BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

185 related articles for article (PubMed ID: 22047159)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis.
    Torrinha Á; Oliveira M; Marinho S; Paíga P; Delerue-Matos C; Morais S
    Molecules; 2019 Jul; 24(15):. PubMed ID: 31370233
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.
    Le Gall M; Serena A; Jørgensen H; Theil PK; Bach Knudsen KE
    Br J Nutr; 2009 Dec; 102(11):1590-600. PubMed ID: 19635175
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread.
    García-Mantrana I; Monedero V; Haros M
    Food Chem; 2015 Jul; 178():267-75. PubMed ID: 25704711
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man.
    Nävert B; Sandström B; Cederblad A
    Br J Nutr; 1985 Jan; 53(1):47-53. PubMed ID: 2998440
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
    Kulawinek M; Jaromin A; Kozubek A; Zarnowski R
    J Agric Food Chem; 2008 Aug; 56(16):7236-42. PubMed ID: 18666777
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.
    Özkaya B; Baumgartner B; Özkaya H
    J Texture Stud; 2018 Feb; 49(1):84-93. PubMed ID: 28742221
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Phytate reduction in bran-enriched bread by phytase-producing bifidobacteria.
    Sanz-Penella JM; Tamayo-Ramos JA; Sanz Y; Haros M
    J Agric Food Chem; 2009 Nov; 57(21):10239-44. PubMed ID: 19817458
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
    Purhagen JK; Sjöö ME; Eliasson AC
    J Sci Food Agric; 2012 Apr; 92(6):1201-13. PubMed ID: 22052714
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [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]  

  • 19. Alkylresorcinols in Latvian and Finnish breads.
    Meija L; Samaletdin A; Koskela A; Lejnieks A; Lietuvietis V; Adlercreutz H
    Int J Food Sci Nutr; 2013 Feb; 64(1):117-21. PubMed ID: 22816971
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Cereal products as a source of iron and manganese].
    Kot A; Zareba S
    Rocz Panstw Zakl Hig; 2005; 56(1):91-6. PubMed ID: 16080449
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.