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Journal Abstract Search

1047 related items for PubMed ID: 19200085

  • 21.
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  • 23. Degradation of rutin and polyphenols during the preparation of tartary buckwheat bread.
    Vogrincic M, Timoracka M, Melichacova S, Vollmannova A, Kreft I.
    J Agric Food Chem; 2010 Apr 28; 58(8):4883-7. PubMed ID: 20201551
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  • 24. 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
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  • 25. Studies on rye (Secale cereale L.) lines exhibiting a range of extract viscosities. 2. Rheological and baking characteristics of rye and rye/wheat blends and feeding value for chicks of wholemeals and breads.
    Ragaee SM, Campbell GL, Scoles GJ, McLeod JG, Tyler RT.
    J Agric Food Chem; 2001 May 05; 49(5):2446-53. PubMed ID: 11368618
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  • 26. 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
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  • 27. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
    Flander L, Rouau X, Morel MH, Autio K, Seppänen-Laakso T, Kruus K, Buchert J.
    J Agric Food Chem; 2008 Jul 23; 56(14):5732-42. PubMed ID: 18558694
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  • 28. 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 23; 62(5):498-503. PubMed ID: 21428719
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  • 29. 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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  • 31. Influences of high-molecular-weight glutenin subunits and rye translocations on dough-mixing properties and sugar-snap cookie-baking quality of soft winter wheat.
    Ma F, Kim J, Baik BK.
    J Sci Food Agric; 2020 Aug 28; 100(10):3850-3856. PubMed ID: 32297322
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  • 32. Kinetics of carotenoids degradation during the storage of einkorn (Triticum monococcum L. ssp. monococcum) and bread wheat (Triticum aestivum L. ssp. aestivum) flours.
    Hidalgo A, Brandolini A.
    J Agric Food Chem; 2008 Dec 10; 56(23):11300-5. PubMed ID: 18998697
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  • 33. 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
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  • 34. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
    Hemalatha MS, Bhagwat SG, Salimath PV, Prasada Rao UJ.
    J Sci Food Agric; 2012 Mar 15; 92(4):764-71. PubMed ID: 21953440
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  • 35. 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 15; 105(3):373-83. PubMed ID: 20923581
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  • 36. 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
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  • 37. Biotechnological production of vitamin B2-enriched bread and pasta.
    Capozzi V, Menga V, Digesu AM, De Vita P, van Sinderen D, Cattivelli L, Fares C, Spano G.
    J Agric Food Chem; 2011 Jul 27; 59(14):8013-20. PubMed ID: 21678896
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  • 38. Impact of wheat flour-associated endoxylanases on arabinoxylan in dough after mixing and resting.
    Dornez E, Gebruers K, Cuyvers S, Delcour JA, Courtin CM.
    J Agric Food Chem; 2007 Aug 22; 55(17):7149-55. PubMed ID: 17661495
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  • 39. Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside.
    Kostelanska M, Dzuman Z, Malachova A, Capouchova I, Prokinova E, Skerikova A, Hajslova J.
    J Agric Food Chem; 2011 Sep 14; 59(17):9303-12. PubMed ID: 21797213
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  • 40. Factors influencing acrylamide content and color in rye crisp bread.
    Mustafa A, Andersson R, Rosén J, Kamal-Eldin A, Aman P.
    J Agric Food Chem; 2005 Jul 27; 53(15):5985-9. PubMed ID: 16028985
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