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

Trends in food science & technology, 2010-02, Vol.21 (2), p.106-113

2010

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Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

Food chemistry, 2010-03, Vol.119 (2), p.770-778

2010

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High export of dissolved silica from the Greenland Ice Sheet

Geophysical research letters, 2016-09, Vol.43 (17), p.9173-9182

2016

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Fundamental studies on the reduction of salt on dough and bread characteristics

Food research international, 2009-08, Vol.42 (7), p.885-891

2009

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Seasonal and interannual phytoplankton production in a sub-Arctic tidewater outlet glacier fjord, SW Greenland

Marine ecology. Progress series (Halstenbek), 2015-03, Vol.524, p.27-38

2015

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Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

Food hydrocolloids, 2013-07, Vol.32 (1), p.52-63

2013

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Recent advances in the formulation of gluten-free cereal-based products

Trends in Food Science & Technology, 2004-03, Vol.15 (3-4), p.143-152

2004

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Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

Food microbiology, 2014-02, Vol.37, p.44-50

2014

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Buckwheat

Cereal chemistry, 2006-07, Vol.83 (4), p.391-401

2006

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Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

International journal of food sciences and nutrition, 2009-01, Vol.60 (s4), p.240-257

2009

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Modelling the effects of orange pomace using response surface design for gluten-free bread baking

Food chemistry, 2015-01, Vol.166, p.223-230

2015

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Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage

Journal of applied microbiology, 2013-12, Vol.115 (6), p.1379-1387

2013

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Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

Journal of cereal science, 2009-07, Vol.50 (1), p.22-28

2009

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Correlation analysis of protein quality characteristics with gluten-free bread properties

Food & function, 2017-07, Vol.8 (7), p.2465-2474

2017

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The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

International journal of food microbiology, 2008-07, Vol.125 (3), p.274-278

2008

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Crust and crumb characteristics of gluten free breads

Journal of food engineering, 2003-02, Vol.56 (2), p.153-161

2003

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Anterior Cruciate Ligament Injury in National Collegiate Athletic Association Basketball and Soccer: A 13-Year Review

The American journal of sports medicine, 2005-04, Vol.33 (4), p.524-531

2005

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Glacial meltwater and primary production are drivers of strong CO2 uptake in fjord and coastal waters adjacent to the Greenland Ice Sheet

Biogeosciences, 2015-04, Vol.12 (8), p.2347-2363

2015

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The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley

International journal of food microbiology, 2010-06, Vol.141 (1), p.116-121

2010

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Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

Journal of food engineering, 2015-05, Vol.153, p.89-95

2015

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Recent advances in gluten-free baking and the current status of oats

Trends in food science & technology, 2010-06, Vol.21 (6), p.303-312

2010

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Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains

Journal of applied microbiology, 2016-08, Vol.121 (2), p.485-494

2016

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Copepod carcasses as microbial hot spots for pelagic denitrification

Limnology and oceanography, 2015-11, Vol.60 (6), p.2026-2036

2015

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Application of response surface methodology in the development of gluten-free bread

Cereal chemistry, 2005-09, Vol.82 (5), p.609-615

2005

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Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background

Food chemistry, 2010-04, Vol.119 (4), p.1465-1473

2010

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

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

High export of dissolved silica from the Greenland Ice Sheet

Fundamental studies on the reduction of salt on dough and bread characteristics

Seasonal and interannual phytoplankton production in a sub-Arctic tidewater outlet glacier fjord, SW Greenland

Physicochemical and morphological characterization of different starches with variable amylose/amylopectin ratio

Recent advances in the formulation of gluten-free cereal-based products

Evaluation of exopolysaccharide producing Weissella cibaria MG1 strain for the production of sourdough from various flours

Buckwheat

Nutritive value and chemical composition of pseudocereals as gluten-free ingredients

Modelling the effects of orange pomace using response surface design for gluten-free bread baking

Barley malt wort fermentation by exopolysaccharide‐forming Weissella cibaria MG1 for the production of a novel beverage

Effect of protease treatment on the baking quality of brown rice bread: From textural and rheological properties to biochemistry and microstructure

Correlation analysis of protein quality characteristics with gluten-free bread properties

The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread

Crust and crumb characteristics of gluten free breads

Anterior Cruciate Ligament Injury in National Collegiate Athletic Association Basketball and Soccer: A 13-Year Review

Glacial meltwater and primary production are drivers of strong CO2 uptake in fjord and coastal waters adjacent to the Greenland Ice Sheet

The use of Lactobacillus brevis PS1 to in vitro inhibit the outgrowth of Fusarium culmorum and other common Fusarium species found on barley

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

Recent advances in gluten-free baking and the current status of oats

Control of Zymoseptoria tritici cause of septoria tritici blotch of wheat using antifungal Lactobacillus strains

Copepod carcasses as microbial hot spots for pelagic denitrification

Application of response surface methodology in the development of gluten-free bread

Oxidative and proteolytic enzyme preparations as promising improvers for oat bread formulations: Rheological, biochemical and microstructural background

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