Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties

Lactic Acid Bacteria Isolation from Spontaneous Sourdough and Their Characterization Including Antimicrobial and Antifungal Properties Evaluation

(2020) Elena Bartkiene et al.   Microorganisms

Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks

(2020) Andrea Roncolini et al.   FOOD RESEARCH INTERNATIONAL

Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food

(2020) Fabio Tuccillo et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

(2020) Purificación García-Segovia et al.   Foods

Thermal stability and rheological properties of heat-induced gels prepared using edible insect proteins in a model system

(2020) Tae-Kyung Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry

(2020) Sabina Lachowicz et al.   FOOD CHEMISTRY

Influence of grain quality, semolinas and baker’s yeast on bread made from old landraces and modern genotypes of Sicilian durum wheat

(2020) Paolo Ruisi et al.   FOOD RESEARCH INTERNATIONAL

Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums

(2019) Nicola Francesca et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

(2019) Andrea Roncolini et al.   PLoS One

Quality, functional and sensory evaluation of pasta fortified with extracts from Opuntia ficus‐indica cladodes

(2019) Alessandro Attanzio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nutritional value, protein and peptide composition of edible cricket powders

(2019) Magdalena Montowska et al.   FOOD CHEMISTRY

Microbiological Profile and Bioactive Properties of Insect Powders Used in Food and Feed Formulations

(2019) Messina et al.   Foods

Current knowledge on the microbiota of edible insects intended for human consumption: A state-of-the-art review

(2019) Cristiana Garofalo et al.   FOOD RESEARCH INTERNATIONAL

Eating edible insects as sustainable food? Exploring the determinants of consumer acceptance in Germany

(2019) Luigi Orsi et al.   FOOD RESEARCH INTERNATIONAL

The influence of grasshopper (Schistocerca gregaria) powder enrichment on bread nutritional and sensorial properties

(2019) M. Haber et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder

(2019) Raimondo Gaglio et al.   FOOD MICROBIOLOGY

Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina used for its production

(2018) Virgilio Giannone et al.   FOOD CHEMISTRY

Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group

(2018) Luca Fasolato et al.   FOOD MICROBIOLOGY

Insects as ingredients for bakery goods. A comparison study of H. illucens , A. domestica and T. molitor flours

(2018) Cristina M. González et al.   Innovative Food Science & Emerging Technologies

Bread enriched with cricket powder ( Acheta domesticus ): A technological, microbiological and nutritional evaluation

(2018) Andrea Osimani et al.   Innovative Food Science & Emerging Technologies

Resolving the smell of wood - identification of odour-active compounds in Scots pine (Pinus sylvestris L.)

(2018) Linda Schreiner et al.   Scientific Reports

Microbial Dynamics during Industrial Rearing, Processing, and Storage of Tropical House Crickets ( Gryllodes sigillatus ) for Human Consumption

(2018) Dries Vandeweyer et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Willingness to consume insect-containing foods: A survey in the United States

(2018) Emily Woolf et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae ( Tenebrio molitor )

(2017) D. Vandeweyer et al.   FOOD CONTROL

Bread enriched with flour from cinereous cockroach ( Nauphoeta cinerea )

(2017) Lauren Menegon de Oliveira et al.   Innovative Food Science & Emerging Technologies

Occurrence of transferable antibiotic resistances in commercialized ready-to-eat mealworms ( Tenebrio molitor L.)

(2017) Andrea Osimani et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sourdough volatile compounds and their contribution to bread: A review

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

Antioxidant and Anti-Inflammatory Activities of Hydrolysates and Peptide Fractions Obtained by Enzymatic Hydrolysis of Selected Heat-Treated Edible Insects

(2017) et al.   Nutrients

Insight into the proximate composition and microbial diversity of edible insects marketed in the European Union

(2016) Andrea Osimani et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Industrial application of selected lactic acid bacteria isolated from local semolinas for typical sourdough bread production

(2016) Onofrio Corona et al.   FOOD MICROBIOLOGY

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

(2016) Antonio Alfonzo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Use of insect powder as a source of dietary protein in early-weaned piglets1

(2016) Y. J. Ji et al.   JOURNAL OF ANIMAL SCIENCE

Can bread processing conditions alter glycaemic response?

(2015) Evelyn Lau et al.   FOOD CHEMISTRY

An innovative method to produce green table olives based on “pied de cuve” technology

(2015) Alessandra Martorana et al.   FOOD MICROBIOLOGY

Codominance of Lactobacillus plantarum and obligate heterofermentative lactic acid bacteria during sourdough fermentation

(2015) Giusi Ventimiglia et al.   FOOD MICROBIOLOGY

Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance

(2015) Hui Shan Grace Tan et al.   FOOD QUALITY AND PREFERENCE

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Effect of spent yeast fortification on physical parameters, volatiles and sensorial characteristics of home-made bread

(2015) Zita Emanuela Martins et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant capacity and bioaccessibility of buckwheat-enhanced wheat bread phenolics

(2015) Dorota Szawara-Nowak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

New trends in technology and identity of traditional dairy and fermented meat production processes: Preservation of typicality and hygiene

(2014) Luca Settanni et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

How then shall we eat? Insect-eating attitudes and sustainable foodways

(2013) Heather Looy et al.   AGRICULTURE AND HUMAN VALUES

Diversity and technological potential of lactic acid bacteria of wheat flours

(2013) Antonio Alfonzo et al.   FOOD MICROBIOLOGY

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

(2013) Luca Settanni et al.   FOOD RESEARCH INTERNATIONAL

Physical, chemical and sensorial properties of healthy and mixture breads in Portugal

(2013) Ângela M. D. P. Rodrigues et al.   Journal of Food Measurement and Characterization

Effect of Grape (Vitis ViniferaL.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread

(2012) Mehmet Hayta et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of Ingredients on Rheological, Nutritional and Quality Characteristics of High Protein, High Fibre and Low Carbohydrate Bread

(2011) Farheen Dhinda et al.   Food and Bioprocess Technology

Relative glycaemic impact of customarily consumed portions of eighty-three foods measured by digesting in vitro and adjusting for food mass and apparent glucose disposal

(2010) John A. Monro et al.   BRITISH JOURNAL OF NUTRITION

Preventing Iron Deficiency Through Food Fortification

(2010) Richard F. Hurrell   NUTRITION REVIEWS

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

An investigation of the bacteriocinogenic potential of lactic acid bacteria associated with wheat (Triticum durum) kernels and non-conventional flours

(2007) Aldo Corsetti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY