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在“Elsevier电子期刊”中，命中：355条，耗时：0.0339824 秒

在所有数据库中总计命中：621条

1.Effect of quantity of HMW-GS 1Ax1, 1Bx13, 1By16, 1Dx5 and 1Dy10 on baking quality in different genetic backgrounds and environments

作者：Makoena J. Moloi ; Angeline van Biljon ; Maryke T. Labuschagne ; ^{labuscm@ufs.ac.za}

关键词：Baking quality ; Glutenin subunits ; Wheat

刊名：LWT - Food Science and Technology

出版年：2017

2.Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

作者：Els Debonne ; ^{els.debonne@ugent.be} ; Filip Van Bockstaele ; Euge Philips ; Ingrid De Leyn ; Mia Eeckhout

关键词：Par-baking ; Bread ; Steam ; Storage ; Crumb texture

刊名：LWT - Food Science and Technology

出版年：2017

3.Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

作者：Mario M. Martí ; nez ; ^{mariomartinez175@gmail.com} ; ^{mart1269@purdue.edu} ; Manuel Gó ; mez

关键词：Starch ; Flour ; Gluten-free ; Bread ; Rheology ; Microstructure

刊名：Journal of Food Engineering

出版年：2017

4.Identifying nitrogen-use efficient soft red winter wheat lines in high and low nitrogen environments

作者：Katlyn Hitz^a ; Anthony J. Clark^b ; David A. Van Sanford^b ; ^{dvs@uky.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Nitrogen use efficiency ; Uptake efficiency ; Utilization efficiency ; Post-anthesis N uptake ; Soft red winter wheat ; NDVI ; Baking quality ; Milling quality ; Gluten strength ; GWAS ; QTL

刊名：Field Crops Research

出版年：2017

5.Proofing of bread dough assisted by ohmic heating

作者：Timothé ; e Gally ; Olivier Rouaud ; ^{olivier.rouaud@oniris-nantes.fr} ; Vanessa Jury ; Michel Havet ; Anthony Ogé ; Alain Le-Bail

关键词：Ohmic heating ; Bread dough ; Proofing ; Energy

刊名：Innovative Food Science & Emerging Technologies

出版年：2017

6.Energy optimization of bread baking process undergoing quality constraints

作者：Davide Papasidero ; Sauro Pierucci ; Flavio Manenti ; ^{flavio.manenti@polimi.it}

关键词：Energy optimization ; Bread baking ; Home appliances ; Dynamic optimization ; Food quality

刊名：Energy

出版年：2016

7.Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough

作者：Eun Young Park^a ; Sung-Bum Jang^b ; Seung-Taik Lim^a ; ^{limst@korea.ac.kr" class="auth_mail" title="E-mail the corresponding author}

关键词：Fructo-oligosaccharides ; Isomalto-oligosaccharides ; Frozen dough ; Baking quality

刊名：Food Chemistry

出版年：2016

8.Dough mixing characteristics measured by Mixsmart software as possible predictors of bread making quality in three production regions of South Africa

作者：M.T. Labuschagne^a ; ^{labuscm@ufs.ac.za" class="auth_mail" title="E-mail the corresponding author} ; R.C. Lindeque^b ; A. van Biljon^a

关键词：Baking quality ; Dough rheology ; Mixsmart ; Wheat

刊名：Journal of Cereal Science

出版年：2016

9.Wheat quality improvement at CIMMYT and the use of genomic selection on it

作者：Carlos Guzman^a ; ^{c.guzman@cgiar.org} ; Roberto Javier Peñ ; a^a ; Ravi Singh^a ; Enrique Autrique^a ; Susanne Dreisigacker^a ; Jose Crossa^a ; Jessica Rutkoski^a ; Jesse Poland^b ; Sarah Battenfield^c

关键词：Wheat quality ; Genomic selection ; Wheat breeding

刊名：Applied & Translational Genomics

出版年：2016

10.Composition and function of sourdough microbiota: From ecological theory to bread quality

作者：Michael Gä ; nzle^a ; ^{mgaenzle@ualberta.ca" class="auth_mail" title="E-mail the corresponding author} ; Valery Ripari^a ; ^b

关键词：Sourdough microbiota ; Microbial ecology of sourdough ; Dispersal ; Selection ; Competition ; L. reuteri ; L. sanfranciscensis

刊名：International Journal of Food Microbiology

出版年：2016

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