160 related articles for article (PubMed ID: 32683256)
1. Folate content and retention in wheat grains and wheat-based foods: Effects of storage, processing, and cooking methods.
Liang Q; Wang K; Shariful I; Ye X; Zhang C
Food Chem; 2020 Dec; 333():127459. PubMed ID: 32683256
[TBL] [Abstract][Full Text] [Related]
2. Folate content analysis of wheat cultivars developed in the North China Plain.
Riaz B; Liang Q; Wan X; Wang K; Zhang C; Ye X
Food Chem; 2019 Aug; 289():377-383. PubMed ID: 30955626
[TBL] [Abstract][Full Text] [Related]
3. Profiling of naturally occurring folates in a diverse soybean germplasm by HPLC-MS/MS.
Agyenim-Boateng KG; Zhang S; Islam MS; Gu Y; Li B; Azam M; Abdelghany AM; Qi J; Ghosh S; Shaibu AS; Gebregziabher BS; Feng Y; Li J; Li Y; Zhang C; Qiu L; Liu Z; Liang Q; Sun J
Food Chem; 2022 Aug; 384():132520. PubMed ID: 35217465
[TBL] [Abstract][Full Text] [Related]
4. Functionality of ovalbumin during Chinese steamed bread-making processing.
Sang S; Zhang H; Xu L; Chen Y; Xu X; Jin Z; Yang N; Wu F; Li D
Food Chem; 2018 Jul; 253():203-210. PubMed ID: 29502822
[TBL] [Abstract][Full Text] [Related]
5. Folic acid retention evaluation in preparations with wheat flour and corn submitted to different cooking methods by HPLC/DAD.
de Paiva Azevedo EP; Dos Santos Alves EM; Khan SS; Silva LDS; de Souza JRB; Santos BS; Rabelo CB; Dos Santos Costa AC; de Azevedo Filho CA; da Silva Vasconcelos MA
PLoS One; 2020; 15(4):e0230583. PubMed ID: 32267871
[TBL] [Abstract][Full Text] [Related]
6. Polymerization of wheat gluten and the changes of glutenin macropolymer (GMP) during the production of Chinese steamed bread.
Wang XY; Guo XN; Zhu KX
Food Chem; 2016 Jun; 201():275-83. PubMed ID: 26868577
[TBL] [Abstract][Full Text] [Related]
7. Effect of baking process on added folic acid and endogenous folates stability in wheat and rye breads.
Gujska E; Majewska K
Plant Foods Hum Nutr; 2005 Jun; 60(2):37-42. PubMed ID: 16021829
[TBL] [Abstract][Full Text] [Related]
8. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
Nkhabutlane P; du Rand GE; de Kock HL
J Sci Food Agric; 2014 Aug; 94(10):2104-17. PubMed ID: 24338919
[TBL] [Abstract][Full Text] [Related]
9. The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.
Helou C; Gadonna-Widehem P; Robert N; Branlard G; Thebault J; Librere S; Jacquot S; Mardon J; Piquet-Pissaloux A; Chapron S; Chatillon A; Niquet-Léridon C; Tessier FJ
Food Funct; 2016 Jun; 7(6):2498-507. PubMed ID: 26974195
[TBL] [Abstract][Full Text] [Related]
10. Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making.
Wang P; Liu K; Yang R; Gu Z; Zhou Q; Jiang D
J Agric Food Chem; 2019 Mar; 67(12):3480-3490. PubMed ID: 30817141
[TBL] [Abstract][Full Text] [Related]
11. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
Alves G; Perrone D
Food Chem; 2015 Oct; 185():65-74. PubMed ID: 25952842
[TBL] [Abstract][Full Text] [Related]
12. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
Van Kerrebroeck S; Comasio A; Harth H; De Vuyst L
Food Res Int; 2018 Apr; 106():254-262. PubMed ID: 29579925
[TBL] [Abstract][Full Text] [Related]
13. Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat products.
Sugita-Konishi Y; Park BJ; Kobayashi-Hattori K; Tanaka T; Chonan T; Yoshikawa K; Kumagai S
Biosci Biotechnol Biochem; 2006 Jul; 70(7):1764-8. PubMed ID: 16861811
[TBL] [Abstract][Full Text] [Related]
14. Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing.
Zhu F
Food Chem; 2021 Jul; 349():129178. PubMed ID: 33607545
[TBL] [Abstract][Full Text] [Related]
15. Effects of 1Dy12 subunit silencing on seed storage protein accumulation and flour-processing quality in a common wheat somatic variation line.
Chen H; Li S; Liu Y; Liu J; Ma X; Du L; Wang K; Ye X
Food Chem; 2021 Jan; 335():127663. PubMed ID: 32738540
[TBL] [Abstract][Full Text] [Related]
16. Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.
Zhang P; Jondiko TO; Tilley M; Awika JM
J Sci Food Agric; 2014 Oct; 94(13):2801-6. PubMed ID: 24591045
[TBL] [Abstract][Full Text] [Related]
17. Wheat (Triticum aestivum L.) lipid species distribution in the different stages of straight dough bread making.
Janssen F; Wouters AGB; Pareyt B; Gerits LR; Delcour JA; Waelkens E; Derua R
Food Res Int; 2018 Oct; 112():299-311. PubMed ID: 30131141
[TBL] [Abstract][Full Text] [Related]
18. Study of wheat breakfast rolls fortified with folic acid. The effect on folate status in women during a 3-month intervention.
Johansson M; Witthöft CM; Bruce A; Jägerstad M
Eur J Nutr; 2002 Dec; 41(6):279-86. PubMed ID: 12474072
[TBL] [Abstract][Full Text] [Related]
19. Folates stability in two types of rye breads during processing and frozen storage.
Gujska E; Michalak J; Klepacka J
Plant Foods Hum Nutr; 2009 Jun; 64(2):129-34. PubMed ID: 19449103
[TBL] [Abstract][Full Text] [Related]
20. Influence of fermentation and other processing steps on the folate content of a traditional African cereal-based fermented food.
Saubade F; Hemery YM; Rochette I; Guyot JP; Humblot C
Int J Food Microbiol; 2018 Feb; 266():79-86. PubMed ID: 29179099
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
