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

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

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

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

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

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

Challenges in formulating low-carb bread products : Snack & breakfast foodsANGELICH, A. P. R; SYMANSKI, E. V.Cereal foods world. 2004, Vol 49, Num 6, pp 326-330, issn 0146-6283, 3 p.Article

Getreidekeimlinge für Brot und BackwarenMÜHLHÄUSER, Helmut.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 1, pp 28-39, issn 0367-4177, 12 p.Article

Schwefeldioxid in geschälten Frischäpfeln und Feinen BackwarenTASCHAN, Hasan.Getreide, Mehl und Brot (1972). 2003, Vol 57, Num 6, pp 354-357, issn 0367-4177, 4 p.Article

Ergebnisse und Beurteilung des 42. DLG-Qualitätswettbewerbes für Backwaren und Getreidenährmittel.- 3. Teil: Getreidenährmittel = Results and evaluation of the 42nd quality competition of baked products and cereal based food - 3. Part: Cereal based foodHILLGÄRTNER, K; BRÜMMER, J.-M.Getreide, Mehl und Brot (1972). 2001, Vol 55, Num 5, pp 316-317, issn 0367-4177Article

Einfach geschmackvoll : GEWÜRZE = Perfect taste with the right seasoningsGERHARDT, U.Zucker- und Süsswaren-Wirtschaft. 1996, Vol 49, Num 9, pp 424-425, issn 0373-0204Article

Qualitätseigenschaften von Giess- und Sprühgelle zur Herstellung Feiner Backwaren = Quality parameters of glazing gellies (pouring and spraying application) for the production of confectionaryDENGLER, K.Getreide, Mehl und Brot (1972). 1995, Vol 49, Num 6, pp 398-402, issn 0367-4177Article

Rezepturgestaltung unter dem Aspekt der Wasseraktivitätsregulierung bei Gebäcken aus Massen mit Aufschlag = Recipe formation and regulation of water activity with baked products from battersKAISER, H; JANK, R.Getreide, Mehl und Brot (1972). 1993, Vol 47, Num 4, pp 31-35, issn 0367-4177Article

Was der Backwarenhersteller vom Ernährungsverhalten des Konsumenten wissen muss = Ce que le boulanger industriel doit savoir sur le comportement alimentaire du consommateur = What the producer of baked products should know about the nutrition behaviour of the consumersWASSERMANN, L.Getreide, Mehl und Brot (1972). 1986, Vol 40, Num 6, pp 186-189, issn 0367-4177Article

A_w-Wert-Messung und ihre praktische Nutzanwendung = Détermination de l'activité de l'eau et son utilisation en pratique = Determination of water activity and its practical applicationARNDT, W. D.Getreide, Mehl und Brot (1972). 1984, Vol 38, Num 1, pp 13-14, issn 0367-4177Article

Auswirkungen des Prüfverhaltens sensorischer Sachverständiger auf das Prüfergebnis = Conséquence du comportement, lors des tests, des jurés d'analyse sensorielle sur les résultats de ces tests = Consequences for the sensoric evaluation by the testing behaviour of the expertsWEBER, A.Getreide, Mehl und Brot (1972). 1984, Vol 38, Num 11, pp 348-351, issn 0367-4177Article

SYMPOSIUM : BROT UND FEINE BACKWAREN IN DER SCHNELLGASTRONOMIE (FAST FOOD) = SYMPOSIUM : PAIN ET PATISSERIES FINES EN RESTAURATION RAPIDE (FAST FOOD)1983; GETREIDE MEHL UND BROT (1972); ISSN 0367-4177; DEU; DA. 1983; VOL. 37; NO 7; PP. 209-221Article

Proceedings of the fifty-eighth annual meeting of the American Society of Bakery Engineers. March, l-3, l982. Chicago. Illinois = Comptes rendus du 18^ème congrès annuel de l'Américan Society of Bakers Engineers. l-3 mars 1982. Chicago. IllinoisAnnual Meeting of the American Society of Bakery Engineers. 58. 1982, 248 p.Conference Proceedings