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Impact of particle size on wheat dough and bread characteristics

Food chemistry, 2019-11, Vol.297, p.124938-124938, Article 124938

2019

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Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation

Foods, 2022-02, Vol.11 (4), p.536

2022

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Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality

Czech Journal of Food Sciences, 2022-01, Vol.40 (2), p.102-108

2022

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Subjective Indicators of Overtraining and Their Relationship to Sport Fitness: A 1-year Observation of Elite Athletes

SAGE open, 2024-04, Vol.14

2024

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Psychometric Properties of the Sport Multidimensional Perfectionism Scale-2 in Czech Adolescent Athletes: An Exploratory Approach

SAGE open, 2022-07, Vol.12 (3), p.215824402211095

2022

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The role of perfectionism in predicting athlete burnout, training distress, and sports performance: A short-term and long-term longitudinal perspective

Journal of sports sciences, 2021-09, Vol.39 (17), p.1969-1979

2021

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Characterization and biodegradation of ternary blends of lignosulfonate/synthetic zeolite/polyvinylpyrrolidone for agricultural chemistry

International journal of biological macromolecules, 2022-07, Vol.213, p.110-122

2022

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The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

Journal of cereal science, 2017-05, Vol.75, p.158-164

2017

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Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties

Heliyon, 2023-04, Vol.9 (4), p.e15118-e15118, Article e15118

2023

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The influence of the addition of instant rice mash on the textural properties of rice bread

Czech Journal of Food Sciences, 2022-01, Vol.40 (5), p.352-358

2022

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Effect of weather, nitrogen fertilizer, and biostimulators on the root size and yield components of Hordeum vulgare

Open agriculture, 2024-03, Vol.9 (1), p.655-99

2024

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The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

Journal of cereal science, 2014-09, Vol.60 (2), p.271-275

2014

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The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

Food science & technology, 2016-05, Vol.68, p.659-666

2016

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Predictors of Mental Health in Adolescence: The Role of Personality, Dispositional Optimism, and Social Support

SAGE open, 2020-04, Vol.10 (2), p.215824402091796

2020

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The Effect of Inulin Addition on Rice Dough and Bread Characteristics

Applied sciences, 2024-04, Vol.14 (7), p.2882

2024

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Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

Foods, 2023-03, Vol.12 (6), p.1324

2023

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The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

Journal of texture studies, 2016-10, Vol.47 (5), p.423-431

2016

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The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

Foods, 2023-07, Vol.12 (13), p.2604

2023

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Texture, color, and sensory changes occurring in chocolate bars with filling during storage

Food science & nutrition, 2021-09, Vol.9 (9), p.4863-4873

2021

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Measuring depression in adolescence: Evaluation of a hierarchical factor model of the Children's Depression Inventory and measurement invariance across boys and girls

PloS one, 2021-04, Vol.16 (4), p.e0249943-e0249943

2021

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The effect of Chios mastic gum addition on the characteristics of rice dough and bread

Food science & technology, 2017-08, Vol.81, p.299-305

2017

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One health behavior or many health-related behaviors?

Psychology research and behavior management, 2019-01, Vol.12, p.23-30

2019

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Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics

Kvasný průmysl (On-line), 2017-02, Vol.63 (1), p.8-10

2017

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The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

Czech Journal of Food Sciences, 2014-01, Vol.32 (6), p.570-577

2014

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THE EFFECT OF ADDED PUMPKIN FLOUR ON SENSORY AND TEXTURAL QUALITY OF RICE BREAD

Journal of microbiology, biotechnology and food sciences, 2017-06, Vol.6 (6), p.1269-1271

2017

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Impact of particle size on wheat dough and bread characteristics

Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation

Evaluation and effect of rice bran and microwave heating on the physicomechanical properties of low-density polyethylene film and packaged milk quality

Subjective Indicators of Overtraining and Their Relationship to Sport Fitness: A 1-year Observation of Elite Athletes

Psychometric Properties of the Sport Multidimensional Perfectionism Scale-2 in Czech Adolescent Athletes: An Exploratory Approach

The role of perfectionism in predicting athlete burnout, training distress, and sports performance: A short-term and long-term longitudinal perspective

Characterization and biodegradation of ternary blends of lignosulfonate/synthetic zeolite/polyvinylpyrrolidone for agricultural chemistry

The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

Rheological and fermentation properties of doughs and quality of breads from colored wheat varieties

The influence of the addition of instant rice mash on the textural properties of rice bread

Effect of weather, nitrogen fertilizer, and biostimulators on the root size and yield components of Hordeum vulgare

The relationship between rheological characteristics of gluten-free dough and the quality of biologically leavened bread

The comparison of the effect of sodium caseinate, calcium caseinate, carboxymethyl cellulose and xanthan gum on rice-buckwheat dough rheological characteristics and textural and sensory quality of bread

Predictors of Mental Health in Adolescence: The Role of Personality, Dispositional Optimism, and Social Support

The Effect of Inulin Addition on Rice Dough and Bread Characteristics

Applicability of Flours from Pigmented and Glutinous Rice in Gluten-Free Bread Baking

The Behavior of Amaranth, Chickpea, Millet, Corn, Quinoa, Buckwheat and Rice Doughs Under Shear Oscillatory and Uniaxial Elongational Tests Simulating Proving and Baking

The Comparison of the Effect of Flour Particle Size and Content of Damaged Starch on Rice and Buckwheat Slurry, Dough, and Bread Characteristics

Texture, color, and sensory changes occurring in chocolate bars with filling during storage

Measuring depression in adolescence: Evaluation of a hierarchical factor model of the Children's Depression Inventory and measurement invariance across boys and girls

The effect of Chios mastic gum addition on the characteristics of rice dough and bread

One health behavior or many health-related behaviors?

Comparison of Gluten-Free Dough Ability to Produce Leavening Gas During Baking and its Impact on Crumb Characteristics

The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins

THE EFFECT OF ADDED PUMPKIN FLOUR ON SENSORY AND TEXTURAL QUALITY OF RICE BREAD

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