Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough

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Agriculture, Food Science, Food Engineering +14

Dynamic rheological properties of wheat flour dough and proteins

Yihu Song, Qiang Zheng · Trends in Food Science & Technology · 2007 · 231 citations

Agriculture, Food Science, Cereal Science +11

Bread technology and sourdough technology

Pieter Decock, Stefan Cappelle · Trends in Food Science & Technology · 2005 · 225 citations

Agriculture, Food Science, Cereal Science +13

Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making

Hanne Boskov Hansen, Mette Findal Andreasen, Maria Juul Nielsen et al. · European Food Research and Technology · 2002 · 208 citations

Agriculture, Food Science, Nutritional Sciences +16

Cellulases, xylanases, β-glucosidase and ferulic acid esterase produced by Trichoderma and Aspergillus act synergistically in the hydrolysis of sugarcane bagasse

Leda Maria Fortes Gottschalk, Raul Alves de Oliveira, Elba P. S. Bon · Biochemical Engineering Journal · 2010 · 208 citations

Life Sciences, Biotechnology, Microbiology +14