Influence of formulation and process on the aromatic profile and physical characteristics of bread

Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects

Åse Hansen, Peter Schieberle · Trends in Food Science & Technology · 2005 · 371 citations

Biosynthesis, Food Fermentation, In Vitro Fermentation +6

Autoxidation of Unsaturated Lipids

M. I. Gurr · Biochemical Society Transactions · 1988 · 293 citations

Lipid Analysis, Engineering, Biochemistry +11

Moisture Redistribution and Phase Transitions During Bread Staling

Moo‐Yeol Baik, Pavinee Chinachoti · Cereal Chemistry · 2000 · 229 citations

Engineering, Desiccation, Moisture Content +8

Effect of Freezing and Frozen Storage of Doughs on Bread Quality

Pablo D. Ribotta, Alberto E. León, Marı́a Cristina Añón · Journal of Agricultural and Food Chemistry · 2001 · 190 citations

Food Chemistry, Bread Quality, Frozen Storage +15

Flavor of Cereal Products—A Review

Werner Grosch, Peter Schieberle · Cereal Chemistry · 1997 · 148 citations · Full text

Food Chemistry, Nutrition, Cereal Products—a Review +14