Milk kefir: nutritional, microbiological and health benefits
Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread
Role of Kamut® brand khorasan wheat in the counteraction of non-celiac wheat sensitivity and oxidative damage
Use of sourdough fermented wheat germ for enhancing the nutritional, texture and sensory characteristics of the white bread
Sourdough Bread
Structural and Functional Characterization of Pronyl-lysine, a Novel Protein Modification in Bread Crust Melanoidins Showing in Vitro Antioxidative and Phase I/II Enzyme Modulating Activity
How organic farming of wheat may affect the sourdough and the nutritional and technological features of leavened goods
Use of sourdough fermentation and non-wheat flours for enhancing nutritional and healthy properties of wheat-based foods
Ferulic Acid: Therapeutic potential through its antioxidant property
Effect of Lactic Fermentation on Antioxidant Capacity of Rye Sourdough and Bread
Selected Lactic Acid Bacteria synthesize Antioxidant Peptides during Sourdough Fermentation of Cereal Flours
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