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PUBMED FOR HANDHELDS

Journal Abstract Search

181 related items for PubMed ID: 22047159

  • 1. Influence of Bifidobacterium bifidum on release of minerals from bread with differing bran content.
    Nalepa B, Siemianowska E, Skibniewska KA.
    J Toxicol Environ Health A; 2012; 75(1):1-5. PubMed ID: 22047159
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  • 5. Evaluation of the mineral composition of breadstuff and frequency its consumption.
    Winiarska-Mieczan A, Kwiecień M.
    Acta Sci Pol Technol Aliment; 2011; 10(4):487-95. PubMed ID: 22230930
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  • 9. The effect of cultivation intensity on mineral content in grain, flakes and bran of winter wheat (Triticum aestivum L.)--preliminary study.
    Pieczyńska J, Prescha A, Weber R, Biernat J, Grajeta H.
    Rocz Panstw Zakl Hig; 2011; 62(2):199-203. PubMed ID: 21980867
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  • 10. Evaluation of the content and the potential bioavailability of minerals from gluten-free products.
    Suliburska J, Krejpcio Z, Reguła J, Grochowicz A.
    Acta Sci Pol Technol Aliment; 2013; 12(1):75-9. PubMed ID: 24584867
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  • 14. Alkylresorcinols in selected Polish rye and wheat cereals and whole-grain cereal products.
    Kulawinek M, Jaromin A, Kozubek A, Zarnowski R.
    J Agric Food Chem; 2008 Aug 27; 56(16):7236-42. PubMed ID: 18666777
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  • 17. Fibre-rich additives--the effect on staling and their function in free-standing and pan-baked bread.
    Purhagen JK, Sjöö ME, Eliasson AC.
    J Sci Food Agric; 2012 Apr 27; 92(6):1201-13. PubMed ID: 22052714
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  • 18. [Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours].
    Dyner L, Drago SR, Piñeiro A, Sánchez H, González R, Villaamil E, Valencia ME.
    Arch Latinoam Nutr; 2007 Mar 27; 57(1):69-77. PubMed ID: 17824202
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  • 19. Alkylresorcinols in Latvian and Finnish breads.
    Meija L, Samaletdin A, Koskela A, Lejnieks A, Lietuvietis V, Adlercreutz H.
    Int J Food Sci Nutr; 2013 Feb 27; 64(1):117-21. PubMed ID: 22816971
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