1632 related articles for article (PubMed ID: 21535837)
1. 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]
2. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review.
Sivam AS; Sun-Waterhouse D; Quek S; Perera CO
J Food Sci; 2010 Oct; 75(8):R163-74. PubMed ID: 21535512
[TBL] [Abstract][Full Text] [Related]
3. Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread.
Sun-Waterhouse D; Chen J; Chuah C; Wibisono R; Melton LD; Laing W; Ferguson LR; Skinner MA
Int J Food Sci Nutr; 2009; 60 Suppl 7():251-64. PubMed ID: 19548162
[TBL] [Abstract][Full Text] [Related]
4. Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber.
Henríquez C; Speisky H; Chiffelle I; Valenzuela T; Araya M; Simpson R; Almonacid S
J Food Sci; 2010 Aug; 75(6):H172-81. PubMed ID: 20722929
[TBL] [Abstract][Full Text] [Related]
5. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
Han HM; Koh BK
J Sci Food Agric; 2011 Oct; 91(13):2495-9. PubMed ID: 21732382
[TBL] [Abstract][Full Text] [Related]
6. Effects of whey and soy protein addition on bread rheological property of wheat flour.
Zhou J; Liu J; Tang X
J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
[TBL] [Abstract][Full Text] [Related]
7. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
Mildner-Szkudlarz S; Bajerska J; Zawirska-Wojtasiak R; Górecka D
J Sci Food Agric; 2013 Jan; 93(2):389-95. PubMed ID: 22806270
[TBL] [Abstract][Full Text] [Related]
8. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread.
Zhu F; Sakulnak R; Wang S
Food Chem; 2016 Mar; 194():1217-23. PubMed ID: 26471674
[TBL] [Abstract][Full Text] [Related]
9. Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients.
Nyam KL; Lau M; Tan CP
Malays J Nutr; 2013 Apr; 19(1):99-109. PubMed ID: 24800388
[TBL] [Abstract][Full Text] [Related]
10. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
Hoye C; Ross CF
J Food Sci; 2011 Sep; 76(7):S428-36. PubMed ID: 22417561
[TBL] [Abstract][Full Text] [Related]
11. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
Adams V; Ragaee SM; Abdel-Aal EM
J Sci Food Agric; 2017 Jan; 97(1):191-198. PubMed ID: 26969875
[TBL] [Abstract][Full Text] [Related]
12. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends.
Arufe S; Chiron H; Doré J; Savary-Auzeloux I; Saulnier L; Della Valle G
Food Res Int; 2017 Jul; 97():123-132. PubMed ID: 28578032
[TBL] [Abstract][Full Text] [Related]
13. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
Hemalatha MS; Bhagwat SG; Salimath PV; Prasada Rao UJ
J Sci Food Agric; 2012 Mar; 92(4):764-71. PubMed ID: 21953440
[TBL] [Abstract][Full Text] [Related]
14. Antioxidant contents and antioxidative properties of traditional rye breads.
Michalska A; Ceglinska A; Amarowicz R; Piskula MK; Szawara-Nowak D; Zielinski H
J Agric Food Chem; 2007 Feb; 55(3):734-40. PubMed ID: 17263468
[TBL] [Abstract][Full Text] [Related]
15. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
Šarić B; Dapčević-Hadnađev T; Hadnađev M; Sakač M; Mandić A; Mišan A; Škrobot D
J Texture Stud; 2019 Apr; 50(2):124-130. PubMed ID: 30345519
[TBL] [Abstract][Full Text] [Related]
16. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
Crockett R; Ie P; Vodovotz Y
J Food Sci; 2011 Apr; 76(3):E274-82. PubMed ID: 21535827
[TBL] [Abstract][Full Text] [Related]
17. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
Blandino M; Sovrani V; Marinaccio F; Reyneri A; Rolle L; Giacosa S; Locatelli M; Bordiga M; Travaglia F; Coïsson JD; Arlorio M
Food Chem; 2013 Dec; 141(3):2549-57. PubMed ID: 23870994
[TBL] [Abstract][Full Text] [Related]
18. Quality attributes of bread fortified with staghorn sumac extract.
Wang S; Zhu F
J Texture Stud; 2018 Feb; 49(1):129-134. PubMed ID: 28710877
[TBL] [Abstract][Full Text] [Related]
19. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
Šporin M; Avbelj M; Kovač B; Možina SS
Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
[TBL] [Abstract][Full Text] [Related]
20. Varietal influences on antihyperglycemia properties of freshly harvested apples using in vitro assay models.
Barbosa AC; Pinto Mda S; Sarkar D; Ankolekar C; Greene D; Shetty K
J Med Food; 2010 Dec; 13(6):1313-23. PubMed ID: 20874247
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
