BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

345 related articles for article (PubMed ID: 21535636)

  • 1. Effect of storage conditions on the solubility and viscosity of β-glucan extracted from bread under in vitro conditions.
    Moriartey S; Temelli F; Vasanthan T
    J Food Sci; 2011; 76(1):C1-7. PubMed ID: 21535636
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Application of rich in β-glucan flours and preparations in bread baked from frozen dough.
    Andrzej KM; Małgorzata M; Sabina K; Horbańczuk OK; Rodak E
    Food Sci Technol Int; 2020 Jan; 26(1):53-64. PubMed ID: 31403832
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough.
    Hamed A; Ragaee S; Abdel-Aal el-SM
    J Food Sci; 2014 Dec; 79(12):E2470-9. PubMed ID: 25403947
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of barley flour on rheological characteristics of dough, organoleptic, nutritional and storage characteristics of south Indian parotta.
    Maiya GK; Shwetha BG; Indrani D
    Food Sci Technol Int; 2015 Jan; 21(1):24-32. PubMed ID: 24072787
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Anti-staling effects of β-glucan and barley flour in wheat flour chapatti.
    Sharma P; Gujral HS
    Food Chem; 2014 Feb; 145():102-8. PubMed ID: 24128455
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Glycemic response and glycemic index of semolina spaghetti enriched with barley β-glucan.
    Chillo S; Ranawana DV; Pratt M; Henry CJ
    Nutrition; 2011 Jun; 27(6):653-8. PubMed ID: 20869206
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effects of extrusion variables on the properties of waxy hulless barley extrudates.
    Köksel H; Ryu GH; Başman A; Demiralp H; Ng PK
    Nahrung; 2004 Feb; 48(1):19-24. PubMed ID: 15053346
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread.
    Finocchiaro F; Ferrari B; Gianinetti A; Scazzina F; Pellegrini N; Caramanico R; Salati C; Shirvanian V; Stanca AM
    Int J Food Sci Nutr; 2012 Feb; 63(1):23-9. PubMed ID: 21707450
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.
    Blandino M; Locatelli M; Sovrani V; Coïsson JD; Rolle L; Travaglia F; Giacosa S; Bordiga M; Scarpino V; Reyneri A; Arlorio M
    J Agric Food Chem; 2015 Jul; 63(25):5875-84. PubMed ID: 25818020
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of spent brewer's yeast β-D-glucan on properties of wheat flour dough and bread during chilled storage.
    Suwannarong S; Wongsagonsup R; Suphantharika M
    Int J Biol Macromol; 2020 Aug; 156():381-393. PubMed ID: 32247818
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Physicochemical properties of beta-glucan in differently processed oat foods influence glycemic response.
    Regand A; Tosh SM; Wolever TM; Wood PJ
    J Agric Food Chem; 2009 Oct; 57(19):8831-8. PubMed ID: 19728711
    [TBL] [Abstract][Full Text] [Related]  

  • 12. High insoluble fibre content increases in vitro starch digestibility in partially baked breads.
    Ronda F; Rivero P; Caballero PA; Quilez J
    Int J Food Sci Nutr; 2012 Dec; 63(8):971-7. PubMed ID: 22621760
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ; Ogden LV; Dunn ML; Jamison RG; Lloyd MA; Pike OA
    J Food Sci; 2011; 76(1):S8-S13. PubMed ID: 21535720
    [TBL] [Abstract][Full Text] [Related]  

  • 14. A double-blind randomised controlled trial testing the effect of a barley product containing varying amounts and types of fibre on the postprandial glucose response of healthy volunteers.
    Ames N; Blewett H; Storsley J; Thandapilly SJ; Zahradka P; Taylor C
    Br J Nutr; 2015 May; 113(9):1373-83. PubMed ID: 25850814
    [TBL] [Abstract][Full Text] [Related]  

  • 15. At a high dose even partially degraded beta-glucan with decreased solubility significantly reduced the glycaemic response to bread.
    Rieder A; Knutsen SH; Sainz Fernandez A; Ballance S
    Food Funct; 2019 Mar; 10(3):1529-1539. PubMed ID: 30785128
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS; Sun-Waterhouse D; Waterhouse GI; Quek S; Perera CO
    J Food Sci; 2011 Apr; 76(3):H97-H107. PubMed ID: 21535837
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Molecular weight of barley β-glucan does not influence satiety or energy intake in healthy male subjects.
    Clegg ME; Thondre PS
    Appetite; 2014 Dec; 83():167-172. PubMed ID: 25106092
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J; Kerr WL; Johnson JW
    J Food Sci; 2009 Jun; 74(5):E278-84. PubMed ID: 19646043
    [TBL] [Abstract][Full Text] [Related]  

  • 19. High-molecular-weight barley beta-glucan in chapatis (unleavened Indian flatbread) lowers glycemic index.
    Thondre PS; Henry CJ
    Nutr Res; 2009 Jul; 29(7):480-6. PubMed ID: 19700035
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Beta glucan: a valuable functional ingredient in foods.
    Ahmad A; Anjum FM; Zahoor T; Nawaz H; Dilshad SM
    Crit Rev Food Sci Nutr; 2012; 52(3):201-12. PubMed ID: 22214441
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 18.