Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

(2020) Annalisa Tassoni et al.   MOLECULES

Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread

(2019) Maria Irakli et al.   FOOD CHEMISTRY

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization

(2018) Narashans Alok Sagar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes

(2018) Natalia Drabińska et al.   FOOD CHEMISTRY

Effect of lavender (Lavandula angustifolia ) and melissa ( Melissa Officinalis ) waste on quality and shelf life of bread

(2018) Ivelina Vasileva et al.   FOOD CHEMISTRY

Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder

(2018) Prerna Nath et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Determination of free and bound phenolic compounds and their antioxidant activity in buckwheat bread loaf, crust and crumb

(2018) Vito Verardo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Partial replacement of wheat flour by pecan nut expeller meal on bakery products. Effect on muffins quality

(2018) L. Marchetti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional properties and sensory value of snack bars added with common bean flour as a source of bioactive compounds

(2018) Aurea K. Ramírez-Jiménez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of burdock root flour as a prebiotic ingredient in cookies

(2018) Thaísa Menezes Alves Moro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

(2018) Amaia Arranz-Otaegui et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

Rheology, acceptability and texture of wheat flour tortillas supplemented with soybean residue

(2018) Gabriela Montemayor-Mora et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality

(2018) Lauren Tebben et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Cocoa hulls polyphenols stabilized by microencapsulation as functional ingredient for bakery applications

(2018) Valentina A. Papillo et al.   FOOD RESEARCH INTERNATIONAL

Inhibition of α-amylase by flavonoids: Structure activity relationship (SAR)

(2018) A.I. Martinez-Gonzalez et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Hemp flour as a valuable component for enriching physicochemical and antioxidant properties of wheat bread

(2018) Anna Mikulec et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient

(2018) Marilisa Alongi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

(2017) Khawla Ben Jeddou et al.   FOOD CHEMISTRY

Instant coffee as a source of antioxidant-rich and sugar-free coloured compounds for use in bakery: Application in biscuits

(2017) Cláudia P. Passos et al.   FOOD CHEMISTRY

Use of spent coffee grounds as food ingredient in bakery products

(2017) Nuria Martinez-Saez et al.   FOOD CHEMISTRY

In vitro digestibility of phenolic compounds from edible fruits: could it be explained by chemometrics?

(2017) Francisco J. Olivas-Aguirre et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

(2017) Senem Kamiloglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plantain flour: A potential nutraceutical ingredient to increase fiber and reduce starch digestibility of gluten-free cookies

(2017) Sandra E. García-Solís et al.   STARCH-STARKE

Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds

(2017) J. Abraham Domínguez-Avila et al.   Food & Function

Polyphenols associated with dietary fibers in plant foods: molecular interactions and bioaccessibility

(2017) Gustavo A González-Aguilar et al.   Current Opinion in Food Science

Structural implications of polyphenolic antioxidants

(2016) Kantappa Halake et al.   JOURNAL OF INDUSTRIAL AND ENGINEERING CHEMISTRY

Natural Phytochemicals in the Treatment and Prevention of Dementia: An Overview

(2016) Rosaliana Libro et al.   MOLECULES

Identification of Lactic Acid Bacteria in Fruit Pulp Processing Byproducts and Potential Probiotic Properties of Selected Lactobacillus Strains

(2016) Estefânia F. Garcia et al.   Frontiers in Microbiology

Relationship between bread and obesity

(2015) Luis Serra-Majem et al.   BRITISH JOURNAL OF NUTRITION

Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins

(2015) Sylwia Mildner-Szkudlarz et al.   FOOD CHEMISTRY

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Onion skin — Raw material for the production of supplement that enhances the health-beneficial properties of wheat bread

(2015) Urszula Gawlik-Dziki et al.   FOOD RESEARCH INTERNATIONAL

Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) ‘Ataulfo’ processing by-product

(2015) James Ramírez-Maganda et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of quality attributes, nutraceutical components and antioxidant potential of wheat bread substituted with rice bran

(2015) Maria Irakli et al.   JOURNAL OF CEREAL SCIENCE

Physico-chemical characteristics of chilli spent residue and its effect on the rheological, microstructural and nutritional qualities of bread

(2015) H. B. Sowbhagya et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Production of functional pita bread using date seed powder

(2015) Carine Platat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional and Sensory Properties of Cookies

(2015) Salama Maner et al.   Proceedings of the National Academy of Sciences, India. Section B

Bioaccessibility of polyphenols released and associated to dietary fibre in calyces and decoction residues of Roselle (Hibiscus sabdariffa L.)

(2015) Gilberto Mercado-Mercado et al.   Journal of Functional Foods

Inhibition of human α-amylase by dietary polyphenols

(2015) Hilda Nyambe-Silavwe et al.   Journal of Functional Foods

Functional and antioxidant properties of novel snack crackers incorporated with Hibiscus sabdariffa by-product

(2015) Zahra S. Ahmed et al.   Journal of Advanced Research

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

(2014) Michał Świeca et al.   FOOD CHEMISTRY

In Vitro Inhibitory Effect on Digestive Enzymes and Antioxidant Potential of Commonly Consumed Fruits

(2014) Anna Podsędek et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

(2014) Rebecca Walker et al.   JOURNAL OF FOOD SCIENCE

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

(2014) Dariusz Dziki et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of grape pomace and grape seed flours on cookie quality

(2014) S. Acun et al.   Quality Assurance and Safety of Crops & Foods

Wine and grape polyphenols — A chemical perspective

(2013) Jorge Garrido et al.   FOOD RESEARCH INTERNATIONAL

Composition, properties and health benefits of indigestible carbohydrate polymers as dietary fiber: A review

(2013) Deepak Mudgil et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chitosan-Containing Bread Made Using Marine Shellfishery Byproducts: Functional, Bioactive, and Quality Assessment of the End Product

(2013) Tomas Lafarga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioavailability of bioactive food compounds: a challenging journey to bioefficacy

(2012) Maarit J. Rein et al.   BRITISH JOURNAL OF CLINICAL PHARMACOLOGY

Functional properties of roselle (Hibiscus sabdariffa L.) seed and its application as bakery product

(2012) Kar-Lin Nyam et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Agro-industrial potential of exotic fruit byproducts as a source of food additives

(2011) J.F. Ayala-Zavala et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity and consumer acceptance of grape seed flour-containing food products

(2011) Maria U. Rosales Soto et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

(2011) Sylwia Mildner-Szkudlarz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Dietary fibre in foods: a review

(2011) Devinder Dhingra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Consumer response to novel agri-food technologies: Implications for predicting consumer acceptance of emerging food technologies

(2011) L.J. Frewer et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant properties and bioactive constituents of some rare exotic Thai fruits and comparison with conventional fruits

(2010) Shela Gorinstein et al.   FOOD RESEARCH INTERNATIONAL

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

Molecular Interactions between Barley and Oat β-Glucans and Phenolic Derivatives

(2009) Henrik Toft Simonsen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) István Siró et al.   APPETITE

Incorporation of functional ingredients into foods

(2008) Li Day et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

(2007) C.M. Ajila et al.   JOURNAL OF CEREAL SCIENCE