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Journal Abstract Search

1047 related items for PubMed ID: 19200085

  • 1. 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; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. [Effect of the method of vitaminizing bread made from top-grade wheat flour on its thiamine, riboflavin and niacin content].
    Stepanova EN, Shatniuk LN, Verzhinskaia MF, Kostyleva MG, Bukina NA.
    Vopr Pitan; 1988 Feb 07; (2):67-71. PubMed ID: 3388814
    [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. 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 Aug 07; 66(2):115-21. PubMed ID: 26024399
    [Abstract] [Full Text] [Related]

  • 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. 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 07; 102(11):1590-600. PubMed ID: 19635175
    [Abstract] [Full Text] [Related]

  • 8. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 07; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 9. [Cereal products as a source of iron and manganese].
    Kot A, Zareba S.
    Rocz Panstw Zakl Hig; 2005 Apr 07; 56(1):91-6. PubMed ID: 16080449
    [Abstract] [Full Text] [Related]

  • 10. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E.
    J Sci Food Agric; 2015 Jan 07; 95(1):59-65. PubMed ID: 25060963
    [Abstract] [Full Text] [Related]

  • 11. Effects of waxy wheat flour and water on frozen dough and bread properties.
    Yi J, Kerr WL, Johnson JW.
    J Food Sci; 2009 Jun 07; 74(5):E278-84. PubMed ID: 19646043
    [Abstract] [Full Text] [Related]

  • 12. Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.
    Gujral HS, Sharma P, Gill BS, Kaur S.
    Food Chem; 2013 Jun 01; 138(2-3):1400-6. PubMed ID: 23411260
    [Abstract] [Full Text] [Related]

  • 13. Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
    Andersson R, Fransson G, Tietjen M, Aman P.
    J Agric Food Chem; 2009 Mar 11; 57(5):2004-8. PubMed ID: 19219994
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.
    Valle-Algarra FM, Mateo EM, Medina A, Mateo F, Gimeno-Adelantado JV, Jimenez M.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jun 02; 26(6):896-906. PubMed ID: 19680965
    [Abstract] [Full Text] [Related]

  • 16. 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]

  • 17. Elucidating the mechanism of laccase and tyrosinase in wheat bread making.
    Selinheimo E, Autio K, Kruus K, Buchert J.
    J Agric Food Chem; 2007 Jul 25; 55(15):6357-65. PubMed ID: 17602567
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 15; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 20. Improvement of the quality of wheat bread by addition of glycoside hydrolase family 10 xylanases.
    Zheng H, Guo B, Chen XL, Fan SJ, Zhang YZ.
    Appl Microbiol Biotechnol; 2011 Apr 15; 90(2):509-15. PubMed ID: 21249355
    [Abstract] [Full Text] [Related]

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