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Refinado por: assunto: Nutrition & Dietetics remover
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Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread
Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread
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Impact of wheat bran micronization on dough properties and bread quality: Part II – Quality, antioxidant and nutritional properties of bread

Lin, Suyun ; Jin, Xiaoxuan ; Gao, Jing ; Qiu, Ziyou ; Ying, Jian ; Wang, Yong ; Dong, Zhizhong ; Zhou, Weibiao

Food chemistry, 2022-12, Vol.396, p.133631-133631, Article 133631 [Periódico revisado por pares]

Elsevier Ltd

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2
Breaking bread
Breaking bread
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Breaking bread

Rej, Anupam ; Aziz, Imran ; Sanders, David Surendran

Proceedings of the Nutrition Society, 2019-02, Vol.78 (1), p.118-125 [Periódico revisado por pares]

Cambridge, UK: Cambridge University Press

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3
Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging
Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging
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Staling of white wheat bread crumb and effect of maltogenic α-amylases. Part 3: Spatial evolution of bread staling with time by near infrared hyperspectral imaging

Amigo, José Manuel ; Olmo, Arantxa del ; Engelsen, Merete Møller ; Lundkvist, Henrik ; Engelsen, Søren Balling

Food chemistry, 2021-08, Vol.353, p.129478-129478, Article 129478 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension
Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension
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Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

Axel, Claudia ; Zannini, Emanuele ; Arendt, Elke K.

Critical reviews in food science and nutrition, 2017-11, Vol.57 (16), p.3528-3542 [Periódico revisado por pares]

United States: Taylor & Francis

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5
Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review
Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review
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Chickpeas—Composition, Nutritional Value, Health Benefits, Application to Bread and Snacks: A Review

Rachwa-Rosiak, Danuta ; Nebesny, Ewa ; Budryn, Grażyna

Critical reviews in food science and nutrition, 2015-01, Vol.55 (8), p.1137-1145 [Periódico revisado por pares]

United States: Taylor & Francis

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6
Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality
Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality
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Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality

Świeca, Michał ; Sęczyk, Łukasz ; Gawlik-Dziki, Urszula ; Dziki, Dariusz

Food chemistry, 2014-11, Vol.162, p.54-62 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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7
Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties
Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties
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Artigo 		Adicionar ao Meu Espaço

Impact of wheat bran micronization on dough properties and bread quality: Part I – Bran functionality and dough properties

Lin, Suyun ; Jin, Xiaoxuan ; Gao, Jing ; Qiu, Ziyou ; Ying, Jian ; Wang, Yong ; Dong, Zhizhong ; Zhou, Weibiao

Food chemistry, 2021-08, Vol.353, p.129407-129407, Article 129407 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system
Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system
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Phenolic compounds reduce formation of Nε-(carboxymethyl)lysine and pyrazines formed by Maillard reactions in a model bread system

Mildner-Szkudlarz, Sylwia ; Siger, Aleksander ; Szwengiel, Artur ; Przygoński, Krzysztof ; Wojtowicz, Elżbieta ; Zawirska-Wojtasiak, Renata

Food chemistry, 2017-09, Vol.231, p.175-184 [Periódico revisado por pares]

England: Elsevier Ltd

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9
Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes
Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes
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Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes

Bohl, Mette ; Gregersen, Søren ; Zhong, Yuyue ; Hebelstrup, Kim Henrik ; Hermansen, Kjeld

European journal of clinical nutrition, 2024-03, Vol.78 (3), p.243-250 [Periódico revisado por pares]

England: Nature Publishing Group

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10
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread
Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread
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Maillard reaction products in bread: A novel semi-quantitative method for evaluating melanoidins in bread

Helou, Cynthia ; Jacolot, Philippe ; Niquet-Léridon, Céline ; Gadonna-Widehem, Pascale ; Tessier, Frédéric J.

Food chemistry, 2016-01, Vol.190, p.904-911 [Periódico revisado por pares]

England: Elsevier Ltd

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