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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

260 related items for PubMed ID: 25452195

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  • 2. Changes in the phenolic acid content during wort boiling and whirlpool.
    Szwajgier D, Bańcarzewska M.
    Acta Sci Pol Technol Aliment; 2011; 10(1):19-33. PubMed ID: 22232526
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  • 5. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley.
    Do TT, Muhlhausler B, Box A, Able AJ.
    J Food Sci; 2016 Mar; 81(3):H777-85. PubMed ID: 26784395
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  • 6. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO.
    J Food Sci; 2011 Apr; 76(3):H97-H107. PubMed ID: 21535837
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  • 10. Influence of the time of bilberry (Vaccinium myrtillus L.) addition on the phenolic and protein profile of beer.
    Nedyalkov P, Bakardzhiyski I, Dinkova R, Shopska V, Kaneva M.
    Acta Sci Pol Technol Aliment; 2022 Apr; 21(1):5-15. PubMed ID: 35174684
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  • 11. Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material.
    Steiner E, Auer A, Becker T, Gastl M.
    J Sci Food Agric; 2012 Mar 15; 92(4):803-13. PubMed ID: 21969182
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  • 12. Carbohydrates Profile, Polyphenols Content and Antioxidative Properties of Beer Worts Produced with Different Dark Malts Varieties or Roasted Barley Grains.
    Gąsior J, Kawa-Rygielska J, Kucharska AZ.
    Molecules; 2020 Aug 26; 25(17):. PubMed ID: 32858842
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  • 13. Evaluation of antioxidant activity and electronic taste and aroma properties of antho-beers from purple wheat grain.
    Li W, Pickard MD, Beta T.
    J Agric Food Chem; 2007 Oct 31; 55(22):8958-66. PubMed ID: 17907771
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  • 14. Studies on the Impact of Malting and Mashing on the Free, Soluble Ester-Bound, and Insoluble Ester-Bound Forms of Desired and Undesired Phenolic Acids Aiming at Styrene Mitigation during Wheat Beer Brewing.
    Kalb V, Seewald T, Hofmann T, Granvogl M.
    J Agric Food Chem; 2020 Nov 04; 68(44):12421-12432. PubMed ID: 32945663
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  • 15. Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour.
    Yaver E, Bilgiçli N.
    Food Chem; 2019 Mar 15; 276():77-83. PubMed ID: 30409661
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  • 18. Phenolic Compounds of Cereals and Their Antioxidant Capacity.
    Van Hung P.
    Crit Rev Food Sci Nutr; 2016 Mar 15; 56(1):25-35. PubMed ID: 25075608
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  • 20. A review on the fate of phenolic compounds during malting and brewing: Technological strategies and beer styles.
    Carvalho DO, Guido LF.
    Food Chem; 2022 Mar 15; 372():131093. PubMed ID: 34619521
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