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Keyword Connections

bread
Journals
8
1 Scientific reports
2 journal of food science
3 International journal of food microbiology
4 Food chemistry
5 Foods (Basel, Switzerland)
6 journal of materials chemistry b
7 food security
8 Military Medicine
Research Groups
0
No Research Group Connected
Bibliographies
124
1 Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions.
2 Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
3 Where in the value chain are we losing the most food? The case of wheat in Jordan.
4 Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread.
5 Diffusion Tensor Tractrography Visualizes Partial Nerve Laceration Severity as Early as 1 Week After Surgical Repair in a Rat Model Ex Vivo.
6 Chlorin e6 and polydopamine modified gold nanoflowers for combined photothermal and photodynamic therapy.
7 Organic bases catalyze the synthesis of urea from ammonium salts derived from recovered environmental ammonia.
8 quality of flour types, in the bakeries of hamedan, iran during 2015-2016
9 nutritional and sensory acceptability of wheat bread from fish flour
10 evaluation of zn, pb, cd and cu concentrations in wheat and bread consumed in hamedan city
11 from microbial ecology to innovative applications in food quality improvements: the case of sourdough as a model matrix
12 breads fortified with freeze-dried vegetables: quality and nutritional attributes. part 1: breads containing oil as an ingredient
13 influence of natural additives on protein complex of bread
14 acceptance of food technologies, perceived values and consumers’ expectations towards bread. a survey among polish sample
15 the influence of xylanase supplementation on dough rheology concerning its consistograph parameters
16 avaliação in vitro da atividade fungitóxica de extratos de condimentos na inibição de fungos isolados de pães artesanais in vitro evaluation of the fungitoxic activity of seasonings on the inhibition of fungi isolated from homemade breads
17 Selection Optimization of Test Path Based on Bidirectional Breadth First Search and Binary Artificial Fish Swarm Algorithm
18 Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
19 Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough Bread.
20 Comparative studies on physicochemical properties, starch hydrolysis, predicted glycemic index of Hom Mali rice and Riceberry rice flour and their applications in bread
21 Effects of pectin and emulsifiers on the physical and nutritional qualities and consumer acceptability of wheat composite dough and bread.
22 Nutritional value, protein quality and antioxidant activity of Sudanese sorghum-based kissra bread fortified with bambara groundnut (Voandzeia subterranea) seed flour
23 Effect of Bread Making Process on Aflatoxin Level Changes
24 Increased Valency of Conserved-mosaic Vaccines Enhances the Breadth and Depth of Epitope Recognition.
25 Knowledge breadth and depth development through successful R&D alliance portfolio configuration: An empirical investigation in the pharmaceutical industry
26 Comparison of iodine status pre- and post-mandatory iodine fortification of bread in South Australia: a population study using newborn thyroid-stimulating hormone concentration as a marker.
27 Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread.
28 Breadth of Vocational Interests: The Role of Career Adaptability and Future Orientation
29 Effects of polyphenols on volatile profile and acrylamide formation in a model wheat bread system.
30 The improved assembly of 7DL chromosome provides insight into the structure and evolution of bread wheat.
31 Resting EEG in alpha and beta bands predicts individual differences in attentional breadth.
32 Do puroindolines affect the impact of enzymatic lipid hydrolysis on loaf volume in bread making?
33 Characterisation of bacteria isolated from the stingless bee, , honey, bee bread and propolis.
34 Effects of different packaging materials coated with aloe vera extract on the microbial quality of african breadfruit flour (treculia africana) during storage
35 Effects of different packaging materials coated with aloe vera extract on the microbial quality of african breadfruit flour (treculia africana) during storage
36 Production of crispy bread snacks containing chicken meat and chicken meat powder.
37 The sensitivity of the Bacillus subtilis Xyn A xylanase and its mutants to different xylanase inhibitors determines their activity profile and functionality during bread making.
38 -fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour.
39 Can productivity and profitability be enhanced in intensively managed cereal systems while reducing the environmental footprint of production? Assessing sustainable intensification options in the breadbasket of India.
40 Influence of fermentation by different microflora consortia on pulque and pulque bread properties.
41 Towards celiac-safe bread.
42 Application in situ of zein nanocapsules loaded with Origanum vulgare Linneus and Thymus vulgaris as a preservative in bread
43 The Effect of White Rice and White Bread as Staple Foods on Gut Microbiota and Host Metabolism.
44 Fatty Acid and Proximate Composition of Bee Bread
45 Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.
46 Perspectives on cereal science and technology: Papers presented at the 15th International Cereal and Bread Congress, 18 to 21 April 2016, Istanbul (Turkey)
47 Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.
48 PDIL1-2 can indirectly and negatively regulate expression of the AGPL1 gene in bread wheat.
49 Male breadwinner, female homemaker: Patriarchy and women’s work-life balance in Nigeria
50 Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.
