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Journal Abstract Search

236 related items for PubMed ID: 33925416

  • 1. Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.
    Fratelli C, Santos FG, Muniz DG, Habu S, Braga ARC, Capriles VD.
    Foods; 2021 Apr 27; 10(5):. PubMed ID: 33925416
    [Abstract] [Full Text] [Related]

  • 2. A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads.
    Mygdalia AS, Nouska C, Hatzikamari M, Biliaderis CG, Lazaridou A.
    Food Res Int; 2022 Sep 27; 159():111593. PubMed ID: 35940760
    [Abstract] [Full Text] [Related]

  • 3. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
    Sandri LTB, Santos FG, Fratelli C, Capriles VD.
    Food Sci Nutr; 2017 Sep 27; 5(5):1021-1028. PubMed ID: 28948020
    [Abstract] [Full Text] [Related]

  • 4. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 27; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 5. Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
    Torres-Pérez R, Martínez-García E, Siguero-Tudela MM, García-Segovia P, Martínez-Monzó J, Igual M.
    Foods; 2024 May 28; 13(11):. PubMed ID: 38890919
    [Abstract] [Full Text] [Related]

  • 6. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 28; 85(8):2310-2316. PubMed ID: 32691453
    [Abstract] [Full Text] [Related]

  • 7. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction.
    Bartkiene E, Kungiene G, Starkute V, Klupsaite D, Zokaityte E, Cernauskas D, Kamarauskiene E, Özogul F, Rocha JM.
    Front Nutr; 2023 Aug 28; 10():1277980. PubMed ID: 37964936
    [Abstract] [Full Text] [Related]

  • 8. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability.
    Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
    Food Res Int; 2021 Dec 28; 150(Pt A):110762. PubMed ID: 34865780
    [Abstract] [Full Text] [Related]

  • 9. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS, Bosmans GM, Delcour JA.
    J Agric Food Chem; 2014 Jun 18; 62(24):5682-9. PubMed ID: 24863875
    [Abstract] [Full Text] [Related]

  • 10. Advances in gluten-free bread technology.
    Ngemakwe PH, Le Roes-Hill M, Jideani VA.
    Food Sci Technol Int; 2015 Jun 18; 21(4):256-76. PubMed ID: 24837594
    [Abstract] [Full Text] [Related]

  • 11. Resistant starch: effect on rheology, quality, and staling rate of white wheat bread.
    Barros JHT, Telis VRN, Taboga S, Franco CML.
    J Food Sci Technol; 2018 Nov 18; 55(11):4578-4588. PubMed ID: 30333654
    [Abstract] [Full Text] [Related]

  • 12. Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour.
    Keramari S, Nouska C, Hatzikamari M, Biliaderis CG, Lazaridou A.
    Foods; 2024 Jul 22; 13(14):. PubMed ID: 39063384
    [Abstract] [Full Text] [Related]

  • 13. Amorphophallus konjac: Sensory Profile of This Novel Alternative Flour on Gluten-Free Bread.
    Laignier F, Akutsu RCA, Lima BR, Zandonadi RP, Raposo A, Saraiva A, Botelho RBA.
    Foods; 2022 May 10; 11(10):. PubMed ID: 35626948
    [Abstract] [Full Text] [Related]

  • 14. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.
    Rinaldi M, Paciulli M, Caligiani A, Scazzina F, Chiavaro E.
    Food Chem; 2017 Jun 01; 224():144-152. PubMed ID: 28159249
    [Abstract] [Full Text] [Related]

  • 15. 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 01; 95(1):59-65. PubMed ID: 25060963
    [Abstract] [Full Text] [Related]

  • 16. LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage.
    Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Smarzyński K, Thanh-Blicharz JL, Kačániová M, Baranowska HM.
    Food Sci Technol Int; 2021 Dec 01; 27(8):776-785. PubMed ID: 33444100
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 82(1):194-201. PubMed ID: 27973752
    [Abstract] [Full Text] [Related]

  • 18. Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
    Nivelle MA, Beghin AS, Vrinten P, Nakamura T, Delcour JA.
    Food Chem; 2020 Aug 01; 320():126609. PubMed ID: 32222658
    [Abstract] [Full Text] [Related]

  • 19. Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.
    Smith BM, Bean SR, Herald TJ, Aramouni FM.
    J Food Sci; 2012 Jun 01; 77(6):C684-9. PubMed ID: 22671523
    [Abstract] [Full Text] [Related]

  • 20. 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 Jun 01; 76(1):S8-S13. PubMed ID: 21535720
    [Abstract] [Full Text] [Related]

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