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Journal Abstract Search

588 related items for PubMed ID: 23561142

  • 21. Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin.
    Gawlik-Dziki U, Świeca M, Dziki D, Baraniak B, Tomiło J, Czyż J.
    Food Chem; 2013 Jun 01; 138(2-3):1621-8. PubMed ID: 23411290
    [Abstract] [Full Text] [Related]

  • 22. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
    Sapirstein HD, Siddhu S, Aliani M.
    J Food Sci; 2012 Nov 01; 77(11):S399-406. PubMed ID: 23163908
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  • 23. 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 Nov 01; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 24. 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]

  • 25. Fibre from pumpkin (Cucurbita pepo L.) seeds and rinds: physico-chemical properties, antioxidant capacity and application as bakery product ingredients.
    Nyam KL, Lau M, Tan CP.
    Malays J Nutr; 2013 Apr 01; 19(1):99-109. PubMed ID: 24800388
    [Abstract] [Full Text] [Related]

  • 26. Enrichment of Egyptian 'Balady' bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
    Abdel-Kader ZM.
    Nahrung; 2001 Feb 01; 45(1):31-4. PubMed ID: 11253637
    [Abstract] [Full Text] [Related]

  • 27. 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]

  • 28. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.
    J Food Sci; 2010 Aug 01; 75(6):S333-9. PubMed ID: 20722957
    [Abstract] [Full Text] [Related]

  • 29. Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.
    Nicks F, Richel A, Dubrowski T, Wathelet B, Wathelet JP, Blecker C, Paquot M.
    J Sci Food Agric; 2013 Aug 15; 93(10):2415-20. PubMed ID: 23371852
    [Abstract] [Full Text] [Related]

  • 30. Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
    al-Hooti SN, Sidhu JS, al-Saqer JM, al-Othman A.
    Nahrung; 2002 Apr 15; 46(2):68-72. PubMed ID: 12017993
    [Abstract] [Full Text] [Related]

  • 31. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y, Arntfield S, Lukow OM, Swallow K, Malcolmson L.
    J Sci Food Agric; 2012 Aug 15; 92(10):2055-61. PubMed ID: 22311851
    [Abstract] [Full Text] [Related]

  • 32. 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 15; 64(1):122-9. PubMed ID: 22849296
    [Abstract] [Full Text] [Related]

  • 33. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 15; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 34. [Development of bakery products for greater adult consumption based on wheat and rice flour].
    Reyes Aguilar MJ, Palomo Pd, Bressani R.
    Arch Latinoam Nutr; 2004 Sep 15; 54(3):314-21. PubMed ID: 15807208
    [Abstract] [Full Text] [Related]

  • 35. 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 15; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 36. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
    Filipčev B, Bodroža-Solarov M, Pestorić M, Šimurina O.
    Food Sci Technol Int; 2017 Apr 15; 23(3):235-244. PubMed ID: 27913711
    [Abstract] [Full Text] [Related]

  • 37. 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
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  • 38. Effects of enzymatic treatment using Response Surface Methodology on the quality of bread flour.
    Shafisoltani M, Salehifar M, Hashemi M.
    Food Chem; 2014 Apr 01; 148():176-83. PubMed ID: 24262543
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  • 39. 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
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  • 40. Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.
    Dhingra S, Jood S.
    Nutr Health; 2002 Jun 01; 16(4):313-29. PubMed ID: 12617282
    [Abstract] [Full Text] [Related]

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