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 *

127 related articles for article (PubMed ID: 807791)

  • 1. Go ..., eat thy bread with joy.
    Brown UV
    Med J Aust; 1975 Jun; 1(23):720-2. PubMed ID: 807791
    [TBL] [Abstract][Full Text] [Related]  

  • 2. MCT cookies, cakes, and quick breads: quality and acceptability.
    Bowman F
    J Am Diet Assoc; 1973 Feb; 62(2):180-5. PubMed ID: 4686919
    [No Abstract]   [Full Text] [Related]  

  • 3. The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread.
    Helou C; Gadonna-Widehem P; Robert N; Branlard G; Thebault J; Librere S; Jacquot S; Mardon J; Piquet-Pissaloux A; Chapron S; Chatillon A; Niquet-Léridon C; Tessier FJ
    Food Funct; 2016 Jun; 7(6):2498-507. PubMed ID: 26974195
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The effect of phytic acid on in vitro rate of starch digestibility and blood glucose response.
    Yoon JH; Thompson LU; Jenkins DJ
    Am J Clin Nutr; 1983 Dec; 38(6):835-42. PubMed ID: 6650445
    [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. 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]  

  • 7. [A reducing diet with a high proportion of bread].
    Menden E; Elmadfa I; Aign W; Lämmle S
    Fortschr Med; 1976 Jun; 94(16):972-6. PubMed ID: 964855
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. Extent of error in estimating nutrient intakes from food tables versus laboratory estimates of cooked foods.
    Chiplonkar SA; Agte VV
    Asia Pac J Clin Nutr; 2007; 16(2):227-39. PubMed ID: 17468077
    [TBL] [Abstract][Full Text] [Related]  

  • 10. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts.
    Berti C; Riso P; Monti LD; Porrini M
    Eur J Nutr; 2004 Aug; 43(4):198-204. PubMed ID: 15309439
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Cariogenic potential of foods. II. Relationship of food composition, plaque microbial counts, and salivary parameters to caries in the rat model.
    Mundorff-Shrestha SA; Featherstone JD; Eisenberg AD; Cowles E; Curzon ME; Espeland MA; Shields CP
    Caries Res; 1994; 28(2):106-15. PubMed ID: 7512447
    [TBL] [Abstract][Full Text] [Related]  

  • 12. [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]  

  • 13. [Foods formulation for people with celiac disease based on quinoa (Chenopoduim quinoa), cereal flours and starches mixtures].
    Del Castillo V; Lescano G; Armada M
    Arch Latinoam Nutr; 2009 Sep; 59(3):332-6. PubMed ID: 19886520
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chickpeas—composition, nutritional value, health benefits, application to bread and snacks: a review.
    Rachwa-Rosiak D; Nebesny E; Budryn G
    Crit Rev Food Sci Nutr; 2015; 55(8):1137-45. PubMed ID: 24915347
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Fatty acids, cholesterol, and proximate analyses of some ready-to-eat foods.
    Standal BR; Bassett DR; Policar PB; Thom M
    J Am Diet Assoc; 1970 May; 56(5):392-6. PubMed ID: 5439979
    [No Abstract]   [Full Text] [Related]  

  • 16. Caries activity induced by frequency--controlled feeding of diets containing sucrose or bread to Osborne-Mendel rats.
    König KG
    Arch Oral Biol; 1969 Aug; 14(8):991-3. PubMed ID: 5257845
    [No Abstract]   [Full Text] [Related]  

  • 17. Snack foods and dental caries. Investigations using laboratory animals.
    Grenby TH
    Br Dent J; 1990 May; 168(9):353-61. PubMed ID: 2344419
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Effect of the method of vitaminizing bread made from top-grade wheat flour on its thiamine, riboflavin and niacin content].
    Stepanova EN; Shatniuk LN; Verzhinskaia MF; Kostyleva MG; Bukina NA
    Vopr Pitan; 1988; (2):67-71. PubMed ID: 3388814
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Vitamin profile of cooked foods: how healthy is the practice of ready-to-eat foods?
    Agte V; Tarwadi K; Mengale S; Hinge A; Chiplonkar S
    Int J Food Sci Nutr; 2002 May; 53(3):197-208. PubMed ID: 11951583
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A Snack Formulated with Ingredients to Slow Carbohydrate Digestion and Absorption Reduces the Glycemic Response in Humans: A Randomized Controlled Trial.
    Rebello CJ; Johnson WD; Pan Y; Larrivee S; Zhang D; Nisbet M; Johnson J; Chu Y; Greenway FL
    J Med Food; 2020 Jan; 23(1):21-28. PubMed ID: 31596655
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.