The Influence of Scalded Flour, Fermentation, and Plants Belonging to Lamiaceae Family on the Wheat Bread Quality and Acrylamide Content

Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation times

(2018) G.G. Codină et al.   CZECH JOURNAL OF FOOD SCIENCES

Encapsulated thyme ( Thymus vulgaris ) essential oil used as a natural preservative in bakery product

(2017) Nathalia Dias Gonçalves et al.   FOOD RESEARCH INTERNATIONAL

The contribution of P. acidilactici , L. plantarum , and L. curvatus starters and L-(+)-lactic acid to the acrylamide content and quality parameters of mixed rye - Wheat bread

(2017) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Acrylamide and 5-hydroxymethylfurfural formation during baking of biscuits: Part I: Effects of sugar type

(2016) Ha T. Nguyen et al.   FOOD CHEMISTRY

Antimicrobial Efficacy of an Array of Essential Oils Against Lactic Acid Bacteria

(2016) Laurel L. Dunn et al.   JOURNAL OF FOOD SCIENCE

Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

(2016) Elena Bartkiene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sugar consumption, metabolic disease and obesity: The state of the controversy

(2015) Kimber L. Stanhope   CRITICAL REVIEWS IN CLINICAL LABORATORY SCIENCES

Factors influencing acrylamide formation in rye, wheat and spelt breads

(2015) Małgorzata Przygodzka et al.   JOURNAL OF CEREAL SCIENCE

Influence of phenolic compounds on the growth and arginine deiminase system in a wine lactic acid bacterium

(2012) María R. Alberto et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Bacterial diversity and functionalities in food fermentations

(2012) Frédéric Ravyts et al.   ENGINEERING IN LIFE SCIENCES

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in combination with Aspergillus niger glucoamylase

(2012) Elena Bartkiene et al.   FOOD CONTROL

Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

Food phenolics and lactic acid bacteria

(2009) Héctor Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide

(2008) Mendel Friedman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

PRODUCTION AND CHARACTERIZATION OF SPONGE-DOUGH BREAD USING SCALDED RYE

(2008) MAURICIO S. ESTELLER et al.   JOURNAL OF TEXTURE STUDIES

Reduction of acrylamide formation by selected agents in fried potato crisps on industrial scale

(2007) Shiyi Ou et al.   Innovative Food Science & Emerging Technologies

Acrylamide in cereal products: A review

(2007) Achim Claus et al.   JOURNAL OF CEREAL SCIENCE