Concepedia

Baking Effects

Baking Effects is a processing effect that refers to the qualitative changes in material properties or structural integrity resulting from thermal treatment during baking, distinguishing it from other processing effects by its specific dependence on heat-induced chemical and physical transformations.

349

Publications

15.1K

Citations

1.2K

Authors

439

Institutions

Publications per year

2017–2026

76

Parents

Publications

349

Acrylamide in Gingerbread:  Critical Factors for Formation and Possible Ways for Reduction

Thomas M. Amrein, Barbara Schönbächler, Felix Escher et al. · Journal of Agricultural and Food Chemistry · 2004 · 280 citations

, , +16

Effect of emulsifier and guar gum on micro structural, rheological and baking performance of frozen bread dough

Pablo D. Ribotta, Gabriela Pérez, Alberto E. León et al. · Food Hydrocolloids · 2003 · 273 citations

, , +12

Evolution and origin of bread wheat

Avraham A. Levy, Moshe Feldman · The Plant Cell · 2022 · 266 citations · Full text

, , +17

Effects of Asparagine, Fructose, and Baking Conditions on Acrylamide Content in Yeast-Leavened Wheat Bread

Nicolas Surdyk, Johan Rosén, Roger Andersson et al. · Journal of Agricultural and Food Chemistry · 2004 · 260 citations

, , +12

Bread from composite cassava-wheat flour: I. Effect of baking time and temperature on some physical properties of bread loaf

T.A. Shittu, A. O. Raji, L.O. Sanni · Food Research International · 2006 · 260 citations

, , +13

1–5 of 349

Authors

1.2K

  1. VG
    Vural Gökmen

    Hacettepe University, Türkiye

    7 publications · 398 citations

    7

    h-index

  2. LS
    Louise Slade

    Immunomedics (United States), United States

    6 publications · 343 citations

    6

    h-index

  3. HL
    Harry Levine

    Immunomedics (United States), United States

    6 publications · 343 citations

    6

    h-index

  4. PK
    Peter Koehler

    Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Germany

    5 publications · 259 citations

    5

    h-index

  5. CE
    C. E. Walker

    Kansas State University, United States

    5 publications · 224 citations

    5

    h-index

1–5 of 1.2K

Institutions

439

  1. Kansas State University

    Manhattan, United States

    9 h-index

    23 publications

    494 citations

  2. Centre National de la Recherche Scientifique

    Paris, France

    7 h-index

    22 publications

    706 citations

  3. Agriculture and Agri-Food Canada

    Ottawa, Canada

    7 h-index

    20 publications

    788 citations

  4. Hacettepe University

    Ankara, Türkiye

    7 h-index

    18 publications

    1.1K citations

  5. Consejo Nacional de Investigaciones Científicas y Técnicas

    Buenos Aires, Argentina

    6 h-index

    16 publications

    1.2K citations

  6. Centro de Investigación y Desarrollo en Criotecnología de Alimentos

    La Plata, Argentina

    6 h-index

    16 publications

    1.2K citations

  7. Jiangnan University

    Wuxi, China

    5 h-index

    26 publications

    1.4K citations

  8. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    5 h-index

    9 publications

    463 citations

1–8 of 439

Venues

  1. Journal of Food Science

    JFS · 23 publications · 851 citations

    18

    h-index

  2. Journal of Agricultural and Food Chemistry

    17 publications · 1.5K citations

    17

    h-index

  3. LWT

    15 publications · 938 citations

    14

    h-index

  4. Journal of Food Engineering

    13 publications · 916 citations

    13

    h-index

  5. Journal of Cereal Science

    12 publications · 1K citations

    12

    h-index

1–5