BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

268 related articles for article (PubMed ID: 33216358)

  • 1. Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread.
    Chinma CE; Azeez SO; Sulayman HT; Alhassan K; Alozie SN; Gbadamosi HD; Danbaba N; Oboh HA; Anuonye JC; Adebo OA
    J Food Sci; 2020 Dec; 85(12):4281-4289. PubMed ID: 33216358
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG; Calasso M; Campanella D; De Angelis M; Gobbetti M
    Int J Food Microbiol; 2014 Jun; 180():78-87. PubMed ID: 24794619
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.
    Espinosa-Ramírez J; Mariscal-Moreno RM; Chuck-Hernández C; Serna-Saldivar SO; Espiricueta-Candelaria RS
    J Food Sci; 2022 Sep; 87(9):3766-3780. PubMed ID: 35904200
    [TBL] [Abstract][Full Text] [Related]  

  • 4. In vitro digestion properties and use of automatic image analysis to assess the quality of wheat bread enriched with whole faba bean (Vicia faba L.) flour and its protein-rich fraction.
    Johnston C; Ying Leong S; Teape C; Liesaputra V; Oey I
    Food Res Int; 2023 Dec; 174(Pt 1):113630. PubMed ID: 37986480
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads.
    Sozer N; Melama L; Silbir S; Rizzello CG; Flander L; Poutanen K
    Foods; 2019 Sep; 8(10):. PubMed ID: 31546650
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of purple yam flour substitution for wheat flour on in vitro starch digestibility of wheat bread.
    Liu X; Lu K; Yu J; Copeland L; Wang S; Wang S
    Food Chem; 2019 Jun; 284():118-124. PubMed ID: 30744835
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.
    Kowalczewski P; Różańska M; Makowska A; Jeżowski P; Kubiak P
    Food Sci Technol Int; 2019 Apr; 25(3):223-232. PubMed ID: 30509131
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J; Li Q; Zhai H; Zhang Y; Zeng X; Tang Y; Tashi N; Pan Z
    J Food Sci; 2020 Oct; 85(10):3141-3149. PubMed ID: 32857867
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C; Ross CF
    J Food Sci; 2011 Sep; 76(7):S428-36. PubMed ID: 22417561
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of Adding Chinese Yam (
    Li QM; Li Y; Zou JH; Guo SY; Wang F; Yu P; Su XJ
    Foods; 2020 Feb; 9(3):. PubMed ID: 32121041
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of solid-state fermentation on proximate composition, anti-nutritional factor, microbiological and functional properties of lupin flour.
    Olukomaiya OO; Adiamo OQ; Fernando WC; Mereddy R; Li X; Sultanbawa Y
    Food Chem; 2020 Jun; 315():126238. PubMed ID: 32000081
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread's Physical and Nutritional Features.
    Villacrés E; Cueva P; Díaz M; Rosell CM
    Plant Foods Hum Nutr; 2020 Dec; 75(4):569-575. PubMed ID: 32821974
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
    Int J Food Sci Nutr; 2017 Mar; 68(2):167-178. PubMed ID: 27608859
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM; Koh BK
    J Sci Food Agric; 2011 Oct; 91(13):2495-9. PubMed ID: 21732382
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Protein profiles and organoleptic properties of bread from wheat flour and full-fat or defatted fermented cocoa bean powder.
    Aremu CY; Agiang MA; Ayatse JO
    Plant Foods Hum Nutr; 1995 Dec; 48(4):287-95. PubMed ID: 8882367
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA; Oyeyinka SA; Aziz AO; Olawuyi IF; Kayode RMO; Karim OR
    J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread.
    Zhu F; Sakulnak R; Wang S
    Food Chem; 2016 Mar; 194():1217-23. PubMed ID: 26471674
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes.
    Hoehnel A; Bez J; Petersen IL; Amarowicz R; Juśkiewicz J; Arendt EK; Zannini E
    Food Funct; 2020 May; 11(5):4732-4751. PubMed ID: 32417873
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 14.