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1.
From seed to bread: variation in quality in a set of old durum wheat cultivars.
J Sci Food Agric
; 100(11): 4066-4074, 2020 Aug 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-30977135
2.
From ancient to old and modern durum wheat varieties: interaction among cultivar traits, management, and technological quality.
J Sci Food Agric
; 99(5): 2059-2067, 2019 Mar 30.
Artículo
en Inglés
| MEDLINE | ID: mdl-30267406
3.
Novel starters for old processes: use of Saccharomyces cerevisiae strains isolated from artisanal sourdough for craft beer production at a brewery scale.
J Ind Microbiol Biotechnol
; 42(1): 85-92, 2015 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-25387611
4.
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace.
Foods
; 13(3)2024 Feb 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-38338613
5.
Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach.
Life (Basel)
; 12(10)2022 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-36295048
6.
Grape and Wine Composition in Vitis vinifera L. cv. Cannonau Explored by GC-MS and Sensory Analysis.
Foods
; 10(1)2021 Jan 06.
Artículo
en Inglés
| MEDLINE | ID: mdl-33418947
7.
Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour.
Foods
; 10(5)2021 Apr 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-33922117
8.
Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features.
Foods
; 10(2)2021 Feb 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-33673309
9.
Gluten-Free Breadsticks Fortified with Phenolic-Rich Extracts from Olive Leaves and Olive Mill Wastewater.
Foods
; 10(5)2021 Apr 22.
Artículo
en Inglés
| MEDLINE | ID: mdl-33922194
10.
Table Olives: An Overview on Effects of Processing on Nutritional and Sensory Quality.
Foods
; 9(4)2020 Apr 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-32325961
11.
Study of the Effects Induced by Ball Milling Treatment on Different Types of Hydrocolloids in a Corn Starch-Rice Flour System.
Foods
; 9(4)2020 Apr 20.
Artículo
en Inglés
| MEDLINE | ID: mdl-32325986
12.
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits.
Foods
; 9(6)2020 Jun 19.
Artículo
en Inglés
| MEDLINE | ID: mdl-32575539
13.
Techno-functional and nutritional performance of commercial breads available in Europe.
Food Sci Technol Int
; 22(7): 621-633, 2016 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-26993878
14.
Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
Food Sci Technol Int
; 21(7): 523-36, 2015 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-25231269
15.
Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.
Carbohydr Polym
; 113: 149-58, 2014 Nov 26.
Artículo
en Inglés
| MEDLINE | ID: mdl-25256469
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