FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2023870086> ?p ?o ?g. }

• W2023870086 endingPage "1484" @default.
• W2023870086 startingPage "1474" @default.
• W2023870086 abstract "The influence of inulin on the formation and release of white bread volatiles was studied during baking, using an innovative on-line baking extraction device. Kinetic studies were performed to follow the development of crust physical properties and the formation of volatiles responsible for the flavour of breads having different amounts of inulin. It was demonstrated that inulin accelerated the formation of the bread crust and the Maillard reaction. It led to breads with an overall quality similar to that of non-enriched breads, but baked for a shorter time. Correlations between some crust properties and the amount of Maillard volatiles were determined. They showed that crust water activity, moisture and clearness could be good indicators of the Maillard reaction during the baking of bread." @default.
• W2023870086 created "2016-06-24" @default.
• W2023870086 creator A5012302499 @default.
• W2023870086 creator A5014541849 @default.
• W2023870086 creator A5014694727 @default.
• W2023870086 creator A5033797001 @default.
• W2023870086 creator A5051664778 @default.
• W2023870086 creator A5058175001 @default.
• W2023870086 date "2010-04-01" @default.
• W2023870086 modified "2023-10-15" @default.
• W2023870086 title "Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking" @default.
• W2023870086 cites W1968771188 @default.
• W2023870086 cites W1972728737 @default.
• W2023870086 cites W1973003902 @default.
• W2023870086 cites W1985760387 @default.
• W2023870086 cites W1991499217 @default.
• W2023870086 cites W1993980494 @default.
• W2023870086 cites W1995829510 @default.
• W2023870086 cites W1999196475 @default.
• W2023870086 cites W2003433981 @default.
• W2023870086 cites W2003877610 @default.
• W2023870086 cites W2031691232 @default.
• W2023870086 cites W2033464397 @default.
• W2023870086 cites W2036504448 @default.
• W2023870086 cites W2042635469 @default.
• W2023870086 cites W2052243838 @default.
• W2023870086 cites W2053639802 @default.
• W2023870086 cites W2053793336 @default.
• W2023870086 cites W2066418068 @default.
• W2023870086 cites W2074672052 @default.
• W2023870086 cites W2076362451 @default.
• W2023870086 cites W2079323759 @default.
• W2023870086 cites W2082804849 @default.
• W2023870086 cites W2084826641 @default.
• W2023870086 cites W2090070518 @default.
• W2023870086 cites W2145190935 @default.
• W2023870086 cites W2158538732 @default.
• W2023870086 doi "https://doi.org/10.1016/j.foodchem.2009.09.029" @default.
• W2023870086 hasPublicationYear "2010" @default.
• W2023870086 type Work @default.
• W2023870086 sameAs 2023870086 @default.
• W2023870086 citedByCount "92" @default.
• W2023870086 countsByYear W20238700862012 @default.
• W2023870086 countsByYear W20238700862013 @default.
• W2023870086 countsByYear W20238700862014 @default.
• W2023870086 countsByYear W20238700862015 @default.
• W2023870086 countsByYear W20238700862016 @default.
• W2023870086 countsByYear W20238700862017 @default.
• W2023870086 countsByYear W20238700862018 @default.
• W2023870086 countsByYear W20238700862019 @default.
• W2023870086 countsByYear W20238700862020 @default.
• W2023870086 countsByYear W20238700862021 @default.
• W2023870086 countsByYear W20238700862022 @default.
• W2023870086 countsByYear W20238700862023 @default.
• W2023870086 crossrefType "journal-article" @default.
• W2023870086 hasAuthorship W2023870086A5012302499 @default.
• W2023870086 hasAuthorship W2023870086A5014541849 @default.
• W2023870086 hasAuthorship W2023870086A5014694727 @default.
• W2023870086 hasAuthorship W2023870086A5033797001 @default.
• W2023870086 hasAuthorship W2023870086A5051664778 @default.
• W2023870086 hasAuthorship W2023870086A5058175001 @default.
• W2023870086 hasConcept C127313418 @default.
• W2023870086 hasConcept C16281581 @default.
• W2023870086 hasConcept C176864760 @default.
• W2023870086 hasConcept C178790620 @default.
• W2023870086 hasConcept C185592680 @default.
• W2023870086 hasConcept C187320778 @default.
• W2023870086 hasConcept C24939127 @default.
• W2023870086 hasConcept C2779742124 @default.
• W2023870086 hasConcept C3019985465 @default.
• W2023870086 hasConcept C3020154045 @default.
• W2023870086 hasConcept C31903555 @default.
• W2023870086 hasConcept C35378473 @default.
• W2023870086 hasConcept C64248961 @default.
• W2023870086 hasConceptScore W2023870086C127313418 @default.
• W2023870086 hasConceptScore W2023870086C16281581 @default.
• W2023870086 hasConceptScore W2023870086C176864760 @default.
• W2023870086 hasConceptScore W2023870086C178790620 @default.
• W2023870086 hasConceptScore W2023870086C185592680 @default.
• W2023870086 hasConceptScore W2023870086C187320778 @default.
• W2023870086 hasConceptScore W2023870086C24939127 @default.
• W2023870086 hasConceptScore W2023870086C2779742124 @default.
• W2023870086 hasConceptScore W2023870086C3019985465 @default.
• W2023870086 hasConceptScore W2023870086C3020154045 @default.
• W2023870086 hasConceptScore W2023870086C31903555 @default.
• W2023870086 hasConceptScore W2023870086C35378473 @default.
• W2023870086 hasConceptScore W2023870086C64248961 @default.
• W2023870086 hasIssue "4" @default.
• W2023870086 hasLocation W20238700861 @default.
• W2023870086 hasLocation W20238700862 @default.
• W2023870086 hasOpenAccess W2023870086 @default.
• W2023870086 hasPrimaryLocation W20238700861 @default.
• W2023870086 hasRelatedWork W124836513 @default.
• W2023870086 hasRelatedWork W1988103670 @default.
• W2023870086 hasRelatedWork W2002676114 @default.
• W2023870086 hasRelatedWork W2049171707 @default.
• W2023870086 hasRelatedWork W2072099977 @default.
• W2023870086 hasRelatedWork W2109323721 @default.

• next