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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

190 related items for PubMed ID: 11859849

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.
    Özkaya B, Baumgartner B, Özkaya H.
    J Texture Stud; 2018 Feb; 49(1):84-93. PubMed ID: 28742221
    [Abstract] [Full Text] [Related]

  • 3. High insoluble fibre content increases in vitro starch digestibility in partially baked breads.
    Ronda F, Rivero P, Caballero PA, Quilez J.
    Int J Food Sci Nutr; 2012 Dec; 63(8):971-7. PubMed ID: 22621760
    [Abstract] [Full Text] [Related]

  • 4. Assessment of the quality of bran and bran oil produced from some Egyptian rice varieties.
    Salem EG, El Hissewy A, Agamy NF, Abd El Barry D.
    J Egypt Public Health Assoc; 2014 Apr; 89(1):29-34. PubMed ID: 24717398
    [Abstract] [Full Text] [Related]

  • 5. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.
    Yousif A, Nhepera D, Johnson S.
    Food Chem; 2012 Sep 15; 134(2):880-7. PubMed ID: 23107703
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. 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 15; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 9. Optimization of tannin-containing sorghum bran addition to gluten-free bread.
    Ardoin R, Smith B, Bean S, Aramouni F.
    J Food Sci; 2023 Mar 15; 88(3):952-961. PubMed ID: 36717379
    [Abstract] [Full Text] [Related]

  • 10. Effects of different solid-state fermentation ratios of S. cerevisiae and L. plantarum on physico-chemical properties of wheat bran and the quality of whole wheat bread.
    Zhang D, Tan B.
    J Sci Food Agric; 2021 Aug 30; 101(11):4551-4560. PubMed ID: 33462833
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12. Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1H NMR relaxometry.
    Hemdane S, Jacobs PJ, Bosmans GM, Verspreet J, Delcour JA, Courtin CM.
    Food Chem; 2017 Dec 01; 236():76-86. PubMed ID: 28624092
    [Abstract] [Full Text] [Related]

  • 13. Effects of wheat bran extract rich in arabinoxylan oligosaccharides and resistant starch on overnight glucose tolerance and markers of gut fermentation in healthy young adults.
    Boll EV, Ekström LM, Courtin CM, Delcour JA, Nilsson AC, Björck IM, Östman EM.
    Eur J Nutr; 2016 Jun 01; 55(4):1661-70. PubMed ID: 26169871
    [Abstract] [Full Text] [Related]

  • 14. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 Jun 01; 14(4):375-386. PubMed ID: 28068043
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK, Cho AR, Chun YG, Park DJ.
    Int J Food Sci Nutr; 2013 Feb 01; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

  • 17. Wheat milling by-products and their impact on bread making.
    Hemdane S, Leys S, Jacobs PJ, Dornez E, Delcour JA, Courtin CM.
    Food Chem; 2015 Nov 15; 187():280-9. PubMed ID: 25977028
    [Abstract] [Full Text] [Related]

  • 18. [Substitution of wheat flour by defatted palm meal flour, rich source of dietetic fiber in the preparation of cookies and breads].
    Pacheco de Delahaye E, Cedres M, Alvarado A, Cioccia A.
    Arch Latinoam Nutr; 1994 Jun 15; 44(2):122-8. PubMed ID: 7733791
    [Abstract] [Full Text] [Related]

  • 19. The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.
    Le Gall M, Serena A, Jørgensen H, Theil PK, Bach Knudsen KE.
    Br J Nutr; 2009 Dec 15; 102(11):1590-600. PubMed ID: 19635175
    [Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.