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Journal Abstract Search

422 related items for PubMed ID: 25577104

  • 1.
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  • 2. Effects of germination on nutritional composition of waxy wheat.
    Hung PV, Maeda T, Yamamoto S, Morita N.
    J Sci Food Agric; 2012 Feb; 92(3):667-72. PubMed ID: 21919005
    [Abstract] [Full Text] [Related]

  • 3. Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.
    Ceseviciene J, Slepetiene A, Leistrumaite A, Ruzgas V, Slepetys J.
    J Sci Food Agric; 2012 Nov; 92(14):2811-8. PubMed ID: 22495593
    [Abstract] [Full Text] [Related]

  • 4. Hydrothermal grain pre-processing and ultra-fine milling for the production of durum wheat flour fractions with high nutritional value.
    Ciccoritti R, Terracciano G, Cammerata A, Sgrulletta D, Del Frate V, Gazza L, Nocente F.
    Food Sci Technol Int; 2018 Apr; 24(3):242-250. PubMed ID: 29186998
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  • 5. Phenolic acids variability and grain quality of organically and conventionally fertilised old wheats under a warm climate.
    Fares C, Menga V, Codianni P, Russo M, Perrone D, Suriano S, Savino M, Rascio A.
    J Sci Food Agric; 2019 Aug 15; 99(10):4615-4623. PubMed ID: 30891757
    [Abstract] [Full Text] [Related]

  • 6. Environment and genotype effects on antioxidant properties of organically grown wheat varieties: a 3-year study.
    Di Silvestro R, Di Loreto A, Bosi S, Bregola V, Marotti I, Benedettelli S, Segura-Carretero A, Dinelli G.
    J Sci Food Agric; 2017 Jan 15; 97(2):641-649. PubMed ID: 27133233
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  • 8. 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 15; 24(3):251-263. PubMed ID: 29207886
    [Abstract] [Full Text] [Related]

  • 9. Health-promoting phytochemicals of Italian common wheat varieties grown under low-input agricultural management.
    Di Silvestro R, Marotti I, Bosi S, Bregola V, Carretero AS, Sedej I, Mandic A, Sakac M, Benedettelli S, Dinelli G.
    J Sci Food Agric; 2012 Nov 15; 92(14):2800-10. PubMed ID: 22278616
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  • 13. Importance of insoluble-bound phenolics to antioxidant properties of wheat.
    Liyana-Pathirana CM, Shahidi F.
    J Agric Food Chem; 2006 Feb 22; 54(4):1256-64. PubMed ID: 16478245
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  • 14. Comparison of Swiss red wheat grain and fractions for their antioxidant properties.
    Zhou K, Laux JJ, Yu L.
    J Agric Food Chem; 2004 Mar 10; 52(5):1118-23. PubMed ID: 14995108
    [Abstract] [Full Text] [Related]

  • 15. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
    Sapirstein HD, Siddhu S, Aliani M.
    J Food Sci; 2012 Nov 10; 77(11):S399-406. PubMed ID: 23163908
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  • 16. Sensory, yield and quality differences between organically and conventionally grown winter wheat.
    Arncken CM, Mäder P, Mayer J, Weibel FP.
    J Sci Food Agric; 2012 Nov 10; 92(14):2819-25. PubMed ID: 22865150
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  • 17. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

  • 18. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
    Nogala-Kałucka M, Kawka A, Dwiecki K, Siger A.
    Acta Sci Pol Technol Aliment; 2020 Apr 06; 19(4):405-423. PubMed ID: 33179481
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  • 19. Color of whole-wheat foods prepared from a bright-white hard winter wheat and the phenolic acids in its coarse bran.
    Jiang H, Martin J, Okot-Kotber M, Seib PA.
    J Food Sci; 2011 Aug 06; 76(6):C846-52. PubMed ID: 22417482
    [Abstract] [Full Text] [Related]

  • 20. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
    Blandino M, Sovrani V, Marinaccio F, Reyneri A, Rolle L, Giacosa S, Locatelli M, Bordiga M, Travaglia F, Coïsson JD, Arlorio M.
    Food Chem; 2013 Dec 01; 141(3):2549-57. PubMed ID: 23870994
    [Abstract] [Full Text] [Related]

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