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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

326 related items for PubMed ID: 26784470

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  • 22. Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.
    Santetti GS, Dacoreggio MV, Silva ACM, Biduski B, Bressiani J, Oro T, de Francisco A, Gutkoski LC, Amboni RDMC.
    J Food Sci; 2021 Oct; 86(10):4354-4364. PubMed ID: 34519038
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  • 26. 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
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  • 31. Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread.
    Chinma CE, Azeez SO, Sulayman HT, Alhassan K, Alozie SN, Gbadamosi HD, Danbaba N, Oboh HA, Anuonye JC, Adebo OA.
    J Food Sci; 2020 Dec 01; 85(12):4281-4289. PubMed ID: 33216358
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  • 32. 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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  • 33. 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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  • 36. Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.
    Moskowitz MR, Bin Q, Elias RJ, Peterson DG.
    J Agric Food Chem; 2012 Nov 14; 60(45):11245-52. PubMed ID: 23106092
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  • 37. 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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  • 38. Antioxidative Characteristics and Sensory Acceptability of Bread Substituted with Purple Yam (Dioscorea alata L.).
    Tamaroh S, Sudrajat A.
    Int J Food Sci; 2021 Mar 15; 2021():5586316. PubMed ID: 34368342
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  • 39. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Oct 15; 91(13):2495-9. PubMed ID: 21732382
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  • 40. Bread preparation by partial replacement of wheat by germinated sorghum.
    Sharanagat VS, Nema PK.
    Food Sci Technol Int; 2023 Jan 15; 29(1):13-24. PubMed ID: 34747266
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