Keyword

bread

Description: Bread is a staple baked food typically made from flour and water, often combined with yeast or other ingredients.

Primary topic: Food composition and properties (22%)

Wikidata ID: wiki/Q7802

OpenAlex ID: keywords/bread

McCance and Widdowson's The Composition of Foods

2002 · Public Health England · Royal Society of Chemistry eBooks · 2,209

International Tables of Glycemic Index and Glycemic Load Values: 2008

2008 · Fiona S. Atkinson, Kaye Foster-Powell, et al. · Diabetes Care · 1,965

The contribution of wheat to human diet and health

2015 · Peter R. Shewry, Sandra J. Hey · Food and Energy Security · 1,460

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The cognitive neuropsychology of schizophrenia

1993 · Philippa Garety · Personality and Individual Differences · 831

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

2016 · Cindy J. Zhao, Andreas Schieber, et al. · Food Research International · 785

Handbook of Cereal Science and Technology

1991 · Klaus Lorenz, K. Kulp · Medical Entomology and Zoology · 749

Acrylamide in Foods: Occurrence, Sources, and Modeling

2002 · Adam Becalski, Benjamin P.-Y. Lau, et al. · Journal of Agricultural and Food Chemistry · 661

Prebiotics as functional foods: A review

2013 · Sadeq Hasan Al-Sheraji, Amin Ismail, et al. · Journal of Functional Foods · 581

Contents of Phenolic Acids, Alkyl- and Alkenylresorcinols, and Avenanthramides in Commercial Grain Products

2005 · Pirjo Mattila, Juha-matti Pihlava, et al. · Journal of Agricultural and Food Chemistry · 568

Prebiotic and Other Health-Related Effects of Cereal-Derived Arabinoxylans, Arabinoxylan-Oligosaccharides, and Xylooligosaccharides

2011 · Willem F. Broekaert, Christophe M. Courtin, et al. · Critical Reviews in Food Science and Nutrition · 562

Pasting properties of starch and protein in selected cereals and quality of their food products

2005 · Sanaa Ragaee, El-Sayed M. Abdel-Aal · Food Chemistry · 505

Microbiology and Technology of Fermented Foods

2006 · Wiley eBooks · 467

Decrease in Postprandial Insulin and Glucose Concentrations by Guar and Pectin

1977 · DAVID J. A. JENKINS, ANTHONY R. LEEDS, et al. · Annals of Internal Medicine · 450

International tables of glycemic index and glycemic load values 2021: a systematic review

2021 · Fiona S Atkinson, Jennie C Brand-Miller, et al. · American Journal of Clinical Nutrition · 417

A liquid chromatography/tandem mass spectrometric multi-mycotoxin method for the quantification of 87 analytes and its application to semi-quantitative screening of moldy food samples

2007 · Michael Sulyok, Rudolf Krska, et al. · Analytical and Bioanalytical Chemistry · 409

Does country of origin matter for low‐involvement products?

2004 · Zafar U. Ahmed, James P. Johnson, et al. · International Marketing Review · 399

Food properties affecting the digestion and absorption of carbohydrates

1994 · I Björck, Y Granfeldt, et al. · American Journal of Clinical Nutrition · 398

A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products

2009 · S.C. Duarte, A. Pena, et al. · Food Microbiology · 394

Unmetabolized folic acid in serum: acute studies in subjects consuming fortified food and supplements

1997 · P Kelly, J McPartlin, et al. · American Journal of Clinical Nutrition · 393

Total phenolic and total flavonoid content, antioxidant activity and sensory evaluation of pseudocereal breads

2011 · Joanna Chlopicka, Pawel Pasko, et al. · LWT · 370

Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)

1994 · Werner Grosch · Flavour and Fragrance Journal · 362

Dietary intake of acrylamide in Sweden

2003 · K. Svensson, L. Abramsson, et al. · Food and Chemical Toxicology · 358

Environmental impact of packaging and food losses in a life cycle perspective: a comparative analysis of five food items

2010 · Helén Williams, Fredrik Wikström · Journal of Cleaner Production · 353

Alkylresorcinols in Cereals and Cereal Products

2003 · Alastair B. Ross, Martin J. Shepherd, et al. · Journal of Agricultural and Food Chemistry · 351

Sorghum grain as human food in Africa: relevance of content of starch and amylase activities

2006 · Mamoudou H. Dicko, Harry Gruppen, et al. · Socio-Environmental Systems Modeling · 345

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Works count: 22,620

Citation count: 133,800