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Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep-Recovery Measurements

Cereal chemistry, 2008-11, Vol.85 (6), p.753-761

2008

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Bakery Products: Science and Technology

Bakery Products, 2008, p.3-68

1st ed., 2008

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Rheological Properties of Wheat Flour Dough and Their Relationship with Bread Volume. II. Dynamic Oscillation Measurements

Cereal chemistry, 2008-11, Vol.85 (6), p.762-768

2008

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Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread

Food science & technology, 2018-01, Vol.87, p.368-378

2018

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Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation

Food science & technology, 2022-01, Vol.153, p.112517, Article 112517

2022

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Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

Journal of food engineering, 2011-11, Vol.107 (1), p.50-59

2011

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The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality

Food science & technology, 2018-07, Vol.93, p.212-219

2018

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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products

Food science & technology, 2021-02, Vol.137, p.110454, Article 110454

2021

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Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

Food control, 2018-09, Vol.91, p.12-19

2018

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Composition, Granular Structure, and Pasting Properties of Native Starch Extracted from Plectranthus edulis (Oromo dinich) Tubers

Journal of food science, 2017-12, Vol.82 (12), p.2794-2804

2017

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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

Food science & technology, 2017-05, Vol.78, p.16-22

2017

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Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition

Journal of the American Society of Brewing Chemists, 2023-01, Vol.81 (1), p.66-75

2023

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Technological and microbiological evaluation of different storage conditions of par-baked bread

Food science & technology, 2020-09, Vol.131, p.109757, Article 109757

2020

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Functional Additives

Bakery Products, 2006, p.233-242

2006

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Intro

Bakery Products, 2008

2008

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Diagnosis and Management of Esophageal Fistulas After Lung Transplantation: A Case Series

Transplantation direct, 2024-03, Vol.10 (3), p.e1593

2024

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Rheological Properties of Wheat Flour Dough and the Relationship with Bread Volume. I. Creep-Recovery Measurements

Bakery Products: Science and Technology

Rheological Properties of Wheat Flour Dough and Their Relationship with Bread Volume. II. Dynamic Oscillation Measurements

Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread

Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread: Technological implications, shelf life and sensory evaluation

Non-linear creep-recovery measurements as a tool for evaluating the viscoelastic properties of wheat flour dough

The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality

Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products

Impact of par-baking and packaging on the microbial quality of par-baked wheat and sourdough bread

Composition, Granular Structure, and Pasting Properties of Native Starch Extracted from Plectranthus edulis (Oromo dinich) Tubers

Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition

Technological and microbiological evaluation of different storage conditions of par-baked bread

Functional Additives

Intro

Diagnosis and Management of Esophageal Fistulas After Lung Transplantation: A Case Series

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