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Journal Abstract Search

530 related items for PubMed ID: 12017987

  • 1.
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  • 3. Effects of milling on functional properties of rice flour.
    Kadan RS, Bryant RJ, Miller JA.
    J Food Sci; 2008 May; 73(4):E151-4. PubMed ID: 18460123
    [Abstract] [Full Text] [Related]

  • 4. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.
    Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY, Chung HJ, Kim CJ.
    Meat Sci; 2010 Mar; 84(3):557-63. PubMed ID: 20374824
    [Abstract] [Full Text] [Related]

  • 5. 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
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  • 6. 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
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  • 8. 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; 64(1):122-9. PubMed ID: 22849296
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  • 9. 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
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  • 10. Deciphering the proteomic profile of rice (Oryza sativa) bran: a pilot study.
    Ferrari F, Fumagalli M, Profumo A, Viglio S, Sala A, Dolcini L, Temporini C, Nicolis S, Merli D, Corana F, Casado B, Iadarola P.
    Electrophoresis; 2009 Dec 15; 30(23):4083-94. PubMed ID: 19960476
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  • 11. [Development of bakery products for greater adult consumption based on wheat and rice flour].
    Reyes Aguilar MJ, Palomo Pd, Bressani R.
    Arch Latinoam Nutr; 2004 Sep 15; 54(3):314-21. PubMed ID: 15807208
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  • 12. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
    Min B, Chen MH, Green BW.
    J Food Sci; 2009 Apr 15; 74(3):C268-77. PubMed ID: 19397712
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  • 13. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug 15; 45(4):241-5. PubMed ID: 11534461
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  • 14. Functional suitability of commercially milled rice bran in India for use in different food products.
    Sekhon KS, Dhillon SS, Singh N, Singh B.
    Plant Foods Hum Nutr; 1997 Aug 15; 50(2):127-40. PubMed ID: 9201747
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  • 15. Effect of full-fat or defatted rice bran on serum cholesterol.
    Newman RK, Betschart AA, Newman CW, Hofer PJ.
    Plant Foods Hum Nutr; 1992 Jan 15; 42(1):37-43. PubMed ID: 1312239
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  • 16. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
    Purhagen JK, Sjöö ME, Eliasson AC.
    J Sci Food Agric; 2012 Apr 15; 92(6):1201-13. PubMed ID: 22052714
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  • 17. 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 15; 21(3):188-202. PubMed ID: 24519987
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  • 18. Development of high-fiber wheat bread using microfluidized corn bran.
    Ortiz de Erive M, Wang T, He F, Chen G.
    Food Chem; 2020 Apr 25; 310():125921. PubMed ID: 31838373
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  • 19. In vitro digestion characteristics of unprocessed and processed whole grains and their components.
    Hernot DC, Boileau TW, Bauer LL, Swanson KS, Fahey GC.
    J Agric Food Chem; 2008 Nov 26; 56(22):10721-6. PubMed ID: 18983157
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  • 20. 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 06; 53(7):2751-9. PubMed ID: 15796621
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