Related references
Note: Only part of the references are listed.Wheat Grinding Process with Low Moisture Content: A New Approach for Wholemeal Flour Production
Waleed H. Hassoon et al.
PROCESSES (2021)
Use of insects and pea powder as alternative protein and mineral sources in extruded snacks
Purificacion Garcia-Segovia et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Effects of wheat tempering and stone rotational speed on particle size, dough rheology and bread characteristics for a stone-milled weak flour
Alessio Cappelli et al.
JOURNAL OF CEREAL SCIENCE (2020)
Assessment of the rheological properties and bread characteristics obtained by innovative protein sources (Cicer arietinum, Acheta domesticus, Tenebrio moitor): Novel food or potential improvers for wheat flour?
Alessio Cappelli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics
Alessio Cappelli et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Wheat Grain Composition, Dough Rheology and Bread Quality as Affected by Nitrogen and Sulfur Fertilization and Seeding Density
Lorenzo Guerrini et al.
AGRONOMY-BASEL (2020)
Lesser mealworm (Alphitobius diaperinus) powder as a novel baking ingredient for manufacturing high-protein, mineral-dense snacks
Andrea Roncolini et al.
FOOD RESEARCH INTERNATIONAL (2020)
Effects of CO2 snow addition during kneading on thermoregulation, dough rheological properties, and bread characteristics: A focus on ancient and modern wheat cultivars
Alessio Cappelli et al.
INTERNATIONAL JOURNAL OF REFRIGERATION (2020)
Life cycle assessment of autochthonous varieties of wheat and artisanal bread production in Galicia, Spain
Iana Camara-Salim et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2020)
Will the COVID-19 pandemic make us reconsider the relevance of short food supply chains and local productions?
Alessio Cappelli et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Recent advances in processing food powders by using superfine grinding techniques: A review
Wenjie Gao et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Economic and environmental sustainability of maize-wheat rotation production when substituting mineral fertilizers with manure in the North China Plain
Shuo Li et al.
JOURNAL OF CLEANER PRODUCTION (2020)
Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins
Purificacion Garcia-Segovia et al.
FOODS (2020)
Understanding whole-wheat flour and its effect in breads: A review
Manuel Gomez et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Wheat straw vinegar: A more cost-effective solution than chemical fungicides for sustainable wheat plant protection
Tao Gao et al.
SCIENCE OF THE TOTAL ENVIRONMENT (2020)
The kneading process: A systematic review of the effects on dough rheology and resulting bread characteristics, including improvement strategies
Alessio Cappelli et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies
Alessio Cappelli et al.
APPLIED SCIENCES-BASEL (2020)
Effect of addition of dried potato pulp on selected quality characteristics of shortcrust pastry cookies
Hanna Boruczkowska et al.
OPEN LIFE SCIENCES (2020)
Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
Marina Carcea
FOODS (2020)
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production
Viola Galli et al.
FOODS (2020)
Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough
Viola Galli et al.
FOOD RESEARCH INTERNATIONAL (2020)
Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties
Veronika Valkova et al.
APPLIED RHEOLOGY (2020)
Improving roller milling technology using the break, sizing, and reduction systems for flour differentiation
Alessio Cappelli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Effect of organic acids on bread quality improvement
Xueqian Su et al.
FOOD CHEMISTRY (2019)
Traditions, health and environment as bread purchase drivers: A choice experiment on high-quality artisanal Italian bread
Annalisa De Boni et al.
JOURNAL OF CLEANER PRODUCTION (2019)
Improving whole wheat dough tenacity and extensibility: A new kneading process
Alessio Cappelli et al.
JOURNAL OF CEREAL SCIENCE (2019)
Chemical evaluation of by-products of the grape industry as potential agricultural fertilizers
Valdecir Ferrari et al.
JOURNAL OF CLEANER PRODUCTION (2019)
Sustainable energy opportunities in localised food production and transportation: A case study of bread in the UK
Alma Lopez-Aviles et al.
SUSTAINABLE PRODUCTION AND CONSUMPTION (2019)
Development of a new washing machine in olive oil extraction plant: A first application of usability-based approach
Alessio Cappelli et al.
JOURNAL OF AGRICULTURAL ENGINEERING (2019)
Environmental Sustainability of Pasta Production Chains: An Integrated Approach for Comparing Local and Global Chains
Lucia Recchia et al.
RESOURCES-BASEL (2019)
Health benefits of ancient grains. Comparison among bread made with ancient, heritage and modern grain flours in human cultured cells
Veronica Valli et al.
FOOD RESEARCH INTERNATIONAL (2018)
Energy and environmental assessment of a traditional durum-wheat bread
Carlo Ingrao et al.
