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

603 related items for PubMed ID: 15631515

  • 1. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
    Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C.
    J Agric Food Chem; 2005 Jan 12; 53(1):98-102. PubMed ID: 15631515
    [Abstract] [Full Text] [Related]

  • 2. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R.
    J Agric Food Chem; 2007 Apr 18; 55(8):2993-7. PubMed ID: 17373819
    [Abstract] [Full Text] [Related]

  • 3. Supplementation of alkaline phytase (Ds11) in whole-wheat bread reduces phytate content and improves mineral solubility.
    Park YJ, Park J, Park KH, Oh BC, Auh JH.
    J Food Sci; 2011 Aug 18; 76(6):C791-4. PubMed ID: 21623782
    [Abstract] [Full Text] [Related]

  • 4. Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.
    Cizeikiene D, Juodeikiene G, Bartkiene E, Damasius J, Paskevicius A.
    Int J Food Sci Nutr; 2015 Aug 18; 66(7):736-42. PubMed ID: 26397032
    [Abstract] [Full Text] [Related]

  • 5. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
    Lopez HW, Duclos V, Coudray C, Krespine V, Feillet-Coudray C, Messager A, Demigné C, Rémésy C.
    Nutrition; 2003 Jun 18; 19(6):524-30. PubMed ID: 12781853
    [Abstract] [Full Text] [Related]

  • 6. Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation.
    Chaoui A, Faid M, Belhcen R.
    East Mediterr Health J; 2003 Jun 18; 9(1-2):141-7. PubMed ID: 15562743
    [Abstract] [Full Text] [Related]

  • 7. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 18; 24(2):165-74. PubMed ID: 17008161
    [Abstract] [Full Text] [Related]

  • 8. Phytate degradation by lactic acid bacteria and yeasts during the wholemeal dough fermentation: a 31P NMR study.
    Reale A, Mannina L, Tremonte P, Sobolev AP, Succi M, Sorrentino E, Coppola R.
    J Agric Food Chem; 2004 Oct 06; 52(20):6300-5. PubMed ID: 15453704
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.
    Lopez HW, Krespine V, Guy C, Messager A, Demigne C, Remesy C.
    J Agric Food Chem; 2001 May 06; 49(5):2657-62. PubMed ID: 11368651
    [Abstract] [Full Text] [Related]

  • 11. Expression of bifidobacterial phytases in Lactobacillus casei and their application in a food model of whole-grain sourdough bread.
    García-Mantrana I, Yebra MJ, Haros M, Monedero V.
    Int J Food Microbiol; 2016 Jan 04; 216():18-24. PubMed ID: 26384212
    [Abstract] [Full Text] [Related]

  • 12. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
    De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M.
    Br J Nutr; 2007 Dec 04; 98(6):1196-205. PubMed ID: 17697425
    [Abstract] [Full Text] [Related]

  • 13. Influence of flour blend composition on fermentation kinetics and phytate hydrolysis of sourdough used to make injera.
    Baye K, Mouquet-Rivier C, Icard-Vernière C, Rochette I, Guyot JP.
    Food Chem; 2013 May 01; 138(1):430-6. PubMed ID: 23265508
    [Abstract] [Full Text] [Related]

  • 14. New data on the bioavailability of bread magnesium.
    Lopez HW, Leenhardt F, Remesy C.
    Magnes Res; 2004 Dec 01; 17(4):335-40. PubMed ID: 15726909
    [Abstract] [Full Text] [Related]

  • 15. Mineral and Phytic Acid Content as Well as Phytase Activity in Flours and Breads Made from Different Wheat Species.
    Longin CFH, Afzal M, Pfannstiel J, Bertsche U, Melzer T, Ruf A, Heger C, Pfaff T, Schollenberger M, Rodehutscord M.
    Int J Mol Sci; 2023 Feb 01; 24(3):. PubMed ID: 36769092
    [Abstract] [Full Text] [Related]

  • 16. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
    [Abstract] [Full Text] [Related]

  • 17. Myo-inositol hexakisphosphate degradation by Bifidobacterium pseudocatenulatum ATCC 27919 improves mineral availability of high fibre rye-wheat sour bread.
    García-Mantrana I, Monedero V, Haros M.
    Food Chem; 2015 Jul 01; 178():267-75. PubMed ID: 25704711
    [Abstract] [Full Text] [Related]

  • 18. Glycemic index and phenolics of partially-baked frozen bread with sourdough.
    Novotni D, Curić D, Bituh M, Colić Barić I, Skevin D, Cukelj N.
    Int J Food Sci Nutr; 2011 Feb 01; 62(1):26-33. PubMed ID: 20715901
    [Abstract] [Full Text] [Related]

  • 19. Phytate destruction by yeast fermentation in whole wheat meals. Study of high-extraction rate meals.
    Reinhold JG.
    J Am Diet Assoc; 1975 Jan 01; 66(1):38-41. PubMed ID: 234141
    [Abstract] [Full Text] [Related]

  • 20. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA).
    Coda R, Rizzello CG, Gobbetti M.
    Int J Food Microbiol; 2010 Feb 28; 137(2-3):236-45. PubMed ID: 20071045
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 31.