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1
Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions.
Bresciani, Andrea;Marti, Alessandra;
2019 Foods (Basel, Switzerland) DOI: E451 238 views
2
Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
Akin, Pervin Ari;Bean, Scott R;Smith, Brennan M;Tilley, Michael;
2019 journal of food science DOI: 10.1111/1750-3841.14... 249 views
3
Where in the value chain are we losing the most food? The case of wheat in Jordan.
Khader, Basel F Y;Yigezu, Yigezu A;Duwayri, Mahmud A;Niane, Abdul Aziz;Shideed, Kamil;
2019 food security DOI: 10.1007/s12571-019-0... 258 views
4
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread.
Debonne, Els;Van Schoors, Fien;Maene, Peter;Van Bockstaele, Filip;Vermeir, Pieter;Verwaeren, Jan;Eec...
2020 International journal of food microbiology DOI: S0168-1605(20)30045-... 207 views
5
Diffusion Tensor Tractrography Visualizes Partial Nerve Laceration Severity as Early as 1 Week After Surgical Repair in a Rat Model Ex Vivo.
Farinas, Angel F;Manzanera Esteve, Isaac V;Pollins, Alonda C;Cardwell, Nancy L;Does, Mark D;Dortch,...
2020 Military Medicine DOI: 10.1093/milmed/usz36... 255 views
6
Chlorin e6 and polydopamine modified gold nanoflowers for combined photothermal and photodynamic therapy.
Wu, Fengren;Liu, Yongjia;Wu, Yan;Song, Dianwen;Qian, Jiwen;Zhu, Bangshang;
2020 journal of materials chemistry b DOI: 10.1039/c9tb02646k 343 views
7
Organic bases catalyze the synthesis of urea from ammonium salts derived from recovered environmental ammonia.
Manaka, Yuichi;Nagatsuka, Yuki;Motokura, Ken;
2020 Scientific reports DOI: 10.1038/s41598-020-5... 213 views
8
quality of flour types, in the bakeries of hamedan, iran during 2015-2016
;Zainab Sadeghi Dehkordi;Behnaz Bazargani-Gilani;Samira Salari
2017 journal of nanobiotechnology 235 views
9
nutritional and sensory acceptability of wheat bread from fish flour
;Haftom Zebib;Tsegay Teame;Teferi Aregawi;Tesfay Meresa
2020 zdravotnicka pracovnice DOI: 10.1080/23311932.202... 135 views
10
evaluation of zn, pb, cd and cu concentrations in wheat and bread consumed in hamedan city
;S. Kianpoor;S Sobhanardakani
2017 nursing inquiry 155 views
11
from microbial ecology to innovative applications in food quality improvements: the case of sourdough as a model matrix
;Mattia Pia Arena;Pasquale Russo;Giuseppe Spano;Vittorio Capozzi
2020 j DOI: 10.3390/j3010003 339 views
12
breads fortified with freeze-dried vegetables: quality and nutritional attributes. part 1: breads containing oil as an ingredient
;Viren Ranawana;Vassilios Raikos;Fiona Campbell;Charles Bestwick;Phyllis Nicol;Lesley Milne;Garry Du...
2016 journal of biological chemistry DOI: 10.3390/foods5010019 214 views
13
influence of natural additives on protein complex of bread
;Dana Urminská;Tatiana Bojňanská
2010 sensors DOI: 10.5219/77 144 views
14
acceptance of food technologies, perceived values and consumers’ expectations towards bread. a survey among polish sample
;Marta Sajdakowska;Maria Królak;Witold Zychowicz;Marzena Jeżewska-Zychowicz
2018 journal of physics: conference series DOI: 10.3390/su10041281 237 views
15
the influence of xylanase supplementation on dough rheology concerning its consistograph parameters
;Rodica Chereji;Rodica Căpriţă;Iuliana Creţescu
2010 Enzyme and microbial technology 170 views
16
avaliação in vitro da atividade fungitóxica de extratos de condimentos na inibição de fungos isolados de pães artesanais in vitro evaluation of the fungitoxic activity of seasonings on the inhibition of fungi isolated from homemade breads
;Rita de Cássia Zanúncio Araujo;Sára Maria Chalfoun;Caroline Lima Angélico;João Batista Silva Araujo...
2009 information and software technology DOI: 10.1590/S1413-705420... 226 views

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fermentation pulses germination air classification bio-technological processing sorghum zein gluten-free dough food waste wheat value chain postharvest loss pre-harvest loss sourdough acetic acid shelf-life undissociated acid Medicine (General) iran