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Journal Abstract Search

423 related items for PubMed ID: 25466026

  • 1. Effects of germination on the nutritive value and bioactive compounds of brown rice breads.
    Cornejo F, Caceres PJ, Martínez-Villaluenga C, Rosell CM, Frias J.
    Food Chem; 2015 Apr 15; 173():298-304. PubMed ID: 25466026
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  • 2. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W, Seo HS, Wang YJ.
    J Food Sci; 2020 Feb 15; 85(2):349-357. PubMed ID: 31957892
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  • 3. Effect of germination in the form of paddy rice and brown rice on their phytic acid, GABA, γ-oryzanol, phenolics, flavonoids and antioxidant capacity.
    Wu NN, Li R, Li ZJ, Tan B.
    Food Res Int; 2022 Sep 15; 159():111603. PubMed ID: 35940799
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  • 4. 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
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  • 5. Assessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice.
    Cáceres PJ, Martínez-Villaluenga C, Amigo L, Frias J.
    Plant Foods Hum Nutr; 2014 Sep 01; 69(3):261-7. PubMed ID: 25086701
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  • 9. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads.
    Gkountenoudi-Eskitzi I, Kotsiou K, Irakli MN, Lazaridis A, Biliaderis CG, Lazaridou A.
    Food Res Int; 2023 Apr 01; 166():112579. PubMed ID: 36914342
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  • 11. Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits.
    Kupkanchanakul W, Yamaguchi T, Naivikul O.
    J Nutr Sci Vitaminol (Tokyo); 2019 Apr 01; 65(Supplement):S206-S211. PubMed ID: 31619632
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  • 13. 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
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  • 14. Germination conditions affect physicochemical properties of germinated brown rice flour.
    Charoenthaikij P, Jangchud K, Jangchud A, Piyachomkwan K, Tungtrakul P, Prinyawiwatkul W.
    J Food Sci; 2009 Feb 07; 74(9):C658-65. PubMed ID: 20492098
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  • 16. 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 07; 68(2):167-178. PubMed ID: 27608859
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  • 20. Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature.
    Sharma S, Singh A, Singh B.
    J Food Biochem; 2019 Feb 07; 43(2):e12706. PubMed ID: 31353645
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