Related Articles by Review for PMID: 22886488

Year	Number of Results
1992	1
2008	1
2011	1
2012	3
2013	1
2014	3
2015	2
2016	3
2019	2
2020	2
2021	7
2022	4
2023	4
2024	0

1

Influence of maize flour particle size on gluten-free breadmaking.

de la Hera E, Talegón M, Caballero P, Gómez M. de la Hera E, et al. J Sci Food Agric. 2013 Mar 15;93(4):924-32. doi: 10.1002/jsfa.5826. Epub 2012 Aug 6. J Sci Food Agric. 2013. PMID: 22886488

2

Advances in gluten-free bread technology.

Ngemakwe PH, Le Roes-Hill M, Jideani VA. Ngemakwe PH, et al. Food Sci Technol Int. 2015 Jun;21(4):256-76. doi: 10.1177/1082013214531425. Epub 2014 May 16. Food Sci Technol Int. 2015. PMID: 24837594 Review.

3

Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.

Matos ME, Rosell CM. Matos ME, et al. J Sci Food Agric. 2015 Mar 15;95(4):653-61. doi: 10.1002/jsfa.6732. Epub 2014 May 27. J Sci Food Agric. 2015. PMID: 24816770 Review.

4

Effect of hydrocolloids on gluten proteins, dough, and flour products: A review.

Zhang H, Liu S, Feng X, Ren F, Wang J. Zhang H, et al. Food Res Int. 2023 Feb;164:112292. doi: 10.1016/j.foodres.2022.112292. Epub 2022 Dec 12. Food Res Int. 2023. PMID: 36737896 Review.

5

Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.

Föste M, Verheyen C, Jekle M, Becker T. Föste M, et al. Food Chem. 2020 Feb 15;306:125451. doi: 10.1016/j.foodchem.2019.125451. Epub 2019 Sep 4. Food Chem. 2020. PMID: 31634767 Review.

6

Nutritional therapy - Facing the gap between coeliac disease and gluten-free food.

Foschia M, Horstmann S, Arendt EK, Zannini E. Foschia M, et al. Int J Food Microbiol. 2016 Dec 19;239:113-124. doi: 10.1016/j.ijfoodmicro.2016.06.014. Epub 2016 Jun 15. Int J Food Microbiol. 2016. PMID: 27321352 Review.

7

Hydrocolloids in gluten-free breads: a review.

Anton AA, Artfield SD. Anton AA, et al. Int J Food Sci Nutr. 2008 Feb;59(1):11-23. doi: 10.1080/09637480701625630. Int J Food Sci Nutr. 2008. PMID: 18097842 Review.

8

Molecular Oxygen and Reactive Oxygen Species in Bread-making Processes: Scarce, but Nevertheless Important.

Decamps K, Joye IJ, De Vos DE, Courtin CM, Delcour JA. Decamps K, et al. Crit Rev Food Sci Nutr. 2016;56(5):722-36. doi: 10.1080/10408398.2013.795929. Crit Rev Food Sci Nutr. 2016. PMID: 26055405 Review.

9

A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator.

Monteiro JS, Farage P, Zandonadi RP, Botelho RBA, de Oliveira LL, Raposo A, Shakeel F, Alshehri S, Mahdi WA, Araújo WMC. Monteiro JS, et al. Foods. 2021 Mar 13;10(3):614. doi: 10.3390/foods10030614. Foods. 2021. PMID: 33805719 Free PMC article. Review.

10

Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review.

Ooms N, Pareyt B, Brijs K, Delcour JA. Ooms N, et al. Crit Rev Food Sci Nutr. 2016 Oct 2;56(13):2101-14. doi: 10.1080/10408398.2014.928259. Crit Rev Food Sci Nutr. 2016. PMID: 26177127 Review.

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