An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling

Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads

(2020) Lorena Andrade de Aguiar et al.   FOOD RESEARCH INTERNATIONAL

Effect of added psyllium and food enzymes on quality attributes and shelf life of chickpea-based gluten-free bread

(2020) Fernanda G. Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil

(2019) Fernanda G. Santos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effect of rice, pea, egg white and whey proteins on crust quality of rice flour-corn starch based gluten-free breads

(2019) Joana Pico et al.   JOURNAL OF CEREAL SCIENCE

Gluten‐Free Breads: The Gap Between Research and Commercial Reality

(2019) Laura Roman et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Innovative approaches towards improved gluten-free bread properties

(2019) Denisse Bender et al.   JOURNAL OF CEREAL SCIENCE

Modelling the effects of psyllium and water in gluten-free bread: An approach to improve the bread quality and glycemic response

(2018) Camilly Fratelli et al.   Journal of Functional Foods

Assessment of rheological, physicochemical, and staling characteristics of gluten-free dough and bread containing Agaricus bisporus polysaccharide flour and inulin

(2018) Abdellatief A. Sulieman et al.   Journal of Food Measurement and Characterization

Seeds of Plantago psyllium and Plantago ovata : Mineral composition, grinding, and use for gluten-free bread as substitutes for hydrocolloids

(2018) Alicja Ziemichód et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation

(2017) Massimiliano Rinaldi et al.   FOOD CHEMISTRY

The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

(2017) Iva Burešová et al.   JOURNAL OF CEREAL SCIENCE

Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality

(2017) Fernanda G. Santos et al.   JOURNAL OF FOOD SCIENCE

Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension

(2016) Claudia Axel et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Staling of gluten-free breads: physico-chemical properties and 1H NMR mobility

(2016) Eleonora Carini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

The functional and nutritional aspects of hydrocolloids in foods

(2016) Juan-Mei Li et al.   FOOD HYDROCOLLOIDS

Rheology of gluten-free dough and physical characteristics of bread with potato protein

(2016) Teresa Witczak et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Germinated, toasted and cooked chickpea as ingredients for breadmaking

(2016) Meriem Ouazib et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Contributions to assess the reproducibility and the agreement of respondents in CATA tasks

(2015) Thierry Worch et al.   FOOD QUALITY AND PREFERENCE

Bread Staling: Updating the View

(2014) C. Fadda et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physical Properties of Gluten-Free Bread Made of Corn and Chickpea Flour

(2014) Mohammad Rostamian et al.   International Journal of Food Engineering

CATA questions for sensory product characterization: Raising awareness of biases

(2013) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Existing and new approaches for the analysis of CATA data

(2013) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Sensory shelf-life estimation: A review of current methodological approaches

(2012) Ana Giménez et al.   FOOD RESEARCH INTERNATIONAL

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

Effect of legume flours on baking characteristics of gluten-free bread

(2012) B. Miñarro et al.   JOURNAL OF CEREAL SCIENCE

Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch

(2010) Calvin Onyango et al.   LWT-FOOD SCIENCE AND TECHNOLOGY