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Journal Abstract Search

356 related items for PubMed ID: 32036907

  • 21. The properties and breadmaking potential of freshly baked and frozen bakery products during partial replacement of wheat flour with spelt flour.
    Frakolaki G, Giannou V, Tzia C.
    Food Sci Technol Int; 2020 Sep; 26(6):485-492. PubMed ID: 32070142
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  • 22. 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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  • 23. Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis.
    Pu D, Zhang H, Zhang Y, Sun B, Ren F, Chen H, He J.
    Food Res Int; 2019 Sep 01; 123():612-622. PubMed ID: 31285010
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  • 24. Evaluation of HMW-GS 20 and 2.2 from near isogenic lines of wheat variety HD2329 for bread quality improvement.
    Goel S, Grewal S, Singh NK.
    J Sci Food Agric; 2017 Oct 01; 97(13):4526-4531. PubMed ID: 28332204
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  • 25. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May 01; 91(7):1283-92. PubMed ID: 21337578
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  • 26. Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts.
    Paravisini L, Sneddon KA, Peterson DG.
    Molecules; 2019 Jul 06; 24(13):. PubMed ID: 31284563
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  • 27. Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.
    Czubaszek A, Wojciechowicz-Budzisz A, Spychaj R, Kawa-Rygielska J.
    Molecules; 2022 Mar 01; 27(5):. PubMed ID: 35268724
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  • 28. Impact of Triticum mosaic virus infection on hard winter wheat milling and bread baking quality.
    Miller RA, Martin TJ, Seifers DL.
    J Sci Food Agric; 2012 Mar 15; 92(4):772-5. PubMed ID: 21969097
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  • 29. Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
    Czerny M, Schieberle P.
    J Agric Food Chem; 2002 Nov 06; 50(23):6835-40. PubMed ID: 12405784
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  • 30. 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 06; 72(3):S191-6. PubMed ID: 17995813
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  • 31. Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours.
    Cong W, Tello E, Simons CT, Peterson DG.
    Molecules; 2022 Feb 16; 27(4):. PubMed ID: 35209115
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  • 32. From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality.
    Mefleh M, Conte P, Fadda C, Giunta F, Piga A, Hassoun G, Motzo R.
    J Sci Food Agric; 2019 Mar 30; 99(5):2059-2067. PubMed ID: 30267406
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  • 33. Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads.
    Ficco DBM, Saia S, Beleggia R, Fragasso M, Giovanniello V, De Vita P.
    Sci Rep; 2017 Oct 19; 7(1):13632. PubMed ID: 29051605
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  • 34. Identification of Key Aroma Compounds in Type I Sourdough-Based Chinese Steamed Bread: Application of Untargeted Metabolomics Analysisp.
    Yan B, Sadiq FA, Cai Y, Fan D, Zhang H, Zhao J, Chen W.
    Int J Mol Sci; 2019 Feb 14; 20(4):. PubMed ID: 30769815
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  • 35. 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
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  • 36. Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.
    Bartl P, Albreht A, Skrt M, Tremlová B, Ošťádalová M, Šmejkal K, Vovk I, Ulrih NP.
    Int J Food Sci Nutr; 2015 Jul 30; 66(5):514-9. PubMed ID: 26088282
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  • 37. Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread.
    Rusinek R, Gawrysiak-Witulska M, Siger A, Oniszczuk A, Ptaszyńska AA, Knaga J, Malaga-Toboła U, Gancarz M.
    Sensors (Basel); 2021 Apr 16; 21(8):. PubMed ID: 33923662
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  • 38. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM.
    Food Funct; 2014 Aug 16; 5(8):1813-8. PubMed ID: 24917417
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  • 39. What Makes Bread and Durum Wheat Different?
    Mastrangelo AM, Cattivelli L.
    Trends Plant Sci; 2021 Jul 16; 26(7):677-684. PubMed ID: 33612402
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  • 40. Quality and Safety Aspects of Cereals (Wheat) and Their Products.
    Varzakas T.
    Crit Rev Food Sci Nutr; 2016 Nov 17; 56(15):2495-2510. PubMed ID: 25830822
    [Abstract] [Full Text] [Related]

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