503 related articles for article (PubMed ID: 17824202)
1. [Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours].
Dyner L; Drago SR; Piñeiro A; Sánchez H; González R; Villaamil E; Valencia ME
Arch Latinoam Nutr; 2007 Mar; 57(1):69-77. PubMed ID: 17824202
[TBL] [Abstract][Full Text] [Related]
2. Iron, zinc and calcium dialyzability from extruded product based on whole grain amaranth (Amaranthus caudatus and Amaranthus cruentus) and amaranth/Zea mays blends.
Galan MG; Drago SR; Armada M; José RG
Int J Food Sci Nutr; 2013 Jun; 64(4):502-7. PubMed ID: 23256750
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
Martinez CS; Ribotta PD; Añón MC; León AE
Food Sci Technol Int; 2014 Mar; 20(2):127-35. PubMed ID: 23733824
[TBL] [Abstract][Full Text] [Related]
5. In vitro dialyzability of essential minerals from white and whole grain pasta.
Vignola MB; Bustos MC; Pérez GT
Food Chem; 2018 Nov; 265():128-134. PubMed ID: 29884363
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc.
Mystkowska I; Plażuk E; Szepeluk A; Dmitrowicz A
Sci Rep; 2024 Jun; 14(1):14643. PubMed ID: 38918421
[TBL] [Abstract][Full Text] [Related]
8. [Effect of the addition of soy flour and whey protein concentrate on bread quality and mineral dialyzability].
Visentín AN; Drago SR; Osella CA; de la Torre MA; Sánchez HD; González RJ
Arch Latinoam Nutr; 2009 Sep; 59(3):325-31. PubMed ID: 19886519
[TBL] [Abstract][Full Text] [Related]
9. Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread.
Rebellato AP; Bussi J; Silva JG; Greiner R; Steel CJ; Pallone JA
Food Res Int; 2017 Apr; 94():65-71. PubMed ID: 28290369
[TBL] [Abstract][Full Text] [Related]
10. [Bread from the bioactivated wheat grain with the raised nutrition value].
Ponomareva EI; Alekhina NN; Bakaeva IA
Vopr Pitan; 2016; 85(2):116-21. PubMed ID: 27455607
[TBL] [Abstract][Full Text] [Related]
11. Nutritional evaluation of a high-temperature dried soft wheat pasta supplemented with cowpea (Vigna unguiculata (L) Walp).
Bergman CJ; Gualberto DG; Weber CW
Arch Latinoam Nutr; 1996 Jun; 46(2):146-53. PubMed ID: 9239294
[TBL] [Abstract][Full Text] [Related]
12. Evaluation of the mineral composition of breadstuff and frequency its consumption.
Winiarska-Mieczan A; Kwiecień M
Acta Sci Pol Technol Aliment; 2011; 10(4):487-95. PubMed ID: 22230930
[TBL] [Abstract][Full Text] [Related]
13. Bread supplemented with amaranth (Amaranthus cruentus): effect of phytates on in vitro iron absorption.
Mario Sanz-Penella J; Laparra JM; Sanz Y; Haros M
Plant Foods Hum Nutr; 2012 Mar; 67(1):50-6. PubMed ID: 22298026
[TBL] [Abstract][Full Text] [Related]
14. [Concentration of several bioelements in bread and other plant supplements].
Malinowska E; Szefer P
Rocz Panstw Zakl Hig; 2005; 56(2):171-8. PubMed ID: 16252809
[TBL] [Abstract][Full Text] [Related]
15. In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.
Regula J; Cerba A; Suliburska J; Tinkov AA
Biol Trace Elem Res; 2018 Mar; 182(1):140-146. PubMed ID: 28580502
[TBL] [Abstract][Full Text] [Related]
16. Enrichment of Egyptian 'Balady' bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
Abdel-Kader ZM
Nahrung; 2001 Feb; 45(1):31-4. PubMed ID: 11253637
[TBL] [Abstract][Full Text] [Related]
17. Biofortification with Iron and Zinc Improves Nutritional and Nutraceutical Properties of Common Wheat Flour and Bread.
Ciccolini V; Pellegrino E; Coccina A; Fiaschi AI; Cerretani D; Sgherri C; Quartacci MF; Ercoli L
J Agric Food Chem; 2017 Jul; 65(27):5443-5452. PubMed ID: 28656773
[TBL] [Abstract][Full Text] [Related]
18. Effects of roasting and boiling of quinoa, kiwicha and kañiwa on composition and availability of minerals in vitro.
Repo-Carrasco-Valencia RA; Encina CR; Binaghi MJ; Greco CB; Ronayne de Ferrer PA
J Sci Food Agric; 2010 Sep; 90(12):2068-73. PubMed ID: 20582934
[TBL] [Abstract][Full Text] [Related]
19. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
Filipčev B; Bodroža-Solarov M; Pestorić M; Šimurina O
Food Sci Technol Int; 2017 Apr; 23(3):235-244. PubMed ID: 27913711
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of the content and the potential bioavailability of minerals from gluten-free products.
Suliburska J; Krejpcio Z; Reguła J; Grochowicz A
Acta Sci Pol Technol Aliment; 2013; 12(1):75-9. PubMed ID: 24584867
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]