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20 research outputs found
Effects of enzymes to improve sensory quality of frozen dough bread and analysis on its mechanism
Author
A Bonet
F Laura
+27Â more
GM Bosmans
H Goesaert
HJ Kim
K Autio
L Huang
L Serventi
L Tang
LS Sciarini
M Shafisoltani
ME Steffolani
ME Steffolani
ME Steffolani
P Prabhasankar
PD Ribotta
PD Ribotta
PS Nigam
S Jeroen
S Moayedallaie
S Yurdugul
S Zounis
V Kontogiorgos
V Stojceska
VK Ananingsih
W Lu
Y Phimolsiripol
Z Gan
Z Li
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Synergistic effect of Aspergillus tubingensis CTM 507 glucose oxidase in presence of ascorbic acid and alpha amylase on dough properties, baking quality and shelf life of bread
Author
A Aamodt
A Bonet
+30Â more
AF Dagdelen
AF Dagdelen
AS Hager
BJ Dobraszczyk
C Primo-Martin
G Faccio
GV Civille
HS Gujral
I Mnif
IA Rasiah
JC Piedra
K Decamps
KM Tronsmo
M Shafisoltani
M Vukic
ME Steffolani
ME Steffolani
MS Butt
N Abdullah
OE Mäkinen
P Elpidio
P Koehler
P Roccia
PA Caballero
PA Caballero
PM Viedma
PV Rao
RJ Whitehurst
RJS Castro De
S Davidou
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads
Author
A Angioloni
A Baier-Schenk
+25Â more
A Le-Bail
AACC International
AL Simmons
C Ă–hgren
CM Rosell
EF Esselink
F Bigne
F Bigne
F Bigne
G Ozulku
J Frauenlob
ME Bárcenas
ME Steffolani
MJ Correa
MJ Correa
P Wang
P. Ribotta
S Meziani
S Meziani
VO Selomulyo
W Huang
W Li
W Luo
W Zhou
Z Maache-Rezzoug
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Physico-chemical characterization of protein fraction from stabilized wheat germ
Author
AK Srivastava
B Xu
+21Â more
F Liu
HMM Hassan
J Wang
JB Dima
JR Runyon
KJ Ryan
KX Zhu
KX Zhu
L Wang
MC Añón
ME Steffolani
NS Hettiarachchy
P Malumba
PB Pathare
RD Gili
RD Gili
S Kermasha
S Liu
UK Laemmli
W Peng
Y Ge
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Whole-flours from hard and soft wheat genotypes: study of the ability of prediction test to estimate whole flour end-use
Author
A Colombo
AD Bettge
+31Â more
AE Leon
BH Hong
C Liu
CF Morris
CS Gaines
E Dornez
E Souza
F MacRitchie
I Kihlberg
I Pasha
J Bressiani
J Dick
J Li
JC Murray
L Xion
M Katyal
M Moiraghi
M Moiraghi
MB Vignola
ME Seyer
ME Steffolani
MJ Guttieri
MJ Guttieri
MW Noort
N Wang
S Hashimoto
S Protonotariu
S Ram
T Pearson
V Greffeuille
ZS Xiao
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Investigating the effect of resistant starch, polydextrose and biscuit improver on the textural and sensory characteristics of dairy-multigrain composite biscuits using response surface methodology
Author
AM Seuvre
AOAC International
+29Â more
B Pareyt
C Handa
D Aggarwal
D BaĹź
DC Montgomery
EI Zoulias
EI Zoulias
EI Zoulias
EI Zoulias
H Goesaert
H Uysal
L Laguna
L Laguna
L Mosafa
L Pedersen
ME Steffolani
ML Sudha
ML Sudha
P Ghorbannezhad
P Stanyon
PN Raju
R Baixauli
R Kaushik
S Ozturk
S Renzetti
SK Chakraborty
TM Freeman
WL Weng
Ă– Ă–zboy-Ă–zbaĹź
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Mixing, tensile and pasting properties of wheat flour mixed with raw and enzyme treated rice bran
Author
A Abdul-Hamid
A Angioloni
+27Â more
BE Knuckles
C Collar
C Collar
CM Rosell
D McCaskill
DN Abang Zaidel
E Pacheco de Delahaye
G Wang
GH Hu
J Wang
JM Sanz Penella
JX Zheng
JY Qian
JY Zhou
K Dewettinck
KH Ozboy
KK Agyare
ME Steffolani
ML Sudha
MW Noort
SY Qi
T Dabčević
W Huang
W Jiang
X Wang
Y Wang
ZP Zhu
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Rheological properties and microstructure of xylanase containing whole wheat bread dough
Author
A Sivakesava
AA Karim
+33Â more
AE Leon
AH Bloksma
AOAC
C Collar
CW Courtin
D Gabriele
G Kerch
GM Kavanagh
GV Barbosa-Canovas
H Laurikainen
HP Sivaramakrishnan
J Lefebvre
JF Steffe
JI Mann
LJ Salt
M Kacurakova
M Kacurakova
M Mathlouthi
M Oort van
M Wang
MA Martinez-Anaya
ME Steffolani
N Phan-Thien
PA Caballero
RH Wilson
RJ Ridgwell
S Cavella
S Singh
S Singh
U Fernandez
X Qiang
Y Pomeranz
Z Jiang
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Impact of α-Amylase During Breadmaking on In Vitro Kinetics of Starch Hydrolysis and Glycaemic Index of Enriched Bread with Bran
Author
AC Nilsson
B Borczak
+32Â more
BV McCleary
CM Rosell
D Schuppan
E Juárez-GarcĂa
F Brouns
F Reyes-PĂ©rez
H Goesaert
H Lineweaver
H Roelofsen
HS Gujral
HS Gujral
I Björck
I Goñi
JM Sanz-Penella
JM Sanz-Penella
José Moisés Laparra
Juan Mario Sanz-Penella
KM Behall
LM Aston
M Gomez
MA Jayasinghe
ME Steffolani
MG Priebe
Monika Haros
NP Steyn
PM Burton
S Rokka
SN El
TMS Wolever
W Blaszczak
XS Xie
Z Gan
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Definition of network types – Prediction of dough mechanical behaviour under shear by gluten microstructure
Author
A Nawrocka
A Turbin-Orger
+38Â more
AV Moroni
BJ Dobraszczyk
C LĂ©tang
C Verheyen
D Gabriele
E Zudaire
F Bockstaele Van
F Bockstaele Van
F Bockstaele Van
F Wang
H Singh
H Wieser
I Bernklau
I Bernklau
I Lucas
I Lucas
JR Smith
K Autio
L Eriksson
M Jekle
M Jekle
M Li
M Muratore
M Safari-Ardi
MAP Mohammed
ME Steffolani
ML Sawatsky
N Hesso
PL Weegels
PS Belton
RI Tanner
S Hackenberg
S Wold
SH Peighambardoust
SH Peighambardoust
W Dong
X Gao
ZJ Hernández-Estrada
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
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