Detalhe da pesquisa
1.
Clean-label products: Factors affecting liking and acceptability by Portuguese older adults.
Appetite
; 197: 107307, 2024 Jun 01.
Artigo
Inglês
| MEDLINE | ID: mdl-38518867
2.
Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia.
Food Microbiol
; 120: 104474, 2024 Jun.
Artigo
Inglês
| MEDLINE | ID: mdl-38431320
3.
Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
J Sci Food Agric
; 104(3): 1732-1740, 2024 Feb.
Artigo
Inglês
| MEDLINE | ID: mdl-37851761
4.
Improvement on wheat bread quality by in situ produced dextran-A comprehensive review from the viewpoint of starch and gluten.
Compr Rev Food Sci Food Saf
; 23(3): e13353, 2024 May.
Artigo
Inglês
| MEDLINE | ID: mdl-38660747
5.
Multi-year field evaluation of nicotianamine biofortified bread wheat.
Plant J
; 109(5): 1168-1182, 2022 03.
Artigo
Inglês
| MEDLINE | ID: mdl-34902177
6.
Microbial community dispersal from wheat grains to sourdoughs: A contribution of participatory research.
Mol Ecol
; 32(10): 2413-2427, 2023 05.
Artigo
Inglês
| MEDLINE | ID: mdl-35892285
7.
Effects of Aegilops longissima chromosome 1Sl on wheat bread-making quality in two types of translocation lines.
Theor Appl Genet
; 137(1): 2, 2023 Dec 10.
Artigo
Inglês
| MEDLINE | ID: mdl-38072878
8.
Habitual consumption of high-fibre bread fortified with bean hulls increased plasma indole-3-propionic concentration and decreased putrescine and deoxycholic acid faecal concentrations in healthy volunteers.
Br J Nutr
; 130(9): 1521-1536, 2023 11 14.
Artigo
Inglês
| MEDLINE | ID: mdl-36847278
9.
Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product.
An Acad Bras Cienc
; 95(2): e20201550, 2023.
Artigo
Inglês
| MEDLINE | ID: mdl-37436198
10.
Characterizing the Internal Structure of Chinese Steamed Bread during Storage for Quality Evaluation Using X-ray Computer Tomography.
Sensors (Basel)
; 23(21)2023 Oct 29.
Artigo
Inglês
| MEDLINE | ID: mdl-37960503
11.
Sourdough Fermentation Improves the Antioxidant, Antihypertensive, and Anti-Inflammatory Properties of Triticum dicoccum.
Int J Mol Sci
; 24(7)2023 Mar 27.
Artigo
Inglês
| MEDLINE | ID: mdl-37047259
12.
Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.
Molecules
; 28(8)2023 Apr 13.
Artigo
Inglês
| MEDLINE | ID: mdl-37110662
13.
Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.
Molecules
; 28(10)2023 May 15.
Artigo
Inglês
| MEDLINE | ID: mdl-37241841
14.
Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics.
Molecules
; 28(8)2023 Apr 20.
Artigo
Inglês
| MEDLINE | ID: mdl-37110821
15.
Bee Pollen and Bread as a Super-Food: A Comparative Review of Their Metabolome Composition and Quality Assessment in the Context of Best Recovery Conditions.
Molecules
; 28(2)2023 Jan 11.
Artigo
Inglês
| MEDLINE | ID: mdl-36677772
16.
Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread.
Molecules
; 28(17)2023 Aug 29.
Artigo
Inglês
| MEDLINE | ID: mdl-37687138
17.
Applications of nanotechnology to combat the problems associated with modern food.
J Sci Food Agric
; 103(2): 479-487, 2023 Jan 30.
Artigo
Inglês
| MEDLINE | ID: mdl-35870139
18.
Effects of different storage temperatures and time on frozen storage stability of steamed bread.
J Sci Food Agric
; 103(4): 2116-2123, 2023 Mar 15.
Artigo
Inglês
| MEDLINE | ID: mdl-36254097
19.
Effects of tamarind seed polysaccharides on physicochemical characteristics of frozen dough: structure-function relationship.
J Sci Food Agric
; 103(13): 6574-6583, 2023 Oct.
Artigo
Inglês
| MEDLINE | ID: mdl-37243337
20.
Impact of different on-farm management practices on bread wheat quality: a case study in the Yaqui Valley.
J Sci Food Agric
; 103(10): 4975-4982, 2023 Aug 15.
Artigo
Inglês
| MEDLINE | ID: mdl-36960792