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: 6209869)

  • 1. [Effects of various methods on the determination of dietary fiber and available carbohydrates on the calculation of the energy content of bread].
    Wisker E; Feldheim W
    Z Lebensm Unters Forsch; 1984 Oct; 179(4):333-40. PubMed ID: 6209869
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Caloric value and dietary fiber content of cereals, flours and breads].
    Feldheim W; Wisker E; Augustin S
    Z Lebensm Unters Forsch; 1983; 176(3):183-9. PubMed ID: 6305055
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Comparative analysis of total proteins, amino acids, carbohydrates, fibers, lipids, macro and micro minerals contents in different types of Egyptian bread.
    Dakroury AM; Abd el-Galil AM; el-Saadany SS; Darwish AH
    Nahrung; 1986; 30(1):3-9. PubMed ID: 3010118
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Nutritive value of selected variety breads and pastas.
    Ranhotra GS; Gelroth JA; Novak FA; Bock MA; Winterringer GL; Matthews RH
    J Am Diet Assoc; 1984 Mar; 84(3):322-7. PubMed ID: 6321583
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S; Jood S
    Nutr Health; 2002; 16(4):313-29. PubMed ID: 12617282
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Glycemic responses, appetite ratings and gastrointestinal hormone responses of most common breads consumed in Spain. A randomized control trial in healthy humans.
    Gonzalez-Anton C; Rico MC; Sanchez-Rodriguez E; Ruiz-Lopez MD; Gil A; Mesa MD
    Nutrients; 2015 May; 7(6):4033-53. PubMed ID: 26024293
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Nut-enriched bread is an effective and acceptable vehicle to improve regular nut consumption.
    Devi A; Chisholm A; Gray A; Tey SL; Williamson-Poutama D; Cameron SL; Brown RC
    Eur J Nutr; 2016 Oct; 55(7):2281-93. PubMed ID: 26358166
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chemical composition and starch digestibility of different gluten-free breads.
    Segura ME; Rosell CM
    Plant Foods Hum Nutr; 2011 Sep; 66(3):224-30. PubMed ID: 21769691
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review.
    Sivam AS; Sun-Waterhouse D; Quek S; Perera CO
    J Food Sci; 2010 Oct; 75(8):R163-74. PubMed ID: 21535512
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Dietary fiber values for various breads are higher using enzymatic analysis rather than detergent analysis.
    Ross JK
    J Am Diet Assoc; 1994 Feb; 94(2):166-8. PubMed ID: 8300992
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial.
    Bo S; Seletto M; Choc A; Ponzo V; Lezo A; Demagistris A; Evangelista A; Ciccone G; Bertolino M; Cassader M; Gambino R
    Food Res Int; 2017 Feb; 92():40-47. PubMed ID: 28290296
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Evaluation of composite millet breads for sensory and nutritional qualities and glycemic response.
    Chhavi A; Sarita S
    Malays J Nutr; 2012 Apr; 18(1):89-101. PubMed ID: 23713233
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The nutritional composition of British bread--a nationwide study.
    Wenlock RW; Sivell LM; King RT; Scuffam D; Wiggins RA
    J Sci Food Agric; 1983 Nov; 34(11):1302-18. PubMed ID: 6645397
    [No Abstract]   [Full Text] [Related]  

  • 14. Selected nutritional and quality analyses of tomatillos (Physalis ixocarpa).
    Bock MA; Sanchez-Pilcher J; McKee LJ; Ortiz M
    Plant Foods Hum Nutr; 1995 Sep; 48(2):127-33. PubMed ID: 8837871
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Chemical composition of Italian cooked dishes.
    Porrini M; Ciappellano S; Simonetti P; Testolin G
    Int J Vitam Nutr Res; 1986; 56(3):263-8. PubMed ID: 3023248
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [The carbohydrate content of food products most widely used in the Russian population (bread, pasta, and baked goods].
    Marchenkova IS; Baturin AK; Gapparov MM
    Vopr Pitan; 2002; 71(6):26-9. PubMed ID: 12522954
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Nutritive value of Polish bread. VI. Level of energetic components of 3 kinds of market breads produced in Warsaw in 1964].
    Trzebska-Jeske I; Bartnik J
    Rocz Panstw Zakl Hig; 1968; 19(2):221-30. PubMed ID: 5662415
    [No Abstract]   [Full Text] [Related]  

  • 18. Vegetarian frozen entrées.
    Holzmeister LA
    Diabetes Self Manag; 2010; 27(6):52, 54, 56-60. PubMed ID: 21291152
    [No Abstract]   [Full Text] [Related]  

  • 19. Nutritional composition of ultra-processed plant-based foods in the out-of-home environment: a multi-country survey with plant-based burgers.
    Vellinga RE; Rippin HL; Gonzales BG; Temme EHM; Farrand C; Halloran A; Clough B; Wickramasinghe K; Santos M; Fontes T; Pires MJ; Nascimento AC; Santiago S; Burt HE; Brown MK; Jenner KH; Alessandrini R; Marczak AM; Flore R; Sun Y; Motta C
    Br J Nutr; 2024 May; 131(10):1691-1698. PubMed ID: 38221826
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nutritional composition of gluten-free food versus regular food sold in the Italian market.
    Cornicelli M; Saba M; Machello N; Silano M; Neuhold S
    Dig Liver Dis; 2018 Dec; 50(12):1305-1308. PubMed ID: 29857960
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.