Study on the physical and antioxidant properties of gluten-free bread with brown algae

Optimization of ultrasound-assisted extraction and LC-ESI–MS/MS analysis of phenolic acids from Brassica oleracea L. var. sabellica

(2016) Anna Oniszczuk et al.   INDUSTRIAL CROPS AND PRODUCTS

Influence of different extraction methods on the quantification of selected flavonoids and phenolic acids from Tilia cordata inflorescence

(2015) Anna Oniszczuk et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of transglutaminase additive on the quality of gluten-free bread

(2014) Elżbieta Dłużewska et al.   CyTA-Journal of Food

Effect of adding fresh and freeze-dried buckwheat sourdough on gluten-free bread quality

(2014) Renata Różyło et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production

(2014) Renata Różyło et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented Leaven

(2014) Renata Różyło et al.   JOURNAL OF TEXTURE STUDIES

Effect of Carob Flour Addition on the Rheological Properties of Gluten-Free Breads

(2013) K. Tsatsaragkou et al.   Food and Bioprocess Technology

Changes in the physical and the sensorial properties of wheat bread caused by interruption and slowing of the fermentation of yeast-based leaven

(2013) Renata Różyło et al.   JOURNAL OF CEREAL SCIENCE

Relationship between instrumental parameters and sensory characteristics in gluten-free breads

(2012) María Estela Matos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Investigation of product quality, sensory profile and ultrastructure of breads made from a range of commercial gluten-free flours compared to their wheat counterparts

(2012) Anna-Sophie Hager et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin

(2012) Urszula Gawlik-Dziki et al.   FOOD CHEMISTRY

The role of buckwheat and HPMC on the breadmaking properties of some commercial gluten-free bread mixtures

(2012) Manuela Mariotti et al.   FOOD HYDROCOLLOIDS

Antioxidant activity of brown alga Saccharina bongardiana from Kamchatka (Pacific coast of Russia). A methodological approach

(2012) Lizette Auezova et al.   JOURNAL OF APPLIED PHYCOLOGY

Determining the Heterogeneity of Wheat Breadcrumb Texture Baked Using Two Different Methods: New Application

(2011) Renata Różyło   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

(2010) Ho S. Lim et al.   FOOD CHEMISTRY

Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India

(2010) Manoj Kumar et al.   JOURNAL OF APPLIED PHYCOLOGY

Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

(2009) Tao Wang et al.   FOOD CHEMISTRY

In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds

(2009) Xiao-Yu Su et al.   FOOD CHEMISTRY

Radical scavenging capacity and cytoprotective effect of enzymatic digests of Ishige okamurae

(2008) Soo-Jin Heo et al.   JOURNAL OF APPLIED PHYCOLOGY

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

(2007) Stefano Renzetti et al.   JOURNAL OF CEREAL SCIENCE