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Research article

First published 2001-12

Lipid Binding of Fresh and Stored Formulated Wheat Breads. Relationships with Dough and Bread Technological Performance

C. Collar, J. C. Martínez, C. M. Rosell

Food Science and Technology International

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Research article

First published 2019-4

Effect of chitosan on physicochemical and rheological attributes of bread

Gargi Ghoshal, Sapna Mehta

Food Science and Technology International

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Research article

First published 2020-11

Word and bread: A theological recipe of the body and mind

Kendall Vanderslice

Review & Expositor

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Research article

First published 2026

Effect of modified quinoa flour addition on quality attributes of gluten-free rice bread

Yamila G Sánchez, Luciana C González, Maria A Loubes [...]

Food Science and Technology International

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Research article

First published 2021-1

Acerola fruit as a natural antioxidant ingredient for gluten-free bread: An approach to improve bread quality

Hayat Bourekoua, Urszula Gawlik-Dziki, Renata Różyło [...]

Food Science and Technology International

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Review article

First published 2026

Policies for effective management of bread waste: A scoping review

Hanieh Naji, Mina Babashahi, Louise Bartek [...]

Waste Management & Research: The Journal for a Sustainable Circular Economy

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Research article

First published 2017-7

Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation

Purificación García-Segovia, María J Pagán-Moreno, Irene F Lara [...]

Food Science and Technology International

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Research article

First published 2023-1

Bread preparation by partial replacement of wheat by germinated sorghum

Vijay Singh Sharanagat, Prabhat K. Nema

Food Science and Technology International

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Research article

First published 2020-1

Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

Marcin A Kurek, Agnieszka Krzemińska

Food Science and Technology International

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Research article

First published 2025-12

Effects of Artemisia dracunculus powder on dough rheology and quality properties as a novel ingredient in bread formulation

Sibel Bölek, Feyza Tosya, Feriha Göksu

Food Science and Technology International

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