The influence of incorporation of post-distillation solid wastes of the aromatic plants (SWAP),
oregano, rosemary, lemon balm, and spearmint into wheat breads at 1% and 2% levels on …

The aim of this study was to evaluate the effect of extruded preparations on the bioactive and
nutritional properties, vitamin B content, volatile compound profile, and quality of whole …

This study aims to extend the shelf life of bran bread and serve as a reference for future
research on storage and preservation of bran bread after production. In this study, original …

In this study, wheat breads supplemented with different contents of chestnut flour
(wheat/chestnut flour ratios: 100/0; 80/20; 50/50), were evaluated on the basis of physico …

The aim of this study was to evaluate the effect of wheat bread enrichment using hazelnuts
and walnuts (1%, 3%, 6%, 9%) on the nutritional value and selected physicochemical and …

Incorporation of two sesame cake preparations, differing in fat, 11%(LF) and 17%(HF), and
protein, 51%(LF) and 44%(HF), contents, respectively, into breads at 6, 12 and 20% wheat …

Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly
nutritious and offer a wide range of health benefits. The objective of this research was to …

In the quest to find effective strategies for reducing food waste impact, plant-food wastes and
by-products have been considered as potential sources of ingredients to improve food …

The influence of addition of sprouted flour (SF), obtained from elicited wheat seeds, on
phenolic acids profile and antioxidant properties of wheat bread was examined. The …

Fractions from debranning of durum wheat (Triticum durum sp.) were subjected to
micronization and air fractionation, obtaining coarse (Cf) and fine (Ff) fractions. These …