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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

268 related items for PubMed ID: 26784395

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  • 5. Antioxidant capacity and vitamin E in barley: Effect of genotype and storage.
    Do TD, Cozzolino D, Muhlhausler B, Box A, Able AJ.
    Food Chem; 2015 Nov 15; 187():65-74. PubMed ID: 25976999
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  • 7. Effect of Added Brewer's Spent Grain on the Baking Value of Flour and the Quality of Wheat Bread.
    Czubaszek A, Wojciechowicz-Budzisz A, Spychaj R, Kawa-Rygielska J.
    Molecules; 2022 Mar 01; 27(5):. PubMed ID: 35268724
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  • 9. Pearling of hull-less barley: product composition and gel color of pearled barley flours as affected by the degree of pearling.
    Yeung J, Vasanthan T.
    J Agric Food Chem; 2001 Jan 01; 49(1):331-5. PubMed ID: 11170595
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  • 11. 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 01; 24(3):251-263. PubMed ID: 29207886
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  • 12. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour.
    Ali RFM, El-Anany AM, Mousa HM, Hamad EM.
    Food Funct; 2020 Mar 26; 11(3):2117-2125. PubMed ID: 32073013
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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. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Feb 07; 74(1):C49-55. PubMed ID: 19200085
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  • 15. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May 07; 91(7):1283-92. PubMed ID: 21337578
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  • 16. Beneficial glycaemic effects of high-amylose barley bread compared to wheat bread in type 2 diabetes.
    Bohl M, Gregersen S, Zhong Y, Hebelstrup KH, Hermansen K.
    Eur J Clin Nutr; 2024 Mar 07; 78(3):243-250. PubMed ID: 37940671
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  • 17. Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.
    Ho LH, Abdul Aziz NA, Azahari B.
    Food Chem; 2013 Aug 15; 139(1-4):532-9. PubMed ID: 23561142
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  • 18. Effect of incorporating hydrothermal, kilned and defatted oats on antioxidant and chapatti making properties of wheat flour.
    Gujral HS, Sharma P, Gill BS, Kaur S.
    Food Chem; 2013 Jun 01; 138(2-3):1400-6. PubMed ID: 23411260
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  • 19. Short-term storage evaluation of quality and antioxidant capacity in chestnut-wheat bread.
    Rinaldi M, Paciulli M, Dall'Asta C, Cirlini M, Chiavaro E.
    J Sci Food Agric; 2015 Jan 01; 95(1):59-65. PubMed ID: 25060963
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  • 20. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
    Žilić S, Aktağ IG, Dodig D, Filipović M, Gökmen V.
    Food Res Int; 2020 Jun 01; 132():109109. PubMed ID: 32331630
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