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14 research outputs found
Effect of different hydrocolloids on barbari bread texture and microstructure
Author
Biliaderis C.G.
Bárcenas M.E.
+18 more
Bárcenas M.E.
Cauvain S.P.
Collar C.
Collar C.
Faridi H.A.
G. Maleki
Gallagher E.
Grover J.A.
Guarda A.
Guy R.C.E.
J.M. Milani
Polaki A.
Qarooni J.
Ribotta P.D.
Rojas J.A.
Rosell C.M.
Sharadanant R.
Shittu T.A.
Publication venue
'Akademiai Kiado Zrt.'
Publication date
Field of study
Full text link
Crossref
Influence of the addition of lupine protein isolate on the protein and technological characteristics of dough and fresh bread with added Brea Gum
Author
Alloncle M.
Annable P.
+39 more
Bonet A.
Booth V. H.
Bowles S.
Bárcenas M. E.
Cerezo AS
De Pinto G.
Dengate H. N.
Dervas G.
Doxastakis G.
Dziezak J. D.
El-Adawy T. A.
El-Adawy T. A.
El-Soukkary E. A. H.
Estela Patricia López
Friend C. P.
Funami T.
Guarda A.
Gómez Pallares M.
Güemes-Vera N.
King J.
Lampart-Szczapa E.
Lee M. H.
López E. P.
Miralbés C.
Mohamed A. A.
Morrow B.
Osorio S.
Paraskevopoulou A.
Ragaee S.
Rahma E. H.
Rosell C. M.
Ruiz Junior L. P.
Sandhu K. S.
Sharadanant R.
Sosulski F. W.
Sousa I. M. N.
Von Müller A. R.
Wang J.
Zaidul I. S. M.
Publication venue
'FapUNIFESP (SciELO)'
Publication date
Field of study
Full text link
Crossref
Effects of Hydrophilic Hydrocolloids on Dough and Bread Performance of Samples Made from Frozen Doughs
Author
Berglund PT
Berglund PT
+14 more
Brunisma BL
Dallmann MH
Farrand EA
Inoue Y
Inoue Y
Kobbs L
Lorenz K
Mazur P
Schwarzlaff SS
Sharadanant R
Sharadanant R
StatSoft Inc
Ward F
Wolt MJ
Publication venue
'Wiley'
Publication date
Field of study
No full text
Crossref
Characterization of the rheological and technological properties of the frozen sourdough bread with chickpea flour addition
Author
A Angioloni
A Baier-Schenk
+33 more
A Corsetti
A Gıboreau
A Hamed
A Lattanzi
AACCC
BS Kamel
C Zhang
CG Rizzello
D Ercolini
D Novotni
D Rachwa-rosiak
DJA Jenkins
H Nawaz
HA Eissa
I Flight
I Mohammed
J Yi
KH HSU
M Bhattacharya
M Fik
M Gómez
M Kaur
MJ Wolt
PD Ribotta
PD Ribotta
R Sharadanant
R Sharadanant
RC Mollard
S Kenny
SY Sim
T Kondakci
VO Selomulyo
YS Kim
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse
Author
AACC
ACB Lopez
+17 more
AOAC
C Seidel
DG Lindsay
E Poyrazoglu
J Fernández-López
K Dastmalchi
L Fan
M Meilgaard
M Viuda-Martos
R Sharadanant
S Bhol
SC Lee
V Giannou
V Roginsky
VL Singleton
W Brand-Williams
Y Noda
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Influence of additives on dough rheology and quality of Thepla: an Indian unleavened flatbread
Author
A Guarda
A Khan
+27 more
A Leon
A Waghmare
B Pirayeshfar
C Biliaderis
C Collar
E Armero
E Willhoft
J Nuessli
K Parimala
L Stampfli
M Ghanbari
M Gomez
M Gómez
M Shaikh
P Dreese
PD Ribotta
PD Ribotta
PD Ribotta
R Hoseney
R Sharadanant
S Arya
S Ghodke
S Sim
V Selomulyo
W Chen
W Haehnel
Y Miyamoto
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
The contribution of glutenin macropolymer depolymerization to the deterioration of frozen steamed bread dough quality
Author
Bellido
Belton
+40 more
China State Bureau of Technical Supervision P. R. China
China State Bureau of Technical Supervision P. R. China
Cornec
Don
Gan
Giannou
Gotthold
Havet
Hayta
Huang
Inoue
Khatkar
Kim
Lagrain
Lindsay
Melnyk
Meziani
Meziani
Meziani
Pei Wang
Peighambardoust
Popineau
Ribotta
Scanlon
Selomulyo
Sharadanant
Shi
Song
Sroan
Tsen
Tung-Ching Lee
Verheyen
Wang
Wang
Wang
Weegels
Wieser
Xueming Xu
Zhang
Zhengyu Jin
Publication venue
'Elsevier BV'
Publication date
Field of study
No full text
Crossref
The Quality Characteristics of Par-Baked Morning Buns made with Cereals Powder
Author
Autio K.
Barcenas ME.
+28 more
Barcenas ME.
Barcenas ME.
Chun AR.
Dubois DK.
Elmehdi HM.
Guarda A.
Gujral HS.
Gyeong JH.
Karaoglu MM
Karaoglu MM.
Kim BR.
Kim YI.
Lee YC.
Mirostaw F.
Nishita KD.
Park BJ.
Park CS.
Pomeranz Y.
Ribotta PD.
Sharadanant R.
Vulicevic IR.
김경은
김현아
김현아
윤영
이영택
주형욱
최인덕
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate
Author
A Angioloni
A Asghar
+34 more
A Kaur
A Kaur
AL Simmons
CG Biliaderis
CM Rosell
CM Rosell
D Nilufer
E Vittadini
F Hasanpour
I Mandala
IG Mandala
J Laaksonen
J Rasanen
J Yi
M Bhattacharya
M Havet
M Peleg
MS Esteller
MY Wu
OS Vania
P Gélinas
PD Ribotta
R Kaushik
R Sharadanant
S Charoenrein
S Meziani
S Meziani
Sh Ke
T Kondakci
W Lu
X Hua-Neng
X Yingying
Y Kim
Y Yang
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing
Author
A Bakke
A Guarda
+40 more
A Hegazy
A Imeson
A Kadir
A Lazaridou
A Shahbahrami
C Tournier
C-J Du
E Dickinson
E Gallagher
E Gallagher
E Gimeno
F Fan
F Pedreschi
G Juodeikiene
G Sworn
H Karazhiyan
H Karazhiyan
H Sapirstein
HA Gavilighi
I Demirkesen
I Mandala
J Gray
JA Murray
ME Barcenas
P Mohanaiah
R Agarwal
R Mahmoud
R Quevedo
R Sharadanant
S Mezaize
S Naji
S Naji
S Ozge Ozkoc
S Susanna
S Wang
S Wang
U Gonzales-Barron
V Gökmen
Y Mohd Jusoh
Z Kohajdová
Publication venue
'Springer Science and Business Media LLC'
Publication date
Field of study
No full text
Crossref
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