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For: Silow C, Axel C, Zannini E, Arendt EK. Current status of salt reduction in bread and bakery products – A review. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.10.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Number Cited by Other Article(s)
1
Alkay Z, Falah F, Cankurt H, Dertli E. Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential. Foods 2024;13:1732. [PMID: 38890959 PMCID: PMC11172170 DOI: 10.3390/foods13111732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 05/28/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024]  Open
2
Sun X, Zhong K, Zhang D, Shi B, Wang H, Shi J, Li X, Battino M, Zou X, Zhao L. Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems. Food Res Int 2023;173:113277. [PMID: 37803590 DOI: 10.1016/j.foodres.2023.113277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/26/2023] [Accepted: 07/12/2023] [Indexed: 10/08/2023]
3
Göncüoğlu Taş N, Kocadağlı T, Balagiannis DP, Gökmen V, Parker JK. Effect of salts on the formation of acrylamide, 5-hydroxymethylfurfural and flavour compounds in a crust-like glucose/wheat flour dough system during heating. Food Chem 2023;410:135358. [PMID: 36608554 DOI: 10.1016/j.foodchem.2022.135358] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/10/2022] [Accepted: 12/28/2022] [Indexed: 12/31/2022]
4
Gorman M, Moss R, Barker S, Falkeisen A, Knowles S, McSweeney MB. Consumer perception of salt-reduced bread with the addition of brown seaweed evaluated under blinded and informed conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023;103:2337-2346. [PMID: 36700538 DOI: 10.1002/jsfa.12473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 01/06/2023] [Accepted: 01/26/2023] [Indexed: 06/17/2023]
5
Swahn J, Nilsen A. ‘Sounds salty!’ How a soundtrack affects the liking and perception of the salty balance in bread. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100718] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
6
Use of response surface methodology to investigate the effect of sodium chloride substitution with Salicornia ramosissima powder in common wheat dough and bread. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]  Open
7
Ferrari GT, Proserpio C, Stragliotto LK, Boff JM, Pagliarini E, Oliveira VRD. Salt reduction in bakery products: A critical review on the worldwide scenario, its impacts and different strategies. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
8
Bazhan M, Shafiei Sabet F. Strategies to improve the quality of wheat- flour- bread chain in Iran: the perspective of different stakeholders. BMC Res Notes 2022;15:331. [PMID: 36273183 PMCID: PMC9588239 DOI: 10.1186/s13104-022-06225-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 09/28/2022] [Accepted: 10/05/2022] [Indexed: 11/13/2022]  Open
9
Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022;102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
10
Beck PHB, de Camargo Lima Beluci N, Monteiro ARG, dos Santos Scholz MB, Neto AÁM. Carnauba wax utilization in salt encapsulation: application in bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022;59:3307-3311. [PMID: 35872728 PMCID: PMC9304518 DOI: 10.1007/s13197-022-05504-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2022] [Accepted: 05/24/2022] [Indexed: 06/15/2023]
11
Therdthai N. Sugar, salt and fat reduction of bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022;99:283-327. [PMID: 35595396 DOI: 10.1016/bs.afnr.2021.11.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
12
How Different Are Industrial, Artisanal and Homemade Soft Breads? Foods 2022;11:foods11101484. [PMID: 35627054 PMCID: PMC9140824 DOI: 10.3390/foods11101484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/09/2022] [Accepted: 05/13/2022] [Indexed: 11/17/2022]  Open
13
The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12094344] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
14
Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Foods 2022;11:foods11030457. [PMID: 35159607 PMCID: PMC8833930 DOI: 10.3390/foods11030457] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/31/2022] [Accepted: 02/01/2022] [Indexed: 12/11/2022]  Open
15
Vinitha K, Sethupathy P, Moses J, Anandharamakrishnan C. Conventional and emerging approaches for reducing dietary intake of salt. Food Res Int 2022;152:110933. [DOI: 10.1016/j.foodres.2021.110933] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 10/08/2021] [Accepted: 12/28/2021] [Indexed: 01/14/2023]
16
Monteiro ARG, Nakagawa A, Pimentel TC, Sousa I. Increasing saltiness perception and keeping quality properties of low salt bread using inhomogeneous salt distribution achieved with salt agglomerated by waxy starch. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111451] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
17
