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Advances in Biotechnology2023

CHARACTERISATION OF GENETIC DIVERSITY OF SOME BREAD WHEAT GROWN IN SEMI-ARID ENVIRONMENT IN ALGERIA USING SSR MARKERS

Kara Karima, Malika Rached-Kanouni, Zerrouki Alia · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOITriticum aestivum PIC Microsatellites Genetic diversity

Advances in Biotechnology2023

EVALUATION OF HIGH NUTRITIONAL BREAD OBTAINED FROM WHOLE WHEAT FLOUR, KONJAC AND PSYLLIUM BLENDS

Monica Negrea, Ileana Cocan, Ersilia Alexa, Diana Obiștioiu, Daniela Stoin · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOIbread blends high quality psyllium konjac consumer preferences.

Advances in Biotechnology2023

QUALITY EVALUATION OF FUNCTIONAL BREAD DEVELOPED FROM WHEAT FLOUR AND MALTED BARLEY FLOUR MIXTURES

Daniela Stoin, Călin Jianu, Ariana Bianca Velciov, Monica Negrea, Mariana-Atena Poiană · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOImalted barley flour functional bread quality evaluation

Advances in Biotechnology2022

ANTIOXIDANT, NUTRITIONAL AND SENSORY CHARACTERISTICS OF TWO INNOVATIVE TYPES OF GLUTEN-FREE BREAD

Delia-Gabriela Dumbravă, Cristian-Alin Costescu, Diana-Nicoleta Raba, Viorica-Mirela Popa, Camelia Moldovan · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space - Technologies For a Sustainable Future, VOL 22, ISSUE 6.2

DOIgluten-free bread polyphenols antioxidant activity buckwheat almond

Advances in Biotechnology2021

EFFECT OF POTASSIUM CHLORIDE ON DOUGH RHEOLOGY AND BREAD QUALITY

Andreea Voinea, Silviu-Gabriel Stroe, Sorina Ropciuc, Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021 Nano Bio Green and Space Technologies for Sustainable Future

DOImixing extension pasting fermentation bread quality

Advances in Biotechnology2021

EFFECTS OF ROSEMARY EXTRACT ON BREAD QUALITY AND IT ACRYLAMIDE CONTENT

Cristina Valentina Sarion, Adriana Dabija, Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 21st SGEM International Multidisciplinary Scientific GeoConference Proceedings 2021 Nano Bio Green and Space Technologies for Sustainable Future

DOIbrown flour bread quality microstructure acrylamide sensory analysis

Advances in Biotechnology2019

GENETIC DIVERSITY OF HIGH MOLECULAR WEIGHT GLUTENIN SUBUNITS IN BREAD WHEAT (TRITICUM AESTIVUM L.) CULTIVATE IN ALGERIA

Kara Karima · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIHMW glutenin subunits Triticum aestivum bread-making quality polymorphism.

Advances in Biotechnology2019

INFLUENCE OF WATER DEFICIT ON DOUGH RHEOLOGY AND TECHNOLOGICAL BREAD-MAKING QUALITY IN BREAD WHEAT (TRITICUM AESTIVUM L.)

Karima KARA · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings19th, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOITriticum aestivum bread-making quality rheological test technological test water deficit

Advances in Biotechnology2019

QUALITY IMPROVING OF WHOLE WHEAT BREAD BY USING XYLANASE

Daniela Maria Diaconescu · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIwhole wheat flour xylanase quality

Informatics2018

AN APPROACH FOR MANAGING AND COMPARING DATA CONCERNING SOME MAIN FOOD PRODUCTS

Delyana Dimova · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Informatics, Geoinformatics and Remote Sensing

DOIapproach relational database data processing bread and bakery products

Advances in Biotechnology2018

COMPARATIVE APPROACH TO THE BASIC METHODS OF DOUGH OBTAINING IMPROVED WITH LENTIL FLOUR

Adriana Elena Boeriu · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIdirect method indirect method lentil flour bread products mixing process.

Advances in Biotechnology2018

COMPARATIVE APPROACH TO THE BASIC METHODS OF DOUGH OBTAINING IMPROVED WITH LENTIL FLOUR

Adriana Elena Boeriu · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIdirect method indirect method lentil flour bread products mixing process.

Ecology and Environmental Protection2018

IDENTIFYING THE MAIN CONTRIBUTORS THAT GENERATES BREAD AND BREAD PRODUCTS WASTE IN ROMANIAN SUPERMARKETS

Cristina Maria Canja · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Ecology, Economics, Education and Legislation

DOIbread waste management.

Advances in Biotechnology2018

MOLECULAR CHARACTERIZATION OF BREAD WHEAT GENOTYPES TRITICUM AESTIVUM L. THROUGH MICROSATELLITES SSR MARKERS

Karima KARA · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOITriticum aestivum SSR markers agronomic characters PIC molecular characterization.

Advances in Biotechnology2018

MOLECULAR CHARACTERIZATION OF BREAD WHEAT GENOTYPES TRITICUM AESTIVUM L. THROUGH MICROSATELLITES SSR MARKERS

Karima KARA · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOITriticum aestivum SSR markers agronomic characters PIC molecular characterization.

Advances in Biotechnology2018

QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour 1250 type magnesium lactate bread quality

Advances in Biotechnology2018

QUALITY CHARACTERISTICS OF BREAD FROM WHEAT FLOUR OF A HIGH EXTRACTION RATE WITH DIFFERENT LEVELS OF MAGNESIUM IONS FROM LACTATE SALT ADDITION

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour 1250 type magnesium lactate bread quality

Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour dynamic rheological properties calcium lactate bread quality

Advances in Biotechnology2018

THE EFFECT OF CALCIUM LACTATE FORTIFICATON ON THE RHEOLOGICAL, TEXTURAL, CRUMB MICROSTRUCTURE AND SENSORY PROPERTIES OF BREAD FROM 1250 WHEAT FLOUR TYPE

Georgiana Gabriela Codină · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIwheat flour dynamic rheological properties calcium lactate bread quality

Advances in Biotechnology2018

THE INFLUENCE OF FROZEN STORAGE ON BREAD PRODUCTS WITH LENTIL FLOUR

Adriana Elena Boeriu · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio and Green - Technologies for a Sustainable Future

DOIfrozen products lentil flour bread products freezing.