JOURNAL OF CLEANER PRODUCTION (2018)
Ancient wheat species and human health: Biochemical and clinical implications
Monica Dinu et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2018)
Predictive models of the rheological properties and optimal water content in doughs: An application to ancient grain flours with different degrees of refining
Alessio Cappelli et al.
JOURNAL OF CEREAL SCIENCE (2018)
Improvers and functional ingredients in whole wheat bread: A review of their effects on dough properties and bread quality
Lauren Tebben et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches
Miriam Zanoletti et al.
FOOD RESEARCH INTERNATIONAL (2017)
The contribution to climate change of the organic versus conventional wheat farming: A case study on the carbon footprint of wholemeal bread production in Italy
Maria Vincenza Chiriaco et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Energy flows and greenhouses gases of EU (European Union) national breads using an LCA (Life Cycle Assessment) approach
Bruno Notarnicola et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Energy efficiency and carbon footprint of home pasta cooking appliances
Alessio Cimini et al.
JOURNAL OF FOOD ENGINEERING (2017)
Agitation and mixing processes automation using current sensing and reinforcement learning
Ahmad Aljaafreh
JOURNAL OF FOOD ENGINEERING (2017)
Wheat germ stabilization by infrared radiation
Renato D. Gili et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Structural Modification of Gluten Proteins in Strong and Weak Wheat Dough as Affected by Mixing Temperature
Enoch T. Quayson et al.
CEREAL CHEMISTRY (2016)
Eco-efficiency improvement by using integrative design and life cycle assessment. The case study of alternative bread supply chains in France
Michal Kulak et al.
JOURNAL OF CLEANER PRODUCTION (2016)
Evaluation of environmental impacts in the catering sector: the case of pasta
Alessandra Fusi et al.
JOURNAL OF CLEANER PRODUCTION (2016)
Quantification of plant growth biostimulants, phloroglucinol and eckol, in four commercial seaweed liquid fertilizers and some by-products
Kannan R. R. Rengasamy et al.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS (2016)
Nutritional characteristics of ancient Tuscan varieties of Triticum aestivum L.
Lisetta Ghiselli et al.
ITALIAN JOURNAL OF AGRONOMY (2016)
Structure, chemical composition and enzymatic activities of pearlings and bran obtained from pearled wheat (Triticum aestivum L.) by roller milling
N. De Brier et al.
JOURNAL OF CEREAL SCIENCE (2015)
Effects of flour storage and heat generated during milling on starch, dietary fibre and polyphenols in stoneground flours from two durum-type wheats
Raffaella Di Silvestro et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Studying the effects of whole-wheat flour on the rheological properties and the quality attributes of whole-wheat saltine cracker using SRC, alveograph, rheometer, and NMR technique
Juan Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Dough rheology and bread quality of wheat-chickpea flour blends
Idriss Mohammed et al.
INDUSTRIAL CROPS AND PRODUCTS (2012)
Effects of soy protein isolate and egg white solids on the physicochemical properties of gluten-free bread
Rachel Crockett et al.
FOOD CHEMISTRY (2011)
Preferred Reporting Items for Systematic Reviews and Meta-Analyses: The PRISMA Statement
David Moher et al.
ANNALS OF INTERNAL MEDICINE (2009)
Determination of phenolic compounds in modern and old varieties of durum wheat using liquid chromatography coupled with time-of-flight mass spectrometry
Giovanni Dinelli et al.
JOURNAL OF CHROMATOGRAPHY A (2009)
Decisions to reduce greenhouse gases from agriculture and product transport: LCA case study of organic and conventional wheat
Kyle Meisterling et al.
JOURNAL OF CLEANER PRODUCTION (2009)
The debranning of common wheat (Triticum aestivum L.) with innovative abrasive rolls
Gabriella Bottega et al.
JOURNAL OF FOOD ENGINEERING (2009)
Agronomic characteristics, grain quality and flour rheology of 372 bread wheats in a worldwide core collection
J. Bordes et al.
JOURNAL OF CEREAL SCIENCE (2008)
Studies on cake quality made of wheat-chickpea flour blends
Manuel Gomez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
The crushing of wheat kernels and its consequence on the grinding process
Dariusz Dziki
POWDER TECHNOLOGY (2008)
Life cycle assessment of pasta production in Italy
Maurizio Bevilacqua et al.
JOURNAL OF FOOD QUALITY (2007)
Effects of different milling methods on flour quality and performance in steamed breadmaking
Sun Lijuan et al.
JOURNAL OF CEREAL SCIENCE (2007)
Studies on heat stabilized wheat germ and its influence on rheological characteristics of dough
Alok K. Srivastava et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Share Paper
