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Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Journal of food engineering, 2007-07, Vol.81 (1), p.42-53

2007

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Physico-chemical properties of commercial fibres from different sources: A comparative approach

Food research international, 2009, Vol.42 (1), p.176-184

2009

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Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)

Journal of insects as food and feed, 2023-01, Vol.9 (3), p.353-368

2023

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Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology

Journal of food engineering, 2007-02, Vol.78 (3), p.820-826

2007

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Influence of hydrocolloids on dough rheology and bread quality

Food hydrocolloids, 2001, Vol.15 (1), p.75-81

2001

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Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Food research international, 2008-08, Vol.41 (7), p.714-719

2008

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Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Food chemistry, 2006, Vol.99 (2), p.408-415

2006

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Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure

Journal of texture studies, 2013-04, Vol.44 (2), p.85-94

2013

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Glycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre

Journal of cereal science, 2012-11, Vol.56 (3), p.576-580

2012

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Ultrasonic study of wheat flour properties

Ultrasonics, 2011-02, Vol.51 (2), p.223-228

2011

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Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology

Journal of cereal science, 2011-11, Vol.54 (3), p.499-505

2011

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Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads

Food science and technology international, 2009-02, Vol.15 (1), p.79-87

2009

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Pasting properties of different wheat flour-hydrocolloid systems

Food hydrocolloids, 1999, Vol.13 (1), p.27-33

1999

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Functionality of porous starch obtained by amylase or amyloglucosidase treatments

Carbohydrate polymers, 2014-01, Vol.101, p.837-845

2014

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Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties

Journal of applied microbiology, 2005-01, Vol.98 (1), p.229-237

2005

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Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

Journal of cereal science, 2005-07, Vol.42 (1), p.93-100

2005

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Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

Food science & technology, 2021-04, Vol.140, p.110718, Article 110718

2021

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Wheat damage by Aelia spp. and Erygaster spp.: effects on gluten and water-soluble compounds released by gluten hydrolysis

Journal of cereal science, 2004, Vol.39 (2), p.187-193

2004

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Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour

Food hydrocolloids, 2021-03, Vol.112, p.106373, Article 106373

2021

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Effect of different protein isolates and transglutaminase on rice flour properties

Journal of food engineering, 2008, Vol.84 (1), p.132-139

2008

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Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages

Food science & technology, 2022-06, Vol.163, p.113622, Article 113622

2022

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Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Food hydrocolloids, 2012-10, Vol.29 (1), p.166-174

2012

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Facile synthesis of artificial enzyme nano-environments via solid-phase chemistry of immobilized derivatives: Dramatic stabilization of penicillin acylase versus organic solvents

Enzyme and microbial technology, 1999-01, Vol.24 (1), p.96-103

1999

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The presence of methanol exerts a strong and complex modulation of the synthesis of different antibiotics by immobilized penicillin G acylase

Enzyme and microbial technology, 1998-10, Vol.23 (5), p.305-310

1998

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Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

Food hydrocolloids, 2007-03, Vol.21 (2), p.167-173

2007

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Improvement of dough rheology, bread quality and bread shelf-life by enzymes combination

Physico-chemical properties of commercial fibres from different sources: A comparative approach

Edible insects as foods: mapping scientific publications and product launches in the global market (1996-2021)

Assessment of the rheological profile of fibre-enriched bread doughs by response surface methodology

Influence of hydrocolloids on dough rheology and bread quality

Design of a quality index for the objective evaluation of bread quality: Application to wheat breads using selected bake off technology for bread making

Glucose oxidase effect on dough rheology and bread quality: A study from macroscopic to molecular level

Texture of Bread Crust: Puncturing Settings Effect and Its Relationship to Microstructure

Glycaemic response to frozen stored wheat rolls enriched with inulin and oat fibre

Ultrasonic study of wheat flour properties

Effects of sourdough and dietary fibers on the nutritional quality of breads produced by bake-off technology

Breadmaking Performance and Keeping Behavior of Cocoa-soluble Fiber-enriched Wheat Breads

Pasting properties of different wheat flour-hydrocolloid systems

Functionality of porous starch obtained by amylase or amyloglucosidase treatments

Characterization of an acid phosphatase from Lactobacillus pentosus: regulation and biochemical properties

Effect of microbial transglutaminase on the rheological and thermal properties of insect damaged wheat flour

Modifying gluten-free bread's structure using different baking conditions: Impact on oral processing and texture perception

Wheat damage by Aelia spp. and Erygaster spp.: effects on gluten and water-soluble compounds released by gluten hydrolysis

Effect of low pressures homogenization on the physico-chemical and functional properties of rice flour

Effect of different protein isolates and transglutaminase on rice flour properties

Coeliac consumers’ expectations and eye fixations on commercial gluten-free bread packages

Viability of some probiotic coatings in bread and its effect on the crust mechanical properties

Facile synthesis of artificial enzyme nano-environments via solid-phase chemistry of immobilized derivatives: Dramatic stabilization of penicillin acylase versus organic solvents

The presence of methanol exerts a strong and complex modulation of the synthesis of different antibiotics by immobilized penicillin G acylase

Functionality of different hydrocolloids on the quality and shelf-life of yellow layer cakes

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