140 related articles for article (PubMed ID: 30311619)
1. Effects of the intake of white wheat bread added with garlic and resistant starch: action on calcium bioavailability and metabolic parameters of growing Wistar rats.
Weisstaub AR; Salinas MV; Correa MJ; Barchuk M; Berg G; Zuleta A
Food Funct; 2018 Nov; 9(11):5707-5714. PubMed ID: 30311619
[TBL] [Abstract][Full Text] [Related]
2. Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats.
Brites CM; Trigo MJ; Carrapiço B; Alviña M; Bessa RJ
Nutr Res; 2011 Apr; 31(4):302-8. PubMed ID: 21530804
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.
Kopeć A; Borczak B; Pysz M; Sikora E; Sikora M; Curic D; Novotni D
Acta Sci Pol Technol Aliment; 2014; 13(1):43-54. PubMed ID: 24583383
[TBL] [Abstract][Full Text] [Related]
5. Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats.
Wronkowska M; Soral-Śmietana M; Zduńczyk Z; Juśkiewicz J; Jadacka M; Majkowska A; Dajnowiec FJ
Br J Nutr; 2017 Aug; 118(3):169-178. PubMed ID: 28831956
[TBL] [Abstract][Full Text] [Related]
6. Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb.
Helou C; Anton PM; Niquet-Léridon C; Spatz M; Tessier FJ; Gadonna-Widehem P
Food Funct; 2017 Aug; 8(8):2722-2730. PubMed ID: 28725891
[TBL] [Abstract][Full Text] [Related]
7. Effects of extruded whole maize, polydextrose and cellulose as sources of fibre on calcium bioavailability and metabolic parameters of growing Wistar rats.
Albarracín M; Weisstaub AR; Zuleta A; Mandalunis P; González RJ; Drago SR
Food Funct; 2014 Apr; 5(4):804-10. PubMed ID: 24577488
[TBL] [Abstract][Full Text] [Related]
8. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.
Świeca M; Dziki D; Gawlik-Dziki U
Food Chem; 2017 Aug; 228():643-648. PubMed ID: 28317775
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Bread (white and whole wheat) and nonfat dry milk as sources of bioavailable calcium for rats.
Ranhotra GS; Gelroth JA; Torrence FA; Bock MA; Winterringer GL
J Nutr; 1981 Dec; 111(12):2081-6. PubMed ID: 7310533
[TBL] [Abstract][Full Text] [Related]
11. High insoluble fibre content increases in vitro starch digestibility in partially baked breads.
Ronda F; Rivero P; Caballero PA; Quilez J
Int J Food Sci Nutr; 2012 Dec; 63(8):971-7. PubMed ID: 22621760
[TBL] [Abstract][Full Text] [Related]
12. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread.
Juntunen KS; Laaksonen DE; Autio K; Niskanen LK; Holst JJ; Savolainen KE; Liukkonen KH; Poutanen KS; Mykkänen HM
Am J Clin Nutr; 2003 Nov; 78(5):957-64. PubMed ID: 14594782
[TBL] [Abstract][Full Text] [Related]
13. α-Galactosides present in lupin flour affect several metabolic parameters in Wistar rats.
Palacio MI; Weisstaub AR; Zuleta Á; Etcheverría AI; Manrique GD
Food Funct; 2016 Dec; 7(12):4967-4975. PubMed ID: 27858027
[TBL] [Abstract][Full Text] [Related]
14. Higher bioavailability of iron from whole wheat bread compared with iron-fortified white breads in caco-2 cell model: an experimental study.
Nikooyeh B; Neyestani TR
J Sci Food Agric; 2017 Jun; 97(8):2541-2546. PubMed ID: 27706821
[TBL] [Abstract][Full Text] [Related]
15. Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4).
Fuentes C; Castañeda R; Rengel F; Peñarrieta JM; Nilsson L
Food Chem; 2019 Nov; 298():125090. PubMed ID: 31272055
[TBL] [Abstract][Full Text] [Related]
16. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.
Buddrick O; Jones OAH; Hughes JG; Kong I; Small DM
Food Chem; 2015 Aug; 180():181-185. PubMed ID: 25766816
[TBL] [Abstract][Full Text] [Related]
17. Exogenous lactobacilli mitigate microbial changes associated with grain fermentation (corn, oats, and wheat) by equine fecal microflora ex vivo.
Harlow BE; Lawrence LM; Harris PA; Aiken GE; Flythe MD
PLoS One; 2017; 12(3):e0174059. PubMed ID: 28358885
[TBL] [Abstract][Full Text] [Related]
18. Effects of dextran with different molecular weights on the quality of wheat sourdough breads.
Zhang Y; Guo L; Xu D; Li D; Yang N; Chen F; Jin Z; Xu X
Food Chem; 2018 Aug; 256():373-379. PubMed ID: 29606462
[TBL] [Abstract][Full Text] [Related]
19. Structural changes of starch during baking and staling of rye bread.
Mihhalevski A; Heinmaa I; Traksmaa R; Pehk T; Mere A; Paalme T
J Agric Food Chem; 2012 Aug; 60(34):8492-500. PubMed ID: 22889064
[TBL] [Abstract][Full Text] [Related]
20. Effects of dietary bread crust Maillard reaction products on calcium and bone metabolism in rats.
Roncero-Ramos I; Delgado-Andrade C; Haro A; Ruiz-Roca B; Morales FJ; Navarro MP
Amino Acids; 2013 Jun; 44(6):1409-18. PubMed ID: 22109787
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
