Recent developments on new formulations based on nutrient-dense ingredients for the production of healthy-functional bread: a review

Effect of brown rice flour fortification on the quality of wheat-based dough and flat bread

(2012) S. Khoshgozaran-Abras et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying

(2012) Sathira Hirun et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of chickpea flour on wheat pasting properties and bread making quality

(2012) I. Mohammed et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality

(2011) M. L. Sudha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of autoclave, microwave, IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread

(2011) Mustafa Kürşat Demir et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Cereal based functional food of Indian subcontinent: a review

(2011) Arpita Das et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quality characteristics of bread produced from wheat, rice and maize flours

(2011) Sweta Rai et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quinoa and flaxseed: potential ingredients in the production of bread with functional quality

(2010) Valéria Alcântara Santos Calderelli et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

(2010) Ho S. Lim et al.   FOOD CHEMISTRY

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

Marine foods as functional ingredients in bakery and pasta products

(2010) S.U. Kadam et al.   FOOD RESEARCH INTERNATIONAL

Utilization of chestnut flour in gluten-free bread formulations

(2010) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical and nutritional properties of reduced-caloric density high-fibre breads

(2010) Alessandro Angioloni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein profile and sensorial properties of rye breads

(2009) Anna Horszwald et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread

(2009) Guohua Hu et al.   FOOD CHEMISTRY

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

The role of corn starch, amaranth flour, pea isolate, and Psyllium flour on the rheological properties and the ultrastructure of gluten-free doughs

(2009) Manuela Mariotti et al.   FOOD RESEARCH INTERNATIONAL

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Psyllium as a Substitute for Gluten in Bread

(2009) Renata Puppin Zandonadi et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

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

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

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Antioxidant and radical scavenging properties of curcumin

(2008) Tuba Ak et al.   CHEMICO-BIOLOGICAL INTERACTIONS

Antioxidants in Bakery Products: A Review

(2008) B. Nanditha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Maize-Based Gluten-Free Bread: Influence of Processing Parameters on Sensory and Instrumental Quality

(2008) Carla Brites et al.   Food and Bioprocess Technology

Antioxidant properties and sensory profiles of breads containing barley flour

(2008) A.K. Holtekjølen et al.   FOOD CHEMISTRY

Quality and antioxidant property of buckwheat enhanced wheat bread

(2008) Li-Yun Lin et al.   FOOD CHEMISTRY

Microstructure and rheological properties of psyllium polysaccharide gel

(2008) Qian Guo et al.   FOOD HYDROCOLLOIDS

Effect of fortification of defatted soy flour on sensory and rheological properties of wheat bread

(2008) Morteza Mashayekh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cinnamon Bark Proanthocyanidins as Reactive Carbonyl Scavengers To Prevent the Formation of Advanced Glycation Endproducts

(2008) Xiaofang Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of wheat bran and enzyme addition on dough functional performance and phytic acid levels in bread

(2008) J.M. Sanz Penella et al.   JOURNAL OF CEREAL SCIENCE

Advances in Celiac Disease and Gluten-Free Diet

(2008) Mary M. Niewinski   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition

(2008) Urszula Gawlik-Dziki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY