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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

211 related items for PubMed ID: 1910250

  • 1. Improvement in the nutritional quality of bread.
    Friedman M, Finot PA.
    Adv Exp Med Biol; 1991; 289():415-45. PubMed ID: 1910250
    [Abstract] [Full Text] [Related]

  • 2. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002; 16(4):313-29. PubMed ID: 12617282
    [Abstract] [Full Text] [Related]

  • 3. Effect of supplementation of limiting amino acids on tyrosine toxicity in rats fed wheat gluten diets.
    Yamamoto Y, Orita Y, Muramatsu K.
    J Nutr Sci Vitaminol (Tokyo); 1977; 23(2):115-23. PubMed ID: 874578
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  • 4. Improving protein quality of bread - nutritional benefits and realities.
    Betschart AA.
    Adv Exp Med Biol; 1978; 105():703-34. PubMed ID: 569428
    [Abstract] [Full Text] [Related]

  • 5. An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.
    Kopeć A, Borczak B, Pysz M, Sikora E, Sikora M, Curic D, Novotni D.
    Acta Sci Pol Technol Aliment; 2014; 13(1):43-54. PubMed ID: 24583383
    [Abstract] [Full Text] [Related]

  • 6. The epsilon-(gamma-glutamyl)lysine moiety in crosslinked casein is an available source of lysine for rats.
    Seguro K, Kumazawa Y, Kuraishi C, Sakamoto H, Motoki M.
    J Nutr; 1996 Oct; 126(10):2557-62. PubMed ID: 8857517
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  • 8. [The determination of a gross utilization of 15N-lysine in laboratory rats. 2. Comparative testing with an antibiotic supplement to the diet].
    Bergner H, Schwandt H, Lenk J.
    Arch Tierernahr; 1993 Oct; 43(1):3-16. PubMed ID: 8512448
    [Abstract] [Full Text] [Related]

  • 9. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE.
    Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
    [Abstract] [Full Text] [Related]

  • 10. Fecal excretion of Maillard reaction products and the gut microbiota composition of rats fed with bread crust or bread crumb.
    Helou C, Anton PM, Niquet-Léridon C, Spatz M, Tessier FJ, Gadonna-Widehem P.
    Food Funct; 2017 Aug 01; 8(8):2722-2730. PubMed ID: 28725891
    [Abstract] [Full Text] [Related]

  • 11. Concomitant lysine and phosphorus addition to a wheat gluten protein diet highly amplified growth measures of rats.
    Ragi ME, El Mallah C, Toufeili I, Obeid O.
    Nutrition; 2019 Aug 01; 63-64():69-74. PubMed ID: 30933728
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  • 14. Effect of feeding lysine and threonine fortified bread during gestation and lactation on growth of the offspring in rats.
    Jansen GR, Chase HP.
    J Nutr; 1976 Jan 01; 106(1):33-40. PubMed ID: 1245889
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  • 15. [The efficacy of enriching wheat meal, bread and gluten with L-lysine evaluated experimentally and theoretically].
    Chernikov MP, Demina TIu, Pashorina VA, Mart'ianova AI.
    Vopr Pitan; 1990 Jan 01; (6):71-4. PubMed ID: 2127327
    [Abstract] [Full Text] [Related]

  • 16. Evaluation of pumpkin seed products for bread fortification.
    El-Soukkary FA.
    Plant Foods Hum Nutr; 2001 Jan 01; 56(4):365-84. PubMed ID: 11678442
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  • 18. Effect of feeding lysine and threonine fortified bread during gestation and lactation on growth of the brain in rats.
    Chase HP, Jansen GR.
    J Nutr; 1976 Jan 01; 106(1):41-7. PubMed ID: 1245890
    [Abstract] [Full Text] [Related]

  • 19. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep 01; 81(9):H2263-72. PubMed ID: 27505458
    [Abstract] [Full Text] [Related]

  • 20. Protein enrichment of bread: I. Chemical and sensoric evaluation.
    Taha FS, Attia M, Shehata NA.
    Z Ernahrungswiss; 1982 Mar 01; 21(1):77-82. PubMed ID: 7072280
    [Abstract] [Full Text] [Related]

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