These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

98 related articles for article (PubMed ID: 14047441)

  • 1. [COMPARATIVE PHYSIOLOGICAL NUTRITIONAL VALUE OF DIFFERENT BREADS. V. VENOUS AND CAPILLARY BLOOD-SUGAR DIFFERENCES].
    GLATZEL H; RETTENMAIER G
    Nutr Dieta Eur Rev Nutr Diet; 1963; 5():45-61. PubMed ID: 14047441
    [No Abstract]   [Full Text] [Related]  

  • 2. Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response.
    Chhavi A; Sarita S
    Malays J Nutr; 2012 Apr; 18(1):89-101. PubMed ID: 23713233
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
    Int J Food Sci Nutr; 2017 Mar; 68(2):167-178. PubMed ID: 27608859
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Glycaemic index of four commercially available breads in Malaysia.
    Yusof BN; Abd Talib R; Karim NA; Kamarudin NA; Arshad F
    Int J Food Sci Nutr; 2009 Sep; 60(6):487-96. PubMed ID: 18785052
    [TBL] [Abstract][Full Text] [Related]  

  • 5. [COMPARISON OF DIFFERENT BREADS IN THE PHYSIOLOGY OF NUTRITION. VI. BLOOD SUGAR LEVELS AND SATIATION].
    GLATZEL H; RETTENMAIER G
    Nutr Dieta Eur Rev Nutr Diet; 1964; 6():3-20. PubMed ID: 14125455
    [No Abstract]   [Full Text] [Related]  

  • 6. Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans.
    Liljeberg HG; Lönner CH; Björck IM
    J Nutr; 1995 Jun; 125(6):1503-11. PubMed ID: 7782904
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Concerning the Nutritive Value of Breads.
    Guerrant NB
    Science; 1949 Mar; 109(2828):264. PubMed ID: 17774886
    [No Abstract]   [Full Text] [Related]  

  • 8. Nutritional evaluation of table bread fortified with defatted soybean and sesame meals.
    Serna Saldivar SO; Abril-Dominguez JR; López-Ahumada G; Ortega-Ramírez R
    Arch Latinoam Nutr; 1999 Sep; 49(3):260-4. PubMed ID: 10667266
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The acute impact of ingestion of breads of varying composition on blood glucose, insulin and incretins following first and second meals.
    Najjar AM; Parsons PM; Duncan AM; Robinson LE; Yada RY; Graham TE
    Br J Nutr; 2009 Feb; 101(3):391-8. PubMed ID: 18570696
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread.
    Juntunen KS; Laaksonen DE; Autio K; Niskanen LK; Holst JJ; Savolainen KE; Liukkonen KH; Poutanen KS; Mykkänen HM
    Am J Clin Nutr; 2003 Nov; 78(5):957-64. PubMed ID: 14594782
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.
    Matos ME; Rosell CM
    J Sci Food Agric; 2015 Mar; 95(4):653-61. PubMed ID: 24816770
    [TBL] [Abstract][Full Text] [Related]  

  • 12. An Audit of Australian Bread with a Focus on Loaf Breads and Whole Grain.
    Grafenauer S; Curtain F
    Nutrients; 2018 Aug; 10(8):. PubMed ID: 30115880
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The nutritional composition of British bread: London area study.
    Sivell LM; Wenlock RW
    Hum Nutr Appl Nutr; 1983 Dec; 37(6):459-69. PubMed ID: 6319336
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S; Jood S
    Nutr Health; 2002; 16(4):313-29. PubMed ID: 12617282
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Consumer liking of refined and whole wheat breads.
    Bakke A; Vickers Z
    J Food Sci; 2007 Sep; 72(7):S473-80. PubMed ID: 17995660
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Wheat bread enrichment with hard-to-cook bean extruded flours: nutritional and acceptance evaluation.
    Batista KA; Prudêncio SH; Fernandes KF
    J Food Sci; 2011; 76(1):S108-13. PubMed ID: 21535708
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of fat type in baked bread on amylose-lipid complex formation and glycaemic response.
    Lau E; Zhou W; Henry CJ
    Br J Nutr; 2016 Jun; 115(12):2122-9. PubMed ID: 27102847
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans.
    Gonzalez-Anton C; Rico MC; Sanchez-Rodriguez E; Ruiz-Lopez MD; Gil A; Mesa MD
    Nutrients; 2015 May; 7(6):4033-53. PubMed ID: 26024293
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Selenium levels in breads from Sakarya, Turkey.
    Gülfen M
    Food Addit Contam Part B Surveill; 2012; 5(1):16-9. PubMed ID: 24779690
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nutritive value of selected variety breads and pastas.
    Ranhotra GS; Gelroth JA; Novak FA; Bock MA; Winterringer GL; Matthews RH
    J Am Diet Assoc; 1984 Mar; 84(3):322-7. PubMed ID: 6321583
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 5.