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Journal Abstract Search

126 related items for PubMed ID: 29655737

  • 21. The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment.
    Zeng Z, Liu C, Luo S, Chen J, Gong E.
    PLoS One; 2016; 11(8):e0161086. PubMed ID: 27513581
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  • 22. Changes of antioxidant potential of pasta fortified with parsley (Petroselinum Crispum mill.) leaves in the light of protein-phenolics interactions.
    Sęczyk Ł, Świeca M, Gawlik-Dziki U.
    Acta Sci Pol Technol Aliment; 2015; 14(1):29-36. PubMed ID: 28068017
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  • 25. Influence of nutritional and antinutritional components on dough rheology and in vitro protein & starch digestibility of minor millets.
    Sharma B, Gujral HS.
    Food Chem; 2019 Nov 30; 299():125115. PubMed ID: 31288161
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  • 27. Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread.
    Qi K, Yi X, Li C.
    Carbohydr Polym; 2022 Nov 01; 295():119874. PubMed ID: 35989014
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  • 28. Mechanism of action and interactions between xanthine oxidase inhibitors derived from natural sources of chlorogenic and ferulic acids.
    Gawlik-Dziki U, Dziki D, Świeca M, Nowak R.
    Food Chem; 2017 Jun 15; 225():138-145. PubMed ID: 28193407
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  • 29. Importance of insoluble-bound phenolics to antioxidant properties of wheat.
    Liyana-Pathirana CM, Shahidi F.
    J Agric Food Chem; 2006 Feb 22; 54(4):1256-64. PubMed ID: 16478245
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  • 30. Maize and resistant starch enriched breads reduce postprandial glycemic responses in rats.
    Brites CM, Trigo MJ, Carrapiço B, Alviña M, Bessa RJ.
    Nutr Res; 2011 Apr 22; 31(4):302-8. PubMed ID: 21530804
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  • 31. Development of EMS-induced mutation population for amylose and resistant starch variation in bread wheat (Triticum aestivum) and identification of candidate genes responsible for amylose variation.
    Mishra A, Singh A, Sharma M, Kumar P, Roy J.
    BMC Plant Biol; 2016 Oct 06; 16(1):217. PubMed ID: 27716051
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  • 34. 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 06; 24(3):251-263. PubMed ID: 29207886
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  • 35. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG, Calderón de la Barca AM, Carvajal-Millán E, Islas-Rubio AR.
    Food Funct; 2018 Jan 24; 9(1):534-540. PubMed ID: 29260184
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  • 36. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar 24; 68(2):167-178. PubMed ID: 27608859
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  • 37. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
    Abdualrahman MA, Ali AO, Elkhalifa EA, Sulieman AE.
    Pak J Biol Sci; 2012 Sep 01; 15(17):845-9. PubMed ID: 24163969
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  • 40. Interaction between cross-linked cationic starch microgranules and chlorogenic acid isomers in artichoke and green coffee bean aqueous extracts.
    Rosliuk D, Rutkaite R, Ivanauskas L, Jakstas V.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2020 Dec 01; 1160():122385. PubMed ID: 32971368
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