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2000 To 2012
| Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
|---|---|---|---|
| 1 |
Material Type: Article
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A Novel Vehicle for Transmission of Escherichia coli O157:H7 to Humans: Multistate Outbreak of E. coli O157:H7 Infections Associated With Consumption of Ready-to-Bake Commercial Prepackaged Cookie Dough—United States, 2009Clinical infectious diseases, 2012-02, Vol.54 (4), p.511-518 [Peer Reviewed Journal]Copyright © 2012 Oxford University Press on behalf of the Infectious Diseases Society of America ;Published by Oxford University Press on behalf of the Infectious Diseases Society of America 2011. 2012 ;2015 INIST-CNRS ;ISSN: 1058-4838 ;EISSN: 1537-6591 ;DOI: 10.1093/cid/cir831 ;PMID: 22157169 ;CODEN: CIDIELFull text available |
| 2 |
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Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichmentEuropean food research & technology, 2012-11, Vol.235 (5), p.767-778 [Peer Reviewed Journal]Springer-Verlag 2012 ;2015 INIST-CNRS ;Springer-Verlag Berlin Heidelberg 2012 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-012-1805-9Full text available |
| 3 |
Material Type: Article
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Baking properties and microstructure of pseudocereal flours in gluten-free bread formulationsEuropean food research & technology, 2010-01, Vol.230 (3), p.437-445 [Peer Reviewed Journal]Springer-Verlag 2009 ;2015 INIST-CNRS ;Springer-Verlag 2010 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-009-1184-zFull text available |
| 4 |
Material Type: Article
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Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory PropertiesJournal of food science, 2012-02, Vol.77 (2), p.C189-C197 [Peer Reviewed Journal]2012 Institute of Food Technologists ;2015 INIST-CNRS ;Copyright Institute of Food Technologists Feb 2012 ;ISSN: 0022-1147 ;EISSN: 1750-3841 ;DOI: 10.1111/j.1750-3841.2011.02546.x ;PMID: 22250810 ;CODEN: JFDSAZFull text available |
| 5 |
Material Type: Article
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Physical characterization of fiber-enriched bread doughs by dual mixing and temperature constraint using the MixolabEuropean food research & technology, 2010-08, Vol.231 (4), p.535-544 [Peer Reviewed Journal]Springer-Verlag 2010 ;2015 INIST-CNRS ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-010-1310-yFull text available |
| 6 |
Material Type: Article
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Penetration of nutrition information on food labels across the EU-27 plus TurkeyEuropean journal of clinical nutrition, 2010-12, Vol.64 (12), p.1379-1385 [Peer Reviewed Journal]2015 INIST-CNRS ;Copyright Nature Publishing Group Dec 2010 ;Distributed under a Creative Commons Attribution 4.0 International License ;Copyright © 2010 Macmillan Publishers Limited 2010 Macmillan Publishers Limited ;ISSN: 0954-3007 ;EISSN: 1476-5640 ;DOI: 10.1038/ejcn.2010.179 ;PMID: 20808336Full text available |
| 7 |
Material Type: Article
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Which interventions offer best value for money in primary prevention of cardiovascular disease?PloS one, 2012-07, Vol.7 (7), p.e41842-e41842 [Peer Reviewed Journal]COPYRIGHT 2012 Public Library of Science ;COPYRIGHT 2012 Public Library of Science ;2012 Cobiac et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License: https://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. ;Cobiac et al. 2012 ;ISSN: 1932-6203 ;EISSN: 1932-6203 ;DOI: 10.1371/journal.pone.0041842 ;PMID: 22844529Full text available |
| 8 |
Material Type: Article
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Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter CultureApplied and Environmental Microbiology, 2012-04, Vol.78 (8), p.2737-2747 [Peer Reviewed Journal]2015 INIST-CNRS ;Copyright © 2012, American Society for Microbiology. All Rights Reserved. 2012 American Society for Microbiology ;ISSN: 0099-2240 ;EISSN: 1098-5336 ;DOI: 10.1128/AEM.07302-11 ;PMID: 22307283 ;CODEN: AEMIDFFull text available |
| 9 |
Material Type: Article
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The effect of alternative sweeteners on batter rheology and cake propertiesJournal of the science of food and agriculture, 2012-01, Vol.92 (1), p.99-105 [Peer Reviewed Journal]Copyright © 2011 Society of Chemical Industry ;2015 INIST-CNRS ;Copyright © 2011 Society of Chemical Industry. ;Copyright John Wiley and Sons, Limited Jan 15, 2012 ;ISSN: 0022-5142 ;EISSN: 1097-0010 ;DOI: 10.1002/jsfa.4547 ;PMID: 21834103 ;CODEN: JSFAAEFull text available |
| 10 |
Material Type: Article
