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5 Questions for Javier Fuentes

World literature today, 2023-09, Vol.97 (5), p.24-25

Johnson, Michelle

2023

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Analysis of product combination results and sales levels to maximize profits using the simplex method at the Ani Hanim sandwichesbi bakery

AIP Conference Proceedings, 2023, Vol.2811 (1)

2023

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Effect of pelleting on nutrients and energy digestibility in growing pigs fed corn-soybean meal-based diet or diet containing corn distillers dried grains with solubles

Canadian journal of animal science, 2022-03, Vol.102 (1), p.108

2022

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Houses and bakeries in response to the Covid-19 pandemic

AIP Conference Proceedings, 2023, Vol.2680 (1)

2023

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New owner plans no changes at 110-year-old Taylor's Bakery

Indianapolis Business Journal, 2023-05, Vol.44 (12), p.10A-10A

Lindquist, Dave

2023

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Improvement of the extraction method with preliminary sample hydrolysis to determine the fat content in bakery products

AIP Conference Proceedings, 2022, Vol.2478 (1)

2022

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Assessment of the influence of quinoa flour on the technological properties of wheat bakery flour and bread quality

AIP Conference Proceedings, 2022, Vol.2478 (1)

2022

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Whole grain baked products enriched with vitamins: Technology, quality, health benefits

AIP Conference Proceedings, 2022, Vol.2478 (1)

2022

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Sensitization to Occupational Respiratory Allergens in Workers of Seven Bakeries in Havana, Cuba

Journal of allergy and clinical immunology, 2018-02, Vol.141 (2), p.AB28-AB28

2018

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Development of compounding and technology of a bakery product with the use of celery, cheese and bacon

AIP Conference Proceedings, 2021, Vol.2419 (1)

2021

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Designing a family board games for teaching fractions based on theory of abstraction and multiple representation

AIP Conference Proceedings, 2023, Vol.2540 (1)

2023

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High technologies for the therapeutic bread production with the use of triticale flour

AIP Conference Proceedings, 2022, Vol.2661 (1)

2022

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New technological approaches in the technology of dough preparation from wheat flour

AIP Conference Proceedings, 2022, Vol.2478 (1)

2022

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Developing a model for factor analysis of the communication policy of bakery companies

AIP Conference Proceedings, 2023, Vol.2948 (1)

2023

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Q&A

Indianapolis Business Journal, 2022-04, Vol.43 (7), p.2A-2A

Lindquist, Dave

2022

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Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach

Journal of food science, 2024-04, Vol.89 (4), p.2124-2136

2024

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Top sources and trends in consumption of total energy and energy from solid fats and added sugars among youth aged 2–18 years: United States 2009–2018

The American journal of clinical nutrition, 2022-12, Vol.116 (6), p.1779-1789

2022

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Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Journal of food science, 2023-12, Vol.88 (12), p.5164-5175

2023

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Standardized ileal digestibility of amino acids differs among sources of bakery meal when fed to growing pigs

Journal of animal science, 2023-01, Vol.101

2023

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Rise'n Roll closes two Indy locations

Indianapolis Business Journal, 2023-09, Vol.44 (31), p.16A-16A

2023

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Meijer brings custom cake ordering online

Supermarket News, 2021-09

Redman, Russell

2021

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Einstein Bros. Bagels

Nation's restaurant news, 2017-08, Vol.51 (11), p.6

Thorn, Bret

2017

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Nϵ‐(carboxymethyl)lysine in bakery products: A review

Journal of food science, 2023-03, Vol.88 (3), p.901-908

Boz, Hüseyin

2023

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Mental replays enable flexible navigation

Nature (London), 2022-05, Vol.605 (7908), p.35-36

Epsztein, Jérôme

2022

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Cava partners with Damascus Bakery for new pita

Nation's Restaurant News, 2021-08

Ruggless, Ron

2021

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5 Questions for Javier Fuentes

Analysis of product combination results and sales levels to maximize profits using the simplex method at the Ani Hanim sandwichesbi bakery

Effect of pelleting on nutrients and energy digestibility in growing pigs fed corn-soybean meal-based diet or diet containing corn distillers dried grains with solubles

Houses and bakeries in response to the Covid-19 pandemic

New owner plans no changes at 110-year-old Taylor's Bakery

Improvement of the extraction method with preliminary sample hydrolysis to determine the fat content in bakery products

Assessment of the influence of quinoa flour on the technological properties of wheat bakery flour and bread quality

Whole grain baked products enriched with vitamins: Technology, quality, health benefits

Sensitization to Occupational Respiratory Allergens in Workers of Seven Bakeries in Havana, Cuba

Development of compounding and technology of a bakery product with the use of celery, cheese and bacon

Designing a family board games for teaching fractions based on theory of abstraction and multiple representation

High technologies for the therapeutic bread production with the use of triticale flour

New technological approaches in the technology of dough preparation from wheat flour

Developing a model for factor analysis of the communication policy of bakery companies

Q&A

Bioengineered xylanase from Misiones Argentina rainforest: A bakery enhancement approach

Top sources and trends in consumption of total energy and energy from solid fats and added sugars among youth aged 2–18 years: United States 2009–2018

Development of a novel cryostructured composite coating of xanthan–bovine collagen–oregano essential oil spraying applied for the preservation of commercial biscuits marketed in Mexico

Standardized ileal digestibility of amino acids differs among sources of bakery meal when fed to growing pigs

Rise'n Roll closes two Indy locations

Meijer brings custom cake ordering online

Einstein Bros. Bagels

Nϵ‐(carboxymethyl)lysine in bakery products: A review

Mental replays enable flexible navigation

Cava partners with Damascus Bakery for new pita

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