BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

196 related articles for article (PubMed ID: 33272764)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics.
    Mancebo CM; Martínez MM; Merino C; de la Hera E; Gómez M
    J Texture Stud; 2017 Dec; 48(6):597-606. PubMed ID: 28449185
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A; Hager AS; Zannini E; Czerny M; Arendt EK
    Int J Food Microbiol; 2014 Feb; 172():83-91. PubMed ID: 24361837
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks.
    Uribe-Wandurraga ZN; Igual M; García-Segovia P; Martínez-Monzó J
    Food Funct; 2019 Aug; 10(8):4685-4692. PubMed ID: 31294732
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties.
    Lin J; Gwyneth Tan YX; Leong LP; Zhou W
    Food Funct; 2018 Jun; 9(6):3398-3407. PubMed ID: 29872802
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Utilization of African grains for sourdough bread making.
    Coda R; Di Cagno R; Rizzello CG; Nionelli L; Edema MO; Gobbetti M
    J Food Sci; 2011 Aug; 76(6):M329-35. PubMed ID: 22417505
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread.
    Debonne E; Van Schoors F; Maene P; Van Bockstaele F; Vermeir P; Verwaeren J; Eeckhout M; Devlieghere F
    Int J Food Microbiol; 2020 May; 321():108551. PubMed ID: 32078867
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. 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]  

  • 12. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties.
    Cappa C; Lucisano M; Raineri A; Fongaro L; Foschino R; Mariotti M
    Foods; 2016 Oct; 5(4):. PubMed ID: 28231163
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Suitability of pitaya fruit fermented by sourdough LAB strains for bread making: its impact on dough physicochemical, rheo-fermentation properties and antioxidant, antifungal and quality performance of bread.
    Omedi JO; Huang J; Huang W; Zheng J; Zeng Y; Zhang B; Zhou L; Zhao F; Li N; Gao T
    Heliyon; 2021 Nov; 7(11):e08290. PubMed ID: 34778581
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
    J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Protein Enrichment of Wheat Bread with Microalgae:
    Qazi WM; Ballance S; Kousoulaki K; Uhlen AK; Kleinegris DMM; Skjånes K; Rieder A
    Foods; 2021 Dec; 10(12):. PubMed ID: 34945626
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J; Liu J; Tang X
    J Texture Stud; 2018 Feb; 49(1):38-46. PubMed ID: 28472867
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough.
    Park EY; Jang SB; Lim ST
    Food Chem; 2016 Dec; 213():157-162. PubMed ID: 27451167
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.