These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

312 related items for PubMed ID: 27979114

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion.
    Świeca M, Gawlik-Dziki U, Sęczyk Ł, Dziki D, Sikora M.
    Food Chem; 2018 Aug 30; 258():301-307. PubMed ID: 29655737
    [Abstract] [Full Text] [Related]

  • 3. Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed.
    de Almeida SS, da Costa GBM, Barreto MS, Freire DMG, Lobo LA, Domingues RMCP, Moura-Nunes N, Monteiro M, Perrone D.
    Food Chem; 2020 Dec 15; 333():127473. PubMed ID: 32659670
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. 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
    [Abstract] [Full Text] [Related]

  • 8. Bioaccessibility and Gut Metabolism of Free and Melanoidin-Bound Phenolic Compounds From Coffee and Bread.
    Alves G, Lobo LA, Domingues RMCP, Monteiro M, Perrone D.
    Front Nutr; 2021 Nov 01; 8():708928. PubMed ID: 34381807
    [Abstract] [Full Text] [Related]

  • 9. In Vitro Bioaccessibility of Phenolic Acids from a Commercial Aleurone-Enriched Bread Compared to a Whole Grain Bread.
    Dall'Asta M, Bresciani L, Calani L, Cossu M, Martini D, Melegari C, Del Rio D, Pellegrini N, Brighenti F, Scazzina F.
    Nutrients; 2016 Jan 13; 8(1):. PubMed ID: 26771635
    [Abstract] [Full Text] [Related]

  • 10. 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
    [Abstract] [Full Text] [Related]

  • 11. Soymilk enriched with green coffee phenolics - Antioxidant and nutritional properties in the light of phenolics-food matrix interactions.
    Sęczyk Ł, Świeca M, Gawlik-Dziki U.
    Food Chem; 2017 May 15; 223():1-7. PubMed ID: 28069114
    [Abstract] [Full Text] [Related]

  • 12. Polyphenol content, in vitro bioaccessibility and antioxidant capacity of widely consumed beverages.
    Baeza G, Sarriá B, Bravo L, Mateos R.
    J Sci Food Agric; 2018 Mar 15; 98(4):1397-1406. PubMed ID: 28771735
    [Abstract] [Full Text] [Related]

  • 13. Influence of the Form of Administration of Chlorogenic Acids on Oxidative Stress Induced by High fat Diet in Rats.
    Budryn G, Zaczyńska D, Żyżelewicz D, Grzelczyk J, Zduńczyk Z, Juśkiewicz J.
    Plant Foods Hum Nutr; 2017 Jun 15; 72(2):184-191. PubMed ID: 28391410
    [Abstract] [Full Text] [Related]

  • 14. 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
    [Abstract] [Full Text] [Related]

  • 15. Microencapsulation of antioxidant phenolic compounds from green coffee.
    Desai NM, Haware DJ, Basavaraj K, Murthy PS.
    Prep Biochem Biotechnol; 2019 Feb 07; 49(4):400-406. PubMed ID: 30794052
    [Abstract] [Full Text] [Related]

  • 16. Biological activity, phytochemical parameters, and potential bioaccessibility of wheat bread enriched with powder and microcapsules made from Saskatoon berry.
    Lachowicz S, Świeca M, Pejcz E.
    Food Chem; 2021 Feb 15; 338():128026. PubMed ID: 32932088
    [Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.
    Rodríguez M, Bianchi F, Simonato B, Rizzi C, Fontana A, Tironi VA.
    Food Funct; 2024 Jan 22; 15(2):608-624. PubMed ID: 38099478
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 16.