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PUBMED FOR HANDHELDS

Journal Abstract Search

126 related items for PubMed ID: 29655737

  • 41. Effect of Bread Structure and In Vitro Oral Processing Methods in Bolus Disintegration and Glycemic Index.
    Aleixandre A, Benavent-Gil Y, Rosell CM.
    Nutrients; 2019 Sep 04; 11(9):. PubMed ID: 31487935
    [Abstract] [Full Text] [Related]

  • 42. Anticancer and antioxidant activity of bread enriched with broccoli sprouts.
    Gawlik-Dziki U, Świeca M, Dziki D, Sęczyk Ł, Złotek U, Różyło R, Kaszuba K, Ryszawy D, Czyż J.
    Biomed Res Int; 2014 Sep 04; 2014():608053. PubMed ID: 25050366
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  • 43. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO.
    J Food Sci; 2011 Apr 04; 76(3):H97-H107. PubMed ID: 21535837
    [Abstract] [Full Text] [Related]

  • 44. In vitro carbohydrate digestibility of whole-chickpea and chickpea bread products.
    Hawkins A, Johnson SK.
    Int J Food Sci Nutr; 2005 May 04; 56(3):147-55. PubMed ID: 16009629
    [Abstract] [Full Text] [Related]

  • 45. Influence of Phenolic-Food Matrix Interactions on In Vitro Bioaccessibility of Selected Phenolic Compounds and Nutrients Digestibility in Fortified White Bean Paste.
    Sęczyk Ł, Gawlik-Dziki U, Świeca M.
    Antioxidants (Basel); 2021 Nov 18; 10(11):. PubMed ID: 34829697
    [Abstract] [Full Text] [Related]

  • 46. Effect of fortification with parsley (Petroselinum crispum Mill.) leaves on the nutraceutical and nutritional quality of wheat pasta.
    Sęczyk Ł, Świeca M, Gawlik-Dziki U, Luty M, Czyż J.
    Food Chem; 2016 Jan 01; 190():419-428. PubMed ID: 26212991
    [Abstract] [Full Text] [Related]

  • 47. The effect of starch-protein interaction in wheat on the glycemic response and rate of in vitro digestion.
    Jenkins DJ, Thorne MJ, Wolever TM, Jenkins AL, Rao AV, Thompson LU.
    Am J Clin Nutr; 1987 May 01; 45(5):946-51. PubMed ID: 3578096
    [Abstract] [Full Text] [Related]

  • 48. 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]

  • 49. The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels.
    Yuris A, Goh KKT, Hardacre AK, Matia-Merino L.
    Food Funct; 2019 Jan 22; 10(1):250-258. PubMed ID: 30547164
    [Abstract] [Full Text] [Related]

  • 50. 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
    [Abstract] [Full Text] [Related]

  • 51. Alkali-induced changes in functional properties and in vitro digestibility of wheat starch: the role of surface proteins and lipids.
    Wang S, Luo H, Zhang J, Zhang Y, He Z, Wang S.
    J Agric Food Chem; 2014 Apr 23; 62(16):3636-43. PubMed ID: 24670231
    [Abstract] [Full Text] [Related]

  • 52. Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
    al-Hooti SN, Sidhu JS, al-Saqer JM, al-Othman A.
    Nahrung; 2002 Apr 23; 46(2):68-72. PubMed ID: 12017993
    [Abstract] [Full Text] [Related]

  • 53. In vitro and in vivo digestibility and metabolic effects of 3 wheat-flour products (white bread, french toast (rusk) and french toast bran-enriched) in normal subjects.
    Fontvieille AM, Bornet F, Rizkalla SW, Le François P, Pichard P, Desplanque N, Chevalier A, Letanoux M, Verel A, Tchobroutsky G.
    Diabete Metab; 1988 Apr 23; 14(2):92-6. PubMed ID: 2841177
    [Abstract] [Full Text] [Related]

  • 54. Effect of heat treatment on.wheat dough rheology and wheat protein solubility.
    Mann J, Schiedt B, Baumann A, Conde-Petit B, Vilgis TA.
    Food Sci Technol Int; 2014 Jul 23; 20(5):341-51. PubMed ID: 23751547
    [Abstract] [Full Text] [Related]

  • 55. Capacity of edible seaweeds to modify in vitro starch digestibility of wheat bread.
    Goñi I, Valdivieso L, Gudiel-Urbano M.
    Nahrung; 2002 Feb 23; 46(1):18-20. PubMed ID: 11890047
    [Abstract] [Full Text] [Related]

  • 56. Physicochemical Properties and in Vitro Digestibility of Cooked Regular and Nondarkening Cranberry Beans (Phaseolus vulgaris L.) and Their Effects on Bioaccessibility, Phenolic Composition, and Antioxidant Activity.
    Chen PX, Dupuis JH, Marcone MF, Pauls PK, Liu R, Liu Q, Tang Y, Zhang B, Tsao R.
    J Agric Food Chem; 2015 Dec 09; 63(48):10448-58. PubMed ID: 26479447
    [Abstract] [Full Text] [Related]

  • 57. [Bread from the bioactivated wheat grain with the raised nutrition value].
    Ponomareva EI, Alekhina NN, Bakaeva IA.
    Vopr Pitan; 2016 Dec 09; 85(2):116-21. PubMed ID: 27455607
    [Abstract] [Full Text] [Related]

  • 58. Effects of barley β-glucan-enriched flour fractions on the glycaemic index of bread.
    Finocchiaro F, Ferrari B, Gianinetti A, Scazzina F, Pellegrini N, Caramanico R, Salati C, Shirvanian V, Stanca AM.
    Int J Food Sci Nutr; 2012 Feb 09; 63(1):23-9. PubMed ID: 21707450
    [Abstract] [Full Text] [Related]

  • 59. Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.
    Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Di Cagno R, Silano M, Gobbetti M, Coda R.
    Food Microbiol; 2014 Feb 09; 37():59-68. PubMed ID: 24230474
    [Abstract] [Full Text] [Related]

  • 60. The role of whole-wheat grain and wheat and rye ingredients on the digestion and fermentation processes in the gut--a model experiment with pigs.
    Le Gall M, Serena A, Jørgensen H, Theil PK, Bach Knudsen KE.
    Br J Nutr; 2009 Dec 09; 102(11):1590-600. PubMed ID: 19635175
    [Abstract] [Full Text] [Related]

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