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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

302 related articles for article (PubMed ID: 33233728)

  • 1.
    Hoehnel A; Bez J; Sahin AW; Coffey A; Arendt EK; Zannini E
    Foods; 2020 Nov; 9(11):. PubMed ID: 33233728
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. 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]  

  • 4. Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns.
    Sahin AW; Rice T; Zannini E; Axel C; Coffey A; Lynch KM; Arendt EK
    Int J Food Microbiol; 2019 Aug; 302():80-89. PubMed ID: 31208534
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications.
    Coda R; Kianjam M; Pontonio E; Verni M; Di Cagno R; Katina K; Rizzello CG; Gobbetti M
    Int J Food Microbiol; 2017 May; 248():10-21. PubMed ID: 28242419
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread.
    Benayad A; Taghouti M; Benali A; Aboussaleh Y; Benbrahim N
    Saudi J Biol Sci; 2021 Jan; 28(1):635-642. PubMed ID: 33424350
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. From Waste to Taste: Application of Fermented Spent Rootlet Ingredients in a Bread System.
    Neylon E; Nyhan L; Zannini E; Sahin AW; Arendt EK
    Foods; 2023 Apr; 12(7):. PubMed ID: 37048370
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.
    Coda R; Melama L; Rizzello CG; Curiel JA; Sibakov J; Holopainen U; Pulkkinen M; Sozer N
    Int J Food Microbiol; 2015 Jan; 193():34-42. PubMed ID: 25462921
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread.
    Johnston C; Leong SY; Teape C; Liesaputra V; Oey I
    Food Chem; 2024 Aug; 449():139321. PubMed ID: 38615637
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Isolation, identification, and stability of sourdough microbiota from spontaneously fermented Norwegian legumes.
    Munch-Andersen CB; Porcellato D; Devold TG; Østlie HM
    Int J Food Microbiol; 2024 Jan; 410():110505. PubMed ID: 38043377
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough.
    Bojňanská T; Musilová J; Vollmannová A
    Foods; 2021 May; 10(5):. PubMed ID: 34068906
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate.
    Gangola MP; Ramadoss BR; Jaiswal S; Fabek H; Tulbek M; Anderson GH; Chibbar RN
    Foods; 2022 Feb; 11(5):. PubMed ID: 35267277
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
    Rizzello CG; Verni M; Koivula H; Montemurro M; Seppa L; Kemell M; Katina K; Coda R; Gobbetti M
    Food Funct; 2017 Feb; 8(2):860-871. PubMed ID: 28128388
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Antifungal sourdough lactic acid bacteria as biopreservation tool in quinoa and rice bread.
    Axel C; Brosnan B; Zannini E; Furey A; Coffey A; Arendt EK
    Int J Food Microbiol; 2016 Dec; 239():86-94. PubMed ID: 27236463
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol.
    Rice T; Sahin AW; Lynch KM; Arendt EK; Coffey A
    Int J Food Microbiol; 2020 May; 321():108546. PubMed ID: 32087410
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (
    Huang C; Huang J; Zhang B; Omedi JO; Chen C; Zhou L; Liang L; Zou Q; Zheng J; Zeng Y; Huang W
    Foods; 2023 Feb; 12(3):. PubMed ID: 36766134
    [TBL] [Abstract][Full Text] [Related]  

  • 19. How cereal flours, starters, enzymes, and process parameters affect the in vitro digestibility of sourdough bread.
    Costantini A; Da Ros A; Nikoloudaki O; Montemurro M; Di Cagno R; Genot B; Gobbetti M; Giuseppe Rizzello C
    Food Res Int; 2022 Sep; 159():111614. PubMed ID: 35940807
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A chestnut-hemp type-II sourdough to improve technological, nutritional, and sensory properties of gluten-free bread.
    Montemurro M; Beccaccioli M; Perri G; Rizzello CG; Reverberi M; Pontonio E
    Int J Food Microbiol; 2023 Nov; 404():110322. PubMed ID: 37454506
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 16.