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

Protein content and amino acids profile of pseudocereals

(2016) Carla Mota et al.   FOOD CHEMISTRY

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Buckwheat as a Functional Food and Its Effects on Health

(2015) Juan Antonio Giménez-Bastida et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

(2015) Anna-Maija Lampi et al.   JOURNAL OF CEREAL SCIENCE

Influence of Final Baking Technologies in Partially Baked Frozen Gluten-Free Bread Quality

(2015) Núria Aguilar et al.   JOURNAL OF FOOD SCIENCE

Improving the aroma of gluten-free bread

(2015) Mariusz Pacyński et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Determination of Lipoxygenase Activity in Cereals Grains Using a Silver Nanoparticles Assay

(2015) Raybel Muñoz et al.   Journal of Chemistry

Volume and texture improvement of gluten-free bread using quinoa white flour

(2013) Dana Elgeti et al.   JOURNAL OF CEREAL SCIENCE

Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making

(2013) Chiara Dall'Asta et al.   LWT-FOOD SCIENCE 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

Antioxidant Activity of Free and Bound Compounds in Quinoa (Chenopodium quinoaWilld.) Seeds in Comparison with Durum Wheat and Emmer

(2012) Maura N. Laus et al.   JOURNAL OF FOOD SCIENCE

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

Antioxidative properties and flavonoid composition of Chenopodium quinoa seeds cultivated in Japan

(2009) Yuko Hirose et al.   FOOD CHEMISTRY

The Effects of Mixing Stage and Fermentation Time on the Quantity of Flavor Compounds and Sensory Intensity of Flavor in White Bread

(2009) Tatsuro MAEDA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Comparative Evaluation of Quercetin, Isoquercetin and Rutin as Inhibitors of α-Glucosidase

(2009) Yan Qin Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of lipoxygenase activity and red seed coat on rice bran deterioration

(2009) Ying Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Storage Temperature and Flour Water Content on Lipids, Lipoxygenase Activity, and Oxygen Uptake During Dough Mixing

(2008) Christelle Maraschin et al.   CEREAL CHEMISTRY

Oxidation of linoleic acid as a marker for shelf life of corn flour

(2008) A LOPEZDUARTE et al.   FOOD CHEMISTRY

Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic–mechanical combined technique and the electronic nose

(2007) Laura Piazza et al.   JOURNAL OF CEREAL SCIENCE