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.
49. Evaluation of the efficacy of toasted white and tannin sorghum flours to improve oxidative stress and lipid profile in vivo. Silva TL; Lacerda UV; da Matta SLP; Queiroz VAV; Stringheta PC; Martino HSD; de Barros FAR J Food Sci; 2020 Jul; 85(7):2236-2244. PubMed ID: 32609891 [TBL] [Abstract][Full Text] [Related]
50. Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity. Mickowska B; Litwinek D; Gambuś H Acta Sci Pol Technol Aliment; 2016; 15(1):89-97. PubMed ID: 28071042 [TBL] [Abstract][Full Text] [Related]
51. Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours. Hernández-Salazar M; Agama-Acevedo E; Sáyago-Ayerdi SG; Tovar J; Bello-Pérez LA Int J Food Sci Nutr; 2006; 57(1-2):143-50. PubMed ID: 16849122 [TBL] [Abstract][Full Text] [Related]
52. Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours. Basso FM; Mangolim CS; Aguiar MF; Monteiro AR; Peralta RM; Matioli G Int J Food Sci Nutr; 2015 May; 66(3):275-81. PubMed ID: 25666418 [TBL] [Abstract][Full Text] [Related]
53. Anthocyanin, phenolics and antioxidant activity changes in purple waxy corn as affected by traditional cooking. Harakotr B; Suriharn B; Tangwongchai R; Scott MP; Lertrat K Food Chem; 2014 Dec; 164():510-7. PubMed ID: 24996364 [TBL] [Abstract][Full Text] [Related]
54. 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]
55. Effect of particle size on phytochemical composition and antioxidant properties of two persimmon flours from Diospyros kaki Thunb. vars. 'Rojo Brillante' and 'Triumph' co-products. Lucas-González R; Fernández-López J; Pérez-Álvarez JÁ; Viuda-Martos M J Sci Food Agric; 2018 Jan; 98(2):504-510. PubMed ID: 28612355 [TBL] [Abstract][Full Text] [Related]
56. Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects. Botella-Martínez C; Lucas-González R; Pérez-Álvarez JA; Fernández-López J; Viuda-Martos M Food Sci Technol Int; 2021 Jul; 27(5):383-391. PubMed ID: 32962449 [TBL] [Abstract][Full Text] [Related]
57. A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products. Keramaris A; Papadopoulos V; Kasapidou E; Mitlianga P Plant Foods Hum Nutr; 2023 Jun; 78(2):476-482. PubMed ID: 37428289 [TBL] [Abstract][Full Text] [Related]
58. Profiles of carotenoids, anthocyanins, phenolics, and antioxidant activity of selected color waxy corn grains during maturation. Hu QP; Xu JG J Agric Food Chem; 2011 Mar; 59(5):2026-33. PubMed ID: 21299221 [TBL] [Abstract][Full Text] [Related]
59. Sensory evaluation and acceptability of gluten-free Andean corn spaghetti. Giménez MA; Gámbaro A; Miraballes M; Roascio A; Amarillo M; Sammán N; Lobo M J Sci Food Agric; 2015 Jan; 95(1):186-92. PubMed ID: 24752476 [TBL] [Abstract][Full Text] [Related]
60. Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers. Dick M; Limberger C; Cruz Silveira Thys R; de Oliveira Rios A; Hickmann Flôres S Food Chem; 2020 Jun; 314():126178. PubMed ID: 31981886 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]