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Journal Abstract Search

329 related items for PubMed ID: 24583383

  • 1. An addition of sourdough and whey proteins affects the nutritional quality of wholemeal wheat bread.
    Kopeć A, Borczak B, Pysz M, Sikora E, Sikora M, Curic D, Novotni D.
    Acta Sci Pol Technol Aliment; 2014; 13(1):43-54. PubMed ID: 24583383
    [Abstract] [Full Text] [Related]

  • 2. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
    Lopez HW, Duclos V, Coudray C, Krespine V, Feillet-Coudray C, Messager A, Demigné C, Rémésy C.
    Nutrition; 2003 Jun; 19(6):524-30. PubMed ID: 12781853
    [Abstract] [Full Text] [Related]

  • 3. Making bread with sourdough improves iron bioavailability from reconstituted fortified wheat flour in mice.
    Chaoui A, Faid M, Belahsen R.
    J Trace Elem Med Biol; 2006 Jun; 20(4):217-20. PubMed ID: 17098579
    [Abstract] [Full Text] [Related]

  • 4. Higher bioavailability of iron from whole wheat bread compared with iron-fortified white breads in caco-2 cell model: an experimental study.
    Nikooyeh B, Neyestani TR.
    J Sci Food Agric; 2017 Jun; 97(8):2541-2546. PubMed ID: 27706821
    [Abstract] [Full Text] [Related]

  • 5. Impact of starter culture, ingredients, and flour type on sourdough bread volatiles as monitored by selected ion flow tube-mass spectrometry.
    Van Kerrebroeck S, Comasio A, Harth H, De Vuyst L.
    Food Res Int; 2018 Apr; 106():254-262. PubMed ID: 29579925
    [Abstract] [Full Text] [Related]

  • 6. Glycemic index and phenolics of partially-baked frozen bread with sourdough.
    Novotni D, Curić D, Bituh M, Colić Barić I, Skevin D, Cukelj N.
    Int J Food Sci Nutr; 2011 Feb; 62(1):26-33. PubMed ID: 20715901
    [Abstract] [Full Text] [Related]

  • 7. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
    Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C.
    J Agric Food Chem; 2005 Jan 12; 53(1):98-102. PubMed ID: 15631515
    [Abstract] [Full Text] [Related]

  • 8. The effect of organic wheat flour by-products on sourdough performances assessed by a multi-criteria approach.
    Clément H, Prost C, Chiron H, Ducasse MB, Della Valle G, Courcoux P, Onno B.
    Food Res Int; 2018 Apr 12; 106():974-981. PubMed ID: 29580011
    [Abstract] [Full Text] [Related]

  • 9. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A, Hager AS, Zannini E, Czerny M, Arendt EK.
    Int J Food Microbiol; 2014 Feb 17; 172():83-91. PubMed ID: 24361837
    [Abstract] [Full Text] [Related]

  • 10. Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats.
    Wronkowska M, Soral-Śmietana M, Zduńczyk Z, Juśkiewicz J, Jadacka M, Majkowska A, Dajnowiec FJ.
    Br J Nutr; 2017 Aug 17; 118(3):169-178. PubMed ID: 28831956
    [Abstract] [Full Text] [Related]

  • 11. Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study.
    Iversen KN, Johansson D, Brunius C, Andlid T, Andersson R, Langton M, Landberg R.
    Nutrients; 2018 Oct 30; 10(11):. PubMed ID: 30380770
    [Abstract] [Full Text] [Related]

  • 12. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
    [Abstract] [Full Text] [Related]

  • 13. Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.
    Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Huang X, Sontag-Strohm T, Salmenkari H, Korpela R.
    Nutrients; 2017 Nov 04; 9(11):. PubMed ID: 29113045
    [Abstract] [Full Text] [Related]

  • 14. Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption.
    Gil-Cardoso K, Saldaña G, Luengo E, Pastor J, Virto R, Alcaide-Hidalgo JM, Del Bas JM, Arola L, Caimari A.
    J Agric Food Chem; 2021 Mar 17; 69(10):3044-3059. PubMed ID: 33656322
    [Abstract] [Full Text] [Related]

  • 15. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep 17; 81(9):H2263-72. PubMed ID: 27505458
    [Abstract] [Full Text] [Related]

  • 16. Optimization of mold wheat bread fortified with soy flour, pea flour and whey protein concentrate.
    Erben M, Osella CA.
    Food Sci Technol Int; 2017 Jul 17; 23(5):457-468. PubMed ID: 28345354
    [Abstract] [Full Text] [Related]

  • 17. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.
    Buddrick O, Jones OAH, Hughes JG, Kong I, Small DM.
    Food Chem; 2015 Aug 01; 180():181-185. PubMed ID: 25766816
    [Abstract] [Full Text] [Related]

  • 18. The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial.
    Bo S, Seletto M, Choc A, Ponzo V, Lezo A, Demagistris A, Evangelista A, Ciccone G, Bertolino M, Cassader M, Gambino R.
    Food Res Int; 2017 Feb 01; 92():40-47. PubMed ID: 28290296
    [Abstract] [Full Text] [Related]

  • 19. Sourdough improves the quality of whole-wheat flour products: Mechanisms and challenges-A review.
    Ma S, Wang Z, Guo X, Wang F, Huang J, Sun B, Wang X.
    Food Chem; 2021 Oct 30; 360():130038. PubMed ID: 34020364
    [Abstract] [Full Text] [Related]

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