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Fundamental Study on the Impact of Gluten-Free Starches on the Quality of Gluten-Free Model Breads.
Foods. 2016 Apr 21;5(2):30. doi: 10.3390/foods5020030.
Foods. 2016.
PMID: 28231125
Free PMC article.
Optimization of Fat-Reduced Puff Pastry Using Response Surface Methodology.
Silow C, Zannini E, Axel C, Belz MC, Arendt EK.
Silow C, et al. Among authors: belz mc.
Foods. 2017 Feb 22;6(2):15. doi: 10.3390/foods6020015.
Foods. 2017.
PMID: 28231095
Free PMC article.
Item in Clipboard
Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread.
Belz MCE, Axel C, Beauchamp J, Zannini E, Arendt EK, Czerny M.
Belz MCE, et al.
Foods. 2017 Aug 12;6(8):66. doi: 10.3390/foods6080066.
Foods. 2017.
PMID: 28805678
Free PMC article.
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The impact of salt reduction in bread: a review.
Belz MC, Ryan LA, Arendt EK.
Belz MC, et al.
Crit Rev Food Sci Nutr. 2012;52(6):514-24. doi: 10.1080/10408398.2010.502265.
Crit Rev Food Sci Nutr. 2012.
PMID: 22452731
Review.
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The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
Belz MC, Mairinger R, Zannini E, Ryan LA, Cashman KD, Arendt EK.
Belz MC, et al.
Appl Microbiol Biotechnol. 2012 Oct;96(2):493-501. doi: 10.1007/s00253-012-4052-x. Epub 2012 May 9.
Appl Microbiol Biotechnol. 2012.
PMID: 22569634
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Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1.
Belz MCE, Axel C, Arendt EK, Lynch KM, Brosnan B, Sheehan EM, Coffey A, Zannini E.
Belz MCE, et al.
Int J Food Microbiol. 2019 Aug 2;302:69-79. doi: 10.1016/j.ijfoodmicro.2018.07.015. Epub 2018 Jul 12.
Int J Food Microbiol. 2019.
PMID: 30017109
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