These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
129 related articles for article (PubMed ID: 28771539)
1. State of the (t)art. Analytical approaches in the investigation of components and production traits of archaeological bread-like objects, applied to two finds from the Neolithic lakeshore settlement Parkhaus Opéra (Zürich, Switzerland). Heiss AG; Antolín F; Bleicher N; Harb C; Jacomet S; Kühn M; Marinova E; Stika HP; Valamoti SM PLoS One; 2017; 12(8):e0182401. PubMed ID: 28771539 [TBL] [Abstract][Full Text] [Related]
2. Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record. Heiss AG; Azorín MB; Antolín F; Kubiak-Martens L; Marinova E; Arendt EK; Biliaderis CG; Kretschmer H; Lazaridou A; Stika HP; Zarnkow M; Baba M; Bleicher N; Ciałowicz KM; Chłodnicki M; Matuschik I; Schlichtherle H; Valamoti SM PLoS One; 2020; 15(5):e0231696. PubMed ID: 32379784 [TBL] [Abstract][Full Text] [Related]
3. The Hoard of the Rings. "Odd" annular bread-like objects as a case study for cereal-product diversity at the Late Bronze Age hillfort site of Stillfried (Lower Austria). Heiss AG; Antolín F; Berihuete Azorín M; Biederer B; Erlach R; Gail N; Griebl M; Linke R; Lochner M; Marinova E; Oberndorfer D; Stika HP; Valamoti SM PLoS One; 2019; 14(6):e0216907. PubMed ID: 31166950 [TBL] [Abstract][Full Text] [Related]
4. Wheat gluten functionality as a quality determinant in cereal-based food products. Delcour JA; Joye IJ; Pareyt B; Wilderjans E; Brijs K; Lagrain B Annu Rev Food Sci Technol; 2012; 3():469-92. PubMed ID: 22224557 [TBL] [Abstract][Full Text] [Related]
5. Determination of trichothecenes in cereals and cereal-based products by liquid chromatography-tandem mass spectrometry. Lattanzio VM; Solfrizzo M; Visconti A Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Mar; 25(3):320-30. PubMed ID: 17906997 [TBL] [Abstract][Full Text] [Related]
6. 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]
7. A methodological approach to the study of archaeological cereal meals: a case study at Çatalhöyük East (Turkey). González Carretero L; Wollstonecroft M; Fuller DQ Veg Hist Archaeobot; 2017; 26(4):415-432. PubMed ID: 28706348 [TBL] [Abstract][Full Text] [Related]
8. Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan. Arranz-Otaegui A; Gonzalez Carretero L; Ramsey MN; Fuller DQ; Richter T Proc Natl Acad Sci U S A; 2018 Jul; 115(31):7925-7930. PubMed ID: 30012614 [TBL] [Abstract][Full Text] [Related]
9. Dynamic metabolome profiling reveals significant metabolic changes during grain development of bread wheat (Triticum aestivum L.). Zhen S; Dong K; Deng X; Zhou J; Xu X; Han C; Zhang W; Xu Y; Wang Z; Yan Y J Sci Food Agric; 2016 Aug; 96(11):3731-40. PubMed ID: 26676564 [TBL] [Abstract][Full Text] [Related]
10. Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability. Bartl P; Albreht A; Skrt M; Tremlová B; Ošťádalová M; Šmejkal K; Vovk I; Ulrih NP Int J Food Sci Nutr; 2015; 66(5):514-9. PubMed ID: 26088282 [TBL] [Abstract][Full Text] [Related]
12. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making. Jacobs PJ; Bogaerts S; Hemdane S; Delcour JA; Courtin CM J Agric Food Chem; 2016 May; 64(18):3636-44. PubMed ID: 27092966 [TBL] [Abstract][Full Text] [Related]
13. Stable carbon and nitrogen isotopes and quality traits of fossil cereal grains provide clues on sustainability at the beginnings of Mediterranean agriculture. Aguilera M; Araus JL; Voltas J; Rodríguez-Ariza MO; Molina F; Rovira N; Buxó R; Ferrio JP Rapid Commun Mass Spectrom; 2008 Jun; 22(11):1653-63. PubMed ID: 18438779 [TBL] [Abstract][Full Text] [Related]
14. Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast ( Saccharomyces cerevisiae )-mediated degradation. Verspreet J; Hemdane S; Dornez E; Cuyvers S; Delcour JA; Courtin CM J Agric Food Chem; 2013 Feb; 61(6):1397-404. PubMed ID: 23339519 [TBL] [Abstract][Full Text] [Related]
15. 'Emerging' mycotoxins in cereals processing chains: changes of enniatins during beer and bread making. Vaclavikova M; Malachova A; Veprikova Z; Dzuman Z; Zachariasova M; Hajslova J Food Chem; 2013 Jan; 136(2):750-7. PubMed ID: 23122123 [TBL] [Abstract][Full Text] [Related]
16. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS. Makowska A; Polcyn A; Chudy S; Michniewicz J Acta Sci Pol Technol Aliment; 2015; 14(4):375-386. PubMed ID: 28068043 [TBL] [Abstract][Full Text] [Related]
17. [SANITARY-TECHNOLOGICAL APPROACHES OF THE IMPROVEMENT OF THE BREAD PRODUCTION WITH THE USE OF HOP COMPOSITION]. Ponomareva EI; Alekhina NN; Bakaeva IA Gig Sanit; 2015; 94(9):61-3. PubMed ID: 27029173 [TBL] [Abstract][Full Text] [Related]
18. [Selected cereal products as functional elements of the diet--frequency consumption of cereal products among university students]. Lebiedzińska A Rocz Panstw Zakl Hig; 2007; 58(1):295-300. PubMed ID: 17711125 [TBL] [Abstract][Full Text] [Related]
19. Biotechnological production of vitamin B2-enriched bread and pasta. Capozzi V; Menga V; Digesu AM; De Vita P; van Sinderen D; Cattivelli L; Fares C; Spano G J Agric Food Chem; 2011 Jul; 59(14):8013-20. PubMed ID: 21678896 [TBL] [Abstract][Full Text] [Related]
20. Archaeobotanical and isotopic analyses of waterlogged remains from the Neolithic pile-dwelling site of Zug-Riedmatt (Switzerland): Resilience strategies of a plant economy in a changing local environment. Steiner BL; Martínez-Grau H; Bernasconi SM; Gross E; Hajdas I; Jacomet S; Jaggi M; Schaeren GF; Antolín F PLoS One; 2022; 17(9):e0274361. PubMed ID: 36170265 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]