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PUBMED FOR HANDHELDS

Journal Abstract Search

293 related items for PubMed ID: 30195518

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  • 3. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov; 93(14):3611-6. PubMed ID: 23893333
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  • 5. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
    Gajula H, Alavi S, Adhikari K, Herald T.
    J Food Sci; 2008 May; 73(4):S173-9. PubMed ID: 18460140
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  • 6. Wheat milling by-products and their impact on bread making.
    Hemdane S, Leys S, Jacobs PJ, Dornez E, Delcour JA, Courtin CM.
    Food Chem; 2015 Nov 15; 187():280-9. PubMed ID: 25977028
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  • 7. Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.
    Sapirstein HD, Siddhu S, Aliani M.
    J Food Sci; 2012 Nov 15; 77(11):S399-406. PubMed ID: 23163908
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  • 10. Effects of treated and untreated bran in dough dynamic rheology.
    Amirkaveei Sh, Shahedi M, Kabir G, Kadivar M.
    Int J Food Sci Nutr; 2009 Nov 15; 60 Suppl 1():190-8. PubMed ID: 19462327
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  • 11. The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products.
    Spaggiari M, Calani L, Folloni S, Ranieri R, Dall'Asta C, Galaverna G.
    Food Chem; 2020 May 01; 311():125940. PubMed ID: 31864187
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  • 12. Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran.
    Reyes-Pérez F, Salazar-García MG, Romero-Baranzini AL, Islas-Rubio AR, Ramírez-Wong B.
    Plant Foods Hum Nutr; 2013 Mar 01; 68(1):52-6. PubMed ID: 23359085
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  • 14. Distribution of Cadmium, Iron, and Zinc in Millstreams of Hard Winter Wheat (Triticum aestivum L.).
    Guttieri MJ, Seabourn BW, Liu C, Baenziger PS, Waters BM.
    J Agric Food Chem; 2015 Dec 16; 63(49):10681-8. PubMed ID: 26568286
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  • 15. Impact of Wheat Bran Hydration Properties As Affected by Toasting and Degree of Milling on Optimal Dough Development in Bread Making.
    Jacobs PJ, Bogaerts S, Hemdane S, Delcour JA, Courtin CM.
    J Agric Food Chem; 2016 May 11; 64(18):3636-44. PubMed ID: 27092966
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  • 16. 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
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  • 17. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR.
    J Food Biochem; 2019 Jul 06; 43(7):e12854. PubMed ID: 31353715
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  • 18. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
    Nogala-Kałucka M, Kawka A, Dwiecki K, Siger A.
    Acta Sci Pol Technol Aliment; 2020 Jul 06; 19(4):405-423. PubMed ID: 33179481
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  • 19. Reduction in fat uptake of doughnut by microparticulated wheat bran.
    Kim BK, Chun YG, Cho AR, Park DJ.
    Int J Food Sci Nutr; 2012 Dec 06; 63(8):987-95. PubMed ID: 22639853
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  • 20. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges.
    Villarino CB, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK.
    Crit Rev Food Sci Nutr; 2016 Dec 06; 56(5):835-57. PubMed ID: 25675266
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