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1
Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan
Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan
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Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

Proceedings of the National Academy of Sciences - PNAS, 2018-07, Vol.115 (31), p.7925-7930 [Peer Reviewed Journal]

Volumes 1–89 and 106–115, copyright as a collective work only; author(s) retains copyright to individual articles ;Copyright © 2018 the Author(s). Published by PNAS. ;Copyright National Academy of Sciences Jul 31, 2018 ;Copyright © 2018 the Author(s). Published by PNAS. 2018 ;ISSN: 0027-8424 ;EISSN: 1091-6490 ;DOI: 10.1073/pnas.1801071115 ;PMID: 30012614

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2
Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers’ intake using substitution models: A study conducted in Greece
Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers’ intake using substitution models: A study conducted in Greece
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Changes of trans and saturated fatty acid content in savory baked goods from 2015 to 2021 and their effect on consumers’ intake using substitution models: A study conducted in Greece

The American journal of clinical nutrition, 2023-11, Vol.118 (5), p.1010-1019 [Peer Reviewed Journal]

2023 American Society for Nutrition ;Copyright American Society for Clinical Nutrition, Inc. Nov 2023 ;ISSN: 0002-9165 ;EISSN: 1938-3207 ;DOI: 10.1016/j.ajcnut.2023.08.014

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3
Flax and flaxseed oil: an ancient medicine & modern functional food
Flax and flaxseed oil: an ancient medicine & modern functional food
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Flax and flaxseed oil: an ancient medicine & modern functional food

Journal of food science and technology, 2014-09, Vol.51 (9), p.1633-1653 [Peer Reviewed Journal]

Association of Food Scientists & Technologists (India) 2014 ;ISSN: 0022-1155 ;EISSN: 0975-8402 ;DOI: 10.1007/s13197-013-1247-9 ;PMID: 25190822

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4
Composition and functionality of wheat bran and its application in some cereal food products
Composition and functionality of wheat bran and its application in some cereal food products
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Composition and functionality of wheat bran and its application in some cereal food products

International journal of food science & technology, 2015-12, Vol.50 (12), p.2509-2518 [Peer Reviewed Journal]

2015 The Authors International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF) ;ISSN: 0950-5423 ;EISSN: 1365-2621 ;DOI: 10.1111/ijfs.12935

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5
Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects
Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects
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Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects

Food technology and biotechnology, 2023-01, Vol.61 (3), p.273-282 [Peer Reviewed Journal]

ISSN: 1330-9862 ;EISSN: 1334-2606

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6
Microbial transglutaminase and its application in the food industry. A review
Microbial transglutaminase and its application in the food industry. A review
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Microbial transglutaminase and its application in the food industry. A review

Folia microbiologica, 2014-05, Vol.59 (3), p.241-250 [Peer Reviewed Journal]

The Author(s) 2013 ;Institute of Microbiology, Academy of Sciences of the Czech Republic, v.v.i. 2014 ;ISSN: 0015-5632 ;EISSN: 1874-9356 ;DOI: 10.1007/s12223-013-0287-x ;PMID: 24198201

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7
Lean production and supply chain innovation in baked foods supplier to improve performance
Lean production and supply chain innovation in baked foods supplier to improve performance
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Lean production and supply chain innovation in baked foods supplier to improve performance

British food journal (1966), 2017-11, Vol.119 (11), p.2421-2447 [Peer Reviewed Journal]

Emerald Publishing Limited ;Emerald Publishing Limited 2017 ;ISSN: 0007-070X ;EISSN: 1758-4108 ;DOI: 10.1108/BFJ-03-2017-0122

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8
Edible cannabis
Edible cannabis
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Edible cannabis

Canadian Medical Association journal (CMAJ), 2020-02, Vol.192 (7), p.E162-E162 [Peer Reviewed Journal]

COPYRIGHT 2020 Joule Inc. ;Copyright Joule Inc Feb 18, 2020 ;2020 Joule Inc. or its licensors 2020 ;ISSN: 0820-3946 ;EISSN: 1488-2329 ;DOI: 10.1503/cmaj.191305 ;PMID: 32071107

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9
Processed foods and the nutrition transition: evidence from Asia
Processed foods and the nutrition transition: evidence from Asia
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Processed foods and the nutrition transition: evidence from Asia

Obesity reviews, 2014-07, Vol.15 (7), p.564-577 [Peer Reviewed Journal]

2014 The Authors. reviews © 2014 World Obesity ;2014 The Authors. obesity reviews © 2014 World Obesity. ;Obesity Reviews © 2014 International Association for the Study of Obesity ;ISSN: 1467-7881 ;EISSN: 1467-789X ;DOI: 10.1111/obr.12174 ;PMID: 24735161

