Effect of radiofrequency heating on acrylamide formation in bakery productsANESE, Monica; SOVRANO, Silvia; BORTOLOMEAZZI, Renzo et al.European food research & technology (Print). 2008, Vol 226, Num 5, pp 1197-1203, issn 1438-2377, 7 p.Article

Efficacy of propionates and benzoates on the control of growth of Eurotium species in bakery products with near neutral pHMARIN, Sonia; ABELLANA, Meritxell; RULL, Francesc et al.Journal of the science of food and agriculture. 2004, Vol 84, Num 10, pp 1147-1152, issn 0022-5142, 6 p.Article

The sensory attributes of cakes containing large numbers of low sugar raisins, as evaluated by consumers and a trained sensory panelMANDALA, Ioanna; DAOUAHER, Maria.International journal of food science & technology. 2005, Vol 40, Num 7, pp 759-769, issn 0950-5423, 11 p.Article

Impact of excitation and material parameters on the efficiency of ultrasonic cutting of bakery productsZAHN, Susann; SCHNEIDER, Yvonne; ZOCKER, Gregor et al.Journal of food science. 2005, Vol 70, Num 9, pp E510-E513, issn 0022-1147Article

Herstellung Feiner Backwaren mit prebiotisch wirkenden InhaltsstoffenKAISER, Heinz; KUNTZE, Renate; WOLTERSDORF, Helga et al.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 1, pp 40-49, issn 0367-4177, 10 p.Article

Acrylamidbildung in Backwaren = Develploment of acrylamide in baked productsSPRINGER, Monika; FISCHER, Thomas; LEHRACK, Annette et al.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 5, pp 274-278, issn 0367-4177, 5 p.Article

Les industries françaises de biscuiterie, pâtisserie, biscotterie, panification fine, viennoiserieIndustries alimentaires et agricoles. 1984, Vol 101, Num 1-2, pp 19-21, issn 0019-9311Article

Acrylamide in cereal products : A reviewCLAUS, Achim; CARIE, Reinhold; SCHIEBER, Andreas et al.Journal of cereal science (Print). 2008, Vol 47, Num 2, pp 118-133, issn 0733-5210, 16 p.Article

Qualitative identification of permitted and non-permitted colour additives in food productsPETIGARA HARP, Bhakti; MIRANDA-BERMUDEZ, Enio; BARON, Carolina I et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2012, Vol 29, Num 6, pp 886-896, issn 1944-0049, 11 p.Article

Study of structure and flavour release relationships in low moisture bakery products by means of the acoustic-mechanical combined technique and the electronic nosePIAZZA, Laura; GIGLI, Jiabril; BENEDETTI, Simona et al.Journal of cereal science (Print). 2008, Vol 48, Num 2, pp 413-419, issn 0733-5210, 7 p.Article

Use of a MS-electronic nose for prediction of early fungal spoilage of bakery productsMARIN, S; VINAIXA, M; BREZMES, J et al.International journal of food microbiology. 2007, Vol 114, Num 1, pp 10-16, issn 0168-1605, 7 p.Article

Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteersKLEESSEN, Brigitta; SCHWARZ, Sandra; BOEHM, Anke et al.British journal of nutrition. 2007, Vol 98, Num 3, pp 540-549, issn 0007-1145, 10 p.Article

Hydrolytic enzyme activities as indicators of fungal spoilage in bakery productsMARIN, Sonia; GUYNOT, M. Elena; SANCHIS, Vicente et al.Journal of the science of food and agriculture. 2003, Vol 83, Num 7, pp 685-691, issn 0022-5142, 7 p.Article

Effect of freeze-dried gluten addition on texture of hamburger bunsESTELLER, M. S; PITOMBO, R. N. M; LANNES, S. C. S et al.Journal of cereal science (Print). 2005, Vol 41, Num 1, pp 19-21, issn 0733-5210, 3 p.Article

