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Journal Abstract Search

1224 related items for PubMed ID: 21535837

  • 1. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO.
    J Food Sci; 2011 Apr; 76(3):H97-H107. PubMed ID: 21535837
    [Abstract] [Full Text] [Related]

  • 2. Properties of bread dough with added fiber polysaccharides and phenolic antioxidants: a review.
    Sivam AS, Sun-Waterhouse D, Quek S, Perera CO.
    J Food Sci; 2010 Oct; 75(8):R163-74. PubMed ID: 21535512
    [Abstract] [Full Text] [Related]

  • 3. Kiwifruit-based polyphenols and related antioxidants for functional foods: kiwifruit extract-enhanced gluten-free bread.
    Sun-Waterhouse D, Chen J, Chuah C, Wibisono R, Melton LD, Laing W, Ferguson LR, Skinner MA.
    Int J Food Sci Nutr; 2009 Oct; 60 Suppl 7():251-64. PubMed ID: 19548162
    [Abstract] [Full Text] [Related]

  • 4. Development of an ingredient containing apple peel, as a source of polyphenols and dietary fiber.
    Henríquez C, Speisky H, Chiffelle I, Valenzuela T, Araya M, Simpson R, Almonacid S.
    J Food Sci; 2010 Aug 01; 75(6):H172-81. PubMed ID: 20722929
    [Abstract] [Full Text] [Related]

  • 5. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Oct 01; 91(13):2495-9. PubMed ID: 21732382
    [Abstract] [Full Text] [Related]

  • 6. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J, Liu J, Tang X.
    J Texture Stud; 2018 Feb 01; 49(1):38-46. PubMed ID: 28472867
    [Abstract] [Full Text] [Related]

  • 7. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
    Mildner-Szkudlarz S, Bajerska J, Zawirska-Wojtasiak R, Górecka D.
    J Sci Food Agric; 2013 Jan 01; 93(2):389-95. PubMed ID: 22806270
    [Abstract] [Full Text] [Related]

  • 8. Effect of black tea on antioxidant, textural, and sensory properties of Chinese steamed bread.
    Zhu F, Sakulnak R, Wang S.
    Food Chem; 2016 Mar 01; 194():1217-23. PubMed ID: 26471674
    [Abstract] [Full Text] [Related]

  • 9. Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients.
    Nyam KL, Lau M, Tan CP.
    Malays J Nutr; 2013 Apr 01; 19(1):99-109. PubMed ID: 24800388
    [Abstract] [Full Text] [Related]

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  • 11. Rheological properties and bread quality of frozen yeast-dough with added wheat fiber.
    Adams V, Ragaee SM, Abdel-Aal EM.
    J Sci Food Agric; 2017 Jan 01; 97(1):191-198. PubMed ID: 26969875
    [Abstract] [Full Text] [Related]

  • 12. Processing & rheological properties of wheat flour dough and bread containing high levels of soluble dietary fibres blends.
    Arufe S, Chiron H, Doré J, Savary-Auzeloux I, Saulnier L, Della Valle G.
    Food Res Int; 2017 Jul 01; 97():123-132. PubMed ID: 28578032
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  • 14. 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]

  • 15. Fiber concentrates from raspberry and blueberry pomace in gluten-free cookie formulation: Effect on dough rheology and cookie baking properties.
    Šarić B, Dapčević-Hadnađev T, Hadnađev M, Sakač M, Mandić A, Mišan A, Škrobot D.
    J Texture Stud; 2019 Apr 07; 50(2):124-130. PubMed ID: 30345519
    [Abstract] [Full Text] [Related]

  • 16. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R, Ie P, Vodovotz Y.
    J Food Sci; 2011 Apr 07; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 17. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
    Blandino M, Sovrani V, Marinaccio F, Reyneri A, Rolle L, Giacosa S, Locatelli M, Bordiga M, Travaglia F, Coïsson JD, Arlorio M.
    Food Chem; 2013 Dec 01; 141(3):2549-57. PubMed ID: 23870994
    [Abstract] [Full Text] [Related]

  • 18. Quality attributes of bread fortified with staghorn sumac extract.
    Wang S, Zhu F.
    J Texture Stud; 2018 Feb 01; 49(1):129-134. PubMed ID: 28710877
    [Abstract] [Full Text] [Related]

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  • 20. Varietal influences on antihyperglycemia properties of freshly harvested apples using in vitro assay models.
    Barbosa AC, Pinto Mda S, Sarkar D, Ankolekar C, Greene D, Shetty K.
    J Med Food; 2010 Dec 01; 13(6):1313-23. PubMed ID: 20874247
    [Abstract] [Full Text] [Related]

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