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Journal Abstract Search

209 related items for PubMed ID: 22639853

  • 1. Reduction in fat uptake of doughnut by microparticulated wheat bran.
    Kim BK, Chun YG, Cho AR, Park DJ.
    Int J Food Sci Nutr; 2012 Dec; 63(8):987-95. PubMed ID: 22639853
    [Abstract] [Full Text] [Related]

  • 2. Effect of microparticulated wheat bran on the physical properties of bread.
    Kim BK, Cho AR, Chun YG, Park DJ.
    Int J Food Sci Nutr; 2013 Feb; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

  • 3. Preparation of low-fat uptake doughnut by dry particle coating technique.
    Lee JS, Kim BK, Kim KH, Park DJ.
    J Food Sci; 2008 Apr; 73(3):E137-42. PubMed ID: 18387108
    [Abstract] [Full Text] [Related]

  • 4. Physicochemical and functional properties of peeled and unpeeled pumpkin flour.
    Noor Aziah AA, Komathi CA.
    J Food Sci; 2009 Sep; 74(7):S328-33. PubMed ID: 19895499
    [Abstract] [Full Text] [Related]

  • 5. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 Sep; 14(4):375-386. PubMed ID: 28068043
    [Abstract] [Full Text] [Related]

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

  • 7. Relationship of dough thermomechanical properties with oil uptake, cooking and textural properties of instant fried noodles.
    Gulia N, Khatkar BS.
    Food Sci Technol Int; 2014 Apr; 20(3):171-82. PubMed ID: 23744117
    [Abstract] [Full Text] [Related]

  • 8. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: textural and some physicochemical properties.
    Yuksel F, Karaman S, Kayacier A.
    Food Chem; 2014 Feb 15; 145():910-7. PubMed ID: 24128563
    [Abstract] [Full Text] [Related]

  • 9. Optimization of the extrusion conditions and formulation of spaghetti enriched with full-fat soy flour based on the cooking and color quality.
    Nasehi B, Mortazavi SA, Razavi SM, Mahallati MN, Karim R.
    Int J Food Sci Nutr; 2009 Feb 15; 60 Suppl 4():205-14. PubMed ID: 19370476
    [Abstract] [Full Text] [Related]

  • 10. Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies.
    Tulse SB, V R, Rajiv J, Sakhare SD.
    Food Sci Technol Int; 2015 Oct 15; 21(7):492-502. PubMed ID: 25217023
    [Abstract] [Full Text] [Related]

  • 11. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
    Howard BM, Hung YC, McWatters K.
    J Food Sci; 2011 Oct 15; 76(1):E40-7. PubMed ID: 21535674
    [Abstract] [Full Text] [Related]

  • 12. Wheat milling by-products and their impact on bread making.
    Hemdane S, Leys S, Jacobs PJ, Dornez E, Delcour JA, Courtin CM.
    Food Chem; 2015 Nov 15; 187():280-9. PubMed ID: 25977028
    [Abstract] [Full Text] [Related]

  • 13. Formulating a new high fiber rusk for production on commercial scale.
    Yaseen AA.
    Nahrung; 2000 Apr 15; 44(2):110-3. PubMed ID: 10795578
    [Abstract] [Full Text] [Related]

  • 14. Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.
    Jiang H, Martin J, Okot-Kotber M, Seib PA.
    J Food Sci; 2011 Aug 15; 76(6):C846-52. PubMed ID: 22417482
    [Abstract] [Full Text] [Related]

  • 15. Physical and sensory characteristics of cookies prepared with flaxseed flour.
    Khouryieh H, Aramouni F.
    J Sci Food Agric; 2012 Aug 30; 92(11):2366-72. PubMed ID: 22419245
    [Abstract] [Full Text] [Related]

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  • 17. Preparation and modification of high dietary fiber flour: A review.
    Zhang H, Wang H, Cao X, Wang J.
    Food Res Int; 2018 Nov 30; 113():24-35. PubMed ID: 30195518
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  • 20. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.
    Jacobs PJ, Bogaerts S, Hemdane S, Delcour JA, Courtin CM.
    J Agric Food Chem; 2016 May 11; 64(18):3636-44. PubMed ID: 27092966
    [Abstract] [Full Text] [Related]

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