BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

179 related articles for article (PubMed ID: 33923662)

  • 1. Effect of Supplementation of Flour with Fruit Fiber on the Volatile Compound Profile in Bread.
    Rusinek R; Gawrysiak-Witulska M; Siger A; Oniszczuk A; Ptaszyńska AA; Knaga J; Malaga-Toboła U; Gancarz M
    Sensors (Basel); 2021 Apr; 21(8):. PubMed ID: 33923662
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
    Sapirstein HD; Siddhu S; Aliani M
    J Food Sci; 2012 Nov; 77(11):S399-406. PubMed ID: 23163908
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology.
    Pico J; Antolín B; Román L; Gómez M; Bernal J
    Food Res Int; 2018 Apr; 106():686-695. PubMed ID: 29579975
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Identification of the Key Aroma Compounds in Gluten-Free Rice Bread.
    Boeswetter AR; Scherf KA; Schieberle P; Koehler P
    J Agric Food Chem; 2019 Mar; 67(10):2963-2972. PubMed ID: 30779560
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures.
    Jourdren S; Saint-Eve A; Pollet B; Panouillé M; Lejeune P; Guichard E; Déléris I; Souchon I
    Food Res Int; 2017 Feb; 92():119-127. PubMed ID: 28290289
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Quantitative Analyses of Key Odorants and Their Precursors Reveal Differences in the Aroma of Gluten-Free Rice Bread and Wheat Bread.
    Rohleder AR; Scherf KA; Schieberle P; Koehler P
    J Agric Food Chem; 2019 Oct; 67(40):11179-11186. PubMed ID: 31487164
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles.
    Longin F; Beck H; Gütler H; Heilig W; Kleinert M; Rapp M; Philipp N; Erban A; Brilhaus D; Mettler-Altmann T; Stich B
    Food Res Int; 2020 Mar; 129():108748. PubMed ID: 32036907
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis.
    Pu D; Zhang H; Zhang Y; Sun B; Ren F; Chen H; He J
    Food Res Int; 2019 Sep; 123():612-622. PubMed ID: 31285010
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
    Van Kerrebroeck S; Comasio A; Harth H; De Vuyst L
    Food Res Int; 2018 Apr; 106():254-262. PubMed ID: 29579925
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Metabolomic approach to study the impact of flour type and fermentation process on volatile profile of bakery products.
    Saa DLT; Nissen L; Gianotti A
    Food Res Int; 2019 May; 119():510-516. PubMed ID: 30884683
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts.
    Paravisini L; Sneddon KA; Peterson DG
    Molecules; 2019 Jul; 24(13):. PubMed ID: 31284563
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. 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]  

  • 14. Exploring the Effect of Different Storage Conditions on the Aroma Profile of Bread by Using Arrow-SPME GC-MS and Chemometrics.
    Pellacani S; Cocchi M; Durante C; Strani L
    Molecules; 2023 Apr; 28(8):. PubMed ID: 37110821
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Analytical methods for volatile compounds in wheat bread.
    Pico J; Gómez M; Bernal J; Bernal JL
    J Chromatogr A; 2016 Jan; 1428():55-71. PubMed ID: 26452307
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
    Czerny M; Schieberle P
    J Agric Food Chem; 2002 Nov; 50(23):6835-40. PubMed ID: 12405784
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads.
    Ficco DBM; Saia S; Beleggia R; Fragasso M; Giovanniello V; De Vita P
    Sci Rep; 2017 Oct; 7(1):13632. PubMed ID: 29051605
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours.
    Cong W; Tello E; Simons CT; Peterson DG
    Molecules; 2022 Feb; 27(4):. PubMed ID: 35209115
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P; du Rand GE; de Kock HL
    J Sci Food Agric; 2014 Aug; 94(10):2104-17. PubMed ID: 24338919
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Shelf life characteristics of bread produced from ozonated wheat flour.
    Obadi M; Zhu KX; Peng W; Sulieman AA; Mahdi AA; Mohammed K; Zhou HM
    J Texture Stud; 2018 Oct; 49(5):492-502. PubMed ID: 29131335
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.