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.
2. Influence of almond and coconut flours on Ketogenic, Gluten-Free cupcakes. Hopkin L; Broadbent H; Ahlborn GJ Food Chem X; 2022 Mar; 13():100182. PubMed ID: 34917930 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads. Astiz V; Guardianelli LM; Salinas MV; Brites C; Puppo MC Foods; 2022 Dec; 12(1):. PubMed ID: 36613386 [TBL] [Abstract][Full Text] [Related]
5. Optimization of tannin-containing sorghum bran addition to gluten-free bread. Ardoin R; Smith B; Bean S; Aramouni F J Food Sci; 2023 Mar; 88(3):952-961. PubMed ID: 36717379 [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. 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]
8. The effects of wheat cultivar, flour particle size and bran content on the rheology and microstructure of dough and the texture of whole wheat breads and noodles. Sun X; Bu Z; Qiao B; Drawbridge P; Fang Y Food Chem; 2023 Jun; 410():135447. PubMed ID: 36640654 [TBL] [Abstract][Full Text] [Related]
10. 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]
11. Comprehensive Analyses of Breads Supplemented with Tannic Acids. Guan Y; Yang X; Pan C; Kong J; Wu R; Liu X; Wang Y; Chen M; Li M; Wang Q; He G; Yang G; Chang J; Li Y; Wang Y Foods; 2023 Oct; 12(20):. PubMed ID: 37893648 [TBL] [Abstract][Full Text] [Related]
12. Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread. Adzqia F; Suwonsichon S; Thongngam M Foods; 2023 Nov; 12(22):. PubMed ID: 38002171 [TBL] [Abstract][Full Text] [Related]
13. Role of tailored sourdough fermentation in the flavor of wholegrain-oat bread. Cera S; Tuccillo F; Knaapila A; Sim F; Manngård J; Niklander K; Verni M; Rizzello CG; Katina K; Coda R Curr Res Food Sci; 2024; 8():100697. PubMed ID: 38487179 [TBL] [Abstract][Full Text] [Related]
14. Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers. Kiumarsi M; Shahbazi M; Yeganehzad S; Majchrzak D; Lieleg O; Winkeljann B Food Chem; 2019 Mar; 277():664-673. PubMed ID: 30502201 [TBL] [Abstract][Full Text] [Related]
15. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread. Purhagen JK; Sjöö ME; Eliasson AC J Sci Food Agric; 2012 Apr; 92(6):1201-13. PubMed ID: 22052714 [TBL] [Abstract][Full Text] [Related]
16. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method. Hayward L; McSweeney MB J Food Sci; 2020 Sep; 85(9):2915-2922. PubMed ID: 32794183 [TBL] [Abstract][Full Text] [Related]
17. Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads. Aguiar LA; Rodrigues DB; Queiroz VAV; Melo L; Pineli LLO Food Res Int; 2020 May; 131():108999. PubMed ID: 32247453 [TBL] [Abstract][Full Text] [Related]
18. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation. Rios MB; Iriondo-DeHond A; Iriondo-DeHond M; Herrera T; Velasco D; Gómez-Alonso S; Callejo MJ; Del Castillo MD Molecules; 2020 Mar; 25(6):. PubMed ID: 32192041 [TBL] [Abstract][Full Text] [Related]
19. Quality of wheat breads enriched with flour from germinated amaranth seeds. Guardianelli LM; Salinas MV; Puppo MC Food Sci Technol Int; 2022 Jul; 28(5):388-396. PubMed ID: 34000863 [TBL] [Abstract][Full Text] [Related]
20. A sourdough process based on fermented chickpea extract as leavening and anti-staling agent for improving the quality of gluten-free breads. Mygdalia AS; Nouska C; Hatzikamari M; Biliaderis CG; Lazaridou A Food Res Int; 2022 Sep; 159():111593. PubMed ID: 35940760 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]