These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

209 related items for PubMed ID: 1924185

  • 61. Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture.
    Tinzl-Malang SK, Rast P, Grattepanche F, Sych J, Lacroix C.
    Int J Food Microbiol; 2015 Dec 02; 214():91-101. PubMed ID: 26256717
    [Abstract] [Full Text] [Related]

  • 62. Evaluation of pumpkin seed products for bread fortification.
    El-Soukkary FA.
    Plant Foods Hum Nutr; 2001 Dec 02; 56(4):365-84. PubMed ID: 11678442
    [Abstract] [Full Text] [Related]

  • 63. Quality characteristics of bread and cookies enriched with debittered Moringa oleifera seed flour.
    Ogunsina BS, Radha C, Indrani D.
    Int J Food Sci Nutr; 2011 Mar 02; 62(2):185-94. PubMed ID: 21118057
    [Abstract] [Full Text] [Related]

  • 64. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 02; 93(14):3611-6. PubMed ID: 23893333
    [Abstract] [Full Text] [Related]

  • 65. 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 02; 68(2):167-178. PubMed ID: 27608859
    [Abstract] [Full Text] [Related]

  • 66. Microbiological, Nutritional, and Sensory Quality of Bread Produced from Wheat and Potato Flour Blends.
    Ijah UJ, Auta HS, Aduloju MO, Aransiola SA.
    Int J Food Sci; 2014 Mar 02; 2014():671701. PubMed ID: 26904642
    [Abstract] [Full Text] [Related]

  • 67. Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products.
    Ospina MA, Moreno JL, Tran T, Jaramillo AM, Gallego-Castillo S, Ospina B, Dufour D.
    J Sci Food Agric; 2024 Jun 02; 104(8):4671-4679. PubMed ID: 37406186
    [Abstract] [Full Text] [Related]

  • 68. Cookie- versus cracker-baking--what's the difference? Flour functionality requirements explored by SRC and alveography.
    Kweon M, Slade L, Levine H, Gannon D.
    Crit Rev Food Sci Nutr; 2014 Jun 02; 54(1):115-38. PubMed ID: 24188236
    [Abstract] [Full Text] [Related]

  • 69. Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean.
    Abdel-Aal ES, Sosulski FW, Youssef MM, Shehata AA.
    Plant Foods Hum Nutr; 1993 Nov 02; 44(3):227-39. PubMed ID: 8295862
    [Abstract] [Full Text] [Related]

  • 70. Relationships of flour solvent retention capacity, secondary structure and rheological properties with the cookie making characteristics of wheat cultivars.
    Kaur A, Singh N, Kaur S, Ahlawat AK, Singh AM.
    Food Chem; 2014 Sep 01; 158():48-55. PubMed ID: 24731313
    [Abstract] [Full Text] [Related]

  • 71. Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.
    Özkaya B, Baumgartner B, Özkaya H.
    J Texture Stud; 2018 Feb 01; 49(1):84-93. PubMed ID: 28742221
    [Abstract] [Full Text] [Related]

  • 72. Low-calorie bread baked with charred cellulose granules and wheat flour to eliminate toxic xanthene food dye in the alimentary canal.
    Tabara A, Yamane C, Seguchi M.
    Biosci Biotechnol Biochem; 2012 Feb 01; 76(12):2173-80. PubMed ID: 23221687
    [Abstract] [Full Text] [Related]

  • 73. Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread.
    Dallagnol AM, Pescuma M, Rollán G, Torino MI, de Valdez GF.
    Appl Microbiol Biotechnol; 2015 May 01; 99(9):3839-49. PubMed ID: 25758954
    [Abstract] [Full Text] [Related]

  • 74. 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]

  • 75. Antioxidant and physicochemical properties of cookies containing raw and roasted hemp flour.
    Ertaş N, Aslan M.
    Acta Sci Pol Technol Aliment; 2020 Jun 01; 19(2):177-184. PubMed ID: 32600014
    [Abstract] [Full Text] [Related]

  • 76. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes.
    Hamzehpour R, Dastgerdi AA.
    Int J Food Sci; 2023 Jun 01; 2023():6042636. PubMed ID: 37350795
    [Abstract] [Full Text] [Related]

  • 77. Valorisation of brewer's spent grain flour (BSGF) through wheat-maize-BSGF composite flour bread: optimization using D-optimal mixture design.
    Ginindza A, Solomon WK, Shelembe JS, Nkambule TP.
    Heliyon; 2022 Jun 01; 8(6):e09514. PubMed ID: 35663457
    [Abstract] [Full Text] [Related]

  • 78. The occurrence of friabilins in triticale and their relationship with grain hardness and baking quality.
    Ramírez A, Pérez GT, Ribotta PD, León AE.
    J Agric Food Chem; 2003 Nov 19; 51(24):7176-81. PubMed ID: 14611190
    [Abstract] [Full Text] [Related]

  • 79. Lexicon Development, Consumer Acceptance, and Drivers of Liking of Quinoa Varieties.
    Wu G, Ross CF, Morris CF, Murphy KM.
    J Food Sci; 2017 Apr 19; 82(4):993-1005. PubMed ID: 28267866
    [Abstract] [Full Text] [Related]

  • 80. Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.
    Kowalczewski P, Różańska M, Makowska A, Jeżowski P, Kubiak P.
    Food Sci Technol Int; 2019 Apr 19; 25(3):223-232. PubMed ID: 30509131
    [Abstract] [Full Text] [Related]

    Page: [Previous] [Next] [New Search]
    of 11.