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Journal Abstract Search

1060 related items for PubMed ID: 17263468

  • 21. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar; 68(2):167-178. PubMed ID: 27608859
    [Abstract] [Full Text] [Related]

  • 22. Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
    Lindenmeier M, Hofmann T.
    J Agric Food Chem; 2004 Jan 28; 52(2):350-4. PubMed ID: 14733520
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  • 23. Antioxidant content and free radical scavenging ability of fresh red pummelo [Citrus grandis (L.) Osbeck] juice and freeze-dried products.
    Tsai HL, Chang SK, Chang SJ.
    J Agric Food Chem; 2007 Apr 18; 55(8):2867-72. PubMed ID: 17373816
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  • 24. Effects of extraction methods on phenolic contents and antioxidant activity in aerial parts of Potentilla atrosanguinea Lodd. and quantification of its phenolic constituents by RP-HPLC.
    Kalia K, Sharma K, Singh HP, Singh B.
    J Agric Food Chem; 2008 Nov 12; 56(21):10129-34. PubMed ID: 18841977
    [Abstract] [Full Text] [Related]

  • 25. In vitro antioxidant activity of tocopherols and tocotrienols and comparison of vitamin E concentration and lipophilic antioxidant capacity in human plasma.
    Müller L, Theile K, Böhm V.
    Mol Nutr Food Res; 2010 May 12; 54(5):731-42. PubMed ID: 20333724
    [Abstract] [Full Text] [Related]

  • 26. Relative changes in tocopherols, isoflavones, total phenolic content, and antioxidative activity in soybean seeds at different reproductive stages.
    Kumar V, Rani A, Dixit AK, Bhatnagar D, Chauhan GS.
    J Agric Food Chem; 2009 Apr 08; 57(7):2705-10. PubMed ID: 19256542
    [Abstract] [Full Text] [Related]

  • 27. Heterogeneity in the fine structure of alkali-extractable arabinoxylans isolated from two rye flours with high and low breadmaking quality and their coexistence with other cell wall components.
    Cyran M, Courtin CM, Delcour JA.
    J Agric Food Chem; 2004 May 05; 52(9):2671-80. PubMed ID: 15113175
    [Abstract] [Full Text] [Related]

  • 28. 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]

  • 29. Lichens as possible sources of antioxidants.
    Kosanić M, Ranković B.
    Pak J Pharm Sci; 2011 Apr 12; 24(2):165-70. PubMed ID: 21454165
    [Abstract] [Full Text] [Related]

  • 30. Folate content in commercial white and whole wheat sandwich breads.
    Johnston KE, Tamura T.
    J Agric Food Chem; 2004 Oct 06; 52(20):6338-40. PubMed ID: 15453710
    [Abstract] [Full Text] [Related]

  • 31. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.
    Moore J, Luther M, Cheng Z, Yu LL.
    J Agric Food Chem; 2009 Feb 11; 57(3):832-9. PubMed ID: 19138086
    [Abstract] [Full Text] [Related]

  • 32. Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers.
    Kristensen M, Damgaard TW, Sørensen AD, Raben A, Lindeløv TS, Thomsen AD, Bjergegaard C, Sørensen H, Astrup A, Tetens I.
    Eur J Clin Nutr; 2008 Aug 11; 62(8):961-7. PubMed ID: 17522599
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  • 37. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 11; 94(10):2104-17. PubMed ID: 24338919
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  • 39. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough.
    Ravyts F, De Vuyst L.
    Food Microbiol; 2011 Sep 11; 28(6):1129-39. PubMed ID: 21645811
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  • 40. Fructan content of commonly consumed wheat, rye and gluten-free breads.
    Whelan K, Abrahmsohn O, David GJ, Staudacher H, Irving P, Lomer MC, Ellis PR.
    Int J Food Sci Nutr; 2011 Aug 11; 62(5):498-503. PubMed ID: 21428719
    [Abstract] [Full Text] [Related]

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