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1
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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2
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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3
Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives
Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives
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Apple Fibers as Carriers of Blackberry Juice Polyphenols: Development of Natural Functional Food Additives

Molecules (Basel, Switzerland), 2022-05, Vol.27 (9), p.3029 [Peer Reviewed Journal]

2022 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. ;2022 by the authors. 2022 ;ISSN: 1420-3049 ;EISSN: 1420-3049 ;DOI: 10.3390/molecules27093029 ;PMID: 35566379

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4
The Effect of Upcycled Brewers’ Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins
The Effect of Upcycled Brewers’ Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins
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The Effect of Upcycled Brewers’ Spent Grain on Consumer Acceptance and Predictors of Overall Liking in Muffins

Journal of food quality, 2022, Vol.2022, p.1-9 [Peer Reviewed Journal]

Copyright © 2022 Shannon Combest and Cynthia Warren. ;COPYRIGHT 2022 Hindawi Limited ;Copyright © 2022 Shannon Combest and Cynthia Warren. This is an open access article distributed under the Creative Commons Attribution License (the “License”), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. https://creativecommons.org/licenses/by/4.0 ;ISSN: 0146-9428 ;EISSN: 1745-4557 ;DOI: 10.1155/2022/6641904

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5
Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment
Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment
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Fibre, protein and mineral fortification of wheat bread through milled and fermented brewer’s spent grain enrichment

European 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/s00217-012-1805-9

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6
Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations
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Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations

European 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-z

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7
Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products ( Citrus bergamia , Risso)
Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products ( Citrus bergamia , Risso)
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Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products ( Citrus bergamia , Risso)

Foods, 2022-04, Vol.11 (8), p.1137 [Peer Reviewed Journal]

2022 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. ;2022 by the authors. 2022 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods11081137 ;PMID: 35454727

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8
Predictive Microbial Modeling of Enterococcus faecium NRRL B-2354 Inactivation during Baking of a Multicomponent Low-Moisture Food
Predictive Microbial Modeling of Enterococcus faecium NRRL B-2354 Inactivation during Baking of a Multicomponent Low-Moisture Food
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Predictive Microbial Modeling of Enterococcus faecium NRRL B-2354 Inactivation during Baking of a Multicomponent Low-Moisture Food

Journal of food protection, 2021-11, Vol.84 (11), p.1990-2001 [Peer Reviewed Journal]

Published 2021 by the International Association for Food Protection. Not subject to U.S. Copyright. ;Copyright Allen Press Inc. Nov 2021 ;ISSN: 0362-028X ;EISSN: 1944-9097 ;DOI: 10.4315/JFP-21-036 ;PMID: 34189582

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9
Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review
Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review
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Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review

Sustainability, 2022-01, Vol.14 (2), p.605 [Peer Reviewed Journal]

2022 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. ;ISSN: 2071-1050 ;EISSN: 2071-1050 ;DOI: 10.3390/su14020605

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10
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation
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Protein Sources Alternative to Meat: State of the Art and Involvement of Fermentation

Foods, 2022-07, Vol.11 (14), p.2065 [Peer Reviewed Journal]

2022 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. ;Attribution ;2022 by the authors. 2022 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods11142065 ;PMID: 35885308

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11
Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm
Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm
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Demonstration of an Integrated Methodology for the Sustainable Valorisation of Bakery Former Food Products as a Pig Feed Ingredient: A Circular Bioeconomy Paradigm

Sustainability, 2023-10, Vol.15 (19), p.14385 [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. ;ISSN: 2071-1050 ;EISSN: 2071-1050 ;DOI: 10.3390/su151914385

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12
Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health
Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health
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Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health

Applied sciences, 2024-04, Vol.14 (7), p.2800 [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. ;ISSN: 2076-3417 ;EISSN: 2076-3417 ;DOI: 10.3390/app14072800

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13
Prebiotic Content of Bread Prepared with Flour from Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria
Prebiotic Content of Bread Prepared with Flour from Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria
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Prebiotic Content of Bread Prepared with Flour from Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria

Applied and Environmental Microbiology, 2013-06, Vol.79 (12), p.3779-3785 [Peer Reviewed Journal]

2014 INIST-CNRS ;Copyright American Society for Microbiology Jun 2013 ;Copyright © 2013, American Society for Microbiology. All Rights Reserved. 2013 American Society for Microbiology ;ISSN: 0099-2240 ;EISSN: 1098-5336 ;EISSN: 1098-6596 ;DOI: 10.1128/AEM.00502-13 ;PMID: 23584774 ;CODEN: AEMIDF

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14
Analysis of U.S. Food and Drug Administration Food Allergen Recalls after Implementation of the Food Allergen Labeling and Consumer Protection Act
Analysis of U.S. Food and Drug Administration Food Allergen Recalls after Implementation of the Food Allergen Labeling and Consumer Protection Act
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Analysis of U.S. Food and Drug Administration Food Allergen Recalls after Implementation of the Food Allergen Labeling and Consumer Protection Act

Journal of food protection, 2013-11, Vol.76 (11), p.1933-1938 [Peer Reviewed Journal]

2015 INIST-CNRS ;Copyright Allen Press Publishing Services Nov 2013 ;ISSN: 0362-028X ;EISSN: 1944-9097 ;DOI: 10.4315/0362-028X.JFP-13-171 ;PMID: 24215698 ;CODEN: JFPRDR

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15
Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients
Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients
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Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients

Foods, 2023-03, Vol.12 (6), p.1345 [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: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12061345 ;PMID: 36981270

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16
Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread
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Effect of Orange-Fleshed Sweet Potato Purée and Wheat Flour Blends on β-Carotene, Selected Physicochemical and Microbiological Properties of Bread

Foods, 2022-04, Vol.11 (7), p.1051 [Peer Reviewed Journal]

2022 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. ;2022 by the authors. 2022 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods11071051 ;PMID: 35407138

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17
Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins
Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins
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Effect of Type of Flour and Microalgae (Chlorella vulgaris) on the Rheological, Microstructural, Textural, and Sensory Properties of Vegan Muffins

Applied sciences, 2023-07, Vol.13 (13), p.7632 [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. ;ISSN: 2076-3417 ;EISSN: 2076-3417 ;DOI: 10.3390/app13137632

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18
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review
The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review
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The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review

Foods, 2023-12, Vol.13 (1), p.130 [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: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods13010130 ;PMID: 38201159

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19
Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread
Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread
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Impact of Watermelon Seed Flour on the Physical, Chemical, and Sensory Properties of Low-Carbohydrate, High-Protein Bread

Processes, 2023-12, Vol.11 (12), p.3282 [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. ;ISSN: 2227-9717 ;EISSN: 2227-9717 ;DOI: 10.3390/pr11123282

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20
The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins
The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins
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The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins

Foods, 2023-11, Vol.12 (22), p.4085 [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. ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12224085

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  1. Baked Goods  (604)
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