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 *

122 related articles for article (PubMed ID: 36257266)

  • 21. Difference in postprandial GLP-1 response despite similar glucose kinetics after consumption of wheat breads with different particle size in healthy men.
    Eelderink C; Noort MWJ; Sozer N; Koehorst M; Holst JJ; Deacon CF; Rehfeld JF; Poutanen K; Vonk RJ; Oudhuis L; Priebe MG
    Eur J Nutr; 2017 Apr; 56(3):1063-1076. PubMed ID: 26857762
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts.
    Czubaszek A; Czaja A; Sokół-Łętowska A; Kolniak-Ostek J; Kucharska AZ
    Molecules; 2021 Oct; 26(20):. PubMed ID: 34684873
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y; Arntfield S; Lukow OM; Swallow K; Malcolmson L
    J Sci Food Agric; 2012 Aug; 92(10):2055-61. PubMed ID: 22311851
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of Adding Legume Flours on the Rheological and Breadmaking Properties of Dough.
    Bojňanská T; Musilová J; Vollmannová A
    Foods; 2021 May; 10(5):. PubMed ID: 34068906
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour.
    Yaver E; Bilgiçli N
    Food Chem; 2019 Mar; 276():77-83. PubMed ID: 30409661
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry.
    Lachowicz S; Świeca M; Pejcz E
    Food Chem; 2021 Feb; 338():128026. PubMed ID: 32932088
    [TBL] [Abstract][Full Text] [Related]  

  • 29. In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread.
    Dall'Asta M; Bresciani L; Calani L; Cossu M; Martini D; Melegari C; Del Rio D; Pellegrini N; Brighenti F; Scazzina F
    Nutrients; 2016 Jan; 8(1):. PubMed ID: 26771635
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
    Skrabanja V; Kovac B; Golob T; Liljeberg Elmståhl HG; Björck IM; Kreft I
    J Agric Food Chem; 2001 Jan; 49(1):497-500. PubMed ID: 11170617
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Micromilling enhances iron bioaccessibility from wholegrain wheat.
    Latunde-Dada GO; Li X; Parodi A; Edwards CH; Ellis PR; Sharp PA
    J Agric Food Chem; 2014 Nov; 62(46):11222-7. PubMed ID: 25380143
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Enrichment of wheat flour with Spirulina. Evaluation of thermal damage to essential amino acids during bread preparation.
    Montevecchi G; Santunione G; Licciardello F; Köker Ö; Masino F; Antonelli A
    Food Res Int; 2022 Jul; 157():111357. PubMed ID: 35761619
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. The solution properties of galactomannan after simulated digestion of guar fortified bread predict the extent of postprandial insulin reduction in healthy adult overweight subjects.
    Ballance S; Mæhre HK; Rieder A; Arslan Lied G; Hindar Tvedt EK; Dierkes J
    Food Funct; 2022 Oct; 13(19):9810-9821. PubMed ID: 36134506
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Exploring the Role of Cereal Dietary Fiber in Digestion.
    Gouseti O; Lovegrove A; Kosik O; Fryer PJ; Mills C; Gates F; Tucker G; Latty C; Shewry P; Bakalis S
    J Agric Food Chem; 2019 Jul; 67(30):8419-8424. PubMed ID: 31267740
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Wholemeal versus wholegrain breads: proportion of whole or cracked grain and the glycaemic response.
    Jenkins DJ; Wesson V; Wolever TM; Jenkins AL; Kalmusky J; Guidici S; Csima A; Josse RG; Wong GS
    BMJ; 1988 Oct; 297(6654):958-60. PubMed ID: 3142566
    [TBL] [Abstract][Full Text] [Related]  

  • 37. A randomised, double-blind, cross-over trial to evaluate bread, in which gluten has been pre-digested by prolyl endoprotease treatment, in subjects self-reporting benefits of adopting a gluten-free or low-gluten diet.
    Rees D; Holtrop G; Chope G; Moar KM; Cruickshank M; Hoggard N
    Br J Nutr; 2018 Mar; 119(5):496-506. PubMed ID: 29508689
    [TBL] [Abstract][Full Text] [Related]  

  • 38. [Supplementation of wheat flour with chickpea (Cicer arietinum) flour. I. Preparation of flours and their properties for bread making].
    Figuerola FE; Estévez AM; Castillo E
    Arch Latinoam Nutr; 1987 Jun; 37(2):378-87. PubMed ID: 3455191
    [TBL] [Abstract][Full Text] [Related]  

  • 39.
    Acevedo-Pacheco L; Serna-Saldívar SO
    Food Nutr Res; 2016; 60():31382. PubMed ID: 27765143
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Implications of hydration depletion in the in vitro starch digestibility of white bread crumb and crust.
    Martínez MM; Román L; Gómez M
    Food Chem; 2018 Jan; 239():295-303. PubMed ID: 28873572
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.