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 *

153 related articles for article (PubMed ID: 6319817)

  • 1. Starch and non-starch polysaccharides in some cereal foods.
    Englyst HN; Anderson V; Cummings JH
    J Sci Food Agric; 1983 Dec; 34(12):1434-40. PubMed ID: 6319817
    [No Abstract]   [Full Text] [Related]  

  • 2. [Cellulose content of Polish food products. I. Cellulose content of grain, flour and bread].
    Buliński R; Szydłowska E
    Rocz Panstw Zakl Hig; 1983; 34(2):153-9. PubMed ID: 6312550
    [No Abstract]   [Full Text] [Related]  

  • 3. [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]  

  • 4. Nutritional aspects of bread and flour. Report of the Panel on Bread, Flour and other Cereal Products, Committee on Medical Aspects of Food Policy.
    Rep Health Soc Subj (Lond); 1981; 23():i-x, 1-64. PubMed ID: 6270755
    [No Abstract]   [Full Text] [Related]  

  • 5. A guide to calculating intakes of dietary fibre.
    Southgate DA; Bailey B; Collinson E; Walker AF
    J Hum Nutr; 1976 Oct; 30(5):303-13. PubMed ID: 800613
    [No Abstract]   [Full Text] [Related]  

  • 6. [The dietary fiber content in Polish food products. II. Dietary fiber in groats, rice, cereal flakes, spaghetti, bread and rolls and in various infant formulas].
    Buliński R; Błoniarz J; Kot A; Szydłowska E; Wyszogrodzka L
    Rocz Panstw Zakl Hig; 1986; 37(1):48-53. PubMed ID: 3014635
    [No Abstract]   [Full Text] [Related]  

  • 7. Dietary fibre in bread and corresponding flours--formation of resistant starch during baking.
    Johansson CG; Siljeström M; Asp NG
    Z Lebensm Unters Forsch; 1984 Jul; 179(1):24-8. PubMed ID: 6091362
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Relationships among crude fiber, neutral detergent fiber, in vitro dietary fiber, and in vivo (rats) dietary fiber in wheat foods.
    Saunders RM; Hautala E
    Am J Clin Nutr; 1979 Jun; 32(6):1188-91. PubMed ID: 312597
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Impact of ancient cereals, pseudocereals and legumes on starch hydrolysis and antiradical activity of technologically viable blended breads.
    Collar C; Jiménez T; Conte P; Fadda C
    Carbohydr Polym; 2014 Nov; 113():149-58. PubMed ID: 25256469
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Composition, digestibility and application in breadmaking of banana flour.
    Juarez-Garcia E; Agama-Acevedo E; Sáyago-Ayerdi SG; Rodríguez-Ambriz SL; Bello-Pérez LA
    Plant Foods Hum Nutr; 2006 Sep; 61(3):131-7. PubMed ID: 17048100
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. The Uppsala method for rapid analysis of total dietary fiber.
    Theander O; Aman P; Westerlund E; Graham H
    Adv Exp Med Biol; 1990; 270():273-81. PubMed ID: 1964013
    [No Abstract]   [Full Text] [Related]  

  • 14. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF; Khouryieh H; Aramouni F; Herald T
    Food Sci Technol Int; 2015 Apr; 21(3):188-202. PubMed ID: 24519987
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Biochemical and sensory evaluation of wheat bran supplemented sorghum bread.
    Mallasy LO; El Tinay AH; Ahmed AR
    Plant Foods Hum Nutr; 2002; 57(1):63-71. PubMed ID: 11859849
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Melanoidins and carbohydrates in roasted barley.
    Milić BL; Grujić-Injac B; Piletić MV; Lajsić S; Kolarov LA
    J Agric Food Chem; 1975; 23(5):960-3. PubMed ID: 1159200
    [No Abstract]   [Full Text] [Related]  

  • 17. Modification of dietary fibre content in different kinds of bread.
    Cubadda R; Galli V
    Eur J Clin Nutr; 1995 Oct; 49 Suppl 3():S254-6. PubMed ID: 8549540
    [No Abstract]   [Full Text] [Related]  

  • 18. Cereal non-cellulosic polysaccharides: structure and function relationship - an overview.
    Muralikrishna G; Rao MV
    Crit Rev Food Sci Nutr; 2007; 47(6):599-610. PubMed ID: 17653983
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Cereal foods today and tomorrow.
    Fisher N
    J Hum Nutr; 1980 Feb; 34(1):27-40. PubMed ID: 6987303
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Determination of resistant starch in selected grain-based foods.
    Gelroth JA; Ranhotra GS; Gelroth JA; Ranhotra GS
    J AOAC Int; 2000; 83(4):988-91. PubMed ID: 10995127
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.