| 1 |
Evaluation of the effect of edible coating on mini-buns during storage by using NIR spectroscopy
Chakravartula SSN, Cevoli C, Balestra F, Fabbria A, Dalla Rosa M
Journal of Food Engineering, 263, 46, 2019 |
| 2 |
Application of chitooligosaccharides as antioxidants in beer to improve the flavour stability by protecting against beer staling during storage
Yang F, Luan B, Sun Z, Yang C, Yu ZM, Li XZ
Biotechnology Letters, 39(2), 305, 2017 |
| 3 |
Characterization and thermal inactivation kinetics of highly thermostable ramie leaf beta-amylase
He LQ, Park SH, Dang NDH, Duong HX, Duong TPC, Tran PL, Park JT, Ni L, Park KH
Enzyme and Microbial Technology, 101, 17, 2017 |
| 4 |
A novel application of vibration technique for non-destructive evaluation of bread staling
Nouri M, Nasehi B, Mehdizadeh SA, Goudarzi M
Journal of Food Engineering, 197, 44, 2017 |
| 5 |
Water transfer in bread during staling: Physical phenomena and modelling
Monteau JY, Purlis E, Besbes E, Jury V, Le-Bail A
Journal of Food Engineering, 211, 95, 2017 |
| 6 |
Study of bread staling by means of vibro-acoustic, tensile and thermal analysis techniques
Lapcik L, Vasina M, Lapcikova B, Valenta T
Journal of Food Engineering, 178, 31, 2016 |
| 7 |
Spatial variation of starch retrogradation in Arabic flat bread during storage
Al-Hajji L, Nassehi V, Stapley A
Journal of Food Engineering, 187, 44, 2016 |
| 8 |
Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread
Ronda F, Quilez J, Pando V, Roos YH
Journal of Food Engineering, 131, 116, 2014 |
| 9 |
Influence of inulin on physical characteristics and staling rate of gluten-free bread
Ziobro R, Korus J, Juszczak L, Witczak T
Journal of Food Engineering, 116(1), 21, 2013 |
| 10 |
The use of normal and heat-treated barley flour and waxy barley starch as anti-staling agents in laboratory and industrial baking processes
Purhagen JK, Sjoo ME, Eliasson AC
Journal of Food Engineering, 104(3), 414, 2011 |
