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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

331 related items for PubMed ID: 26343616

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  • 23. 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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  • 24. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination.
    Tian W, Ehmke L, Miller R, Li Y.
    J Food Sci; 2019 Mar 07; 84(3):457-465. PubMed ID: 30730580
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  • 25. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
    Alves G, Perrone D.
    Food Chem; 2015 Oct 15; 185():65-74. PubMed ID: 25952842
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  • 26. Antioxidant properties of bran extracts from Trego wheat grown at different locations.
    Zhou K, Yu L.
    J Agric Food Chem; 2004 Mar 10; 52(5):1112-7. PubMed ID: 14995107
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  • 27. Phenolic acids, anthocyanins, and antioxidant capacity in rice (Oryza sativa L.) grains at four stages of development after flowering.
    Shao Y, Xu F, Sun X, Bao J, Beta T.
    Food Chem; 2014 Jan 15; 143():90-6. PubMed ID: 24054217
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  • 28. Compositional and antioxidant properties of anthocyanin-rich products prepared from purple wheat.
    Abdel-Aal EM, Hucl P, Rabalski I.
    Food Chem; 2018 Jul 15; 254():13-19. PubMed ID: 29548433
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  • 29. Characterization of novel mutants of hexaploid wheat (Triticum aestivum L.) with various depths of purple grain color and antioxidant capacity.
    Hong MJ, Kim DY, Nam BM, Ahn JW, Kwon SJ, Seo YW, Kim JB.
    J Sci Food Agric; 2019 Jan 15; 99(1):55-63. PubMed ID: 29802632
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  • 31. Antioxidant activities and antiproliferative activity of Thai purple rice cooked by various methods on human colon cancer cells.
    Chatthongpisut R, Schwartz SJ, Yongsawatdigul J.
    Food Chem; 2015 Dec 01; 188():99-105. PubMed ID: 26041170
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  • 35. Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process.
    Soster Santetti G, Ribeiro da Silva Lima L, Biduski B, Cristina Barros Santos M, Thomaz Dos Santos D'Almeida C, Claudio Cameron L, Carlos Gutkoski L, Simões Larraz Ferreira M, Dias de Mello Castanho Amboni R.
    Food Res Int; 2022 Sep 01; 159():111635. PubMed ID: 35940815
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  • 38. Bread enriched with quinoa leaves - the influence of protein-phenolics interactions on the nutritional and antioxidant quality.
    Swieca M, Sęczyk L, Gawlik-Dziki U, Dziki D.
    Food Chem; 2014 Nov 01; 162():54-62. PubMed ID: 24874357
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  • 40. Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour.
    Cui R, Zhu F.
    Food Chem; 2022 Feb 01; 369():130578. PubMed ID: 34479007
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