51 Gluten-free bread: effect of soy and corn co-products on the quality parameters
52 Gluten-free bread with cricket powder—mechanical properties and molecular water dynamics in dough and ready product
53 Use of a waste product from the pressing of chia seed oil in wheat and gluten-free bread processing
54 Effect of rice variety and blending proportion on the proximate compositions, minerals and phytic acid contents of bread from rice-teff blend [version 1; peer review: 2 approved]
55 Medical nutrition therapy: use of sourdough lactic acid bacteria as a cell factory for delivering functional biomolecules and food ingredients in gluten free bread
56 Characteristics of starch breads enriched with red potatoes
57 Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies.
58 Sensory characterization of gluten-free bread enriched with teff (Eragrostis tef (Zucc.) Trotter) and yacon (Smallanthus sonchifolius) using flash profile and common dimension analysis
59 Effect of Teff (Eragrostis tef) on Chemical and Technological Quality of Gluten-free Breads
60 QTL analysis for some quantitative traits in bread wheat.
61 Beebread from Apis mellifera and Apis dorsata. Comparative Chemical Composition and Bioactivity
62 Development of high-fiber wheat bread using microfluidized corn bran
63 Genome-wide identification and analysis of biotic and abiotic stress regulation of small heat shock protein (HSP20) family genes in bread wheat.
64 Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts-Effect on Oxidative and Biochemical Parameters in Rat Serum.
65 Bread for advancing the right to the city: academia, grassroots groups and the first cooperative bakery in a Chilean informal settlement
66 Policy analysis of salt reduction in bread in Iran.
67 THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES
68 Genotypic variations in leaf and whole-plant water use efficiencies are closely related in bread wheat genotypes under well-watered and water-limited conditions during grain filling
69 Determine the Quality of Bread Samples Used in Qazvin, Iran
70 Modelling and validation of the antifungal activity of DL-3-phenyllactic acid and acetic acid on bread spoilage moulds.
71 Technological properties of xanthan gums obtained from waste bread using as a carbon source and performance in pudding as model food
72 Irreversible sorption of Pb(II) from aqueous solution on breadfruit peel to mitigate environmental pollution problems.
73 Purification and immobilization of engineered glucose dehydrogenase: a new approach to producing gluconic acid from breadwaste.
74 THERMAL PROPERTIES AND ESTIMATED GLYCEMIC INDEX OF DIFFERENT COMPOSITE FLOURS AND THEIR GLUTEN-FREE BREAD MAKING PERFORMANCES
75 Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten.
76 Engagement and Retention: Measuring Breadth and Depth of Participant Use of an Online Intervention
77 Engagement and retention: measuring breadth and depth of participant use of an online intervention
78 How to avoid the ‘Jesus multiplying bread and fish’ myth and ‘Münchausen baron bootstrap’ legend in individual bibliometric indices: a simple bimedian method applied to Italian ASPA academic members
79 genome-wide identification, phylogenetic and expression analysis of the heat shock transcription factor family in bread wheat (triticum aestivum l.)
80 análises físico-químicas de pré-misturas de pães de queijo e produção de pães de queijo com adição de okara physicochemical analyses of commercial samples of cheese bread premix and production of cheese breads with addition of okara
81 influence of raw materials on the change of crystal structure of gingerbread in the storage process
82 effect of cassava flour characteristics on properties of cassava-wheat-maize composite bread types
83 a linear time complexity of breadth-first search using p system with membrane division
84 genome-wide association study reveals novel genes associated with culm cellulose content in bread wheat (triticum aestivum, l.)
85 optimization of image analysis techniques for quality assessment of whole-wheat breads made with fat replacer
86 effect of potato (solanum tuberosum) addition on dough properties, sensory qualities and resistant starch content of bread
87 vocabulary breadth and field dependence/independence cognitive styles
88 physicochemical and sensory characteristics of pan bread samples available in the brazilian market
89 pão sem gluten enriquecido com a microalga spirulina platensis elaboration of gluten-free bread enriched with the microalgae spirulina platensis
90 not by bread alone: official development assistance in south africa
91 changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil alterações em frango empanado e degradação do óleo durante a fritura descontínua em óleo de algodão
92 the effect of expired bread meal as corn substitution in diet on broiler performance
93 tolerância de genótipos de trigo comum, trigo duro e triticale à toxicidade de alumínio em soluções nutritivas tolerance of bread wheat, durum wheat and triticale genotypes to aluminum toxicity in nutrient solution
94 crescimento de planta, partição de assimilados e produção de frutos de melão amarelo sombreado por diferentes malhas
95 milk yield and composition, feed intake and stocking rate of crossbread cows in tropical grasses managed in a rotational grazing system produção e composição do leite, consumo de matéria seca e taxa de lotação em pastagens de gramíneas tropicais manejadas sob lotação rotacionada
96 screening of bread wheat genotypes for drought tolerance using phenotypic and proline analyses
97 viabilidade da utilização de queijo tipo ricota na elaboração de pão de queijo viability of using ricotta in preparation of cheese bread
98 Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry
99 Pan bread quality as affected by some nano and fermented-nano food industries by-products
100 rheological and quality characteristics of taftoon bread as affected by salep and persian gums
101 trocas gasosas em folhas de sol e sombreadas de cajueiro anão em diferentes regimes hídricos gas exchange in leaves of sun and shade of cashew in different water regimes