Consumer acceptability and chemical composition of whole‐wheat breads incorporated with brown seaweed ( Ascophyllum nodosum ) or red seaweed ( Chondrus crispus )

Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread

(2019) Annalisa De Boni et al.   JOURNAL OF CLEANER PRODUCTION

Consumers’ health-related perceptions of bread – Implications for labeling and health communication

(2018) Pernilla Sandvik et al.   APPETITE

Cheese supplementation with five species of edible seaweeds: Effect on microbiota, antioxidant activity, colour, texture and sensory characteristics

(2018) Ana del Olmo et al.   INTERNATIONAL DAIRY JOURNAL

Nutritional, microbial and sensory attributes of bread fortified with defatted watermelon seed flour

(2018) Daniel A. Anang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin

(2018) Hasmadi Mamat et al.   Journal of Aquatic Food Product Technology

Production of the corn snack seasoned with brown seaweeds and their characteristics

(2018) Yasaman Etemadian et al.   Journal of Food Measurement and Characterization

Seaweed production: overview of the global state of exploitation, farming and emerging research activity

(2017) Alejandro H. Buschmann et al.   EUROPEAN JOURNAL OF PHYCOLOGY

A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties

(2017) S. Cofrades et al.   FOOD RESEARCH INTERNATIONAL

Extraction and characterization of protein from Irish brown seaweed Ascophyllum nodosum

(2017) Shekhar U. Kadam et al.   FOOD RESEARCH INTERNATIONAL

Ecological and commercial implications of temporal and spatial variability in the composition of pigments and fatty acids in five Irish macroalgae

(2017) Matthias Schmid et al.   MARINE BIOLOGY

A consumer-based approach to salt reduction: Case study with bread

(2016) Lucía Antúnez et al.   FOOD RESEARCH INTERNATIONAL

Algae as nutritional and functional food sources: revisiting our understanding

(2016) Mark L. Wells et al.   JOURNAL OF APPLIED PHYCOLOGY

Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread

(2016) Sharmila S. Patil et al.   Food Bioscience

Comparison of physicochemical characteristics, sensory properties and volatile composition between commercial and New Zealand made wakame from Undaria pinnatifida

(2015) Jessica Balbas et al.   FOOD CHEMISTRY

Recommendations for use of balanced presentation order of terms in CATA questions

(2015) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Wheat Bread with Pumpkin (Cucurbita maxima L.) Pulp as a Functional Food Product

(2015) Renata Różyło et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Low-level seaweed supplementation improves iodine status in iodine-insufficient women

(2014) Emilie Combet et al.   BRITISH JOURNAL OF NUTRITION

Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

(2014) I. Peinado et al.   FOOD RESEARCH INTERNATIONAL

Characterization of protein, lipid and mineral contents in common Norwegian seaweeds and evaluation of their potential as food and feed

(2014) Hanne K Maehre et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Functional analysis of unfermented and fermented citrus peels and physical properties of citrus peel-added doughs for bread making

(2013) Yung-Shin Shyu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Wheat bread biofortification with rootlets, a malting by-product

(2013) Deborah M Waters et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Nutritional value of the marine algae wakame (Undaria pinnatifida) and nori (Porphyra purpurea) as food supplements

(2012) M. C. Taboada et al.   JOURNAL OF APPLIED PHYCOLOGY

Development of Soy-Based Bread with Acceptable Sensory Properties

(2012) B. Ivanovski et al.   JOURNAL OF FOOD SCIENCE

Ascophyllum nodosum enriched bread reduces subsequent energy intake with no effect on post-prandial glucose and cholesterol in healthy, overweight males. A pilot study

(2011) A.C. Hall et al.   APPETITE

Chemical changes in wheat pan bread during storage and how it affects the sensory perception of aroma, flavour, and taste

(2011) Sidsel Jensen et al.   JOURNAL OF CEREAL SCIENCE

Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking

(2011) Ieva Alaunyte et al.   JOURNAL OF CEREAL SCIENCE

Biochemical composition of two red seaweed species grown on the Brazilian coast

(2011) Vanessa Gressler et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

The effect of particle size of wheat bran fractions on bread quality – Evidence for fibre–protein interactions

(2010) Martijn W.J. Noort et al.   JOURNAL OF CEREAL SCIENCE

Consumer perception of bread quality

(2009) Xavier Gellynck et al.   APPETITE

Bread crumb quality assessment: a plural physical approach

(2009) Alessandro Angioloni et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera and Sargassum polycystum

(2008) Patricia Matanjun et al.   JOURNAL OF APPLIED PHYCOLOGY