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Consumers’ Motives for Eating and Choosing Sweet Baked Products: A Cross-Cultural Segmentation Study

• Authors : Brunner, Thomas; Mielmann, Annchen

Subjects: H Social Sciences (General)

• Source: Mielmann, Annchen; Brunner, Thomas (2020). Consumers’ Motives for Eating and Choosing Sweet Baked Products: A Cross-Cultural

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Using pulses in baked products: Lights, shadows, and potential solutions

• Authors : A. Bresciani; A. Marti;

Subjects: pulse; bread; bio-technological processing

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Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions

• Authors : Bresciani, Andrea; Marti, Alessandra

Subjects: Review

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Reformulation of Pastry Products to Improve Effects on Health

• Authors : Estruch Riba, Ramon; Vendrell, Eulalia; Ruiz León, Ana María

Subjects: Malalties cardiovasculars; Productes de forn i pastisseria; Hipertensió

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The functionality of inulin as a sugar replacer in cakes and biscuits; highlighting the influence of differences in degree of polymerisation on the properties of cake batter and product

• Authors : Tsatsaragkou, Kleopatra; Methven, Lisa; Chatzifragkou, Afroditi

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Effect of Par Frying on Composition and Texture of Breaded and Battered Catfish

• Authors : Bechtel, Peter J.; Bland, John M.; Woods, Kristin

Subjects: Article

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Citrus Waste as Source of Bioactive Compounds: Extraction and Utilization in Health and Food Industry

• Authors : Maqbool, Zahra; Khalid, Waseem; Atiq, Hafiz Taimoor

Subjects: Review

• Source: Molecules

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Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality

• Authors : Sławińska, Aneta; Sołowiej, Bartosz G.; Radzki, Wojciech

Subjects: Article

• Source: Foods

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Microencapsulation of Probiotics for Food Functionalization: An Update on Literature Reviews

• Authors : Sbehat, Maram; Mauriello, Gianluigi; Altamimi, Mohammad

Subjects: Review

• Source: Microorganisms

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Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study

• Authors : Mielmann, Annchen; Brunner, Thomas

• Source: Mielmann, Annchen; Brunner, Thomas (2022). Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study Applied Sciences, 12(16), p. 8038.

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