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Journal Abstract Search

329 related items for PubMed ID: 24583383

  • 21. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
    De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M.
    Br J Nutr; 2007 Dec; 98(6):1196-205. PubMed ID: 17697425
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  • 22. Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour.
    Gupta S, Shimray CA, Venkateswara Rao G.
    Int J Food Sci Nutr; 2012 Jun; 63(4):411-20. PubMed ID: 22053854
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  • 23. Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
    Shewry PR, America AHP, Lovegrove A, Wood AJ, Plummer A, Evans J, van den Broeck HC, Gilissen L, Mumm R, Ward JL, Proos Z, Kuiper P, Longin CFH, Andersson AAM, Philip van Straaten J, Jonkers D, Brouns F.
    Food Chem; 2022 Apr 16; 374():131710. PubMed ID: 34891089
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  • 25. 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 16; 68(2):167-178. PubMed ID: 27608859
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  • 26. Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis.
    Torrinha Á, Oliveira M, Marinho S, Paíga P, Delerue-Matos C, Morais S.
    Molecules; 2019 Jul 31; 24(15):. PubMed ID: 31370233
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  • 27. Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread.
    Rizzello CG, Lorusso A, Montemurro M, Gobbetti M.
    Food Microbiol; 2016 Jun 31; 56():1-13. PubMed ID: 26919812
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  • 28. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L, Montemurro M, Pontonio E, Verni M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2018 Aug 20; 279():14-25. PubMed ID: 29715603
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  • 29. Utilization of African grains for sourdough bread making.
    Coda R, Di Cagno R, Rizzello CG, Nionelli L, Edema MO, Gobbetti M.
    J Food Sci; 2011 Aug 20; 76(6):M329-35. PubMed ID: 22417505
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  • 32. Effects of whey and soy protein addition on bread rheological property of wheat flour.
    Zhou J, Liu J, Tang X.
    J Texture Stud; 2018 Feb 20; 49(1):38-46. PubMed ID: 28472867
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  • 33. Evaluation of the mineral composition of breadstuff and frequency its consumption.
    Winiarska-Mieczan A, Kwiecień M.
    Acta Sci Pol Technol Aliment; 2011 Feb 20; 10(4):487-95. PubMed ID: 22230930
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  • 34. Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread.
    Debonne E, Van Schoors F, Maene P, Van Bockstaele F, Vermeir P, Verwaeren J, Eeckhout M, Devlieghere F.
    Int J Food Microbiol; 2020 May 16; 321():108551. PubMed ID: 32078867
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  • 37. Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads.
    Pontonio E, Nionelli L, Curiel JA, Sadeghi A, Di Cagno R, Gobbetti M, Rizzello CG.
    Food Microbiol; 2015 May 16; 47():99-110. PubMed ID: 25583343
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  • 38. Effect of lactic acid fermentation of lupine wholemeal on acrylamide content and quality characteristics of wheat-lupine bread.
    Bartkiene E, Jakobsone I, Juodeikiene G, Vidmantiene D, Pugajeva I, Bartkevics V.
    Int J Food Sci Nutr; 2013 Nov 16; 64(7):890-6. PubMed ID: 23763660
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  • 40. A multistrategic approach in the development of sourdough bread targeted towards blood pressure reduction.
    Peñas E, Diana M, Frias J, Quílez J, Martínez-Villaluenga C.
    Plant Foods Hum Nutr; 2015 Mar 16; 70(1):97-103. PubMed ID: 25638256
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