granola Bar Fortified with Dried Olive Pomace (Pâté): A Byproduct from Virgin Olive Oil Production.
    Cecchi L, Schuster N, Flynn D, Bechtel R, Bellumori M, Innocenti M, Mulinacci N, Guinard JX.
    J Food Sci; 2019 Oct 24; 84(10):2995-3008. PubMed ID: 31546280
    [Abstract] [Full Text] [Related]

  • 5. 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 24; 77(11):S399-406. PubMed ID: 23163908
    [Abstract] [Full Text] [Related]

  • 6. 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 24; 46(2):68-72. PubMed ID: 12017993
    [Abstract] [Full Text] [Related]

  • 7. 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 24; 84(8):2325-2329. PubMed ID: 31313306
    [Abstract] [Full Text] [Related]

  • 8. Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads.
    Carini E, Scazzina F, Curti E, Fattori F, Mazzeo T, Vittadini E.
    Int J Food Sci Nutr; 2015 Aug 24; 66(8):867-72. PubMed ID: 26470822
    [Abstract] [Full Text] [Related]

  • 9. Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread.
    Raczyk M, Kruszewski B, Michałowska D.
    Molecules; 2021 Jul 30; 26(15):. PubMed ID: 34361794
    [Abstract] [Full Text] [Related]

  • 10. Wheat bread enrichment with hard-to-cook bean extruded flours: nutritional and acceptance evaluation.
    Batista KA, Prudêncio SH, Fernandes KF.
    J Food Sci; 2011 Jul 30; 76(1):S108-13. PubMed ID: 21535708
    [Abstract] [Full Text] [Related]

  • 11. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
    Blandino M, Sovrani V, Marinaccio F, Reyneri A, Rolle L, Giacosa S, Locatelli M, Bordiga M, Travaglia F, Coïsson JD, Arlorio M.
    Food Chem; 2013 Dec 01; 141(3):2549-57. PubMed ID: 23870994
    [Abstract] [Full Text] [Related]

  • 12.
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  • 13. Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients.
    Nyam KL, Lau M, Tan CP.
    Malays J Nutr; 2013 Apr 01; 19(1):99-109. PubMed ID: 24800388
    [Abstract] [Full Text] [Related]

  • 14. Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers.
    Kiumarsi M, Shahbazi M, Yeganehzad S, Majchrzak D, Lieleg O, Winkeljann B.
    Food Chem; 2019 Mar 30; 277():664-673. PubMed ID: 30502201
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb.
    Helou C, Anton PM, Niquet-Léridon C, Spatz M, Tessier FJ, Gadonna-Widehem P.
    Food Funct; 2017 Aug 01; 8(8):2722-2730. PubMed ID: 28725891
    [Abstract] [Full Text] [Related]

  • 17. Breakdown pathways during oral processing of different breads: impact of crumb and crust structures.
    Jourdren S, Panouillé M, Saint-Eve A, Déléris I, Forest D, Lejeune P, Souchon I.
    Food Funct; 2016 Mar 01; 7(3):1446-57. PubMed ID: 26857555
    [Abstract] [Full Text] [Related]

  • 18. Development of soy-based bread with acceptable sensory properties.
    Ivanovski B, Seetharaman K, Duizer LM.
    J Food Sci; 2012 Jan 01; 77(1):S71-6. PubMed ID: 22260133
    [Abstract] [Full Text] [Related]

  • 19. Sensory characteristics and consumer acceptance of bread and cracker products made from red or white wheat.
    Challacombe CA, Seetharaman K, Duizer LM.
    J Food Sci; 2011 Jan 01; 76(5):S337-46. PubMed ID: 22417450
    [Abstract] [Full Text] [Related]

  • 20. 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 01; 92():119-127. PubMed ID: 28290289
    [Abstract] [Full Text] [Related]

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