Hernández‐Espinosa N, Guzmán C, Morales‐Dorantes AS, Crespo‐Herrera L, Mondal S, Singh R, Ibba MI. Suitability of the current breadmaking quality test to predict the breadmaking potential of healthy bread formulations. Cereal Chem 2021. [DOI: 10.1002/cche.10457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
18
Wójcik M, Dziki D, Gawlik-Dziki U, Różyło R. Development of no-salt herbal bread using a method based on scalded flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111329] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
19
Wang J, Guo X, Yang Z, Xing J, Zhu K. Combined effect of NaCl and resting on dough rheology of Chinese traditional hand‐stretched dried noodles and the underlying mechanism. Cereal Chem 2021. [DOI: 10.1002/cche.10420] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
20
Strategies for Reducing Sodium Intake in Bakery Products, a Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11073093] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
21
Ayed C, Lim M, Nawaz K, Macnaughtan W, Sturrock CJ, Hill SE, Linforth R, Fisk ID. The role of sodium chloride in the sensory and physico-chemical properties of sweet biscuits. FOOD CHEMISTRY-X 2021;9:100115. [PMID: 33511340 PMCID: PMC7817490 DOI: 10.1016/j.fochx.2021.100115] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 12/08/2020] [Accepted: 12/08/2020] [Indexed: 11/28/2022]
22
Li YL, Han KN, Feng GX, Wan ZL, Wang GS, Yang XQ. Salt reduction in bread via enrichment of dietary fiber containing sodium and calcium. Food Funct 2021;12:2660-2671. [PMID: 33650606 DOI: 10.1039/d0fo03126g] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
23
Dziki D, Cacak-Pietrzak G, Hassoon WH, Gawlik-Dziki U, Sułek A, Różyło R, Sugier D. The fruits of sumac (Rhus coriaria L.) as a functional additive and salt replacement to wheat bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110346] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
24
De Bellis P, Montemurro M, D'Imperio M, Rizzello CG, Sisto A, Lavermicocca P. Production of a yeast-free focaccia with reduced salt content using a selected Leuconostoc citreum strain and seawater. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109918] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
25
Voinea A, Stroe SG, Codină GG. The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough. Foods 2020;9:E1465. [PMID: 33066698 PMCID: PMC7602458 DOI: 10.3390/foods9101465] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 10/05/2020] [Accepted: 10/06/2020] [Indexed: 11/20/2022]  Open
26
Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study. Foods 2020;9:foods9091172. [PMID: 32854256 PMCID: PMC7554791 DOI: 10.3390/foods9091172] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 11/17/2022]  Open
27
A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough. Foods 2020;9:foods9070952. [PMID: 32709125 PMCID: PMC7404662 DOI: 10.3390/foods9070952] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Revised: 07/03/2020] [Accepted: 07/08/2020] [Indexed: 11/16/2022]  Open
28
Use of Response Surface Methodology to Investigate the Effects of Sodium Chloride Substitution with Potassium Chloride on Dough’s Rheological Properties. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10114039] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
29
Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Arendt EK, Zannini E. Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes. Food Funct 2020;11:4732-4751. [PMID: 32417873 DOI: 10.1039/d0fo00671h] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
30
Voinea A, Stroe SG, Codină GG. The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties. Foods 2020;9:E610. [PMID: 32397605 PMCID: PMC7278690 DOI: 10.3390/foods9050610] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 04/26/2020] [Accepted: 05/04/2020] [Indexed: 02/01/2023]  Open
31
Plant-derived seasonings as sodium salt replacers in food. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
32
Avramenko NA, Hopkins EJ, Hucl P, Scanlon MG, Nickerson MT. Role of NaCl level on the handling and water mobility in dough prepared from four wheat cultivars. J Texture Stud 2020;51:766-778. [PMID: 32304230 DOI: 10.1111/jtxs.12525] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2020] [Revised: 03/30/2020] [Accepted: 04/06/2020] [Indexed: 11/29/2022]
33
Parenti O, Guerrini L, Cavallini B, Baldi F, Zanoni B. Breadmaking with an old wholewheat flour: Optimization of ingredients to improve bread quality. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108980] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
34
Impact of sodium reduction strategies on volatile compounds, sensory properties and consumer perception in commercial wheat bread. Food Chem 2019;301:125252. [PMID: 31374532 DOI: 10.1016/j.foodchem.2019.125252] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/04/2019] [Accepted: 07/23/2019] [Indexed: 01/23/2023]
