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Coupling of a streamlined solid-liquid extraction protocol with LC-ESI-MS/MS for the regular oversight of illegal bromate additive use: An accurate and sensitive determination method in preliminary and bakery products
Coupling of a streamlined solid-liquid extraction protocol with LC-ESI-MS/MS for the regular oversight of illegal bromate additive use: An accurate and sensitive determination method in preliminary and bakery products
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Coupling of a streamlined solid-liquid extraction protocol with LC-ESI-MS/MS for the regular oversight of illegal bromate additive use: An accurate and sensitive determination method in preliminary and bakery products

El-Bahar, Amira A. Abdulrahman ; Shendy, Amr H. ; Aboalhassen, Alaa El-Dean Fathy Ahmed ; Gomaa, Ahmed M. ; Ismail, Eman H.

Food chemistry, 2024-09, Vol.451, p.139416-139416, Article 139416 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review
Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review
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Technology processing strategies to reduce the Acrylamide formation in wheat-based bakery products and future prospects: A review

Hitlamani, Veeranna ; Inamdar, Aashitosh A.

Food control, 2024-08, Vol.162, Article 110437 [Periódico revisado por pares]

Elsevier Ltd

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3
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry
A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry
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A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry

Cirrincione, Federica ; Ferranti, Pasquale ; Ferrara, Alessandra ; Romano, Annalisa

Food research international, 2024-07, Vol.187, p.114422-114422, Article 114422 [Periódico revisado por pares]

Canada: Elsevier Ltd

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4
Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties
Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties
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Coffee leaf valorisation into functional wheat flour rusk: their nutritional, physicochemical, and sensory properties

Patil, Siddhi S. ; Vedashree, M. ; Sakhare, Suresh D. ; Murthy, Pushpa S.

Journal of food science and technology, 2024-06, Vol.61 (6), p.1117-1125 [Periódico revisado por pares]

New Delhi: Springer India

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5
The forgotten bread oven: local bakeries, forests and energy transition in Nigeria
The forgotten bread oven: local bakeries, forests and energy transition in Nigeria
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The forgotten bread oven: local bakeries, forests and energy transition in Nigeria

Salisu, Abubakar Tanimu ; Barau, Aliyu Salisu ; Carr, Jamie A. ; Chunwate, Banki T. ; Jew, Eleanor K.K. ; Kirshner, Joshua D. ; Marchant, Robert A. ; Tomei, Julia ; Stringer, Lindsay C.

Regional environmental change, 2024-06, Vol.24 (2), p.40 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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6
Unlocking the potential of sorghum: a comparative study exploring the physical, chemical, technological, and digestibility properties of new cultivars from Mozambique
Unlocking the potential of sorghum: a comparative study exploring the physical, chemical, technological, and digestibility properties of new cultivars from Mozambique
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Unlocking the potential of sorghum: a comparative study exploring the physical, chemical, technological, and digestibility properties of new cultivars from Mozambique

Mabureza, Aldo Jose ; Isabela Mendes Pacheco Narita ; Frasson, Sabrina Feksa ; Bart Van Schie ; Nathan Levien Vanier ; Moacir Cardoso Elias ; Colussi, Rosana

International journal of food science & technology, 2024-06, Vol.59 (6), p.3583-3593 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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7
The effect of amaranth and fennel addition on the physical and chemical properties of breads
The effect of amaranth and fennel addition on the physical and chemical properties of breads
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The effect of amaranth and fennel addition on the physical and chemical properties of breads

Ersus, Seda ; Yılmaz, Büşra ; Akyüz, Ayça ; Visali, Rahila ; Allahverdiyeva, Zulfiya ; Askerova, Irada ; Hasanova, Aybeniz ; Kamalov, Rovshan ; Aliyeva, Dürdane

Cereal research communications, 2024-06, Vol.52 (2), p.803-812 [Periódico revisado por pares]

Cham: Springer International Publishing

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8
Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread
Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread
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Effect of enriching with fermented green olive pulp on bioactive compounds, antioxidant activities, phenolic compounds, fatty acids and sensory properties of wheat bread

Fahad Al‐Juhaimi ; Mohamed Ahmed, Isam A ; Mehmet Musa Özcan ; Albakry, Zainab

International journal of food science & technology, 2024-06, Vol.59 (6), p.3860-3869 [Periódico revisado por pares]

Oxford: Wiley Subscription Services, Inc

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9
Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products
Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products
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Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products

Ospina, Maria A ; Moreno, Jhon Larry ; Tran, Thierry ; Jaramillo, Angélica M. ; Gallego‐Castillo, Sonia ; Ospina, Bernardo ; Dufour, Dominique

Journal of the science of food and agriculture, 2024-06, Vol.104 (8), p.4671-4679 [Periódico revisado por pares]

Chichester, UK: John Wiley & Sons, Ltd

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10
Application of controlled fermented amaranth supplemented with purslane (Portulaca oleracea) powder to improve technological functionalities of wheat bread
Application of controlled fermented amaranth supplemented with purslane (Portulaca oleracea) powder to improve technological functionalities of wheat bread
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Application of controlled fermented amaranth supplemented with purslane (Portulaca oleracea) powder to improve technological functionalities of wheat bread

Kia, Parvin Shayesteh ; Sadeghi, Alireza ; Kashaninejad, Mahdi ; Zarali, Maryam ; Khomeiri, Morteza

Applied Food Research, 2024-06, Vol.4 (1), p.100395, Article 100395 [Periódico revisado por pares]

Elsevier

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Deste Autor:

  1. Lannes, S
  2. Costa Filho, C
  3. Perussi Filho, S
  4. Cooper, R
  5. Warchavchik, G

Neste Assunto:

  1. Bakeries
  2. Science & Technology
  3. Restaurants
  4. Life Sciences & Biomedicine
  5. Bakery Products

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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