These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

187 related items for PubMed ID: 23411290

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.
    Yousif A, Nhepera D, Johnson S.
    Food Chem; 2012 Sep 15; 134(2):880-7. PubMed ID: 23107703
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C, Ross CF.
    J Food Sci; 2011 Sep 15; 76(7):S428-36. PubMed ID: 22417561
    [Abstract] [Full Text] [Related]

  • 5. The influence of protein-flavonoid interactions on protein digestibility in vitro and the antioxidant quality of breads enriched with onion skin.
    Swieca M, Gawlik-Dziki U, Dziki D, Baraniak B, Czyż J.
    Food Chem; 2013 Nov 01; 141(1):451-8. PubMed ID: 23768379
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar 01; 68(2):167-178. PubMed ID: 27608859
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May 01; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat.
    Siddiq M, Roidoung S, Sogi DS, Dolan KD.
    Food Chem; 2013 Jan 15; 136(2):803-6. PubMed ID: 23122130
    [Abstract] [Full Text] [Related]

  • 17. Steamed bread enriched with quercetin as an antiglycative food product: its quality attributes and antioxidant properties.
    Lin J, Gwyneth Tan YX, Leong LP, Zhou W.
    Food Funct; 2018 Jun 20; 9(6):3398-3407. PubMed ID: 29872802
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Onion extract structural changes during in vitro digestion and its potential antioxidant effect on brain lipids obtained from low- and high-fat-fed mice.
    Hur SJ, Lee SJ, Kim DH, Chun SC, Lee SK.
    Free Radic Res; 2013 Dec 20; 47(12):1009-15. PubMed ID: 24074442
    [Abstract] [Full Text] [Related]

  • 20. Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread.
    Kaur R, Kaur K, Wagh RV, Kaur A, Aggarwal P.
    J Food Sci; 2020 Aug 20; 85(8):2340-2349. PubMed ID: 32645217
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.