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: 9399257)

  • 1. Production of iron-fortified bread employing some selected natural iron sources.
    Bakr AA
    Nahrung; 1997 Oct; 41(5):293-8. PubMed ID: 9399257
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.
    Gupta S; Shimray CA; Venkateswara Rao G
    Int J Food Sci Nutr; 2012 Jun; 63(4):411-20. PubMed ID: 22053854
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours.
    Crandall PG; Seo HS; O'Bryan CA; Meullenet JF; Hettiarachchy NS; Washburn AM; Ranhotra GS
    J Sci Food Agric; 2013 Jul; 93(9):2299-307. PubMed ID: 23371820
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Fortifying baladi bread in Egypt: reaching more than 50 million people through the subsidy program.
    Elhakim N; Laillou A; El Nakeeb A; Yacoub R; Shehata M
    Food Nutr Bull; 2012 Dec; 33(4 Suppl):S260-71. PubMed ID: 23444707
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Acceptability of complementary foods and breads prepared from zinc-fortified cereal flours among young children and adults in Senegal.
    Aaron GJ; Lo NB; Hess SY; Guiro AT; Wade S; Ndiaye NF; Guinard JX; Brown KH
    J Food Sci; 2011; 76(1):S56-62. PubMed ID: 21535716
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Fortification of wheat flour and maize meal with different iron compounds: results of a series of baking trials.
    Randall P; Johnson Q; Verster A
    Food Nutr Bull; 2012 Dec; 33(4 Suppl):S344-59. PubMed ID: 23444716
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE
    Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of different iron compounds on rheological and technological parameters as well as bioaccessibility of minerals in whole wheat bread.
    Rebellato AP; Bussi J; Silva JG; Greiner R; Steel CJ; Pallone JA
    Food Res Int; 2017 Apr; 94():65-71. PubMed ID: 28290369
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Iron bioavailability in iron-fortified cereal foods: The contribution of in vitro studies.
    Diego Quintaes K; Barberá R; Cilla A
    Crit Rev Food Sci Nutr; 2017 Jul; 57(10):2028-2041. PubMed ID: 25830598
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of various iron fortificants on sensory acceptability and shelf-life stability of instant noodles.
    Kongkachuichai R; Kounhawej A; Chavasit V; Charoensiri R
    Food Nutr Bull; 2007 Jun; 28(2):165-72. PubMed ID: 24683675
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.
    El-Adawy TA
    Plant Foods Hum Nutr; 1995 Dec; 48(4):311-26. PubMed ID: 8882369
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Influence of micronutrients on rheological characteristics and bread-making quality of flour.
    Sudha ML; Leelavathi K
    Int J Food Sci Nutr; 2008 Mar; 59(2):105-15. PubMed ID: 17852480
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Cooking and Fe fortification have different effects on Fe bioavailability of bread and tortillas.
    Hernández M; Sousa V; Villalpando S; Moreno A; Montalvo I; López-Alarcón M
    J Am Coll Nutr; 2006 Feb; 25(1):20-5. PubMed ID: 16522928
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Enrichment of Egyptian 'Balady' bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
    Abdel-Kader ZM
    Nahrung; 2001 Feb; 45(1):31-4. PubMed ID: 11253637
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
    Abdualrahman MA; Ali AO; Elkhalifa EA; Sulieman AE
    Pak J Biol Sci; 2012 Sep; 15(17):845-9. PubMed ID: 24163969
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Impact of particle size on wheat dough and bread characteristics.
    Lapčíková B; Burešová I; Lapčík L; Dabash V; Valenta T
    Food Chem; 2019 Nov; 297():124938. PubMed ID: 31253272
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Anaemia control: lessons from the flour fortification programme.
    Sadighi J; Mohammad K; Sheikholeslam R; Amirkhani MA; Torabi P; Salehi F; Abdolahi Z
    Public Health; 2009 Dec; 123(12):794-9. PubMed ID: 19914671
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Evaluation of pumpkin seed products for bread fortification.
    El-Soukkary FA
    Plant Foods Hum Nutr; 2001; 56(4):365-84. PubMed ID: 11678442
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.