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.
172 related articles for article (PubMed ID: 35209097)
61. Tracking the fate of pasta (T. Durum semolina) immunogenic proteins by in vitro simulated digestion. Mamone G; Nitride C; Picariello G; Addeo F; Ferranti P; Mackie A J Agric Food Chem; 2015 Mar; 63(10):2660-7. PubMed ID: 25682706 [TBL] [Abstract][Full Text] [Related]
62. Heat and hydrothermal treatments of non-wheat flours. Torbica A; Belović M; Popović L; Čakarević J Food Chem; 2021 Jan; 334():127523. PubMed ID: 32721833 [TBL] [Abstract][Full Text] [Related]
63. Peptidomics analysis of in vitro digested wheat breads: Effect of genotype and environment on protein digestibility and release of celiac disease and wheat allergy related epitopes. Lavoignat M; Juhász A; Bose U; Sayd T; Chambon C; Ribeiro M; Igrejas G; Déjean S; Ravel C; Bancel E Food Chem; 2024 Aug; 448():139148. PubMed ID: 38569409 [TBL] [Abstract][Full Text] [Related]
64. Effects of reciprocal crosses on agronomic performance of tritordeum. Atienza SG; Ramírez MC; Martín A; Ballesteros J Genetika; 2007 Aug; 43(8):1046-9. PubMed ID: 17958303 [TBL] [Abstract][Full Text] [Related]
65. Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads. Antognoni F; Mandrioli R; Bordoni A; Di Nunzio M; Viadel B; Gallego E; Villalba MP; Tomás-Cobos L; Taneyo Saa DL; Gianotti A Nutrients; 2017 Nov; 9(11):. PubMed ID: 29137113 [TBL] [Abstract][Full Text] [Related]
66. 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]
67. Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins. Schalk K; Koehler P; Scherf KA PLoS One; 2018; 13(2):e0192804. PubMed ID: 29425234 [TBL] [Abstract][Full Text] [Related]
68. Direct analysis real-time-high-resolution mass spectrometry for Triticum species authentication. Miano B; Righetti L; Piro R; Dall'Asta C; Folloni S; Galaverna G; Suman M Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2018 Dec; 35(12):2291-2297. PubMed ID: 30381010 [TBL] [Abstract][Full Text] [Related]
69. In vitro protein bioaccessibility and human serum amino acid responses to white bread enriched with intact plant cells. Perez-Moral N; Saha S; Pinto AM; Bajka BH; Edwards CH Food Chem; 2023 Mar; 404(Pt A):134538. PubMed ID: 36257266 [TBL] [Abstract][Full Text] [Related]
70. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour. Świeca M; Dziki D; Gawlik-Dziki U Food Chem; 2017 Aug; 228():643-648. PubMed ID: 28317775 [TBL] [Abstract][Full Text] [Related]
71. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making. Xu K; Guo M; Roman L; Pico J; Martinez MM Food Chem; 2020 Jul; 317():126387. PubMed ID: 32086121 [TBL] [Abstract][Full Text] [Related]
72. Tocotrienols and tocopherols in colored-grain wheat, tritordeum and barley. Lachman J; Hejtmánková A; Orsák M; Popov M; Martinek P Food Chem; 2018 Feb; 240():725-735. PubMed ID: 28946335 [TBL] [Abstract][Full Text] [Related]
73. Genetic variability of carotenoid concentration and degree of esterification among tritordeum (xTritordeum Ascherson et Graebner) and durum wheat accessions. Atienza SG; Ballesteros J; Martín A; Hornero-Méndez D J Agric Food Chem; 2007 May; 55(10):4244-51. PubMed ID: 17439153 [TBL] [Abstract][Full Text] [Related]
74. Use of a multifunctional column for the determination of deoxynivalenol in grains, grain products, and processed foods. Bao L; Oles CJ; White KD; Sapp C; Trucksess MW J AOAC Int; 2011; 94(5):1506-12. PubMed ID: 22165014 [TBL] [Abstract][Full Text] [Related]
75. 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]
76. Impact of food processing and simulated gastrointestinal digestion on gliadin immunoreactivity in rolls. Brzozowski B J Sci Food Agric; 2018 Jul; 98(9):3363-3375. PubMed ID: 29277903 [TBL] [Abstract][Full Text] [Related]
77. 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]
78. Identification of wheat and tritordeum chromosomes by genomic in situ hybridization using total Hordeum chilense DNA as probe. Gonzalez MJ; Cabrera A Genome; 1999 Dec; 42(6):1194-200. PubMed ID: 10659787 [TBL] [Abstract][Full Text] [Related]
79. 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]
80. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread. Dhingra S; Jood S Nutr Health; 2002; 16(4):313-29. PubMed ID: 12617282 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]