Usage pattern of synthetic food colours in different states of India and exposure assessment through commodities preferentially consumed by childrenDIXIT, Sumita; PURSHOTTAM, S. K; KHANNA, S. K et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2011, Vol 28, Num 8, pp 996-1005, issn 1944-0049, 10 p.Article

Dietary exposure to aluminium of the Hong Kong populationWONG, Waiky W. K; CHUNG, Stephen W. C; KWONG, K. P et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2010, Vol 27, Num 4, pp 457-463, issn 1944-0049, 7 p.Article

Consumer evaluation of bakery product flavour as affected by incorporating the prebiotic tagatoseARMSTRONG, Laura M; LUECKE, Katherine J; BELL, Leonard N et al.International journal of food science & technology. 2009, Vol 44, Num 4, pp 815-819, issn 0950-5423, 5 p.Article

Ofen- und Beschickungssysteme zum Backen von Brot und Kleingebäck = Baking systems for bread and role productionMARSCHNER, K.Getreide, Mehl und Brot (1972). 1998, Vol 52, Num 3, pp 158-165, issn 0367-4177Article

Wirtschaftlichkeit und Kosten im Bereich des Frostens, der Gärunterbrechung und der Gärverzögerung in Bäckereien = Economie et coût dans le domaine de la congélation, de l'interruption de la fermentation, du report de la fermentation, en boulangerie = Economy and costs for freezing and controlled fermentation in bakeriesSTEUB, G.Getreide, Mehl und Brot (1972). 1984, Vol 38, Num 8, pp 235-239, issn 0367-4177Article

Nutritive value of selected variety breads and pastas = Valeur nutritive de quelques sortes de pains et de pâtes alimentairesRANHOTRA, G. S; GELROTH, J. A; NOVAK, F. A et al.Journal of the American Dietetic Association. 1984, Vol 84, Num 3, pp 322-327, issn 0002-8223Article

FRISCHHALTUNG BEI FEINEN BACKWAREN AUS HEFEFEINTEIGEN = MAINTIEN DE LA FRAICHEUR DE PRODUITS DE CUISSON A BASE DE PATE AU LEVAINLEITHMANN K.1980; GETREIDE MEHL BROT.; DEU; DA. 1980; VOL. 34; NO 7; PP. 183-184; BIBL. 8 REF.Article

ENTWICKLUNGSTENDENZEN BEI DER HERSTELLUNG VON DAUERBACKWAREN. = NOUVEAUX DEVELOPPEMENTS DANS LA PREPARATION DE PRODUITS DE CUISSON DE LONGUE CONSERVATIONKONIGS H.1978; GORDIAN; DTSCH.; DA. 1978; VOL. 78; NO 1734; PP. 107-109Article

Effect of incorporating papad khar (crude sodium carbonate) in papad doughs on the physico-chemical properties of the frying medium = Effet de l'incorporation de carbonate de sodium brut dans la pâte destinée à la fabrication de papads sur les propriétés physicochimiques du milieu de fritureCHAUDHARY, N. M; RAJGOPAL, M. V; ROY, S. P et al.Journal of food science and technology (Mysore). 1985, Vol 22, Num 2, pp 119-122, issn 0022-1155Article

Zur Entwicklung des Marktes für alternative Backwaren = Développement du marché pour dε nouveaux produits de boulangerie = Development of the market for new baked productsSTELLER, W.Getreide, Mehl und Brot (1972). 1984, Vol 38, Num 4, pp 123-126, issn 0367-4177Article

BROT UND FEINE BACKWAREN IN DER EG-KENNZEICHNUNGS-RICHTLINIE = PAIN ET PRODUITS DE CUISSON DANS LA REGLEMENTATION RELATIVE A L'ETIQUETAGE DANS LA COMMUNAUTE ECONOMIQUE EUROPEENNEWURZIGER J.1980; GETREIDE MEHL BROT; DEU; DA. 1980; VOL. 34; NO 3; PP. 67-71Article