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Journal Abstract Search

318 related items for PubMed ID: 26470822

  • 1. Physicochemical, sensory properties and starch in vitro digestion of gluten-free breads.
    Carini E, Scazzina F, Curti E, Fattori F, Mazzeo T, Vittadini E.
    Int J Food Sci Nutr; 2015; 66(8):867-72. PubMed ID: 26470822
    [Abstract] [Full Text] [Related]

  • 2. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug; 85(8):2310-2316. PubMed ID: 32691453
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  • 3. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
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  • 4. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 15; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 5. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep 15; 81(9):H2263-72. PubMed ID: 27505458
    [Abstract] [Full Text] [Related]

  • 6. Gluten-free breads and cookies of raw and popped amaranth flours with attractive technological and nutritional qualities.
    de la Barca AM, Rojas-Martínez ME, Islas-Rubio AR, Cabrera-Chávez F.
    Plant Foods Hum Nutr; 2010 Sep 15; 65(3):241-6. PubMed ID: 20734143
    [Abstract] [Full Text] [Related]

  • 7. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 15; 21(3):188-202. PubMed ID: 24519987
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  • 8. Techno-functional and nutritional performance of commercial breads available in Europe.
    Conte P, Fadda C, Piga A, Collar C.
    Food Sci Technol Int; 2016 Oct 15; 22(7):621-633. PubMed ID: 26993878
    [Abstract] [Full Text] [Related]

  • 9. Chemical composition and starch digestibility of different gluten-free breads.
    Segura ME, Rosell CM.
    Plant Foods Hum Nutr; 2011 Sep 15; 66(3):224-30. PubMed ID: 21769691
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  • 13. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 15; 83(1):188-197. PubMed ID: 29210449
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  • 14. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients.
    Alvarez-Jubete L, Arendt EK, Gallagher E.
    Int J Food Sci Nutr; 2009 Jan 15; 60 Suppl 4():240-57. PubMed ID: 19462323
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  • 15. Influence of sourdough on in vitro starch digestibility and predicted glycemic indices of gluten-free breads.
    Wolter A, Hager AS, Zannini E, Arendt EK.
    Food Funct; 2014 Mar 15; 5(3):564-72. PubMed ID: 24492829
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  • 17. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads.
    Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM.
    Food Res Int; 2018 Apr 15; 106():64-70. PubMed ID: 29579970
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  • 18. Lipid dynamics in blended wheat and non-wheat flours breadmaking matrices: Impact on fresh and aged composite breads.
    Collar C, Conte P.
    Food Sci Technol Int; 2017 Jan 15; 23(1):24-35. PubMed ID: 27440156
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  • 19. Effect of acorn meal-water combinations on technological properties and fine structure of gluten-free bread.
    Skendi A, Mouselemidou P, Papageorgiou M, Papastergiadis E.
    Food Chem; 2018 Jul 01; 253():119-126. PubMed ID: 29502810
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