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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

209 related items for PubMed ID: 1924185

  • 21. Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity.
    Hughes J, Vaiciurgis V, Grafenauer S.
    Nutrients; 2020 Jul 10; 12(7):. PubMed ID: 32664438
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  • 23. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
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  • 24. Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles.
    Longin F, Beck H, Gütler H, Heilig W, Kleinert M, Rapp M, Philipp N, Erban A, Brilhaus D, Mettler-Altmann T, Stich B.
    Food Res Int; 2020 Mar 01; 129():108748. PubMed ID: 32036907
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  • 25. Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.
    Bartl P, Albreht A, Skrt M, Tremlová B, Ošťádalová M, Šmejkal K, Vovk I, Ulrih NP.
    Int J Food Sci Nutr; 2015 Mar 01; 66(5):514-9. PubMed ID: 26088282
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  • 26. Quality of wheat breads enriched with flour from germinated amaranth seeds.
    Guardianelli LM, Salinas MV, Puppo MC.
    Food Sci Technol Int; 2022 Jul 01; 28(5):388-396. PubMed ID: 34000863
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  • 27. Flour mill stream blending affects sugar snap cookie and Japanese sponge cake quality and oxidative cross-linking potential of soft white wheat.
    Ramseyer DD, Bettge AD, Morris CF.
    J Food Sci; 2011 Jul 01; 76(9):C1300-6. PubMed ID: 22416692
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  • 28. Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship.
    Beck M, Jekle M, Becker T.
    J Sci Food Agric; 2012 Jan 30; 92(2):299-306. PubMed ID: 21918992
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  • 29. [Gas chromatographic flavor analysis of flour, sour dough and bread].
    Kevei E.
    Nahrung; 1974 Jan 30; 18(3):269-79. PubMed ID: 4837129
    [No Abstract] [Full Text] [Related]

  • 30. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
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  • 32. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA.
    J Food Sci; 2011 Aug 01; 76(1):S8-S13. PubMed ID: 21535720
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  • 33. The effects of quinoa and okra incorporation on the quality of diet cake.
    Shobeiri M, Elhami Rad AH, Sheikholeslami Z, Zenozian MS, Saeedi Asl MR.
    Food Sci Technol Int; 2023 Jun 01; 29(4):417-427. PubMed ID: 36706792
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  • 34. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina.
    Sharma S, Gupta JP, Nagi HP, Kumar R.
    J Food Sci Technol; 2012 Oct 01; 49(5):580-6. PubMed ID: 24082269
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  • 35. Effect of partial substitution of wheat flour by quinoa (Chenopodium quinoa Willd.) and tarwi (Lupinus mutabilis Sweet) flours on dough and bread quality.
    Gutierrez-Castillo C, Alcázar-Alay S, Vidaurre-Ruiz J, Correa MJ, Cabezas DM, Repo-Carrasco-Valencia R, Encina-Zelada CR.
    Food Sci Technol Int; 2023 Sep 01; 29(6):619-630. PubMed ID: 35673705
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  • 38. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan 01; 84(1):147-153. PubMed ID: 30569476
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