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Advanced properties of gluten-free cookies, cakes, and crackers: A review
Advanced properties of gluten-free cookies, cakes, and crackers: A review
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Advanced properties of gluten-free cookies, cakes, and crackers: A review

Xu, Jingwen ; Zhang, Yiqin ; Wang, Weiqun ; Li, Yonghui

Trends in Food Science & Technology, 2020-09, Vol.103, p.200-213 [Periódico revisado por pares]

Cambridge: Elsevier Ltd

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Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread
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Non-Conventional Yeast Strains Increase the Aroma Complexity of Bread

Aslankoohi, Elham ; Herrera-Malaver, Beatriz ; Rezaei, Mohammad Naser ; Steensels, Jan ; Courtin, Christophe M ; Verstrepen, Kevin J Louis, Edward J

PloS one, 2016-10, Vol.11 (10), p.e0165126-e0165126 [Periódico revisado por pares]

United States: Public Library of Science

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3
Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation
Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation
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Glycerol production by fermenting yeast cells is essential for optimal bread dough fermentation

Aslankoohi, Elham ; Rezaei, Mohammad Naser ; Vervoort, Yannick ; Courtin, Christophe M ; Verstrepen, Kevin J Schacherer, Joseph

PloS one, 2015-03, Vol.10 (3), p.e0119364-e0119364 [Periódico revisado por pares]

United States: Public Library of Science

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4
A survey of machine learning techniques for food sales prediction
A survey of machine learning techniques for food sales prediction
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A survey of machine learning techniques for food sales prediction

Tsoumakas, Grigorios

The Artificial intelligence review, 2019-06, Vol.52 (1), p.441-447 [Periódico revisado por pares]

Dordrecht: Springer Netherlands

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5
Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines
Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines
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Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines

Zhang, Zhen ; Shim, Youn Young ; Ma, Xiang ; Huang, Huihua ; Wang, Yong

RSC advances, 2018-01, Vol.8 (22), p.1239-12399 [Periódico revisado por pares]

England: Royal Society of Chemistry

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6
Gluten-Free Bread and Bakery Products Technology
Gluten-Free Bread and Bakery Products Technology
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Gluten-Free Bread and Bakery Products Technology

Šmídová, Zuzana ; Rysová, Jana

Foods, 2022-02, Vol.11 (3), p.480 [Periódico revisado por pares]

Switzerland: MDPI AG

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7
Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology
Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology
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Dietary Advanced Glycation End Products: Digestion, Metabolism and Modulation of Gut Microbial Ecology

Snelson, Matthew ; Coughlan, Melinda T

Nutrients, 2019-01, Vol.11 (2), p.215 [Periódico revisado por pares]

Switzerland: MDPI AG

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8
Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus
Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus
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Valorization of bakery waste for biocolorant and enzyme production by Monascus purpureus

Haque, Md Ariful ; Kachrimanidou, Vasiliki ; Koutinas, Apostolis ; Lin, Carol Sze Ki

Journal of biotechnology, 2016-08, Vol.231, p.55-64 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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9
Musculoskeletal Disorders Symptoms among Taiwanese Bakery Workers
Musculoskeletal Disorders Symptoms among Taiwanese Bakery Workers
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Musculoskeletal Disorders Symptoms among Taiwanese Bakery Workers

Chen, Yi-Lang ; Zhong, Yan-Ting ; Liou, Bang-Nan ; Yang, Chih-Chuan

International journal of environmental research and public health, 2020-04, Vol.17 (8), p.2960 [Periódico revisado por pares]

Switzerland: MDPI AG

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10
Saturated and trans fatty acids content in unpackaged traditional bakery products in Santa Fe city, Argentina: nutrition labeling relevance
Saturated and trans fatty acids content in unpackaged traditional bakery products in Santa Fe city, Argentina: nutrition labeling relevance
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Saturated and trans fatty acids content in unpackaged traditional bakery products in Santa Fe city, Argentina: nutrition labeling relevance

Negro, Emilse ; González, Marcela Aída ; Bernal, Claudio Adrián ; Williner, María Rosa

International journal of food sciences and nutrition, 2017-08, Vol.68 (5), p.546-552 [Periódico revisado por pares]

England: Taylor & Francis

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