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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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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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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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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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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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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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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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Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese

Future foods : a dedicated journal for sustainability in food science, 2021-12, Vol.4, p.100048, Article 100048

2021

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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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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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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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Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

Journal of cereal science, 2007-05, Vol.45 (3), p.309-318

2007

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The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese

Current research in food science, 2022-01, Vol.5, p.2004-2012

2022

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Inhibition of growth of Trichophyton tonsurans by Lactobacillus reuteri

Journal of applied microbiology, 2011-08, Vol.111 (2), p.474-483

2011

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Transglutaminase polymerisation of buckwheat ( Fagopyrum esculentum Moench) proteins

Journal of cereal science, 2008-11, Vol.48 (3), p.747-754

2008

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Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents

Food chemistry, 2010-08, Vol.121 (4), p.1225-1230

2010

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Characterization of proteolysis during the ripening of semi-dry fermented sausages

Meat science, 2002-10, Vol.62 (2), p.205-216

2002

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Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Animal (Cambridge, England), 2013-07, Vol.7 (7), p.1079-1087

2013

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Evaluation of the effects of fat replacers on the quality of wheat bread

Journal of food engineering, 2003-02, Vol.56 (2), p.265-267

2003

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Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread

Food hydrocolloids, 2018-08, Vol.81, p.129-138

2018

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Evaluation of sugar replacers in short dough biscuit production

Journal of food engineering, 2003-02, Vol.56 (2), p.261-263

2003

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Use of response surface methodology to produce functional short dough biscuits

Journal of food engineering, 2003-02, Vol.56 (2), p.269-271

2003

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Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Journal of cereal science, 2008-07, Vol.48 (1), p.33-45

2008

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Impact of sourdough on the texture of bread

Food microbiology, 2007-04, Vol.24 (2), p.165-174

2007

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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

Volltextzugriff (PDF)

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

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

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

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

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

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

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

Composition and physicochemical properties of commercial plant-based block-style products as alternatives to cheese

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

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

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

Improvement of the quality and shelf life of wheat bread by fermentation with the antifungal strain Lactobacillus plantarum FST 1.7

The influence of protein concentration on key quality attributes of chickpea-based alternatives to cheese

Inhibition of growth of Trichophyton tonsurans by Lactobacillus reuteri

Transglutaminase polymerisation of buckwheat ( Fagopyrum esculentum Moench) proteins

Solubility of proteins from non-gluten cereals: A comparative study on combinations of solubilising agents

Characterization of proteolysis during the ripening of semi-dry fermented sausages

Analysis of bacterial community shifts in the gastrointestinal tract of pigs fed diets supplemented with β-glucan from Laminaria digitata, Laminaria hyperborea and Saccharomyces cerevisiae

Evaluation of the effects of fat replacers on the quality of wheat bread

Water absorption as a prediction tool for the application of hydrocolloids in potato starch-based bread

Evaluation of sugar replacers in short dough biscuit production

Use of response surface methodology to produce functional short dough biscuits

Microstructure, fundamental rheology and baking characteristics of batters and breads from different gluten-free flours treated with a microbial transglutaminase

Impact of sourdough on the texture of bread

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

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