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.
139 related articles for article (PubMed ID: 38890995)
1. Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace. Gumul D; Oracz J; Litwinek D; Żyżelewicz D; Zięba T; Sabat R; Wywrocka-Gurgul A; Ziobro R Foods; 2024 Jun; 13(11):. PubMed ID: 38890995 [TBL] [Abstract][Full Text] [Related]
2. Antioxidant activity and HPLC analysis of polyphenol-enriched extracts from industrial apple pomace. Bai X; Zhang H; Ren S J Sci Food Agric; 2013 Aug; 93(10):2502-6. PubMed ID: 23460126 [TBL] [Abstract][Full Text] [Related]
3. 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]
4. Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production. Valková V; Ďúranová H; Havrlentová M; Ivanišová E; Mezey J; Tóthová Z; Gabríny L; Kačániová M Plants (Basel); 2022 May; 11(9):. PubMed ID: 35567257 [TBL] [Abstract][Full Text] [Related]
5. Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads. Gumul D; Korus A; Ziobro R Int J Food Sci; 2020; 2020():8024398. PubMed ID: 32714971 [TBL] [Abstract][Full Text] [Related]
6. Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads. Gumul D; Ziobro R; Korus J; Kruczek M Antioxidants (Basel); 2021 May; 10(5):. PubMed ID: 34069723 [TBL] [Abstract][Full Text] [Related]
7. Exploitation of Black Olive ( Cardinali F; Belleggia L; Reale A; Cirlini M; Boscaino F; Di Renzo T; Del Vecchio L; Cavalca N; Milanović V; Garofalo C; Cesaro C; Rampanti G; Osimani A; Aquilanti L Foods; 2024 Feb; 13(3):. PubMed ID: 38338595 [TBL] [Abstract][Full Text] [Related]
9. Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making. Jagelaviciute J; Staniulyte G; Cizeikiene D; Basinskiene L Plant Foods Hum Nutr; 2023 Jun; 78(2):307-313. PubMed ID: 36899145 [TBL] [Abstract][Full Text] [Related]
10. Impact of tomato pomace powder added to extruded snacks on the in vitro gastrointestinal behaviour and stability of bioactive compounds. Yagci S; Calıskan R; Gunes ZS; Capanoglu E; Tomas M Food Chem; 2022 Jan; 368():130847. PubMed ID: 34450500 [TBL] [Abstract][Full Text] [Related]
11. 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]
12. Health-Promoting Properties and the Use of Fruit Pomace in the Food Industry-A Review. Raczkowska E; Serek P Nutrients; 2024 Aug; 16(16):. PubMed ID: 39203893 [TBL] [Abstract][Full Text] [Related]
13. Biowaste as a Potential Source of Bioactive Compounds-A Case Study of Raspberry Fruit Pomace. Krivokapić S; Vlaović M; Damjanović Vratnica B; Perović A; Perović S Foods; 2021 Mar; 10(4):. PubMed ID: 33810427 [TBL] [Abstract][Full Text] [Related]
14. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. Tolve R; Simonato B; Rainero G; Bianchi F; Rizzi C; Cervini M; Giuberti G Foods; 2021 Jan; 10(1):. PubMed ID: 33401782 [TBL] [Abstract][Full Text] [Related]
15. 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]
16. Apple Pomace as an Ingredient Enriching Wheat Pasta with Health-Promoting Compounds. Gumul D; Kruczek M; Ivanišová E; Słupski J; Kowalski S Foods; 2023 Feb; 12(4):. PubMed ID: 36832879 [TBL] [Abstract][Full Text] [Related]
17. Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage. Petrović M; Veljović S; Tomić N; Zlatanović S; Tosti T; Vukosavljević P; Gorjanović S Food Technol Biotechnol; 2021 Sep; 59(3):282-294. PubMed ID: 34759760 [TBL] [Abstract][Full Text] [Related]
18. Black and Red Currant Pomaces as Raw Materials to Create Smoothies with In Vitro Health-Promoting Potential. Szydłowska M; Wojdyło A; Nowicka P Foods; 2024 Aug; 13(17):. PubMed ID: 39272481 [TBL] [Abstract][Full Text] [Related]
19. Nutritional and sensory parameters of amazake from the recycling of stale bread. Starzyńska-Janiszewska A; Stodolak B; Štefániková J; Joanidis P; Mickowska B; Šnirc M Waste Manag; 2024 Sep; 186():345-354. PubMed ID: 38959618 [TBL] [Abstract][Full Text] [Related]
20. Effect of apple pomace on nutrition, rheology of dough and cookies quality. Usman M; Ahmed S; Mehmood A; Bilal M; Patil PJ; Akram K; Farooq U J Food Sci Technol; 2020 Sep; 57(9):3244-3251. PubMed ID: 32728272 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]