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Journal Abstract Search

257 related items for PubMed ID: 28580502

  • 1.
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  • 2. Comparison of the In Vitro Bioavailability of Selected Minerals from Gluten-Free Breads Enriched with Grains and Synthetic Organic and Non-Organic Compounds.
    Rogaska A, Reguła J, Suliburska J, Krejpcio Z.
    Molecules; 2021 Apr 06; 26(7):. PubMed ID: 33917296
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  • 4. Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts-Effect on Oxidative and Biochemical Parameters in Rat Serum.
    Świeca M, Regula J, Suliburska J, Zlotek U, Gawlik-Dziki U, Ferreira IMPLVO.
    Nutrients; 2019 Dec 22; 12(1):. PubMed ID: 31877881
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  • 5. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
    Lopez HW, Duclos V, Coudray C, Krespine V, Feillet-Coudray C, Messager A, Demigné C, Rémésy C.
    Nutrition; 2003 Jun 22; 19(6):524-30. PubMed ID: 12781853
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  • 6. Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc.
    Mystkowska I, Plażuk E, Szepeluk A, Dmitrowicz A.
    Sci Rep; 2024 Jun 25; 14(1):14643. PubMed ID: 38918421
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  • 7. [Concentration of several bioelements in bread and other plant supplements].
    Malinowska E, Szefer P.
    Rocz Panstw Zakl Hig; 2005 Jun 25; 56(2):171-8. PubMed ID: 16252809
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  • 9. [Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours].
    Dyner L, Drago SR, Piñeiro A, Sánchez H, González R, Villaamil E, Valencia ME.
    Arch Latinoam Nutr; 2007 Mar 25; 57(1):69-77. PubMed ID: 17824202
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  • 12. A Comparative Study of the Bioavailability of Fe, Cu and Zn from Gluten-Free Breads Enriched with Natural and Synthetic Additives.
    Rogaska A, Reguła J, Suliburska J, Krejpcio Z.
    Foods; 2020 Dec 12; 9(12):. PubMed ID: 33322653
    [Abstract] [Full Text] [Related]

  • 13. Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis.
    Torrinha Á, Oliveira M, Marinho S, Paíga P, Delerue-Matos C, Morais S.
    Molecules; 2019 Jul 31; 24(15):. PubMed ID: 31370233
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  • 15. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions.
    Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT.
    Food Sci Technol Int; 2020 Jun 31; 26(4):321-332. PubMed ID: 31826661
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  • 16. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.
    Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP.
    Molecules; 2023 May 15; 28(10):. PubMed ID: 37241841
    [Abstract] [Full Text] [Related]

  • 17. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta.
    Allen B, Orfila C.
    Nutrients; 2018 Sep 25; 10(10):. PubMed ID: 30257431
    [Abstract] [Full Text] [Related]

  • 18. Enrichment of gluten-free cakes with lupin (Lupinus albus L.) or buckwheat (Fagopyrum esculentum M.) flours.
    Levent H, Bilgiçli N.
    Int J Food Sci Nutr; 2011 Nov 25; 62(7):725-8. PubMed ID: 21568822
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  • 19. Higher bioavailability of iron from whole wheat bread compared with iron-fortified white breads in caco-2 cell model: an experimental study.
    Nikooyeh B, Neyestani TR.
    J Sci Food Agric; 2017 Jun 25; 97(8):2541-2546. PubMed ID: 27706821
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