BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

494 related articles for article (PubMed ID: 28159249)

  • 1. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.
    Rinaldi M; Paciulli M; Caligiani A; Scazzina F; Chiavaro E
    Food Chem; 2017 Jun; 224():144-152. PubMed ID: 28159249
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads.
    Mygdalia AS; Nouska C; Hatzikamari M; Biliaderis CG; Lazaridou A
    Food Res Int; 2022 Sep; 159():111593. PubMed ID: 35940760
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M; Paciulli M; Dall'Asta C; Cirlini M; Chiavaro E
    J Sci Food Agric; 2015 Jan; 95(1):59-65. PubMed ID: 25060963
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread.
    Irakli M; Mygdalia A; Chatzopoulou P; Katsantonis D
    Food Chem; 2019 Jul; 285():231-239. PubMed ID: 30797340
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Gluten-free sorghum bread improved by sourdough fermentation: biochemical, rheological, and microstructural background.
    Schober TJ; Bean SR; Boyle DL
    J Agric Food Chem; 2007 Jun; 55(13):5137-46. PubMed ID: 17536829
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A; Hager AS; Zannini E; Czerny M; Arendt EK
    Int J Food Microbiol; 2014 Feb; 172():83-91. PubMed ID: 24361837
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of sourdough addition and storage time on in vitro starch digestibility and estimated glycemic index of tef bread.
    Shumoy H; Van Bockstaele F; Devecioglu D; Raes K
    Food Chem; 2018 Oct; 264():34-40. PubMed ID: 29853385
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Physical and molecular changes during the storage of gluten-free rice and oat bread.
    Hager AS; Bosmans GM; Delcour JA
    J Agric Food Chem; 2014 Jun; 62(24):5682-9. PubMed ID: 24863875
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of sourdough on the texture of bread.
    Arendt EK; Ryan LA; Dal Bello F
    Food Microbiol; 2007 Apr; 24(2):165-74. PubMed ID: 17008161
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Application of Lactobacillus amylovorus DSM19280 in gluten-free sourdough bread to improve the microbial shelf life.
    Axel C; Röcker B; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
    Food Microbiol; 2015 May; 47():36-44. PubMed ID: 25583336
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.
    Ma S; Wang Z; Guo X; Wang F; Huang J; Sun B; Wang X
    Food Chem; 2021 Oct; 360():130038. PubMed ID: 34020364
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E; Rosell CM; Gomez M
    Food Chem; 2014 May; 151():526-31. PubMed ID: 24423566
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads.
    Wolter A; Hager AS; Zannini E; Arendt EK
    Food Funct; 2014 Mar; 5(3):564-72. PubMed ID: 24492829
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG; Montemurro M; Gobbetti M
    J Food Sci; 2016 Sep; 81(9):H2263-72. PubMed ID: 27505458
    [TBL] [Abstract][Full Text] [Related]  

  • 15.
    Nami Y; Gharekhani M; Aalami M; Hejazi MA
    J Food Sci Technol; 2019 Sep; 56(9):4057-4067. PubMed ID: 31477977
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Novel insights on the functional/nutritional features of the sourdough fermentation.
    Gobbetti M; De Angelis M; Di Cagno R; Calasso M; Archetti G; Rizzello CG
    Int J Food Microbiol; 2019 Aug; 302():103-113. PubMed ID: 29801967
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG; Curiel JA; Nionelli L; Vincentini O; Di Cagno R; Silano M; Gobbetti M; Coda R
    Food Microbiol; 2014 Feb; 37():59-68. PubMed ID: 24230474
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.
    Galle S; Schwab C; Dal Bello F; Coffey A; Gänzle MG; Arendt EK
    Int J Food Microbiol; 2012 Apr; 155(3):105-12. PubMed ID: 22342455
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Durum and soft wheat flours in sourdough and straight-dough bread-making.
    Rinaldi M; Paciulli M; Caligiani A; Sgarbi E; Cirlini M; Dall'Asta C; Chiavaro E
    J Food Sci Technol; 2015 Oct; 52(10):6254-65. PubMed ID: 26396371
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Amylose and amylopectin functionality during storage of bread prepared from flour of wheat containing unique starches.
    Nivelle MA; Beghin AS; Vrinten P; Nakamura T; Delcour JA
    Food Chem; 2020 Aug; 320():126609. PubMed ID: 32222658
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 25.