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EM-T3Journal of Food Safety201637(1)Stability of Ochratoxin a During Bread Making ProcessJafar Mohammadzadeh Milani, Sara Heidari被引 34阅读 3基金植物科学
EM-T3Journal of Food Safety202041(1)The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat breadFahimeh Hajinia, Alireza Sadeghi, Alireza Sadeghi Mahoonak被引 22阅读 1食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety201817(3): 556-593The Fate of Mycotoxins During the Processing of Wheat for Human ConsumptionSara Schaarschmidt, Carsten Fauhl‐Hassek被引 160阅读 2高影响力 前 1%开放获取植物科学
EM-T3Food Additives and Contaminants Part A202643(9): 1415-1422Peroxidase-mediated degradation of deoxynivalenol in bread made from wheat flour spiked with the mycotoxinCasiane S. Tibola, Maísa S. Filippi, Maristela B. R. Cerqueira, Carlos H. B. Silva 等 7 人被引 0阅读 4植物科学
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A+Organization ScienceUTD24FT50202436(2): 737-761Taking a Broader View: Female Directors, CEO Strategic Attention Breadth, and Firm PerformanceLingling Pan, Gerry M. McNamara, Cynthia E. Devers, Lindsey Yonish被引 32阅读 6高影响力 前 1%性别研究
EM-T3Comprehensive Reviews in Food Science and Food Safety202322(3): 1817-1838综述Applications of imaging systems for the assessment of quality characteristics of bread and other baked goods: A reviewSunday J. Olakanmi, Digvir Singh Jayas, Jitendra Paliwal被引 47阅读 5基金开放获取分析化学
EM-T3Journal of Food Safety201838(6)Seasonal impact and daily intake assessment of mycotoxins in flour, bread, and nixtamalized maizeRukhsana Kanwal, Asim Mehmood, Saleem Shahzad, Muhammad Atif Randhawa 等 8 人被引 7阅读 4植物科学
EM-T3Food Additives and Contaminants Part A201633(9): 1402-1410Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread doughTatiana Katsaiti, Kit Granby被引 20阅读 2基金食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety201515(1): 28-42Wheat ( Triticum aestivum L .) Bran in Bread Making: A Critical ReviewSami Hemdane, Pieter J. Jacobs, Emmie Dornez, Joran Verspreet 等 6 人被引 262阅读 3高影响力 前 1%基金开放获取营养与膳食
A+Journal of Consumer ResearchUTD24FT50202048(1): 51-76Exploratory Shopping: Attention Affects In-Store Exploration and Unplanned PurchasingMathias C. Streicher, Zachary Estes, Oliver B. Büttner被引 53阅读 3高影响力 前 10%开放获取市场营销
EM-T3Quality Assurance and Safety of Crops & Foods202618(2): 204-220Assessment of acrylamide in potato fries, chicken, and bread products in major cities of Pakistan during 2024 and estimation of dietary intakeArfa Liaquat, Ghulam Mustafa Kamal, Shahzad Zafar Iqbal被引 0阅读 2基金开放获取食品科学
EM-T3Comprehensive Reviews in Food Science and Food Safety201918(4): 1209-1226Prevalence, Genetic Diversity, and Technological Functions of the Lactobacillus sanfranciscensis in Sourdough: A ReviewGuohua Zhang, Jian Tu, Faizan Ahmed Sadiq, Weizhen Zhang 等 5 人被引 50阅读 3高影响力 前 10%基金食品科学
EM-T3Quality Assurance and Safety of Crops & Foods201911(8): 719-724A model of hazard and risk analysis for bread production and the awareness of food safetySibel Özçakmak被引 11阅读 2开放获取食品科学
A+Journal of Operations ManagementUTD24FT50202268(6-7): 536-559社论Introduction to the special issue on “Technology management in a global context: From enterprise systems to technology disrupting operations and supply chains”Gregory R. Heim, Xiaosong Peng被引 19阅读 6基金开放获取战略与管理科技成果转化与校企合作
EM-T3Comprehensive Reviews in Food Science and Food Safety201817(3): 698-713综述Impact of Preharvest Sprouting on Endogenous Hydrolases and Technological Quality of Wheat and Bread: A ReviewHeleen Olaerts, Christophe M. Courtin被引 69阅读 3基金开放获取营养与膳食
EM-T3Food Additives and Contaminants Part A201835(11): 2158-2167Thermal stability of T-2 and HT-2 toxins during biscuit- and crunchy muesli-making and roastingHenning Sören Kuchenbuch, Stefanie Becker, Mareike Schulz, Benedikt Cramer 等 5 人被引 33阅读 4高影响力 前 10%基金植物科学
EM-T3Comprehensive Reviews in Food Science and Food Safety202423(6): e70028-e70028Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategiesMengli Zhang, Xiao‐Na Guo, Xiaohong Sun, Ke‐Xue Zhu被引 40阅读 4高影响力 前 10%基金开放获取营养与膳食
