1335 related articles for article (PubMed ID: 15796621)
1. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
Ruibal-Mendieta NL; Delacroix DL; Mignolet E; Pycke JM; Marques C; Rozenberg R; Petitjean G; Habib-Jiwan JL; Meurens M; Quetin-Leclercq J; Delzenne NM; Larondelle Y
J Agric Food Chem; 2005 Apr; 53(7):2751-9. PubMed ID: 15796621
[TBL] [Abstract][Full Text] [Related]
2. Spelt (Triticum spelta L.) and winter wheat (Triticum aestivum L.) wholemeals have similar sterol profiles, as determined by quantitative liquid chromatography and mass spectrometry analysis.
Ruibal-Mendieta NL; Rozenberg R; Delacroix DL; Petitjean G; Dekeyser A; Baccelli C; Marques C; Delzenne NM; Meurens M; Habib-Jiwan JL; Quetin-Leclercq J
J Agric Food Chem; 2004 Jul; 52(15):4802-7. PubMed ID: 15264918
[TBL] [Abstract][Full Text] [Related]
3. Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN Diversity Screen.
Gebruers K; Dornez E; Boros D; Fraś A; Dynkowska W; Bedo Z; Rakszegi M; Delcour JA; Courtin CM
J Agric Food Chem; 2008 Nov; 56(21):9740-9. PubMed ID: 18921978
[TBL] [Abstract][Full Text] [Related]
4. Analysis of betaine and choline contents of aleurone, bran, and flour fractions of wheat (Triticum aestivum L.) Using (1)H nuclear magnetic resonance (NMR) spectroscopy.
Graham SF; Hollis JH; Migaud M; Browne RA
J Agric Food Chem; 2009 Mar; 57(5):1948-51. PubMed ID: 19199513
[TBL] [Abstract][Full Text] [Related]
5. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
Leenhardt F; Levrat-Verny MA; Chanliaud E; Rémésy C
J Agric Food Chem; 2005 Jan; 53(1):98-102. PubMed ID: 15631515
[TBL] [Abstract][Full Text] [Related]
6. Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum ssp. spelta) flours using multivariate analysis.
Bodroža-Solarov M; Vujić Ð; Ačanski M; Pezo L; Filipčev B; Mladenov N
J Sci Food Agric; 2014 Oct; 94(13):2613-7. PubMed ID: 24633679
[TBL] [Abstract][Full Text] [Related]
7. Comparison of the phosphorus and mineral concentrations in bran and abraded kernel fractions of a normal barley (Hordeum vulgare) cultivar versus four low phytic acid isolines.
Liu K; Peterson KL; Raboy V
J Agric Food Chem; 2007 May; 55(11):4453-60. PubMed ID: 17488089
[TBL] [Abstract][Full Text] [Related]
8. Influence of genetic and environmental factors on selected nutritional traits of Triticum monococcum.
Hidalgo A; Brandolini A; Ratti S
J Agric Food Chem; 2009 Jul; 57(14):6342-8. PubMed ID: 19601667
[TBL] [Abstract][Full Text] [Related]
9. Influence of Bifidobacterium bifidum on release of minerals from bread with differing bran content.
Nalepa B; Siemianowska E; Skibniewska KA
J Toxicol Environ Health A; 2012; 75(1):1-5. PubMed ID: 22047159
[TBL] [Abstract][Full Text] [Related]
10. The effect of cultivation intensity on mineral content in grain, flakes and bran of winter wheat (Triticum aestivum L.)--preliminary study.
Pieczyńska J; Prescha A; Weber R; Biernat J; Grajeta H
Rocz Panstw Zakl Hig; 2011; 62(2):199-203. PubMed ID: 21980867
[TBL] [Abstract][Full Text] [Related]
11. Effects of yeast and bran on phytate degradation and minerals in rice bread.
Kadan RS; Phillippy BQ
J Food Sci; 2007 May; 72(4):C208-11. PubMed ID: 17995762
[TBL] [Abstract][Full Text] [Related]
12. Kinetics of carotenoids degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and bread wheat (Triticum aestivum L. ssp. aestivum) flours.
Hidalgo A; Brandolini A
J Agric Food Chem; 2008 Dec; 56(23):11300-5. PubMed ID: 18998697
[TBL] [Abstract][Full Text] [Related]
13. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
Konopka I; Drzewiecki J
Nahrung; 2004 Apr; 48(2):110-5. PubMed ID: 15146967
[TBL] [Abstract][Full Text] [Related]
14. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
Skrabanja V; Kovac B; Golob T; Liljeberg Elmståhl HG; Björck IM; Kreft I
J Agric Food Chem; 2001 Jan; 49(1):497-500. PubMed ID: 11170617
[TBL] [Abstract][Full Text] [Related]
15. Wheat flour confectionery products as a source of inorganic nutrients: zinc and copper contents in hard biscuits.
Sebecić B; Vedrina-Dragojević I
Nahrung; 2004 Apr; 48(2):141-4. PubMed ID: 15146972
[TBL] [Abstract][Full Text] [Related]
16. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
Lopez HW; Duclos V; Coudray C; Krespine V; Feillet-Coudray C; Messager A; Demigné C; Rémésy C
Nutrition; 2003 Jun; 19(6):524-30. PubMed ID: 12781853
[TBL] [Abstract][Full Text] [Related]
17. The effects of milling and processing on wheat contaminated with ochratoxin A.
Osborne BG; Ibe F; Brown GL; Petagine F; Scudamore KA; Banks JN; Hetmanski MT; Leonard CT
Food Addit Contam; 1996; 13(2):141-53. PubMed ID: 9064239
[TBL] [Abstract][Full Text] [Related]
18. Quantitative analysis of phytate globoids isolated from wheat bran and characterization of their sequential dephosphorylation by wheat phytase.
Bohn L; Josefsen L; Meyer AS; Rasmussen SK
J Agric Food Chem; 2007 Sep; 55(18):7547-52. PubMed ID: 17696444
[TBL] [Abstract][Full Text] [Related]
19. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.
Pontonio E; Dingeo C; Di Cagno R; Blandino M; Gobbetti M; Rizzello CG
Int J Food Microbiol; 2020 Jan; 313():108384. PubMed ID: 31670259
[TBL] [Abstract][Full Text] [Related]
20. Occurrence of mycotoxins in spelt and common wheat grain and their products.
Mankevičienė A; Jablonskytė-Raščė D; Maikštėnienė S
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(1):132-8. PubMed ID: 24199659
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]