Review
Published on 16 Jun 2022
Antifungal Mechanisms and Application of Lactic Acid Bacteria in Bakery Products: A Review
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2022.924398
- 15,893 views
- 50 citations
62 articles related to "Bakery"
Articles
Original Research
Published on 22 Sep 2025
Impact of NaCl reduction and substitution with KCl and CaCl2 on quality attributes of wheat-based bakery products
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2025.1657034
- 2,795 views
- 2 citations
Mini Review
Published on 25 Jan 2024
nLCA in bakery food products: state of the art and urgent needs
in Nutrition and Sustainable Diets
Frontiers in Sustainable Food Systems
doi 10.3389/fsufs.2024.1253865
- 3,826 views
- 3 citations
Original Research
Published on 09 Mar 2018
Flavoring Production in Kamut®, Quinoa and Wheat Doughs Fermented by Lactobacillus paracasei, Lactobacillus plantarum, and Lactobacillus brevis: A SPME-GC/MS Study
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2018.00429
- 8,167 views
- 56 citations
Case Report
Published on 19 Aug 2021
Case Report: Occupational Dust Exposure Among Bakery Workers in Perth, Western Australia
in Occupational Health and Safety
Frontiers in Public Health
doi 10.3389/fpubh.2021.723154
- 6,396 views
- 4 citations
Original Research
Published on 17 Mar 2026
Identification and determination of synthetic colors in fine bakery wares (cakes) sold in Riyadh City, Saudi Arabia: a comparative study of the specifications set by the Gulf standardization organization and the European Union
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2026.1787606
- 606 views
Original Research
Published on 05 Dec 2025
Genome-resolved tracking of Penicillium commune in a bakery facility highlights long-term environmental persistence
in Fungal Genomics and Evolution
Frontiers in Fungal Biology
doi 10.3389/ffunb.2025.1712444
- 1,306 views
Case Report
Published on 07 Nov 2019
Cause Analysis of an Infection in Facelift Surgery Due to Mycobacterium chelonae
in Infectious Diseases: Pathogenesis and Therapy
Frontiers in Medicine
doi 10.3389/fmed.2019.00243
- 4,595 views
- 2 citations
Original Research
Published on 10 Oct 2023
Association of ultraprocessed foods consumption and cognitive function among children aged 4–7 years: a cross-sectional data analysis
in Nutrition, Psychology and Brain Health
Frontiers in Nutrition
doi 10.3389/fnut.2023.1272126
- 14,232 views
- 13 citations
Original Research
Published on 02 Mar 2026
Machine learning-based early incident detection system in a bakery plant’s industrial network: a cognitive model for counteracting hybrid threats
in Computer Security
Frontiers in Computer Science
doi 10.3389/fcomp.2026.1751284
- 883 views
Original Research
Published on 09 Nov 2020
Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing
in Food Chemistry
Frontiers in Nutrition
doi 10.3389/fnut.2020.569172
- 4,935 views
- 11 citations
Original Research
Published on 16 Apr 2020
Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2020.00046
- 10,571 views
- 60 citations
Original Research
Published on 03 Jul 2023
Influence of collaborative customer service by service robots and clerks in bakery stores
in Human-Robot Interaction
Frontiers in Robotics and AI
doi 10.3389/frobt.2023.1125308
- 9,234 views
- 23 citations
Original Research
Published on 08 Jun 2021
Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System
in Food Microbiology
Frontiers in Microbiology
doi 10.3389/fmicb.2021.678406
- 16,723 views
- 19 citations
Original Research
Published on 20 Mar 2025
Evaluating the potential of fermented bakery by-products as a replacement for corn gluten feed in cattle diets to suppress methanogenesis and alter rumen fermentation in growing Holstein bulls
in Microorganisms in Vertebrate Digestive Systems
Frontiers in Microbiology
doi 10.3389/fmicb.2025.1485688
- 2,252 views
Original Research
Published on 29 Jul 2022
The effects of whey protein fibrils on the linear and non-linear rheological properties of a gluten-free dough
in Nutrition and Food Science Technology
Frontiers in Nutrition
doi 10.3389/fnut.2022.909877
- 6,949 views
- 24 citations