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Journal Abstract Search

290 related items for PubMed ID: 16080449

  • 1. [Cereal products as a source of iron and manganese].
    Kot A, Zareba S.
    Rocz Panstw Zakl Hig; 2005; 56(1):91-6. PubMed ID: 16080449
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  • 4. 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
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  • 5. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Feb 07; 74(1):C49-55. PubMed ID: 19200085
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  • 6. Alkylresorcinols in Latvian and Finnish breads.
    Meija L, Samaletdin A, Koskela A, Lejnieks A, Lietuvietis V, Adlercreutz H.
    Int J Food Sci Nutr; 2013 Feb 07; 64(1):117-21. PubMed ID: 22816971
    [Abstract] [Full Text] [Related]

  • 7. 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 Feb 07; 76(1):S56-62. PubMed ID: 21535716
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  • 8. Alkylresorcinols in cereals and cereal products.
    Ross AB, Shepherd MJ, Schüpphaus M, Sinclair V, Alfaro B, Kamal-Eldin A, Aman P.
    J Agric Food Chem; 2003 Jul 02; 51(14):4111-8. PubMed ID: 12822955
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  • 9. 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 02; 102(11):1590-600. PubMed ID: 19635175
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  • 10. Evaluation of the mineral composition of breadstuff and frequency its consumption.
    Winiarska-Mieczan A, Kwiecień M.
    Acta Sci Pol Technol Aliment; 2011 Dec 02; 10(4):487-95. PubMed ID: 22230930
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  • 11. Effects of alkylresorcinols on volume and structure of yeast-leavened bread.
    Andersson AA, Landberg R, Söderman T, Hedkvist S, Katina K, Juvonen R, Holopainen U, Lehtinen P, Aman P.
    J Sci Food Agric; 2011 Jan 30; 91(2):226-32. PubMed ID: 20945509
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  • 12. [Flame atomic absorption spectrophotometry for measurement of iron, manganese and zinc contents of wheat seeds].
    Wang XM, Chen YC, Xie LQ, Fan ZL, Wu TY.
    Guang Pu Xue Yu Guang Pu Fen Xi; 2004 Nov 30; 24(11):1467-9. PubMed ID: 15762507
    [Abstract] [Full Text] [Related]

  • 13. Wheat flour confectionery products as a source of inorganic nutrients: zinc and copper contents in hard biscuits.
    Sebecić B, Vedrina-Dragojević I.
    Nahrung; 2004 Apr 30; 48(2):141-4. PubMed ID: 15146972
    [Abstract] [Full Text] [Related]

  • 14. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
    Granby K, Nielsen NJ, Hedegaard RV, Christensen T, Kann M, Skibsted LH.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug 30; 25(8):921-9. PubMed ID: 18608496
    [Abstract] [Full Text] [Related]

  • 15. Alkylresorcinols as markers of whole grain wheat and rye in cereal products.
    Chen Y, Ross AB, Aman P, Kamal-Eldin A.
    J Agric Food Chem; 2004 Dec 29; 52(26):8242-6. PubMed ID: 15612824
    [Abstract] [Full Text] [Related]

  • 16. Influence of agronomic factors and extraction rate on the acrylamide contents in yeast-leavened breads.
    Claus A, Schreiter P, Weber A, Graeff S, Herrmann W, Claupein W, Schieber A, Carle R.
    J Agric Food Chem; 2006 Nov 15; 54(23):8968-76. PubMed ID: 17090149
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  • 17. Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.
    Kostekli M, Karakaya S.
    Food Chem; 2017 Jun 01; 224():62-68. PubMed ID: 28159294
    [Abstract] [Full Text] [Related]

  • 18. Lead and cadmium contents in Finnish breads.
    Tahvonen R, Kumpulainen J.
    Food Addit Contam; 1994 Jun 01; 11(5):621-31. PubMed ID: 7835475
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  • 19. Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis.
    Torrinha Á, Oliveira M, Marinho S, Paíga P, Delerue-Matos C, Morais S.
    Molecules; 2019 Jul 31; 24(15):. PubMed ID: 31370233
    [Abstract] [Full Text] [Related]

  • 20. Occurrence of ochratoxin A in Danish wheat and rye, 1992-99.
    Jørgensen K, Jacobsen JS.
    Food Addit Contam; 2002 Dec 31; 19(12):1184-9. PubMed ID: 12623679
    [Abstract] [Full Text] [Related]

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