287 related articles for article (PubMed ID: 37539265)
1. A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread.
Ayo-Omogie HN; Oluwajuyitan TD; Okorie EI; Ojo OO; Awosanmi ND
Heliyon; 2023 Jul; 9(7):e18142. PubMed ID: 37539265
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread.
Mencin M; Golob K; Krek M; Polak T; Požrl T; Terpinc P
Molecules; 2023 Aug; 28(17):. PubMed ID: 37687138
[TBL] [Abstract][Full Text] [Related]
4. Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours.
Yaver E
J Sci Food Agric; 2022 Dec; 102(15):7164-7171. PubMed ID: 35726896
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. 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]
7. Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.
Sayed-Ahmad B; Talou T; Straumite E; Sabovics M; Kruma Z; Saad Z; Hijazi A; Merah O
Foods; 2018 Aug; 7(9):. PubMed ID: 30200180
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Effects of germination on nutritional composition of waxy wheat.
Hung PV; Maeda T; Yamamoto S; Morita N
J Sci Food Agric; 2012 Feb; 92(3):667-72. PubMed ID: 21919005
[TBL] [Abstract][Full Text] [Related]
10. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
Chinma CE; Ezeocha VC; Adedeji OE; Ayo-Omogie HN; Oganah-Ikujenyo BC; Anumba NL; Enimola GE; Adegoke DO; Alhassan R; Adebo OA
J Food Sci; 2023 Jun; 88(6):2368-2384. PubMed ID: 37092658
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Novel flours from leguminosae (
Ojeda LGI; Genevois CE; Busch VM
Heliyon; 2023 Jul; 9(7):e17774. PubMed ID: 37455995
[TBL] [Abstract][Full Text] [Related]
13. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
Liu X; Mu T; Sun H; Zhang M; Chen J; Fauconnier ML
Int J Food Sci Nutr; 2017 Mar; 68(2):167-178. PubMed ID: 27608859
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads.
Dhillon B; Choudhary G; Sodhi NS
J Food Sci Technol; 2020 Aug; 57(8):2800-2808. PubMed ID: 32612297
[TBL] [Abstract][Full Text] [Related]
16. Physico-chemical and nutritional properties of cereal-pulse blends for bread making.
Dhingra S; Jood S
Nutr Health; 2002; 16(3):183-94. PubMed ID: 12418802
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.
Coțovanu I; Stroe SG; Ursachi F; Mironeasa S
Foods; 2022 Dec; 12(1):. PubMed ID: 36613349
[TBL] [Abstract][Full Text] [Related]
19. Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour.
Gonzales-Barron U; Dijkshoorn R; Maloncy M; Finimundy T; Carocho M; Ferreira ICFR; Barros L; Cadavez V
Food Res Int; 2020 Nov; 137():109621. PubMed ID: 33233209
[TBL] [Abstract][Full Text] [Related]
20. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
Angioloni A; Collar C
J Sci Food Agric; 2011 May; 91(7):1283-92. PubMed ID: 21337578
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]