Physicochemical Properties of Bread Dough and Finished Bread with Added Pectin Fiber and Phenolic Antioxidants

Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace

(2009) Yolanda Diñeiro García et al.   FOOD CHEMISTRY

Comparative analysis of fruit-based functional snack bars

(2009) D. Sun-Waterhouse et al.   FOOD CHEMISTRY

Modelling the browning of bread during baking

(2009) Emmanuel Purlis et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the extraction efficiency for polyphenol extracts from by-products of green kiwifruit juicing

(2009) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread

(2009) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of dietary fibre enrichment on selected properties of gluten-free bread

(2009) D. Sabanis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stability of antioxidants in an apple polyphenol–milk model system

(2008) T.F. Wegrzyn et al.   FOOD CHEMISTRY

Fruit-based functional foods I: production of food-grade apple fibre ingredients

(2008) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Viscoelastic properties of reconstituted cassava dough

(2008) Eduardo Rodríguez-Sandoval et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of shear rate on microstructure and rheological properties of sheared wheat doughs

(2008) D. Peressini et al.   JOURNAL OF CEREAL SCIENCE

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

(2008) Donatella Peressini et al.   JOURNAL OF CEREAL SCIENCE

Effect of bread making on formation of Maillard reaction products contributing to the overall antioxidant activity of rye bread

(2007) Anna Michalska et al.   JOURNAL OF CEREAL SCIENCE

Effect of heat on rheology, surface hydrophobicity and molecular weight distribution of glutens extracted from flours with different bread-making quality

(2007) Costas E. Stathopoulos et al.   JOURNAL OF CEREAL SCIENCE

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

(2007) C.M. Ajila et al.   JOURNAL OF CEREAL SCIENCE