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 *

141 related articles for article (PubMed ID: 33815341)

  • 1. The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production.
    Bartkiene E; Bartkevics V; Pugajeva I; Borisova A; Zokaityte E; Lele V; Starkute V; Zavistanaviciute P; Klupsaite D; Zadeike D; Juodeikiene G
    Front Microbiol; 2021; 12():652548. PubMed ID: 33815341
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Challenges Associated with Byproducts Valorization-Comparison Study of Safety Parameters of Ultrasonicated and Fermented Plant-Based Byproducts.
    Bartkiene E; Bartkevics V; Pugajeva I; Borisova A; Zokaityte E; Lele V; Sakiene V; Zavistanaviciute P; Klupsaite D; Zadeike D; Özogul F; Juodeikiene G
    Foods; 2020 May; 9(5):. PubMed ID: 32403256
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Crickets (
    Bartkiene E; Zokaityte E; Starkute V; Zokaityte G; Kaminskaite A; Mockus E; Klupsaite D; Cernauskas D; Rocha JM; Özogul F; Guiné RPF
    Foods; 2023 Jan; 12(2):. PubMed ID: 36673418
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads.
    Costa RDS; de Almeida SS; Cavalcanti EDC; Freire DMG; Moura-Nunes N; Monteiro M; Perrone D
    Food Res Int; 2021 Feb; 140():109843. PubMed ID: 33648166
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction.
    Bartkiene E; Kungiene G; Starkute V; Klupsaite D; Zokaityte E; Cernauskas D; Kamarauskiene E; Özogul F; Rocha JM
    Front Nutr; 2023; 10():1277980. PubMed ID: 37964936
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
    Nasiri Esfahani B; Kadivar M; Shahedi M; Soleimanian-Zad S
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Nov; 34(11):1904-1914. PubMed ID: 28952425
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Changes in the Physicochemical Properties of Chia (
    Bartkiene E; Rimsa A; Zokaityte E; Starkute V; Mockus E; Cernauskas D; Rocha JM; Klupsaite D
    Foods; 2023 May; 12(11):. PubMed ID: 37297338
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Antimicrobial, Antioxidant, Sensory Properties, and Emotions Induced for the Consumers of Nutraceutical Beverages Developed from Technological Functionalised Food Industry By-Products.
    Zokaityte E; Lele V; Starkute V; Zavistanaviciute P; Cernauskas D; Klupsaite D; Ruzauskas M; Alisauskaite J; Baltrusaitytė A; Dapsas M; Siriakovaite K; Trunce S; Guiné RPF; Viskelis P; Steibliene V; Bartkiene E
    Foods; 2020 Nov; 9(11):. PubMed ID: 33172204
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The Biochemical, Microbiological, Antioxidant and Sensory Characterization of Fermented Skimmed Milk Drinks Supplemented with Probiotics
    Shabbir I; Al-Asmari F; Saima H; Nadeem MT; Ambreen S; Kasankala LM; Khalid MZ; Rahim MA; Özogul F; Bartkiene E; Rocha JM
    Microorganisms; 2023 Oct; 11(10):. PubMed ID: 37894180
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Effects of different solid-state fermentation ratios of S. cerevisiae and L. plantarum on physico-chemical properties of wheat bran and the quality of whole wheat bread.
    Zhang D; Tan B
    J Sci Food Agric; 2021 Aug; 101(11):4551-4560. PubMed ID: 33462833
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The Contribution of Scalded and Scalded-Fermented Rye Wholemeal Flour to Quality Parameters and Acrylamide Formation in Semi-Wheat-Rye Bread.
    Klupsaite D; Starkute V; Zokaityte E; Cernauskas D; Mockus E; Kentra E; Sliazaite R; Abramaviciute G; Sakaite P; Komarova V; Tatarunaite I; Radziune S; Gliaubiciute P; Zimkaite M; Kunce J; Avizienyte S; Povilaityte M; Sokolova K; Rocha JM; Özogul F; Bartkiene E
    Foods; 2023 Feb; 12(5):. PubMed ID: 36900454
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Nutritional quality of fermented defatted soya and flaxseed flours and their effect on texture and sensory characteristics of wheat sourdough bread.
    Bartkiene E; Juodeikiene G; Vidmantiene D
    Int J Food Sci Nutr; 2012 Sep; 63(6):722-9. PubMed ID: 22229277
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.
    Bartkiene E; Jakobsone I; Juodeikiene G; Vidmantiene D; Pugajeva I; Bartkevics V
    Int J Food Sci Nutr; 2013 Nov; 64(7):890-6. PubMed ID: 23763660
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lactic Acid Fermentation to Re-cycle Apple By-Products for Wheat Bread Fortification.
    Cantatore V; Filannino P; Gambacorta G; De Pasquale I; Pan S; Gobbetti M; Di Cagno R
    Front Microbiol; 2019; 10():2574. PubMed ID: 31781070
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Application of Lactobacillus as Adjunct Cultures in Wheat Dough Fermentation.
    Xing X; Suo B; Yang Y; Li Z; Nie W; Ai Z
    J Food Sci; 2019 Apr; 84(4):842-847. PubMed ID: 30887518
    [TBL] [Abstract][Full Text] [Related]  

  • 16. The contribution of edible cricket flour to quality parameters and sensory characteristics of wheat bread.
    Bartkiene E; Starkute V; Katuskevicius K; Laukyte N; Fomkinas M; Vysniauskas E; Kasciukaityte P; Radvilavicius E; Rokaite S; Medonas D; Valantinaviciute E; Mockus E; Zokaityte E
    Food Sci Nutr; 2022 Dec; 10(12):4319-4330. PubMed ID: 36514776
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. The Contribution of Extruded and Fermented Wheat Bran to the Quality Parameters of Wheat Bread, Including the Profile of Volatile Compounds and Their Relationship with Emotions Induced for Consumers.
    Bartkiene E; Jomantaite I; Mockus E; Ruibys R; Baltusnikiene A; Santini A; Zokaityte E
    Foods; 2021 Oct; 10(10):. PubMed ID: 34681550
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
    Granby K; Nielsen NJ; Hedegaard RV; Christensen T; Kann M; Skibsted LH
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug; 25(8):921-9. PubMed ID: 18608496
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.