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Journal Abstract Search

412 related items for PubMed ID: 23411260

  • 1. Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.
    Gujral HS, Sharma P, Gill BS, Kaur S.
    Food Chem; 2013 Jun 01; 138(2-3):1400-6. PubMed ID: 23411260
    [Abstract] [Full Text] [Related]

  • 2. Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti.
    Gujral HS, Sharma P, Bajaj R, Solah V.
    Food Sci Technol Int; 2012 Feb 01; 18(1):47-54. PubMed ID: 22328119
    [Abstract] [Full Text] [Related]

  • 3. 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 Feb 01; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 4. Comparative analysis of native and defatted flour from hard, extraordinarily soft, and medium-hard wheat varieties for protein solvation, pasting, mixing, and dough rheological behavior.
    Katyal M, Singh N, Virdi AS, Kaur A, Ahlawat AK, Singh AM, Bajaj R.
    J Food Sci; 2020 Jan 01; 85(1):65-76. PubMed ID: 31869859
    [Abstract] [Full Text] [Related]

  • 5. Studies on the baking properties of wheat: pigeonpea flour blends.
    Harinder K, Kaur B, Sharma S.
    Plant Foods Hum Nutr; 1999 Jan 01; 54(3):217-26. PubMed ID: 10716403
    [Abstract] [Full Text] [Related]

  • 6. Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Mar 15; 91(4):604-8. PubMed ID: 21302313
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  • 7. 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
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  • 8. Changes in antioxidant activity and phenolic acid composition of tarhana with steel-cut oats.
    Kilci A, Gocmen D.
    Food Chem; 2014 Feb 15; 145():777-83. PubMed ID: 24128544
    [Abstract] [Full Text] [Related]

  • 9. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 15; 93(14):3611-6. PubMed ID: 23893333
    [Abstract] [Full Text] [Related]

  • 10. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination.
    Tian W, Ehmke L, Miller R, Li Y.
    J Food Sci; 2019 Mar 15; 84(3):457-465. PubMed ID: 30730580
    [Abstract] [Full Text] [Related]

  • 11. Enhancement of soluble dietary fibre, polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase.
    Hemalatha MS, Bhagwat SG, Salimath PV, Prasada Rao UJ.
    J Sci Food Agric; 2012 Mar 15; 92(4):764-71. PubMed ID: 21953440
    [Abstract] [Full Text] [Related]

  • 12. Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.
    Konopka I, Drzewiecki J.
    Nahrung; 2004 Apr 15; 48(2):110-5. PubMed ID: 15146967
    [Abstract] [Full Text] [Related]

  • 13. Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process.
    Tian W, Chen G, Tilley M, Li Y.
    Food Chem; 2021 May 30; 345():128851. PubMed ID: 33333355
    [Abstract] [Full Text] [Related]

  • 14. Effects of laccase and xylanase on the chemical and rheological properties of oat and wheat doughs.
    Flander L, Rouau X, Morel MH, Autio K, Seppänen-Laakso T, Kruus K, Buchert J.
    J Agric Food Chem; 2008 Jul 23; 56(14):5732-42. PubMed ID: 18558694
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  • 15. 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]

  • 16. Rheological, thermo-mechanical, and baking properties of wheat-millet flour blends.
    Aprodu I, Banu I.
    Food Sci Technol Int; 2015 Jul 01; 21(5):342-53. PubMed ID: 24837596
    [Abstract] [Full Text] [Related]

  • 17. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
    Bucsella B, Takács Á, Vizer V, Schwendener U, Tömösközi S.
    Food Chem; 2016 Jan 01; 190():990-996. PubMed ID: 26213066
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  • 18. 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 01; 92(6):1201-13. PubMed ID: 22052714
    [Abstract] [Full Text] [Related]

  • 19. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
    Žilić S, Aktağ IG, Dodig D, Filipović M, Gökmen V.
    Food Res Int; 2020 Jun 01; 132():109109. PubMed ID: 32331630
    [Abstract] [Full Text] [Related]

  • 20. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
    Ho LH, Abdul Aziz NA, Azahari B.
    Food Chem; 2013 Aug 15; 139(1-4):532-9. PubMed ID: 23561142
    [Abstract] [Full Text] [Related]

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