Results 131 to 140 of about 152,025 (206)

Health risk assessment of exposure to Polycyclic Aromatic Hydrocarbons in bread from Iranian markets: Application of monte carlo simulation approach. [PDF]

PLoS One
Khodadadi N, Saghi M, Mashayekhi S, Bashirian N, Asadi Touranlou F, Tavakoly Sany SB.   +5 more
europepmc   +1 more source

Nutritional Improvement of Sugar-Snap Cookies Supplemented with <i>Ganoderma sessile</i> and <i>Pleurotus ostreatus</i> Solid-State Fermentation Flours. [PDF]

Foods
Mazzola A, Ribotta P, Kuhar F, Quiroga F, Greslebin A.   +4 more
europepmc   +1 more source

Grifola frondosa as a natural additive enhancing antioxidant activity and nutritional value in gluten-free bread. [PDF]

Sci Rep
Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, Kozłowicz K, Kovačiková E, Ślusarczyk L, Matwijczuk A, Krajewska M.   +10 more
europepmc   +1 more source

Rising together: exploring sourdough fermentation diversity through co-design in the HealthFerm citizen science initiative. [PDF]

NPJ Sci Food
Meyer AR, Gettemans T, Tan JP, Tuccillo F, Viretto C, Angelescu IR, De Bondt Y, Neugebauer M, Zein Alabiden Tlais A, Cavelti F, De Vuyst L, Gobbetti M, Courtin CM, Zamfir M, Coda R, Nyström L, Weckx S, Bokulich NA.   +17 more
europepmc   +1 more source

Impact of Cooking Method on the Physicochemical Properties, Digestibility, and Sensory and Flavor Profiles of Chinese Chestnuts. [PDF]

Foods
Song L, Xu M, Zhang K, Guo G, Huai L, Zhao Y, Wang T, Pan L, Cui R, Zhang L.   +9 more
europepmc   +1 more source

Effect of Additive Removal on the Physicochemical Properties of Gluten-Free Bread. [PDF]

Foods
Torres-Pérez R, Siguero-Tudela MM, Doménech T, García-Segovia P, Martínez-Monzó J, Igual M.   +5 more
europepmc   +1 more source

Bioengineering <i>Caulobacter vibrioides</i> for Xylanase Applications in the Bakery Industry. [PDF]

Microorganisms
Simioni B, Rocha PMC, Fávero A, da Conceição Silva JL, Gandra RF, Maller A, Kadowaki MK, Simão RCG.   +7 more
europepmc   +1 more source

Nypa fruticans wurmb (Mangrove Palm) Fruit Kernel: Effect on physicochemical, sensory evaluation and shelf-life of wheat biscuits. [PDF]

PLoS One
Uddin MR, Khan MS, Islam MK, Al Mansur MA, Reza MS, Islam MH, Hasan M, Ahmed S, Monira S, Idris AM.   +9 more
europepmc   +1 more source

Variations in acrylamide content of homemade biscuits with the addition of chia (ground seeds and flour). [PDF]

Food Chem X
El Hadri H, Blažević I, Bianchi I, Geiss O, Barrero-Moreno J.   +4 more
europepmc   +1 more source