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Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white breadEuropean food research & technology, 2010-02, Vol.230 (4), p.645-654 [Peer Reviewed Journal]Springer-Verlag 2009 ;2015 INIST-CNRS ;Springer-Verlag 2010 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-009-1204-zFull text available |
| 11 |
Material Type: Article
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Phytochemical Quantification and Total Antioxidant Capacities of Emmer (Triticum dicoccon Schrank) and Einkorn (Triticum monococcum L.) Wheat LandracesJournal of agricultural and food chemistry, 2008-08, Vol.56 (16), p.7285-7292 [Peer Reviewed Journal]Copyright © 2008 American Chemical Society ;2008 INIST-CNRS ;ISSN: 0021-8561 ;EISSN: 1520-5118 ;DOI: 10.1021/jf8010855 ;PMID: 18593174 ;CODEN: JAFCAUFull text available |
| 12 |
Material Type: Article
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Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian SourdoughsApplied and Environmental Microbiology, 2007-10, Vol.73 (19), p.6262-6269 [Peer Reviewed Journal]2007 INIST-CNRS ;Copyright © 2007, American Society for Microbiology 2007 ;ISSN: 0099-2240 ;EISSN: 1098-5336 ;DOI: 10.1128/aem.00894-07 ;PMID: 17675431 ;CODEN: AEMIDFFull text available |
| 13 |
Material Type: Article
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Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffinsJournal of the science of food and agriculture, 2012-05, Vol.92 (7), p.1511-1518 [Peer Reviewed Journal]Copyright © 2012 Society of Chemical Industry ;Copyright © 2012 Society of Chemical Industry. ;Copyright John Wiley and Sons, Limited May 2012 ;ISSN: 0022-5142 ;EISSN: 1097-0010 ;DOI: 10.1002/jsfa.4735 ;PMID: 22228299 ;CODEN: JSFAAEFull text available |
| 14 |
Material Type: Article
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(1-3)(1-6)-[Beta]-Glucan-enriched materials from Lentinus edodes mushroom as a high-fibre and low-calorie flour substitute for baked foodsJournal of the science of food and agriculture, 2011-08, Vol.91 (10), p.1915 [Peer Reviewed Journal]ISSN: 0022-5142 ;EISSN: 1097-0010 ;CODEN: JSFAAEFull text available |
| 15 |
Material Type: Article
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Sourdough fermented by Lactobacillus plantarum FST 1.7 improves the quality and shelf life of gluten-free breadEuropean food research & technology, 2008-04, Vol.226 (6), p.1309-1316 [Peer Reviewed Journal]Springer-Verlag 2007 ;2008 INIST-CNRS ;Springer-Verlag 2008 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-007-0659-zFull text available |
| 16 |
Material Type: Article
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Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteersBritish journal of nutrition, 2007-09, Vol.98 (3), p.540-549 [Peer Reviewed Journal]Copyright © The Authors 2007 ;2007 INIST-CNRS ;The Authors ;ISSN: 0007-1145 ;EISSN: 1475-2662 ;DOI: 10.1017/S0007114507730751 ;PMID: 17445348 ;CODEN: BJNUAVFull text available |
| 17 |
Material Type: Article
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Taxonomic Structure and Stability of the Bacterial Community in Belgian Sourdough Ecosystems as Assessed by Culture and Population FingerprintingApplied and Environmental Microbiology, 2008-04, Vol.74 (8), p.2414-2423 [Peer Reviewed Journal]2008 INIST-CNRS ;Copyright American Society for Microbiology Apr 2008 ;Copyright © 2008, American Society for Microbiology ;ISSN: 0099-2240 ;EISSN: 1098-5336 ;EISSN: 1098-6596 ;DOI: 10.1128/AEM.02771-07 ;PMID: 18310426 ;CODEN: AEMIDFFull text available |
| 18 |
Material Type: Article
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Physico-chemical characteristics of defatted rice bran and its utilization in a bakery productJournal of food science and technology, 2011-08, Vol.48 (4), p.478-483 [Peer Reviewed Journal]Association of Food Scientists & Technologists (India) 2011 ;ISSN: 0022-1155 ;EISSN: 0975-8402 ;DOI: 10.1007/s13197-011-0262-y ;PMID: 23572774Full text available |
| 19 |
Material Type: Article
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Textural and colour changes during storage and sensory shelf life of muffins containing resistant starchEuropean food research & technology, 2008, Vol.226 (3), p.523-530 [Peer Reviewed Journal]Springer-Verlag 2007 ;2008 INIST-CNRS ;Springer-Verlag 2008 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-007-0565-4Full text available |
| 20 |
Material Type: Article
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Mixing properties of fibre-enriched wheat bread doughs : A response surface methodology studyEuropean food research & technology, 2006-07, Vol.223 (3), p.333-340 [Peer Reviewed Journal]2006 INIST-CNRS ;Springer-Verlag 2006 ;ISSN: 1438-2377 ;EISSN: 1438-2385 ;DOI: 10.1007/s00217-005-0208-6Full text available |
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