324 related articles for article (PubMed ID: 37241841)
1. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.
Pešić MB; Pešić MM; Bezbradica J; Stanojević AB; Ivković P; Milinčić DD; Demin M; Kostić AŽ; Dojčinović B; Stanojević SP
Molecules; 2023 May; 28(10):. PubMed ID: 37241841
[TBL] [Abstract][Full Text] [Related]
2. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.
Beltrão Martins R; Gouvinhas I; Nunes MC; Alcides Peres J; Raymundo A; Barros AIRNA
Molecules; 2020 Aug; 25(16):. PubMed ID: 32781519
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
Santos FG; Fratelli C; Muniz DG; Capriles VD
J Food Sci; 2018 Jan; 83(1):188-197. PubMed ID: 29210449
[TBL] [Abstract][Full Text] [Related]
5. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
Costantini L; Lukšič L; Molinari R; Kreft I; Bonafaccia G; Manzi L; Merendino N
Food Chem; 2014 Dec; 165():232-40. PubMed ID: 25038671
[TBL] [Abstract][Full Text] [Related]
6. Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds.
Rogaska A; Reguła J; Suliburska J; Krejpcio Z
Molecules; 2021 Apr; 26(7):. PubMed ID: 33917296
[TBL] [Abstract][Full Text] [Related]
7. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour.
Ali RFM; El-Anany AM; Mousa HM; Hamad EM
Food Funct; 2020 Mar; 11(3):2117-2125. PubMed ID: 32073013
[TBL] [Abstract][Full Text] [Related]
8. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
Šporin M; Avbelj M; Kovač B; Možina SS
Food Sci Technol Int; 2018 Apr; 24(3):251-263. PubMed ID: 29207886
[TBL] [Abstract][Full Text] [Related]
9. Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.) as an innovative ingredient in the production of gluten-free bread.
Gumul D; Korus J; Surma M; Ziobro R
PLoS One; 2020; 15(9):e0229841. PubMed ID: 32946470
[TBL] [Abstract][Full Text] [Related]
10. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads.
Gkountenoudi-Eskitzi I; Kotsiou K; Irakli MN; Lazaridis A; Biliaderis CG; Lazaridou A
Food Res Int; 2023 Apr; 166():112579. PubMed ID: 36914342
[TBL] [Abstract][Full Text] [Related]
11. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
Alvarez-Jubete L; Arendt EK; Gallagher E
Int J Food Sci Nutr; 2009; 60 Suppl 4():240-57. PubMed ID: 19462323
[TBL] [Abstract][Full Text] [Related]
12. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
Sciarini LS; Steffolani ME; Fernández A; Paesani C; Pérez GT
Food Sci Technol Int; 2020 Jun; 26(4):321-332. PubMed ID: 31826661
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour.
Tridtitanakiat PC; Hernández-Estrada ZJ; Rayas-Duarte P
Foods; 2023 Sep; 12(18):. PubMed ID: 37761130
[TBL] [Abstract][Full Text] [Related]
15. Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response.
Chhavi A; Sarita S
Malays J Nutr; 2012 Apr; 18(1):89-101. PubMed ID: 23713233
[TBL] [Abstract][Full Text] [Related]
16. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
Żmijewski M; Sokół-Łętowska A; Pejcz E; Orzeł D
Rocz Panstw Zakl Hig; 2015; 66(2):115-21. PubMed ID: 26024399
[TBL] [Abstract][Full Text] [Related]
17. Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour.
Różańska MB; Siger A; Szwengiel A; Dziedzic K; Mildner-Szkudlarz S
Molecules; 2021 Mar; 26(5):. PubMed ID: 33806318
[TBL] [Abstract][Full Text] [Related]
18. Influence of Particle Size and Xylanase Pretreatment of Proso Millet Bran on Physical, Sensory and Nutritive Features of Gluten-Free Bread.
Novotni D; Nanjara L; Štrkalj L; Drakula S; Čukelj Mustač N; Voučko B; Ćurić D
Food Technol Biotechnol; 2023 Mar; 61(1):73-84. PubMed ID: 37200793
[TBL] [Abstract][Full Text] [Related]
19. Antioxidant Capacity, Mineral Content and Sensory Properties of Gluten-Free Rice and Buckwheat Cookies.
Sakač M; Pestorić M; Mišan A; Nedeljković N; Jambrec D; Jovanov P; Banjac V; Torbica A; Hadnađev M; Mandić A
Food Technol Biotechnol; 2015 Mar; 53(1):38-47. PubMed ID: 27904330
[TBL] [Abstract][Full Text] [Related]
20. In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.
Regula J; Cerba A; Suliburska J; Tinkov AA
Biol Trace Elem Res; 2018 Mar; 182(1):140-146. PubMed ID: 28580502
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]