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179 related items for PubMed ID: 35626948

  • 1. 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]

  • 2. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread.
    Laignier F, Akutsu RCCA, Maldonade IR, Bertoldo Pacheco MT, Silva VSN, Mendonça MA, Zandonadi RP, Raposo A, Botelho RBA.
    Foods; 2021 May 27; 10(6):. PubMed ID: 34071793
    [Abstract] [Full Text] [Related]

  • 3. Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads.
    Aguiar LA, Rodrigues DB, Queiroz VAV, Melo L, Pineli LLO.
    Food Res Int; 2020 May 27; 131():108999. PubMed ID: 32247453
    [Abstract] [Full Text] [Related]

  • 4. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method.
    Hayward L, McSweeney MB.
    J Food Sci; 2020 Sep 27; 85(9):2915-2922. PubMed ID: 32794183
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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 27; 150(Pt A):110762. PubMed ID: 34865780
    [Abstract] [Full Text] [Related]

  • 7. 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 27; 85(8):2310-2316. PubMed ID: 32691453
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.
    Pio Ávila B, Cardozo LO, Alves GD, Gularte MA, Monks J, Elias MC.
    J Food Sci; 2019 Dec 27; 84(12):3707-3716. PubMed ID: 31665555
    [Abstract] [Full Text] [Related]

  • 10. 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]

  • 11. Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch.
    Ronie ME, Mamat H, Abdul Aziz AH, Zainol MK.
    Foods; 2023 Mar 10; 12(6):. PubMed ID: 36981099
    [Abstract] [Full Text] [Related]

  • 12. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread.
    Adzqia F, Suwonsichon S, Thongngam M.
    Foods; 2023 Nov 13; 12(22):. PubMed ID: 38002171
    [Abstract] [Full Text] [Related]

  • 13. A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator.
    Monteiro JS, Farage P, Zandonadi RP, Botelho RBA, de Oliveira LL, Raposo A, Shakeel F, Alshehri S, Mahdi WA, Araújo WMC.
    Foods; 2021 Mar 13; 10(3):. PubMed ID: 33805719
    [Abstract] [Full Text] [Related]

  • 14. Effect of soy flour on nutritional, physicochemical, and sensory characteristics of gluten-free bread.
    Taghdir M, Mazloomi SM, Honar N, Sepandi M, Ashourpour M, Salehi M.
    Food Sci Nutr; 2017 May 13; 5(3):439-445. PubMed ID: 28572928
    [Abstract] [Full Text] [Related]

  • 15. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.
    Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
    Foods; 2022 Mar 16; 11(6):. PubMed ID: 35327270
    [Abstract] [Full Text] [Related]

  • 16. Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics.
    Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, Kozłowicz K, Kovačiková E.
    Molecules; 2024 Aug 10; 29(16):. PubMed ID: 39202879
    [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 10; 82(1):194-201. PubMed ID: 27973752
    [Abstract] [Full Text] [Related]

  • 18. Effects of Teosinte Flour (Dioon mejiae) on Selected Physicochemical Characteristics and Consumer Perceptions of Gluten-Free Cocoa Cookies Formulated with Mung Bean (Vigna radiata) Flour.
    Rivera CJ, Aleman RS, Ortega J, Muela A, Marcia J, King J, Prinyawiwatkul W.
    Foods; 2024 Mar 17; 13(6):. PubMed ID: 38540900
    [Abstract] [Full Text] [Related]

  • 19. An integrated instrumental and sensory techniques for assessing liking, softness and emotional related of gluten-free bread based on blended rice and bean flour.
    Aguiar EV, Santos FG, Faggian L, da Silveira Araujo MB, Araújo VA, Conti AC, Capriles VD.
    Food Res Int; 2022 Apr 17; 154():110999. PubMed ID: 35337589
    [Abstract] [Full Text] [Related]

  • 20. Optimization of tannin-containing sorghum bran addition to gluten-free bread.
    Ardoin R, Smith B, Bean S, Aramouni F.
    J Food Sci; 2023 Mar 17; 88(3):952-961. PubMed ID: 36717379
    [Abstract] [Full Text] [Related]

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