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 *

120 related articles for article (PubMed ID: 670613)

  • 1. Quality characteristics of wheat-bran chiffon cakes.
    Smith DA; Hawrysh ZJ
    J Am Diet Assoc; 1978 Jun; 72(6):599-603. PubMed ID: 670613
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
    Gajula H; Alavi S; Adhikari K; Herald T
    J Food Sci; 2008 May; 73(4):S173-9. PubMed ID: 18460140
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effect of okra (
    Chan DS; Wang ST; Chen MY; Sung WC
    Food Sci Technol Int; 2024 Jul; 30(5):485-494. PubMed ID: 36911975
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Formulating a new high fiber rusk for production on commercial scale.
    Yaseen AA
    Nahrung; 2000 Apr; 44(2):110-3. PubMed ID: 10795578
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of dietary fiber in insulin-dependent diabetics: insulin requirements and serum lipids.
    Harold MR; Reeves RD; Bolze MS; Guthrie RA; Guthrie DW
    J Am Diet Assoc; 1985 Nov; 85(11):1455-61. PubMed ID: 2997314
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Microcrystalline cellulose replacement in cakes and biscuits.
    Brys KD; Zabik ME
    J Am Diet Assoc; 1976 Jul; 69(1):50-5. PubMed ID: 932374
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Chia (Salvia hispanica L) gel can be used as egg or oil replacer in cake formulations.
    Borneo R; Aguirre A; León AE
    J Am Diet Assoc; 2010 Jun; 110(6):946-9. PubMed ID: 20497788
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL; Delacroix DL; Mignolet E; Pycke JM; Marques C; Rozenberg R; Petitjean G; Habib-Jiwan JL; Meurens M; Quetin-Leclercq J; Delzenne NM; Larondelle Y
    J Agric Food Chem; 2005 Apr; 53(7):2751-9. PubMed ID: 15796621
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Wheat bran supplementation does not affect biochemical markers of bone turnover in young adult women with recommended calcium intake.
    Zittermann A; Scheld K; Danz A; Stehle P
    Br J Nutr; 1999 Dec; 82(6):431-5. PubMed ID: 10690158
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Long-term influence of a wheat-bran supplemented diet on secretion of gastrointestinal hormones and on nutrient absorption in healthy man.
    Beck B; Villaume C; Bau HM; Gariot P; Chayvialle JA; Desalme A; Debry G
    Hum Nutr Clin Nutr; 1986 Jan; 40(1):25-33. PubMed ID: 3007400
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake.
    Jongsutjarittam N; Charoenrein S
    Carbohydr Polym; 2013 Sep; 97(2):306-14. PubMed ID: 23911450
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Acceptance and purchase intent of US consumers for nonwheat rice butter cakes.
    Sae-Eaw A; Chompreeda P; Prinyawiwatkul W; Haruthaithanasan V; Suwonsichon T; Saidu JE; Xu Z
    J Food Sci; 2007 Mar; 72(2):S92-7. PubMed ID: 17995861
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Enrichment of Egyptian 'Balady' bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
    Abdel-Kader ZM
    Nahrung; 2000 Dec; 44(6):418-21. PubMed ID: 11190837
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Bran as a source of dietary fiber in oatmeal cookies.
    Vratanina D; Zabik ME
    J Am Diet Assoc; 1980 Jul; 77(1):26-30. PubMed ID: 6248587
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of steam explosion on the nutritional and functional properties of black-grained wheat bran and its application.
    Liu Y; Huang S; Meng T; Wang Y; Zhang Z
    J Sci Food Agric; 2023 Mar; 103(4):2175-2185. PubMed ID: 36541582
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Analysis of betaine and choline contents of aleurone, bran, and flour fractions of wheat (Triticum aestivum L.) Using (1)H nuclear magnetic resonance (NMR) spectroscopy.
    Graham SF; Hollis JH; Migaud M; Browne RA
    J Agric Food Chem; 2009 Mar; 57(5):1948-51. PubMed ID: 19199513
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Variation in the content of dietary fiber and components thereof in wheats in the HEALTHGRAIN Diversity Screen.
    Gebruers K; Dornez E; Boros D; Fraś A; Dynkowska W; Bedo Z; Rakszegi M; Delcour JA; Courtin CM
    J Agric Food Chem; 2008 Nov; 56(21):9740-9. PubMed ID: 18921978
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of treated and untreated bran in dough dynamic rheology.
    Amirkaveei Sh; Shahedi M; Kabir G; Kadivar M
    Int J Food Sci Nutr; 2009; 60 Suppl 1():190-8. PubMed ID: 19462327
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Wheat bran stabilization and its use in the preparation of high-fiber pasta.
    Sudha ML; Ramasarma PR; Venkateswara Rao G
    Food Sci Technol Int; 2011 Feb; 17(1):47-53. PubMed ID: 21364045
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S; Jood S
    Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.