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- Journal Article
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- open access
The potential of UVC decontamination to prolong shelf-life of par-baked bread
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Unlocking the potential of pasting properties to predict extrudate characteristics of corn grits blends with high amylose corn starch, potato starch, or rice flour
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- Journal Article
- A1
- open access
An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads
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Data from: An Impact Assessment of Par-Baking and Storage on the Quality of Wheat, Whole Wheat, and Whole Rye Breads
(2024) -
Evaluation of the efficacy of cinnamon oil on Aspergillus flavus and Fusarium proliferatum growth and mycotoxin production on paddy and polished rice: Towards a mitigation strategy
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The Impact of a Six-Hour Light–Dark Cycle on Wheat Ear Emergence, Grain Yield, and Flour Quality in Future Plant-Growing Systems
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- Journal Article
- A1
- open access
Effect of wheat dextrin on corn flour extrusion characteristics
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- Journal Article
- A1
- open access
Growth/no-growth models of propionic and sorbic acid for bread and cake moulds
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The impact of par-baking on the technological quality of wheat, whole wheat, and whole rye bread
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- Journal Article
- A1
- open access
Incorporation of leek powder (Allium ampeloprasum var. porrum) in wheat bread : technological implications, shelf life and sensory evaluation
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Comparison of antifungal activity of essential oils of clove, lemongrass and thyme for natural preservation of dried apricots
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- Conference Paper
- C3
- open access
Reduction of par-baked bread additives by process optimization
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- Conference Paper
- C3
- open access
Impact of fiber-enriched wheat flour on the technological quality of wheat doughs and breads
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Influence of environmental growth conditions on chalk yeasts causing bread spoilage
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Impact of temporary frozen storage on the safety and quality of four typical Belgian bakery products