Investigating effective variables to produce desirable aroma in sourdough using e‐nose and sensory panel

Effect of pentoses, hexoses, and hydrolyzed arabinoxylan on the most abundant sugar, organic acid, and alcohol contents during rye sourdough bread production

(2020) Krzysztof Buksa   CEREAL CHEMISTRY

Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour

(2020) Bernadette-Emőke Teleky et al.   Biomolecules

Improving Bread Aroma Using Low-Temperature Sourdough Fermentation

(2020) Dan Xu et al.   Food Bioscience

Sourdough bread: A contemporary cereal fermented product

(2019) Hafiz Arbab Sakandar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Characterization of the key aroma compounds in white bread by aroma extract dilution analysis, quantitation, and sensory evaluation experiments

(2019) Dandan Pu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Identification of the Key Aroma Compounds in Gluten-Free Rice Bread

(2019) Anke R. Boeswetter et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Selection of the most suitable mixture of flours and starches for the improvement of gluten-free breads through their volatile profiles

(2019) Joana Pico et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Defined co‐cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread

(2019) M. Winters et al.   JOURNAL OF APPLIED MICROBIOLOGY

Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough

(2019) Fortunate N. Ndlala et al.   Foods

The influence of different lactic acid bacteria on sourdough flavor and a deep insight into sourdough fermentation through RNA sequencing

(2019) Tongjie Liu et al.   FOOD CHEMISTRY

Application of an electronic nose with novel method for generation of smellprints for testing the suitability for consumption of wheat bread during 4-day storage

(2019) Robert Rusinek et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamic characteristics of dough during the fermentation process of Chinese steamed bread

(2019) Xianhui Chang et al.   FOOD CHEMISTRY

Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry

(2018) Simon Van Kerrebroeck et al.   FOOD RESEARCH INTERNATIONAL

Novel insights on the functional/nutritional features of the sourdough fermentation

(2018) Marco Gobbetti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

(2018) Kornelia T. Kaczmarska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Soy flour as an alternative to purified lipoxygenase for the enzymatic synthesis of resolvin analogues

(2018) Hoang-Anh T. Tu et al.   New Biotechnology

A compendium of wheat germ: Separation, stabilization and food applications

(2018) Fatma Boukid et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of different fermentation temperatures on metabolites of Kimchi

(2018) Seong-Eun Park et al.   Food Bioscience

Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread

(2018) Mattia Quattrini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum

(2018) Oluwafemi Ayodeji Adebo et al.   Food Bioscience

Bioprocesses for 2-phenylethanol and 2-phenylethyl acetate production: current state and perspectives

(2018) Oscar Martínez-Avila et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Development and optimization of antifungal packaging for sliced pan loaf based on garlic as active agent and bread aroma as aroma corrector

(2018) Raquel Heras-Mozos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Effects of Mixing and Fermentation Times on Chemical and Physical Properties of White Pan Bread

(2017) Mito Kokawa et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Influence of different flours and starches on gluten-free bread aroma

(2017) Joana Pico et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Sourdough volatile compounds and their contribution to bread: A review

(2017) Cécile Pétel et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Carbon Catabolite Repression Regulates the Production of the Unique Volatile Sodorifen of Serratia plymuthica 4Rx13

(2017) Nancy Magnus et al.   Frontiers in Microbiology

Sensory methods and electronic nose as innovative tools for the evaluation of the aroma transfer properties of food plastic bags

(2016) Luisa Torri et al.   FOOD RESEARCH INTERNATIONAL

Sensory characterisation of gluten-free bread with addition of quinoa, amaranth flour and sweeteners as an alternative for coeliac patients

(2016) Natália Manzatti Machado Alencar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Analytical methods for volatile compounds in wheat bread

(2016) Joana Pico et al.   JOURNAL OF CHROMATOGRAPHY A

The Effects of Nutrient Concentration, Addition of Thickeners, and Agitation Speed on Liquid Fermentation of Steinernema feltiae

(2016) LUIS G. LEITE et al.   JOURNAL OF NEMATOLOGY

Characterization of Commercial Rye Bread Based on Sensory Properties, Fluidity Index and Chemical Acidity

(2016) Pernilla Sandvik et al.   JOURNAL OF SENSORY STUDIES

Application of electrochemical sensors and sensor matrixes for measurement of odorous chemical compounds

(2016) Jacek Gebicki   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

(2016) R.L. Heiniö et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

The predominance of Lactobacillus sanfranciscensis in French organic sourdoughs and its impact on related bread characteristics

(2015) Emilie Lhomme et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of Iranian rice-bran sourdough breads: physicochemical, microbiological and sensorial characterisation during the storage period

(2015) E. Farahmand et al.   Quality Assurance and Safety of Crops & Foods

Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation

(2014) Raffaella Di Cagno et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of social interaction and meal accompaniments on acceptability of sourdough prepared croissants: An exploratory study

(2014) Rossella Di Monaco et al.   FOOD RESEARCH INTERNATIONAL

Barley flour exploitation in sourdough bread-making: A technological, nutritional and sensory evaluation

(2014) Manuela Mariotti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ecological parameters influencing microbial diversity and stability of traditional sourdough

(2013) Fabio Minervini et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Application of D-optimal experimental design method to optimize the formulation of O/W cosmetic emulsions

(2013) J. Djuris et al.   INTERNATIONAL JOURNAL OF COSMETIC SCIENCE

Micronized by-products from debranned durum wheat and sourdough fermentation enhanced the nutritional, textural and sensory features of bread

(2012) Carlo Giuseppe Rizzello et al.   FOOD RESEARCH INTERNATIONAL

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

Experimental designs and their recent advances in set-up, data interpretation, and analytical applications

(2011) Bieke Dejaegher et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREAD

(2011) MARÍA JESÚS CALLEJO   JOURNAL OF SENSORY STUDIES

Rheological, textural and sensory properties of gluten-free bread formulations based on rice and buckwheat flour

(2010) Aleksandra Torbica et al.   FOOD HYDROCOLLOIDS

Chemistry of bread aroma: A review

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

Denoising by Singular Value Decomposition and Its Application to Electronic Nose Data Processing

(2010) Sunil K. Jha et al.   IEEE SENSORS JOURNAL

The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism

(2008) L. A. Hazelwood et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

The sensory quality of fresh bread: Descriptive attributes and consumer perceptions

(2008) Samuel P. Heenan et al.   FOOD RESEARCH INTERNATIONAL

Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli

(2007) Pamela Vernocchi et al.   FOOD CHEMISTRY