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Journal Abstract Search

682 related items for PubMed ID: 25060963

  • 1. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E.
    J Sci Food Agric; 2015 Jan; 95(1):59-65. PubMed ID: 25060963
    [Abstract] [Full Text] [Related]

  • 2. 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; 23(3):235-244. PubMed ID: 27913711
    [Abstract] [Full Text] [Related]

  • 3. Sourdough fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation.
    Rinaldi M, Paciulli M, Caligiani A, Scazzina F, Chiavaro E.
    Food Chem; 2017 Jun 01; 224():144-152. PubMed ID: 28159249
    [Abstract] [Full Text] [Related]

  • 4. 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 Jun 01; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. Durum and soft wheat flours in sourdough and straight-dough bread-making.
    Rinaldi M, Paciulli M, Caligiani A, Sgarbi E, Cirlini M, Dall'Asta C, Chiavaro E.
    J Food Sci Technol; 2015 Oct 01; 52(10):6254-65. PubMed ID: 26396371
    [Abstract] [Full Text] [Related]

  • 7. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA.
    J Food Sci; 2011 Oct 01; 76(1):S8-S13. PubMed ID: 21535720
    [Abstract] [Full Text] [Related]

  • 8. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
    [Abstract] [Full Text] [Related]

  • 9. Variations of the sensory profile of durum wheat Altamura PDO (protected designation of origin) bread during staling.
    Pasqualone A, Summo C, Bilancia MT, Caponio F.
    J Food Sci; 2007 Apr 07; 72(3):S191-6. PubMed ID: 17995813
    [Abstract] [Full Text] [Related]

  • 10. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
    Ho LH, Abdul Aziz NA, Azahari B.
    Food Chem; 2013 Aug 15; 139(1-4):532-9. PubMed ID: 23561142
    [Abstract] [Full Text] [Related]

  • 11. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 15; 94(10):2104-17. PubMed ID: 24338919
    [Abstract] [Full Text] [Related]

  • 12. The Impact of Parbaking on the Crumb Firming Mechanism of Fully Baked Tin Wheat Bread.
    Nivelle MA, Bosmans GM, Delcour JA.
    J Agric Food Chem; 2017 Nov 22; 65(46):10074-10083. PubMed ID: 29056050
    [Abstract] [Full Text] [Related]

  • 13. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 22; 85(8):2310-2316. PubMed ID: 32691453
    [Abstract] [Full Text] [Related]

  • 14. Shelf life characteristics of bread produced from ozonated wheat flour.
    Obadi M, Zhu KX, Peng W, Sulieman AA, Mahdi AA, Mohammed K, Zhou HM.
    J Texture Stud; 2018 Oct 22; 49(5):492-502. PubMed ID: 29131335
    [Abstract] [Full Text] [Related]

  • 15. 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]

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  • 18. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr 01; 24(3):251-263. PubMed ID: 29207886
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