A comparative study of gluten-free sprouts in the gluten-free bread-making process

Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread

(2018) S.W. Horstmann et al.   FOOD HYDROCOLLOIDS

Correlation analysis of protein quality characteristics with gluten-free bread properties

(2017) S. W. Horstmann et al.   Food & Function

Nutritional therapy – Facing the gap between coeliac disease and gluten-free food

(2016) Martina Foschia et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

A novel α-amylase-lipase formulation as anti-staling agent in durum wheat bread

(2016) Virgilio Giannone et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Celiac disease from a global perspective

(2015) Elena Lionetti et al.   BEST PRACTICE & RESEARCH IN CLINICAL GASTROENTEROLOGY

Effects of germination on the nutritive value and bioactive compounds of brown rice breads

(2015) Fabiola Cornejo et al.   FOOD CHEMISTRY

Influence of germination time of brown rice in relation to flour and gluten free bread quality

(2015) Fabiola Cornejo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour

(2015) Arti Chauhan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Starch gelatinization and its complexity for analysis

(2015) Markus Schirmer et al.   STARCH-STARKE

Bread Staling: Updating the View

(2014) C. Fadda et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Novel Approaches in Gluten-Free Breadmaking: Interface between Food Science, Nutrition, and Health

(2014) Vanessa D. Capriles et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Alternative Approaches Towards Gluten-Free Dough Development: Recent Trends

(2014) Navneet Singh Deora et al.   Food Engineering Reviews

Germination of Cereal Grains as a Way to Improve the Nutritional Value: A Review

(2013) Florian Hübner et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Supplementation of gluten-free bread with non-gluten proteins. Effect on dough rheological properties and bread characteristic

(2013) Rafał Ziobro et al.   FOOD HYDROCOLLOIDS

Germination of Oat and Quinoa and Evaluation of the Malts as Gluten Free Baking Ingredients

(2013) Outi E. Mäkinen et al.   PLANT FOODS FOR HUMAN NUTRITION

REVIEW: Effects of Germination on the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review

(2012) María Botero Omary et al.   CEREAL CHEMISTRY

Relationship between instrumental parameters and sensory characteristics in gluten-free breads

(2012) María Estela Matos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of modified starches on properties of gluten-free dough and bread. Part I: Rheological and thermal properties of gluten-free dough

(2012) Mariusz Witczak et al.   FOOD HYDROCOLLOIDS

Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours

(2012) Anna-Sophie Hager et al.   JOURNAL OF CEREAL SCIENCE

Pasting, paste, and gel properties of starch–hydrocolloid combinations

(2011) James N. BeMiller   CARBOHYDRATE POLYMERS

Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

(2009) S. Renzetti et al.   JOURNAL OF CEREAL SCIENCE

Comparison of rheological, fermentative and baking properties of gluten-free dough formulations

(2008) Anna Pruska-Kędzior et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Impact of emulsifiers on the quality and rheological properties of gluten-free breads and batters

(2008) Maria Helena B. Nunes et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Form and functionality of starch

(2008) Les Copeland et al.   FOOD HYDROCOLLOIDS

Global hydrodynamic analysis of the molecular flexibility of galactomannans

(2007) Gordon A. Morris et al.   CARBOHYDRATE POLYMERS