Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder

Incorporation of mushroom powder into bread dough-effects on dough rheology and bread properties

(2018) Xikun Lu et al.   CEREAL CHEMISTRY

The effect of semolina replacement with protein powder from fish (Pseudophycis bachus) on the physicochemical characteristics of pasta

(2018) Ajay Desai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of Chlorella vulgaris on the rheology of wheat flour dough and bread texture

(2018) C. Graça et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhancement of functional and nutritional properties of bread using a mix of natural ingredients from novel varieties of flaxseed and lupine

(2018) Traudy Wandersleben et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Role of quercetin in the physicochemical properties, antioxidant and antiglycation activities of bread

(2018) Jing Lin et al.   Journal of Functional Foods

The important role of salivary α-amylase in the gastric digestion of wheat bread starch

(2018) Daniela Freitas et al.   Food & Function

Starch digestibility and predicted glycemic index in the bread fortified with pomelo ( Citrus maxima ) fruit segments

(2017) S.K. Reshmi et al.   FOOD CHEMISTRY

Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls

(2017) Łukasz Sęczyk et al.   FOOD CHEMISTRY

Effects of washing and membrane removal pretreatments on the antioxidant properties of grass carp (Ctenopharyngodon idella ) protein hydrolysates produced by in vitro digestion

(2017) Xiaowei Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Technological properties,in vitrostarch digestibility andin vivoglycaemic index of bread containing crude malva nut gum

(2017) Yuthana Phimolsiripol et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimisation of rancidity stability in long-chain PUFA concentrates obtained from a rainbow trout (Oncorhynchus mykiss ) by-product

(2017) Mª Macarena Berríos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

(2017) Valeria Turfani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of the protein quality of wheat bread through faba bean sourdough addition

(2017) Rossana Coda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of fermented quinoa flour for pasta making and evaluation of the technological and nutritional features

(2017) Anna Lorusso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The impact of using chickpea flour and dried carp fish powder on pizza quality

(2017) Hossam S. El-Beltagi et al.   PLoS One

Buckwheat flour inclusion in Chinese steamed bread: potential reduction in glycemic response and effects on dough quality

(2016) Wenjun Liu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Preparation of gluten free bread enriched with green mussel (Perna canaliculus) protein hydrolysates and characterization of peptides responsible for mussel flavour

(2016) M. Vijaykrishnaraj et al.   FOOD CHEMISTRY

Cereal processing and glycaemic response

(2016) Peter A. Sopade   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development and optimization of fish-fortified instant noodles using response surface methodology

(2016) Unnikrishnan Parvathy et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta

(2016) Xikun Lu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effects of lupin (Lupinus angustifolius) addition to wheat bread on its nutritional, phytochemical and bioactive composition and protein quality

(2015) C.B.J. Villarino et al.   FOOD RESEARCH INTERNATIONAL

Effects of the amount and type of fatty acids present in millets on their in vitro starch digestibility and expected glycemic index (eGI)

(2015) George Amponsah Annor et al.   JOURNAL OF CEREAL SCIENCE

Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread

(2015) Michele Silveira Coelho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bread enriched with quinoa leaves – The influence of protein–phenolics interactions on the nutritional and antioxidant quality

(2014) Michał Świeca et al.   FOOD CHEMISTRY

Influence of Freeze-Dried Shrimp Meat in Pasta Processing Qualities of IndianT. durumWheat

(2014) N. S. Ramya et al.   Journal of Aquatic Food Product Technology

Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets

(2013) Jaime Ortiz et al.   FOOD CHEMISTRY

The influence of protein–flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin

(2013) Michał Świeca et al.   FOOD CHEMISTRY

Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion

(2013) Chang-Bum Ahn et al.   FOOD CHEMISTRY

Enrichment of Extruded Snack Products with Coproducts from Chestnut Mushroom (Agrocybe aegerita) Production: Interactions between Dietary Fiber, Physicochemical Characteristics, and Glycemic Load

(2012) Margaret A. Brennan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of whole amaranth flour on bread properties and nutritive value

(2012) J.M. Sanz-Penella et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isochrysis galbana and Diacronema vlkianum biomass incorporation in pasta products as PUFA’s source

(2012) Mónica Fradique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY