4.6 Article

Sensory Characteristics and Consumer Acceptance of Bread and Cracker Products Made from Red or White Wheat

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Effects of bitterness, roughness, PROP taster status, and fungiform papillae density on bread acceptance

Alyssa Bakke et al.

FOOD QUALITY AND PREFERENCE (2011)

Article Nutrition & Dietetics

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

Laura Bravo

NUTRITION REVIEWS (2010)

Review Plant Sciences

Role of hydroxycinnamic acids in food flavor: a brief overview

Deshou Jiang et al.

PHYTOCHEMISTRY REVIEWS (2010)

Article Agriculture, Multidisciplinary

Identification of Hydroxycinnamic Acid-Maillard Reaction Products in Low-Moisture Baking Model Systems

Deshou Jiang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Agriculture, Multidisciplinary

Structure Determination of 3-O-Caffeoyl-epi-γ-quinide, an Orphan Bitter Lactone in Roasted Coffee

Oliver Frank et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

Article Food Science & Technology

Quantities of phenolic compounds and their impacts on the perceived flavour attributes of rye grain

R. -L. Heinio et al.

JOURNAL OF CEREAL SCIENCE (2008)

Article Agriculture, Multidisciplinary

Effects of pnenolics in sorghum grain its bitterness, astringency and other sensory properties

Rosemary I. Kobue-Lekalake et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)

Article Chemistry, Applied

Effect of flour extraction rate on white and red winter wheat flour compositions and tortilla texture

Benjamin Ramirez-Wong et al.

CEREAL CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Biosensor measurements of polar phenolics for the assessment of the bitterness and pungency of virgin olive oil

Johanneke L. H. C. Busch et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Genotype and environmental variation in phenolic content, phenolic acid composition, and antioxidant activity of hard spring wheat

A Mpofu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)

Article Agriculture, Multidisciplinary

Phytochemicals and antioxidant activity of milled fractions of different wheat varieties

KK Adom et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Food Science & Technology

Sensory qualities of whole wheat pan bread - influence of farming system, milling and baking technique

I Kihlberg et al.

JOURNAL OF CEREAL SCIENCE (2004)

Article Food Science & Technology

Milling fractionation of rye produces different sensory profiles of both flour and bread

RL Heinio et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)

Article Food Science & Technology

Preference mapping of cracker type biscuits

C Martínez et al.

FOOD QUALITY AND PREFERENCE (2002)