| 1 |
Effect of addition of Opuntia ficus-indica mucilage on the biological leavening, physical, nutritional, antioxidant and sensory aspects of bread
Liguori G, Gentile C, Gaglio R, Perrone A, Guarcello R, Francesca N, Fretto S, Inglese P, Settanni L
Journal of Bioscience and Bioengineering, 129(2), 184, 2020 |
| 2 |
Saltiness enhancement in white pan bread supplemented with spray-dried salt-yeast complex
Lee J, Bae J, Jeong H, Cho Y, Choi MJ
Powder Technology, 367, 115, 2020 |
| 3 |
A review on biotechnological potential of multifarious enzymes in bread making
Dahiya S, Bajaj BK, Kumar A, Tiwari SK, Singh B
Process Biochemistry, 99, 290, 2020 |
| 4 |
Enzymatic hydrolysis of waste bread by newly isolated Hymenobacter sp. CKS3: Statistical optimization and bioethanol production
Mihajlovski K, Rajilic-Stojanovic M, Dimitrijevic-Brankovic S
Renewable Energy, 152, 627, 2020 |
| 5 |
Simple synthesis of nitrogen-doped porous carbon from Chinese steamed bread flour and its catalytic application for hydrogen evolution reaction
Nsabimana A, Wu FX, Lai JP, Liu ZY, Luque R, Xu GB
Electrochimica Acta, 290, 30, 2018 |
| 6 |
The breed and burn nuclear reactor: A chronological, conceptual, and technological review
Lopez-Solis R, Francois JL
International Journal of Energy Research, 42(3), 953, 2018 |
| 7 |
Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production
Adessi A, Venturi M, Candeliere F, Galli V, Granchi L, De Philippis R
International Journal of Hydrogen Energy, 43(20), 9569, 2018 |
| 8 |
BioH(2) production from waste bread using a two-stage process of enzymatic hydrolysis and dark fermentation
Han W, Liu WX, Yu CM, Huang JG, Tang JH, Li YF
International Journal of Hydrogen Energy, 42(50), 29929, 2017 |
| 9 |
Impact of resting time between mixing and shaping on the dough porosity and final cell distribution in sandwich bread
Jha PK, Chevallier S, Cheio J, Rawson A, Le-Bail A
Journal of Food Engineering, 194, 15, 2017 |
| 10 |
Impact on dough aeration of pressure change during, mixing
Sadot M, Cheio J, Le-Bail A
Journal of Food Engineering, 195, 150, 2017 |