35
Loloei S, Pouraram H, Majdzadeh R, Takian A, Goshtaei M, Djazayery A. Policy analysis of salt reduction in bread in Iran. AIMS Public Health 2019;6:534-545. [PMID: 31909073 PMCID: PMC6940570 DOI: 10.3934/publichealth.2019.4.534] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2019] [Accepted: 12/02/2019] [Indexed: 11/26/2022]  Open
36
Gostin A. Effects of substituting refined wheat flour with wholemeal and quinoa flour on the technological and sensory characteristics of salt-reduced breads. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108412] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
37
A comparison of sensory attribute profiles and liking between regular and sodium-reduced food products. Food Res Int 2019;123:631-641. [DOI: 10.1016/j.foodres.2019.05.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 04/20/2019] [Accepted: 05/27/2019] [Indexed: 02/01/2023]
38
Reißner AM, Wendt J, Zahn S, Rohm H. Sodium-chloride reduction by substitution with potassium, calcium and magnesium salts in wheat bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.069] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
39
Aalipour F. Evaluation of Salt, Sodium, and Potassium Intake Through Bread Consumption in Chaharmahal and Bakhtiari Province. INTERNATIONAL JOURNAL OF EPIDEMIOLOGIC RESEARCH 2019. [DOI: 10.15171/ijer.2019.11] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]  Open
40
Recent Advances in the Use of Sourdough Biotechnology in Pasta Making. Foods 2019;8:foods8040129. [PMID: 31003472 PMCID: PMC6517888 DOI: 10.3390/foods8040129] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 04/09/2019] [Accepted: 04/15/2019] [Indexed: 01/31/2023]  Open
41
Pasqualone A, Caponio F, Pagani MA, Summo C, Paradiso VM. Effect of salt reduction on quality and acceptability of durum wheat bread. Food Chem 2019;289:575-581. [PMID: 30955651 DOI: 10.1016/j.foodchem.2019.03.098] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/16/2019] [Accepted: 03/19/2019] [Indexed: 12/01/2022]
42
Jekle M, Necula A, Jekle M, Becker T. Concentration dependent rate constants of sodium substitute functionalities during wheat dough development. Food Res Int 2019;116:346-353. [PMID: 30716955 DOI: 10.1016/j.foodres.2018.08.047] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Revised: 08/15/2018] [Accepted: 08/18/2018] [Indexed: 11/25/2022]
43
Sajdakowska M, Gębski J, Żakowska-Biemans S, Jeżewska-Zychowicz M. Willingness to eat bread with health benefits: habits, taste and health in bread choice. Public Health 2019;167:78-87. [PMID: 30641459 DOI: 10.1016/j.puhe.2018.10.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 10/12/2018] [Accepted: 10/29/2018] [Indexed: 10/27/2022]
44
Sadowska-Rociek A. The effects of adding “flavour enhancers” on levels of chloropropanediol esters and glycidyl esters in savoury shortbread. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3180-7] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
45
Kloepfer I, Smith B. Effect of pre-cooked yellow pea flour incorporation on wheat tortilla quality parameters. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2017.1256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
46
Mantzourani I, Plessas S, Odatzidou M, Alexopoulos A, Galanis A, Bezirtzoglou E, Bekatorou A. Effect of a novel Lactobacillus paracasei starter on sourdough bread quality. Food Chem 2018;271:259-265. [PMID: 30236675 DOI: 10.1016/j.foodchem.2018.07.183] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 04/23/2018] [Accepted: 07/25/2018] [Indexed: 10/28/2022]
47
Rannou C, Texier F, Marzin C, Nicklaus S, Cariou V, Courcoux P, Prost C. Effect of Salt Reduction on Children's Acceptance of Bread. J Food Sci 2018;83:2204-2211. [PMID: 30133837 DOI: 10.1111/1750-3841.14280] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 06/08/2018] [Accepted: 06/11/2018] [Indexed: 10/28/2022]
48
Antúnez L, Giménez A, Vidal L, Ares G. Partial replacement of NaCl with KCl in bread: Effect on sensory characteristics and consumer perception. J SENS STUD 2018. [DOI: 10.1111/joss.12441] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
49
Belz MCE, Axel C, Arendt EK, Lynch KM, Brosnan B, Sheehan EM, Coffey A, Zannini E. Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1. Int J Food Microbiol 2018;302:69-79. [PMID: 30017109 DOI: 10.1016/j.ijfoodmicro.2018.07.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 06/15/2018] [Accepted: 07/11/2018] [Indexed: 11/28/2022]
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Morreale F, Angelino D, Pellegrini N. Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018;73:154-159. [PMID: 29691797 PMCID: PMC5956026 DOI: 10.1007/s11130-018-0662-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
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