126 related articles for article (PubMed ID: 26139914)
1. Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour.
Luna Pizarro P; Almeida EL; Coelho AS; Sammán NC; Hubinger MD; Chang YK
J Food Sci Technol; 2015 Jul; 52(7):4475-82. PubMed ID: 26139914
[TBL] [Abstract][Full Text] [Related]
2. Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread.
Miranda-Ramos KC; Haros CM
Foods; 2020 Dec; 9(12):. PubMed ID: 33322832
[TBL] [Abstract][Full Text] [Related]
3. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
Sandri LTB; Santos FG; Fratelli C; Capriles VD
Food Sci Nutr; 2017 Sep; 5(5):1021-1028. PubMed ID: 28948020
[TBL] [Abstract][Full Text] [Related]
4. Development of Highly Nutritional Breads with By-Products of Chia (
Guiotto EN; Tomás MC; Haros CM
Foods; 2020 Jun; 9(6):. PubMed ID: 32580333
[TBL] [Abstract][Full Text] [Related]
5. Changes in the Physicochemical Properties of Chia (
Bartkiene E; Rimsa A; Zokaityte E; Starkute V; Mockus E; Cernauskas D; Rocha JM; Klupsaite D
Foods; 2023 May; 12(11):. PubMed ID: 37297338
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.
Sayed-Ahmad B; Talou T; Straumite E; Sabovics M; Kruma Z; Saad Z; Hijazi A; Merah O
Foods; 2018 Aug; 7(9):. PubMed ID: 30200180
[TBL] [Abstract][Full Text] [Related]
7. Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds.
Imran M; Nadeem M; Manzoor MF; Javed A; Ali Z; Akhtar MN; Ali M; Hussain Y
Lipids Health Dis; 2016 Sep; 15(1):162. PubMed ID: 27647503
[TBL] [Abstract][Full Text] [Related]
8. Quality Assessment of Wheat Bread Incorporating Chia Seeds.
Adamczyk G; Ivanišová E; Kaszuba J; Bobel I; Khvostenko K; Chmiel M; Falendysh N
Foods; 2021 Oct; 10(10):. PubMed ID: 34681425
[TBL] [Abstract][Full Text] [Related]
9. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
Costantini L; Lukšič L; Molinari R; Kreft I; Bonafaccia G; Manzi L; Merendino N
Food Chem; 2014 Dec; 165():232-40. PubMed ID: 25038671
[TBL] [Abstract][Full Text] [Related]
10. Effects on bread and oil quality after functionalization with microencapsulated chia oil.
González A; Martínez ML; León AE; Ribotta PD
J Sci Food Agric; 2018 Oct; 98(13):4903-4910. PubMed ID: 29569241
[TBL] [Abstract][Full Text] [Related]
11. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
Santos FG; Fratelli C; Muniz DG; Capriles VD
J Food Sci; 2018 Jan; 83(1):188-197. PubMed ID: 29210449
[TBL] [Abstract][Full Text] [Related]
12. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
Akintayo OA; Oyeyinka SA; Aziz AO; Olawuyi IF; Kayode RMO; Karim OR
J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
[TBL] [Abstract][Full Text] [Related]
13. Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling.
Ahmed IBH; Hannachi A; Haros CM
Foods; 2020 Apr; 9(4):. PubMed ID: 32272566
[TBL] [Abstract][Full Text] [Related]
14. A combined use of different functional additives for improvement of wheat flour quality for bread making.
Iqbal S; Arif S; Khurshid S; Iqbal HM; Akbar QU; Ali TM; Mohiuddin S
J Sci Food Agric; 2023 May; 103(7):3261-3271. PubMed ID: 36799259
[TBL] [Abstract][Full Text] [Related]
15. [Integral bread development with soybean, chia, linseed, and folic acid as a functional food for women].
Justo MB; Alfaro AD; Aguilar EC; Wrobel K; Wrobel K; Guzmán GA; Sierra ZG; Zanella Vda M
Arch Latinoam Nutr; 2007 Mar; 57(1):78-84. PubMed ID: 17824203
[TBL] [Abstract][Full Text] [Related]
16. Omega-3 fatty acids, phenolic compounds and antioxidant characteristics of chia oil supplemented margarine.
Nadeem M; Imran M; Taj I; Ajmal M; Junaid M
Lipids Health Dis; 2017 May; 16(1):102. PubMed ID: 28569164
[TBL] [Abstract][Full Text] [Related]
17. Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits.
Silav-Tuzlu G; Tacer-Caba Z
Food Technol Biotechnol; 2021 Dec; 59(4):463-474. PubMed ID: 35136371
[TBL] [Abstract][Full Text] [Related]
18. Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils.
Bordón MG; Meriles SP; Ribotta PD; Martinez ML
J Food Sci; 2019 May; 84(5):1035-1044. PubMed ID: 30990893
[TBL] [Abstract][Full Text] [Related]
19. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
[TBL] [Abstract][Full Text] [Related]
20. Difference in the nutritional, in vitro, and functional characteristics of protein and fat isolates of two Indian chia (Salvia hispanica L) seed genotypes with variation in seed coat color.
Malik AM; Riar CS
J Food Sci; 2022 Sep; 87(9):3872-3887. PubMed ID: 35982647
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