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10
Analysis of genetic control and QTL mapping of essential wheat grain quality traits in a recombinant inbred population
Analysis of genetic control and QTL mapping of essential wheat grain quality traits in a recombinant inbred population
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Analysis of genetic control and QTL mapping of essential wheat grain quality traits in a recombinant inbred population

PloS one, 2019-03, Vol.14 (3), p.e0200669-e0200669 [Peer Reviewed Journal]

COPYRIGHT 2019 Public Library of Science ;COPYRIGHT 2019 Public Library of Science ;2019 Goel et al. This is an open access article distributed under the terms of the Creative Commons Attribution License: http://creativecommons.org/licenses/by/4.0/ (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2019 Goel et al 2019 Goel et al ;ISSN: 1932-6203 ;EISSN: 1932-6203 ;DOI: 10.1371/journal.pone.0200669 ;PMID: 30840619

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11
Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle
Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle
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Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle

Applied and environmental microbiology, 2015-10, Vol.81 (19), p.6739 [Peer Reviewed Journal]

Copyright American Society for Microbiology Oct 2015 ;ISSN: 0099-2240 ;EISSN: 1098-5336 ;CODEN: AEMIDF

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12
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread
Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread
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Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread

Applied and environmental microbiology, 2015-06, Vol.81 (12), p.4196 [Peer Reviewed Journal]

ISSN: 0099-2240 ;EISSN: 1098-5336 ;CODEN: AEMIDF

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13
Introducing Beneficial Alleles from Plant Genetic Resources into the Wheat Germplasm
Introducing Beneficial Alleles from Plant Genetic Resources into the Wheat Germplasm
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Introducing Beneficial Alleles from Plant Genetic Resources into the Wheat Germplasm

Biology (Basel, Switzerland), 2021-09, Vol.10 (10), p.982 [Peer Reviewed Journal]

2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2021 by the authors. 2021 ;ISSN: 2079-7737 ;EISSN: 2079-7737 ;DOI: 10.3390/biology10100982 ;PMID: 34681081

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14
Maltooligosaccharides: Properties, Production and Applications
Maltooligosaccharides: Properties, Production and Applications
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Maltooligosaccharides: Properties, Production and Applications

Molecules (Basel, Switzerland), 2023-04, Vol.28 (7), p.3281 [Peer Reviewed Journal]

COPYRIGHT 2023 MDPI AG ;2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2023 by the authors. 2023 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules28073281 ;PMID: 37050044

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15
Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance
Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance
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Metabolic framework of spontaneous and synthetic sourdough metacommunities to reveal microbial players responsible for resilience and performance

Microbiome, 2022-09, Vol.10 (1), p.1-148, Article 148 [Peer Reviewed Journal]

2022. This work is licensed under http://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;The Author(s) 2022 ;ISSN: 2049-2618 ;EISSN: 2049-2618 ;DOI: 10.1186/s40168-022-01301-3 ;PMID: 36104726

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16
Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)
Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)
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Effect of Oat Fiber Preparations with Different Contents of β-Glucan on the Formation of Acrylamide in Dietary Bread (Rusks)

Molecules (Basel, Switzerland), 2024-01, Vol.29 (2), p.306 [Peer Reviewed Journal]

COPYRIGHT 2024 MDPI AG ;2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2024 by the authors. 2024 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules29020306 ;PMID: 38257219

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17
Sugar replacement in sweetened bakery goods
Sugar replacement in sweetened bakery goods
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Sugar replacement in sweetened bakery goods

International journal of food science & technology, 2014-09, Vol.49 (9), p.1963-1976 [Peer Reviewed Journal]

2014 Institute of Food Science and Technology ;ISSN: 0950-5423 ;EISSN: 1365-2621 ;DOI: 10.1111/ijfs.12617

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18
Entrepreneurship and Decision Making: Have Your Cake and Eat it Too
Entrepreneurship and Decision Making: Have Your Cake and Eat it Too
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Entrepreneurship and Decision Making: Have Your Cake and Eat it Too

Journal of business & entrepreneurship, 2023-04, Vol.32 (2), p.1-27

Copyright Association for Small Business and Entrepreneurship Apr 2023 ;ISSN: 1042-6337

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19
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough
Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough
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Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough

Applied microbiology and biotechnology, 2016-02, Vol.100 (4), p.1701-1711 [Peer Reviewed Journal]

Springer-Verlag Berlin Heidelberg 2015 ;COPYRIGHT 2016 Springer ;Springer-Verlag Berlin Heidelberg 2016 ;ISSN: 0175-7598 ;EISSN: 1432-0614 ;DOI: 10.1007/s00253-015-7051-x ;PMID: 26481620

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20
Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods
Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods
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Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

Journal of food science, 2014-09, Vol.79 (9), p.S1811-S1822 [Peer Reviewed Journal]

2014 Institute of Food Technologists ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/1750-3841.12554 ;PMID: 25102950 ;CODEN: JFDSAZ

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