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Journal Abstract Search

80 related items for PubMed ID: 21718112

  • 21. Effects of alkylresorcinols on volume and structure of yeast-leavened bread.
    Andersson AA, Landberg R, Söderman T, Hedkvist S, Katina K, Juvonen R, Holopainen U, Lehtinen P, Aman P.
    J Sci Food Agric; 2011 Jan 30; 91(2):226-32. PubMed ID: 20945509
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  • 26. The maize low-phytic acid 3 encodes a myo-inositol kinase that plays a role in phytic acid biosynthesis in developing seeds.
    Shi J, Wang H, Hazebroek J, Ertl DS, Harp T.
    Plant J; 2005 Jun 30; 42(5):708-19. PubMed ID: 15918884
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  • 28. Comparison of the levels of bioactive benzoxazinoids in different wheat and rye fractions and the transformation of these compounds in homemade foods.
    Tanwir F, Fredholm M, Gregersen PL, Fomsgaard IS.
    Food Chem; 2013 Nov 01; 141(1):444-50. PubMed ID: 23768378
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  • 30. Determination of phytic acid and inositolphosphates in barley.
    Kvasnička F, Copíková J, Sevčík R, Václavíková E, Synytsya A, Vaculová K, Voldřich M.
    Electrophoresis; 2011 Apr 01; 32(9):1090-3. PubMed ID: 21455911
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  • 31. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R.
    J Agric Food Chem; 2007 Apr 18; 55(8):2993-7. PubMed ID: 17373819
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  • 32. Effect of various treatments on the nutritional value of rye or rye fractions.
    Ward AT, Marquardt RR.
    Br Poult Sci; 1988 Dec 18; 29(4):709-20. PubMed ID: 3233499
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  • 33. 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 Dec 18; 74(1):C49-55. PubMed ID: 19200085
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  • 36. Phytate in foods and significance for humans: food sources, intake, processing, bioavailability, protective role and analysis.
    Schlemmer U, Frølich W, Prieto RM, Grases F.
    Mol Nutr Food Res; 2009 Sep 18; 53 Suppl 2():S330-75. PubMed ID: 19774556
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  • 37. Extraction of rye bran by supercritical carbon dioxide: influence of temperature, CO2, and cosolvent flow rates.
    da Cruz Francisco J, Danielsson B, Kozubek A, Dey ES.
    J Agric Food Chem; 2005 Sep 21; 53(19):7432-7. PubMed ID: 16159169
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  • 39. Potentiometric and ³¹P NMR studies on inositol phosphates and their interaction with iron(III) ions.
    Sala M, Makuc D, Kolar J, Plavec J, Pihlar B.
    Carbohydr Res; 2011 Mar 01; 346(4):488-94. PubMed ID: 21292245
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  • 40. Quantitative analysis of phytate globoids isolated from wheat bran and characterization of their sequential dephosphorylation by wheat phytase.
    Bohn L, Josefsen L, Meyer AS, Rasmussen SK.
    J Agric Food Chem; 2007 Sep 05; 55(18):7547-52. PubMed ID: 17696444
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