188 related articles for article (PubMed ID: 32784390)
1. Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts.
Pycia K; Ivanišová E
Foods; 2020 Aug; 9(8):. PubMed ID: 32784390
[TBL] [Abstract][Full Text] [Related]
2. Walnut Male Flowers (
Pycia K; Pawłowska AM; Kaszuba J; Żurek N
Foods; 2022 Dec; 11(24):. PubMed ID: 36553729
[TBL] [Abstract][Full Text] [Related]
3. Comprehensive Analyses of Breads Supplemented with Tannic Acids.
Guan Y; Yang X; Pan C; Kong J; Wu R; Liu X; Wang Y; Chen M; Li M; Wang Q; He G; Yang G; Chang J; Li Y; Wang Y
Foods; 2023 Oct; 12(20):. PubMed ID: 37893648
[TBL] [Abstract][Full Text] [Related]
4. Quality Assessment of Wheat Bread Incorporating Chia Seeds.
Adamczyk G; Ivanišová E; Kaszuba J; Bobel I; Khvostenko K; Chmiel M; Falendysh N
Foods; 2021 Oct; 10(10):. PubMed ID: 34681425
[TBL] [Abstract][Full Text] [Related]
5. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
Sivam AS; Sun-Waterhouse D; Waterhouse GI; Quek S; Perera CO
J Food Sci; 2011 Apr; 76(3):H97-H107. PubMed ID: 21535837
[TBL] [Abstract][Full Text] [Related]
6. Nutritional properties and amino acid profile of buckwheat bread.
Kowalski S; Mikulec A; Mickowska B; Buksa K
J Food Sci Technol; 2022 Aug; 59(8):3020-3030. PubMed ID: 35872731
[TBL] [Abstract][Full Text] [Related]
7. Interaction of dough acidity and microalga level on bread quality and antioxidant properties.
Garzon R; Skendi A; Antonio Lazo-Velez M; Papageorgiou M; Rosell CM
Food Chem; 2021 May; 344():128710. PubMed ID: 33272764
[TBL] [Abstract][Full Text] [Related]
8. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
Šporin M; Avbelj M; Kovač B; Možina SS
Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
[TBL] [Abstract][Full Text] [Related]
9. Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread.
Kahraman G; Harsa S; Casiraghi MC; Lucisano M; Cappa C
Foods; 2022 Jan; 11(2):. PubMed ID: 35053930
[TBL] [Abstract][Full Text] [Related]
10. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.
Aboshora W; Lianfu Z; Dahir M; Qingran M; Musa A; Gasmalla MA; Omar KA
J Food Sci Technol; 2016 Jan; 53(1):591-600. PubMed ID: 26787978
[TBL] [Abstract][Full Text] [Related]
11. Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.
Cacak-Pietrzak G; Sujka K; Księżak J; Bojarszczuk J; Ziarno M; Studnicki M; Krajewska A; Dziki D
Foods; 2024 Apr; 13(8):. PubMed ID: 38672916
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. Effect of ficin-hydrolyzed wheat gluten on bread quality and in vitro antioxidant activity before and after simulated gastrointestinal digestion.
Seyedain-Ardabili M; Azizi MH
Food Sci Nutr; 2024 Mar; 12(3):1768-1778. PubMed ID: 38455197
[TBL] [Abstract][Full Text] [Related]
14. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads.
Koksel H; Cetiner B; Shamanin VP; Tekin-Cakmak ZH; Pototskaya IV; Kahraman K; Sagdic O; Morgounov AI
Foods; 2023 Sep; 12(18):. PubMed ID: 37761085
[TBL] [Abstract][Full Text] [Related]
15. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
Blandino M; Sovrani V; Marinaccio F; Reyneri A; Rolle L; Giacosa S; Locatelli M; Bordiga M; Travaglia F; Coïsson JD; Arlorio M
Food Chem; 2013 Dec; 141(3):2549-57. PubMed ID: 23870994
[TBL] [Abstract][Full Text] [Related]
16. High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads.
Astiz V; Guardianelli LM; Salinas MV; Brites C; Puppo MC
Foods; 2022 Dec; 12(1):. PubMed ID: 36613386
[TBL] [Abstract][Full Text] [Related]
17. Effect of microalgae incorporation on physicochemical and textural properties in wheat bread formulation.
García-Segovia P; Pagán-Moreno MJ; Lara IF; Martínez-Monzó J
Food Sci Technol Int; 2017 Jul; 23(5):437-447. PubMed ID: 28675970
[TBL] [Abstract][Full Text] [Related]
18. Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads.
Gumul D; Korus A; Ziobro R
Int J Food Sci; 2020; 2020():8024398. PubMed ID: 32714971
[TBL] [Abstract][Full Text] [Related]
19. Enrichment of Wheat Bread with
Liu Y; Zhang Q; Wang Y; Xu P; Wang L; Liu L; Rao Y
Foods; 2023 Jan; 12(3):. PubMed ID: 36766109
[No Abstract] [Full Text] [Related]
20. Comparison of Physico-Chemical Properties, Phytochemical Compositions and Sensory Characteristics of Wheat Breads Enriched with Coriander Seed Powder.
Özcan MM
Foods; 2023 Mar; 12(7):. PubMed ID: 37048233
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]