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540 related items for PubMed ID: 23893333

  • 1. 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]

  • 2. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

  • 3. Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value.
    Ciccoritti R, Terracciano G, Cammerata A, Sgrulletta D, Del Frate V, Gazza L, Nocente F.
    Food Sci Technol Int; 2018 Apr 06; 24(3):242-250. PubMed ID: 29186998
    [Abstract] [Full Text] [Related]

  • 4. Distribution of Cadmium, Iron, and Zinc in Millstreams of Hard Winter Wheat (Triticum aestivum L.).
    Guttieri MJ, Seabourn BW, Liu C, Baenziger PS, Waters BM.
    J Agric Food Chem; 2015 Dec 16; 63(49):10681-8. PubMed ID: 26568286
    [Abstract] [Full Text] [Related]

  • 5. Preparation and modification of high dietary fiber flour: A review.
    Zhang H, Wang H, Cao X, Wang J.
    Food Res Int; 2018 Nov 16; 113():24-35. PubMed ID: 30195518
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Dynamics of radioactive cesium (134Cs and 137Cs) during the milling of contaminated Japanese wheat cultivars and during the cooking of udon noodles made from wheat flour.
    Kimura K, Kameya H, Nei D, Kakihara Y, Hagiwara S, Okadome H, Tanji K, Todoriki S, Matsukura U, Kawamoto G.
    J Food Prot; 2012 Oct 01; 75(10):1823-8. PubMed ID: 23043831
    [Abstract] [Full Text] [Related]

  • 8. 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]

  • 9. Phytochemicals and antioxidant activity of milled fractions of different wheat varieties.
    Adom KK, Sorrells ME, Liu RH.
    J Agric Food Chem; 2005 Mar 23; 53(6):2297-306. PubMed ID: 15769171
    [Abstract] [Full Text] [Related]

  • 10. 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 23; 63(8):987-95. PubMed ID: 22639853
    [Abstract] [Full Text] [Related]

  • 11. Analysis of betaine and choline contents of aleurone, bran, and flour fractions of wheat (Triticum aestivum L.) Using (1)H nuclear magnetic resonance (NMR) spectroscopy.
    Graham SF, Hollis JH, Migaud M, Browne RA.
    J Agric Food Chem; 2009 Mar 11; 57(5):1948-51. PubMed ID: 19199513
    [Abstract] [Full Text] [Related]

  • 12. 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 11; 77(11):S399-406. PubMed ID: 23163908
    [Abstract] [Full Text] [Related]

  • 13. 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 11; 18(1):47-54. PubMed ID: 22328119
    [Abstract] [Full Text] [Related]

  • 14. Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation.
    Van Craeyveld V, Holopainen U, Selinheimo E, Poutanen K, Delcour JA, Courtin CM.
    J Agric Food Chem; 2009 Sep 23; 57(18):8467-73. PubMed ID: 19754173
    [Abstract] [Full Text] [Related]

  • 15. 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 23; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 16. Online shear viscosity measurement of starchy melts enriched in wheat bran.
    Robin F, Bovet N, Pineau N, Schuchmann HP, Palzer S.
    J Food Sci; 2011 May 23; 76(5):E405-12. PubMed ID: 22417431
    [Abstract] [Full Text] [Related]

  • 17. Studies on the baking properties of wheat: pigeonpea flour blends.
    Harinder K, Kaur B, Sharma S.
    Plant Foods Hum Nutr; 1999 May 23; 54(3):217-26. PubMed ID: 10716403
    [Abstract] [Full Text] [Related]

  • 18. 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 23; 64(1):117-21. PubMed ID: 22816971
    [Abstract] [Full Text] [Related]

  • 19. Organically vs conventionally grown winter wheat: effects on grain yield, technological quality, and on phenolic composition and antioxidant properties of bran and refined flour.
    Mazzoncini M, Antichi D, Silvestri N, Ciantelli G, Sgherri C.
    Food Chem; 2015 May 15; 175():445-51. PubMed ID: 25577104
    [Abstract] [Full Text] [Related]

  • 20. Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.
    Koegelenberg D, Chimphango AFA.
    Food Chem; 2017 Apr 15; 221():1606-1613. PubMed ID: 27979135
    [Abstract] [Full Text] [Related]

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