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Journal Abstract Search

206 related items for PubMed ID: 2998440

  • 1. Reduction of the phytate content of bran by leavening in bread and its effect on zinc absorption in man.
    Nävert B, Sandström B, Cederblad A.
    Br J Nutr; 1985 Jan; 53(1):47-53. PubMed ID: 2998440
    [Abstract] [Full Text] [Related]

  • 2. The effects of breads containing similar amounts of phytate but different amounts of wheat bran on calcium, zinc and iron balance in man.
    Andersson H, Nävert B, Bingham SA, Englyst HN, Cummings JH.
    Br J Nutr; 1983 Nov; 50(3):503-10. PubMed ID: 6315050
    [Abstract] [Full Text] [Related]

  • 3. Effects of yeast and bran on phytate degradation and minerals in rice bread.
    Kadan RS, Phillippy BQ.
    J Food Sci; 2007 May; 72(4):C208-11. PubMed ID: 17995762
    [Abstract] [Full Text] [Related]

  • 4. Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.
    Özkaya B, Baumgartner B, Özkaya H.
    J Texture Stud; 2018 Feb; 49(1):84-93. PubMed ID: 28742221
    [Abstract] [Full Text] [Related]

  • 5. Iron absorption from bread in humans: inhibiting effects of cereal fiber, phytate and inositol phosphates with different numbers of phosphate groups.
    Brune M, Rossander-Hultén L, Hallberg L, Gleerup A, Sandberg AS.
    J Nutr; 1992 Mar; 122(3):442-9. PubMed ID: 1311753
    [Abstract] [Full Text] [Related]

  • 6. 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; 19(6):524-30. PubMed ID: 12781853
    [Abstract] [Full Text] [Related]

  • 7. The effect of wheat bran on the absorption of minerals in the small intestine.
    Sandberg AS, Hasselblad C, Hasselblad K, Hultén L.
    Br J Nutr; 1982 Sep; 48(2):185-91. PubMed ID: 6288067
    [Abstract] [Full Text] [Related]

  • 8. Effect of casein phosphopeptides on zinc and calcium absorption from bread meals.
    Hansen M, Sandström B, Jensen M, Sørensen SS.
    J Trace Elem Med Biol; 1997 Nov; 11(3):143-9. PubMed ID: 9442459
    [Abstract] [Full Text] [Related]

  • 9. Bioavailability to rats of iron and zinc in wheat bran: response to low-phytate bran and effect of the phytate/zinc molar ratio.
    Morris ER, Ellis R.
    J Nutr; 1980 Oct; 110(10):2000-10. PubMed ID: 6252302
    [Abstract] [Full Text] [Related]

  • 10. Influence of Bifidobacterium bifidum on release of minerals from bread with differing bran content.
    Nalepa B, Siemianowska E, Skibniewska KA.
    J Toxicol Environ Health A; 2012 Oct; 75(1):1-5. PubMed ID: 22047159
    [Abstract] [Full Text] [Related]

  • 11. Zinc absorption in humans from meals based on rye, barley, oatmeal, triticale and whole wheat.
    Sandström B, Almgren A, Kivistö B, Cederblad A.
    J Nutr; 1987 Nov; 117(11):1898-902. PubMed ID: 2824731
    [Abstract] [Full Text] [Related]

  • 12. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

  • 13. Effect of reduced phytate wheat bran on zinc absorption.
    Hall MJ, Downs L, Ene MD, Farah D.
    Eur J Clin Nutr; 1989 Jun 06; 43(6):431-40. PubMed ID: 2545437
    [Abstract] [Full Text] [Related]

  • 14. Comparative effects of wheat bran and barley husk on nutrient utilization in rats. 2. Zinc, calcium and phosphorus.
    Donangelo CM, Eggum BO.
    Br J Nutr; 1986 Jul 06; 56(1):269-80. PubMed ID: 2823870
    [Abstract] [Full Text] [Related]

  • 15. A high oat-bran intake does not impair zinc absorption in humans when added to a low-fiber animal protein-based diet.
    Sandström B, Bügel S, McGaw BA, Price J, Reid MD.
    J Nutr; 2000 Mar 06; 130(3):594-9. PubMed ID: 10702590
    [Abstract] [Full Text] [Related]

  • 16. The effect of heat treatment and particle size of bran on mineral absorption in rats.
    Caprez A, Fairweather-Tait SJ.
    Br J Nutr; 1982 Nov 06; 48(3):467-75. PubMed ID: 6293535
    [Abstract] [Full Text] [Related]

  • 17. Usefulness of the dietary phytic acid/zinc molar ratio as an index of zinc bioavailability to rats and humans.
    Morris ER, Ellis R.
    Biol Trace Elem Res; 1989 Nov 06; 19(1-2):107-17. PubMed ID: 2484373
    [Abstract] [Full Text] [Related]

  • 18. Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity.
    Leenhardt F, Levrat-Verny MA, Chanliaud E, Rémésy C.
    J Agric Food Chem; 2005 Jan 12; 53(1):98-102. PubMed ID: 15631515
    [Abstract] [Full Text] [Related]

  • 19. Co-culture fermentation by Saccharomycopsis fibuligera and lactic acid bacteria improves bioactivity and aroma profile of wheat bran and the bran-containing Chinese steamed bread.
    Tang N, Xing X, Li H, Suo B, Wang Y, Ai Z, Yang Y.
    Food Res Int; 2024 Apr 12; 182():114179. PubMed ID: 38519191
    [Abstract] [Full Text] [Related]

  • 20. The effect of different levels of wheat bran on iron absorption in rats from bread containing similar amounts of phytate.
    Fairweather-Tait SJ.
    Br J Nutr; 1982 Mar 12; 47(2):243-9. PubMed ID: 6279143
    [Abstract] [Full Text] [Related]

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