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There are 11032 results for: content related to: Discrimination of Volatiles of Refined and Whole Wheat Bread Containing Red and White Wheat Bran Using an Electronic Nose

  1. The effects of chickpea on the functional properties of white and whole wheat bread

    International Journal of Food Science & Technology

    Volume 45, Issue 3, March 2010, Pages: 610–620, Ram Yamsaengsung, Regine Schoenlechner and Emmerich Berghofer

    Version of Record online : 10 FEB 2010, DOI: 10.1111/j.1365-2621.2009.02174.x

  2. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 10, August 2014, Pages: 2104–2117, Pulane Nkhabutlane, Gerrie E du Rand and Henriëtte L de Kock

    Version of Record online : 17 FEB 2014, DOI: 10.1002/jsfa.6531

  3. Consumer Liking of Refined and Whole Wheat Breads

    Journal of Food Science

    Volume 72, Issue 7, September 2007, Pages: S473–S480, A. Bakke and Z. Vickers

    Version of Record online : 17 AUG 2007, DOI: 10.1111/j.1750-3841.2007.00440.x

  4. Chemical markers for bitterness in wheat bread

    Flavour and Fragrance Journal

    Volume 27, Issue 6, November 2012, Pages: 454–458, Qing Bin, Deshou Jiang, In Hee Cho and Devin G. Peterson

    Version of Record online : 6 OCT 2012, DOI: 10.1002/ffj.3124

  5. SENSORY PROFILING OF CHANGES IN WHEAT AND WHOLE WHEAT BREAD DURING A PROLONGED PERIOD OF STORAGE

    Journal of Sensory Studies

    Volume 25, Issue 2, April 2010, Pages: 231–245, SIDSEL JENSEN, HENRIK OESTDAL and ANETTE K. THYBO

    Version of Record online : 2 FEB 2010, DOI: 10.1111/j.1745-459X.2009.00254.x

  6. Consumer Acceptance of Refined and Whole Wheat Breads

    Whole Grains and Health

    Alyssa Bakke, Zata Vickers, Len Marquart, Sara Sjoberg, Pages: 255–262, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277607.ch20

  7. Bread and Other Baked Products

    Standard Article

    Ullmann's Encyclopedia of Industrial Chemistry

    Dietmar Sievert, R. Carl Hoseney and Jan A. Delcour

    Published Online : 15 JUL 2007, DOI: 10.1002/14356007.a04_331.pub2

  8. Determining Children's Perceptions, Opinions and Attitudes for Sliced Sandwich Breads

    Journal of Sensory Studies

    Volume 29, Issue 5, October 2014, Pages: 351–361, M.G. Jervis, S.M. Jervis, B. Guthrie and M.A. Drake

    Version of Record online : 24 SEP 2014, DOI: 10.1111/joss.12116

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    Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example

    Journal of Sensory Studies

    Volume 31, Issue 1, February 2016, Pages: 34–49, S.M. Jervis, B. Guthrie, G. Guo, T. Worch, A. Hasted and M.A. Drake

    Version of Record online : 4 FEB 2016, DOI: 10.1111/joss.12188

  10. Texture and other Physicochemical Properties of Whole Rice Bread

    Journal of Food Science

    Volume 66, Issue 7, September 2001, Pages: 940–944, R.S. Kadan, M.G. Robinson, D.P. Thibodeaux and A.B. Pepperman Jr.

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2001.tb08216.x

  11. Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented Leaven

    Journal of Texture Studies

    Volume 45, Issue 3, June 2014, Pages: 235–245, Renata Różyło, Dariusz Dziki, Janusz Laskowski, Stanisław Skonecki, Grzegorz Łysiak, Ryszard Kulig and Krzysztof Różyło

    Version of Record online : 20 MAY 2014, DOI: 10.1111/jtxs.12069

  12. PRESENT SITUATION ON THE DESCRIPTIVE SENSORY ANALYSIS OF BREAD

    Journal of Sensory Studies

    Volume 26, Issue 4, August 2011, Pages: 255–268, MARÍA JESÚS CALLEJO

    Version of Record online : 29 JUN 2011, DOI: 10.1111/j.1745-459X.2011.00341.x

  13. Effect of Xylanase on Quality Attributes of Whole-wheat bread

    Journal of Food Quality

    Volume 36, Issue 3, June 2013, Pages: 172–180, G. Ghoshal, U.S. Shivhare and U.C. Banerjee

    Version of Record online : 29 APR 2013, DOI: 10.1111/jfq.12034

  14. Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat

    Journal of Food Science

    Volume 76, Issue 5, June/July 2011, Pages: S337–S346, Carolyn A. Challacombe, Koushik Seetharaman and Lisa M. Duizer

    Version of Record online : 17 MAY 2011, DOI: 10.1111/j.1750-3841.2011.02200.x

  15. The Efficacy of Using Photographs to Represent Attributes of Sliced Sandwich Bread in an Adaptive Choice-Based Conjoint

    Journal of Sensory Studies

    Volume 29, Issue 1, February 2014, Pages: 64–73, S.M. Jervis, M.G. Jervis, B. Guthrie and M.A. Drake

    Version of Record online : 13 FEB 2014, DOI: 10.1111/joss.12082

  16. DETERMINING A SERIES OF WHOLE WHEAT DIFFERENCE THRESHOLDS FOR USE IN A GRADUAL ADJUSTMENT INTERVENTION TO IMPROVE CHILDREN'S LIKING OF WHOLE-WHEAT BREAD ROLLS

    Journal of Sensory Studies

    Volume 22, Issue 6, December 2007, Pages: 639–652, JOANNE DELK and ZATA VICKERS

    Version of Record online : 29 NOV 2007, DOI: 10.1111/j.1745-459X.2007.00117.x

  17. Improvement of Breadmaking Quality by Xylanase GH11 from Penicillium occitanisPol6

    Journal of Texture Studies

    Volume 44, Issue 1, February 2013, Pages: 75–84, Dorra Driss, Fatma Bhiri, Mariem Siela, Souhail Bessess, Semia Chaabouni and Raoudha Ghorbel

    Version of Record online : 26 JUL 2012, DOI: 10.1111/j.1745-4603.2012.00367.x

  18. Physiological Responses of Rats to High Fiber Bread Diets Containing Several Sources of Hulls or Bran

    Journal of Food Science

    Volume 48, Issue 4, July 1983, Pages: 1151–1156, A. M. CADDEN, F. W. SOSULSKI and J. P. OLSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1983.tb09180.x

  19. Aleurone: Processing, Nutrition, Product Development, and Marketing

    Whole Grains and Health

    Bill Atwell, Walter von Reding, Jessica Earling, Mitch Kanter, Kim Snow, Pages: 123–136, 2007

    Published Online : 30 NOV 2007, DOI: 10.1002/9780470277607.ch10

  20. Enzymatic Reduction of Phytate in Whole Wheat Breads

    Journal of Food Science

    Volume 46, Issue 6, November 1981, Pages: 1866–1869, DIETRICH KNORR, TOM R. WATKINS and BETH L. CARLSON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1981.tb04506.x