Analysis of Volatile Compounds from Wheat Flour in the Heating Process

Determination of volatile compounds in heat-treated straight-grade flours from normal and waxy wheats

(2017) Jianteng Xu et al.   JOURNAL OF CEREAL SCIENCE

Volatile Compounds in Crumb of Whole-Meal Wheat Bread Fermented with Different Yeast Levels and Fermentation Temperatures

(2016) M. N. Nor Qhairul Izzreen et al.   CEREAL CHEMISTRY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Aroma of wheat porridge and bread-crumb is influenced by the wheat variety

(2015) G. Starr et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

REVIEW: Aroma of Wheat Bread Crumb

(2013) Anja Niehues Birch et al.   CEREAL CHEMISTRY

Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds

(2013) Murielle Maire et al.   FOOD CHEMISTRY

Sensory profiles of cooked grains from wheat species and varieties

(2012) G. Starr et al.   JOURNAL OF CEREAL SCIENCE

The aroma profile of wheat bread crumb influenced by yeast concentration and fermentation temperature

(2012) Anja N. Birch et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemistry of bread aroma: A review

(2010) In Hee Cho et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

(2009) Pauline Poinot et al.   FOOD CHEMISTRY

Emissions of volatile aldehydes from heated cooking oils

(2009) Harinageswara Rao Katragadda et al.   FOOD CHEMISTRY

Influence of formulation and process on the aromatic profile and physical characteristics of bread

(2008) Pauline Poinot et al.   JOURNAL OF CEREAL SCIENCE