126 related articles for article (PubMed ID: 37436198)
1. Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product.
Cunha MCD; Terra LH; Campos E Sousa P; Vilela DR; Oliveira AL; Silva JS; Simão SD; Pereira J; Alves JGLF; Carvalho EEN; Vilas Boas EVB
An Acad Bras Cienc; 2023; 95(2):e20201550. PubMed ID: 37436198
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Profile of bioactive compounds in pequi (Caryocar brasilense Camb.) peel flours.
Brito Cangussu L; P Leão D; Oliveira LS; Franca AS
Food Chem; 2021 Jul; 350():129221. PubMed ID: 33618096
[TBL] [Abstract][Full Text] [Related]
4. Physicochemical characterization, antioxidant capacity, total phenolic and proanthocyanidin content of flours prepared from pequi (Caryocar brasilense Camb.) fruit by-products.
Leão DP; Franca AS; Oliveira LS; Bastos R; Coimbra MA
Food Chem; 2017 Jun; 225():146-153. PubMed ID: 28193408
[TBL] [Abstract][Full Text] [Related]
5. Potential of Whole Pequi (
Nascimento-Silva NRRD; Naves MMV
J Med Food; 2019 Sep; 22(9):952-962. PubMed ID: 31074677
[TBL] [Abstract][Full Text] [Related]
6. Effect of partial substitution of wheat flour by quinoa (
Gutierrez-Castillo C; Alcázar-Alay S; Vidaurre-Ruiz J; Correa MJ; Cabezas DM; Repo-Carrasco-Valencia R; Encina-Zelada CR
Food Sci Technol Int; 2023 Sep; 29(6):619-630. PubMed ID: 35673705
[TBL] [Abstract][Full Text] [Related]
7. Nutritional and functional potential of pumpkin (
Bemfeito CM; Carneiro JDS; Carvalho EEN; Coli PC; Pereira RC; Vilas Boas EVB
J Food Sci Technol; 2020 Oct; 57(10):3920-3925. PubMed ID: 32904012
[TBL] [Abstract][Full Text] [Related]
8. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.
Espinosa-Ramírez J; Mariscal-Moreno RM; Chuck-Hernández C; Serna-Saldivar SO; Espiricueta-Candelaria RS
J Food Sci; 2022 Sep; 87(9):3766-3780. PubMed ID: 35904200
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Usability of microfluidized flaxseed as a functional additive in bread.
Saka İ; Baumgartner B; Özkaya B
J Sci Food Agric; 2022 Jan; 102(2):505-513. PubMed ID: 34143439
[TBL] [Abstract][Full Text] [Related]
11. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
Charoenthaikij P; Jangchud K; Jangchud A; Prinyawiwatkul W; Tungtrakul P
J Food Sci; 2010 Aug; 75(6):S312-8. PubMed ID: 20722954
[TBL] [Abstract][Full Text] [Related]
12. Short communication: Antimicrobial activity of pequi (Caryocar brasiliense) waste extract on goat Minas Frescal cheese presenting sodium reduction.
Moreira RV; Costa MP; Castro VS; Paes CE; Mutz YS; Frasao BS; Mano SB; Conte-Junior CA
J Dairy Sci; 2019 Apr; 102(4):2966-2972. PubMed ID: 30712936
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Yellow sweet potato flour: use in sweet bread processing to increase β-carotene content and improve quality.
Nogueira AC; Sehn GAR; Rebellato AP; Coutinho JP; Godoy HT; Chang YK; Steel CJ; Clerici MTPS
An Acad Bras Cienc; 2018; 90(1):283-293. PubMed ID: 29424387
[TBL] [Abstract][Full Text] [Related]
16. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
Charoenthaikij P; Jangchud K; Jangchud A; Prinyawiwatkul W; No HK; King JM
J Food Sci; 2010 Aug; 75(6):S333-9. PubMed ID: 20722957
[TBL] [Abstract][Full Text] [Related]
17. Quality attributes of bread fortified with staghorn sumac extract.
Wang S; Zhu F
J Texture Stud; 2018 Feb; 49(1):129-134. PubMed ID: 28710877
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
Shih YT; Wang W; Hasenbeck A; Stone D; Zhao Y
J Food Sci; 2020 Nov; 85(11):3943-3953. PubMed ID: 33037629
[TBL] [Abstract][Full Text] [Related]
20. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
Hoye C; Ross CF
J Food Sci; 2011 Sep; 76(7):S428-36. PubMed ID: 22417561
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]