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 *

171 related articles for article (PubMed ID: 37761085)

  • 1. Quality, Nutritional Properties, and Glycemic Index of Colored Whole Wheat Breads.
    Koksel H; Cetiner B; Shamanin VP; Tekin-Cakmak ZH; Pototskaya IV; Kahraman K; Sagdic O; Morgounov AI
    Foods; 2023 Sep; 12(18):. PubMed ID: 37761085
    [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. 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]  

  • 4. Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread's Physical and Nutritional Features.
    Villacrés E; Cueva P; Díaz M; Rosell CM
    Plant Foods Hum Nutr; 2020 Dec; 75(4):569-575. PubMed ID: 32821974
    [TBL] [Abstract][Full Text] [Related]  

  • 5. High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads.
    Astiz V; Guardianelli LM; Salinas MV; Brites C; Puppo MC
    Foods; 2022 Dec; 12(1):. PubMed ID: 36613386
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
    Sapirstein HD; Siddhu S; Aliani M
    J Food Sci; 2012 Nov; 77(11):S399-406. PubMed ID: 23163908
    [TBL] [Abstract][Full Text] [Related]  

  • 7. 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]  

  • 8. Farinograph properties and bread quality of flours supplemented with resistant starch.
    Ozturk S; Koksel H; Ng PK
    Int J Food Sci Nutr; 2009 Sep; 60(6):449-57. PubMed ID: 19212857
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Durum and soft wheat flours in sourdough and straight-dough bread-making.
    Rinaldi M; Paciulli M; Caligiani A; Sgarbi E; Cirlini M; Dall'Asta C; Chiavaro E
    J Food Sci Technol; 2015 Oct; 52(10):6254-65. PubMed ID: 26396371
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Substituting normal and waxy-type whole wheat flour on dough and baking properties.
    Choi I; Kang CS; Cheong YK; Hyun JN; Kim KJ
    Prev Nutr Food Sci; 2012 Sep; 17(3):197-202. PubMed ID: 24471084
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of Biofortified Colored Wheats (Purple, Blue, Black) on Physicochemical, Antioxidant and Sensory Characteristics of Chapatti (Indian Flatbread).
    Kumari A; Sharma S; Sharma N; Chunduri V; Kapoor P; Kaur S; Goyal A; Garg M
    Molecules; 2020 Nov; 25(21):. PubMed ID: 33139634
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Greek Landrace Flours Characteristics and Quality of Dough and Bread.
    Skendi A; Papageorgiou M; Irakli M; Stefanou S
    Foods; 2023 Apr; 12(8):. PubMed ID: 37107411
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M; Paciulli M; Dall'Asta C; Cirlini M; Chiavaro E
    J Sci Food Agric; 2015 Jan; 95(1):59-65. PubMed ID: 25060963
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Physical properties and sensory evaluation of bread containing micronized whole wheat flour.
    Protonotariou S; Stergiou P; Christaki M; Mandala IG
    Food Chem; 2020 Jul; 318():126497. PubMed ID: 32126472
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Utilization of Intermediate Wheatgrass (
    Cetiner B; Shamanin VP; Tekin-Cakmak ZH; Pototskaya IV; Koksel F; Shepelev SS; Aydarov AN; Ozdemir B; Morgounov AI; Koksel H
    Foods; 2023 May; 12(11):. PubMed ID: 37297355
    [TBL] [Abstract][Full Text] [Related]  

  • 16. 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]  

  • 17. Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.
    Bartl P; Albreht A; Skrt M; Tremlová B; Ošťádalová M; Šmejkal K; Vovk I; Ulrih NP
    Int J Food Sci Nutr; 2015; 66(5):514-9. PubMed ID: 26088282
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. Resistant starch: effect on rheology, quality, and staling rate of white wheat bread.
    Barros JHT; Telis VRN; Taboga S; Franco CML
    J Food Sci Technol; 2018 Nov; 55(11):4578-4588. PubMed ID: 30333654
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Walnut Male Flowers (
    Pycia K; Pawłowska AM; Kaszuba J; Żurek N
    Foods; 2022 Dec; 11(24):. PubMed ID: 36553729
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.