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

Journal Abstract Search


508 related items for PubMed ID: 29113045

  • 1. Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.
    Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Huang X, Sontag-Strohm T, Salmenkari H, Korpela R.
    Nutrients; 2017 Nov 04; 9(11):. PubMed ID: 29113045
    [Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7. Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation.
    Nasiri Esfahani B, Kadivar M, Shahedi M, Soleimanian-Zad S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2017 Nov 04; 34(11):1904-1914. PubMed ID: 28952425
    [Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread.
    Ispiryan L, Borowska M, Sahin AW, Zannini E, Coffey A, Arendt EK.
    Food Funct; 2021 Nov 15; 12(22):11262-11277. PubMed ID: 34710210
    [Abstract] [Full Text] [Related]

  • 10. Gluten-free and low-FODMAP sourdoughs for patients with coeliac disease and irritable bowel syndrome: A clinical perspective.
    Muir JG, Varney JE, Ajamian M, Gibson PR.
    Int J Food Microbiol; 2019 Feb 02; 290():237-246. PubMed ID: 30388591
    [Abstract] [Full Text] [Related]

  • 11. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L, Montemurro M, Pontonio E, Verni M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2018 Aug 20; 279():14-25. PubMed ID: 29715603
    [Abstract] [Full Text] [Related]

  • 12. Appetite and Subsequent Food Intake Were Unaffected by the Amount of Sourdough and Rye in Soft Bread-A Randomized Cross-Over Breakfast Study.
    Iversen KN, Johansson D, Brunius C, Andlid T, Andersson R, Langton M, Landberg R.
    Nutrients; 2018 Oct 30; 10(11):. PubMed ID: 30380770
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Technological Methods for Reducing the Content of Fructan in Wheat Bread.
    Pejcz E, Spychaj R, Gil Z.
    Foods; 2019 Dec 10; 8(12):. PubMed ID: 31835575
    [Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

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

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Applicability of Yeast Fermentation to Reduce Fructans and Other FODMAPs.
    Fraberger V, Call LM, Domig KJ, D'Amico S.
    Nutrients; 2018 Sep 06; 10(9):. PubMed ID: 30200589
    [Abstract] [Full Text] [Related]

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


    Page: [Next] [New Search]
    of 26.