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 *

126 related articles for article (PubMed ID: 37835187)

  • 1. Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread.
    Wojciechowicz-Budzisz A; Pejcz E; Spychaj R; Harasym J
    Foods; 2023 Sep; 12(19):. PubMed ID: 37835187
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Rheological Characteristics of Model Gluten-Free Dough with
    Pejcz E; Burešová I
    Foods; 2022 Feb; 11(4):. PubMed ID: 35206013
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics.
    Różyło R; Schönlechner R; Pichler EC; Dziki D; Matwijczuk A; Biernacka B; Świeca M
    Food Chem; 2023 Dec; 428():136782. PubMed ID: 37418878
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C; Lucisano M; Mariotti M
    Carbohydr Polym; 2013 Nov; 98(2):1657-66. PubMed ID: 24053854
    [TBL] [Abstract][Full Text] [Related]  

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

  • 6. 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]  

  • 7. The properties of poultry batters depending on the amount of water and Plantago ovata husk.
    Zając MH
    Acta Sci Pol Technol Aliment; 2020; 19(4):475-482. PubMed ID: 33179487
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread.
    Nasir S; Allai FM; Gani M; Ganaie S; Gul K; Jabeen A; Majeed D
    Int J Food Sci; 2020; 2020():8874872. PubMed ID: 33354562
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.
    Fratelli C; Santos FG; Muniz DG; Habu S; Braga ARC; Capriles VD
    Foods; 2021 Apr; 10(5):. PubMed ID: 33925416
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread.
    Yassin Z; Tan YL; Srv A; Monro J; Matia-Merino L; Lim K; Hardacre A; Mishra S; Goh KKT
    Foods; 2022 May; 11(10):. PubMed ID: 35627083
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts.
    Pycia K; Ivanišová E
    Foods; 2020 Aug; 9(8):. PubMed ID: 32784390
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Psyllium (
    Franco EAN; Chávez DWH; Barbosa de Lima A; Bastos MDSR; de Melo NR
    Food Sci Technol Int; 2023 Jan; 29(1):75-83. PubMed ID: 34841943
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product.
    Adamczyk G; Posadzka Z; Witczak T; Witczak M
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766090
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques.
    Ambrosewicz-Walacik M; Tańska M; Rotkiewicz D; Piętak A
    Food Technol Biotechnol; 2016 Jun; 54(2):172-179. PubMed ID: 27904407
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Dough Rheological Properties, Microstructure and Bread Quality of Wheat-Germinated Bean Composite Flour.
    Atudorei D; Atudorei O; Codină GG
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359411
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour.
    El-Sohaimy SA; Shehata MG; Mehany T; Zeitoun MA
    Int J Food Sci; 2019; 2019():4686727. PubMed ID: 30941357
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality.
    Atudorei D; Atudorei O; Codină GG
    Plants (Basel); 2022 Apr; 11(9):. PubMed ID: 35567225
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients.
    Nyam KL; Lau M; Tan CP
    Malays J Nutr; 2013 Apr; 19(1):99-109. PubMed ID: 24800388
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C; Michalska A; Frias J; Piskula MK; Vidal-Valverde C; Zieliński H
    J Food Sci; 2009; 74(1):C49-55. PubMed ID: 19200085
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.