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1060 related items for PubMed ID: 17263468

  • 1. 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]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
    Żmijewski M, Sokół-Łętowska A, Pejcz E, Orzeł D.
    Rocz Panstw Zakl Hig; 2015 Feb 07; 66(2):115-21. PubMed ID: 26024399
    [Abstract] [Full Text] [Related]

  • 4. 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 07; 25(8):921-9. PubMed ID: 18608496
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. 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 15; 64(1):117-21. PubMed ID: 22816971
    [Abstract] [Full Text] [Related]

  • 8. [Cereal products as a source of iron and manganese].
    Kot A, Zareba S.
    Rocz Panstw Zakl Hig; 2005 Feb 15; 56(1):91-6. PubMed ID: 16080449
    [Abstract] [Full Text] [Related]

  • 9. Effects of genotype and environment on the antioxidant properties of hard winter wheat bran.
    Moore J, Liu JG, Zhou K, Yu LL.
    J Agric Food Chem; 2006 Jul 26; 54(15):5313-22. PubMed ID: 16848511
    [Abstract] [Full Text] [Related]

  • 10. Antioxidant activity of commercial soft and hard wheat (Triticum aestivum L.) as affected by gastric pH conditions.
    Liyana-Pathirana CM, Shahidi F.
    J Agric Food Chem; 2005 Apr 06; 53(7):2433-40. PubMed ID: 15796575
    [Abstract] [Full Text] [Related]

  • 11. Products deriving from microbial fermentation are linked to insulinaemic response in pigs fed breads prepared from whole-wheat grain and wheat and rye ingredients.
    Theil PK, Jørgensen H, Serena A, Hendrickson J, Bach Knudsen KE.
    Br J Nutr; 2011 Feb 06; 105(3):373-83. PubMed ID: 20923581
    [Abstract] [Full Text] [Related]

  • 12. Phytochemical compositions, and antioxidant properties, and antiproliferative activities of wheat flour.
    Lv J, Yu L, Lu Y, Niu Y, Liu L, Costa J, Yu LL.
    Food Chem; 2012 Nov 15; 135(2):325-31. PubMed ID: 22868094
    [Abstract] [Full Text] [Related]

  • 13. Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis Var. Carilla.
    Doblado R, Zielinski H, Piskula M, Kozlowska H, Muñoz R, Frías J, Vidal-Valverde C.
    J Agric Food Chem; 2005 Feb 23; 53(4):1215-22. PubMed ID: 15713044
    [Abstract] [Full Text] [Related]

  • 14. Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.
    Dynkowska WM, Cyran MR, Ceglińska A.
    J Sci Food Agric; 2015 Mar 30; 95(5):1103-15. PubMed ID: 25410263
    [Abstract] [Full Text] [Related]

  • 15. Impact of sourdough on the texture of bread.
    Arendt EK, Ryan LA, Dal Bello F.
    Food Microbiol; 2007 Apr 30; 24(2):165-74. PubMed ID: 17008161
    [Abstract] [Full Text] [Related]

  • 16. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour.
    Ali RFM, El-Anany AM, Mousa HM, Hamad EM.
    Food Funct; 2020 Mar 26; 11(3):2117-2125. PubMed ID: 32073013
    [Abstract] [Full Text] [Related]

  • 17. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
    Kulawinek M, Jaromin A, Kozubek A, Zarnowski R.
    J Agric Food Chem; 2008 Aug 27; 56(16):7236-42. PubMed ID: 18666777
    [Abstract] [Full Text] [Related]

  • 18. Structural changes of starch during baking and staling of rye bread.
    Mihhalevski A, Heinmaa I, Traksmaa R, Pehk T, Mere A, Paalme T.
    J Agric Food Chem; 2012 Aug 29; 60(34):8492-500. PubMed ID: 22889064
    [Abstract] [Full Text] [Related]

  • 19. Lead and cadmium contents in Finnish breads.
    Tahvonen R, Kumpulainen J.
    Food Addit Contam; 1994 Aug 29; 11(5):621-31. PubMed ID: 7835475
    [Abstract] [Full Text] [Related]

  • 20. 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]

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