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Journal Abstract Search

331 related items for PubMed ID: 26343616

  • 1. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.
    Yu L, Beta T.
    Molecules; 2015 Aug 26; 20(9):15525-49. PubMed ID: 26343616
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  • 2. Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process.
    Tian W, Chen G, Tilley M, Li Y.
    Food Chem; 2021 May 30; 345():128851. PubMed ID: 33333355
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  • 4. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.
    Moore J, Luther M, Cheng Z, Yu LL.
    J Agric Food Chem; 2009 Feb 11; 57(3):832-9. PubMed ID: 19138086
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  • 5. Comparison of antioxidant activities of different colored wheat grains and analysis of phenolic compounds.
    Liu Q, Qiu Y, Beta T.
    J Agric Food Chem; 2010 Aug 25; 58(16):9235-41. PubMed ID: 20669971
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  • 6. Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity.
    Świeca M, Gawlik-Dziki U, Dziki D, Baraniak B.
    Food Chem; 2017 Apr 15; 221():1451-1457. PubMed ID: 27979114
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  • 7. Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread.
    Irakli M, Mygdalia A, Chatzopoulou P, Katsantonis D.
    Food Chem; 2019 Jul 01; 285():231-239. PubMed ID: 30797340
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  • 8. Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.
    Bartl P, Albreht A, Skrt M, Tremlová B, Ošťádalová M, Šmejkal K, Vovk I, Ulrih NP.
    Int J Food Sci Nutr; 2015 Jul 01; 66(5):514-9. PubMed ID: 26088282
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  • 10. 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 01; 76(6):C846-52. PubMed ID: 22417482
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  • 11. Phenolic profiles and antioxidant activity of black rice bran of different commercially available varieties.
    Zhang MW, Zhang RF, Zhang FX, Liu RH.
    J Agric Food Chem; 2010 Jul 14; 58(13):7580-7. PubMed ID: 20521821
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  • 12. Effect of extrusion on phytochemical profiles in milled fractions of black rice.
    Ti H, Zhang R, Zhang M, Wei Z, Chi J, Deng Y, Zhang Y.
    Food Chem; 2015 Jul 01; 178():186-94. PubMed ID: 25704700
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  • 13. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.
    Lu Y, Luthria D, Fuerst EP, Kiszonas AM, Yu L, Morris CF.
    J Agric Food Chem; 2014 Oct 29; 62(43):10431-6. PubMed ID: 25286188
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  • 14. Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau.
    Yang XJ, Dang B, Fan MT.
    Molecules; 2018 Apr 11; 23(4):. PubMed ID: 29641469
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  • 15. 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 11; 76(3):H97-H107. PubMed ID: 21535837
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  • 16. Anthocyanin Content of Crackers and Bread Made with Purple and Blue Wheat Varieties.
    Francavilla A, Joye IJ.
    Molecules; 2022 Oct 24; 27(21):. PubMed ID: 36364005
    [Abstract] [Full Text] [Related]

  • 17. Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Mar 15; 91(4):604-8. PubMed ID: 21302313
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