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PUBMED FOR HANDHELDS

Journal Abstract Search

386 related items for PubMed ID: 30200180

  • 1. Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.
    Sayed-Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O.
    Foods; 2018 Aug 30; 7(9):. PubMed ID: 30200180
    [Abstract] [Full Text] [Related]

  • 2. Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties.
    Sung WC, Chiu ET, Sun A, Hsiao HI.
    J Food Sci; 2020 Mar 30; 85(3):545-555. PubMed ID: 31999371
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  • 3. A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread.
    Ayo-Omogie HN, Oluwajuyitan TD, Okorie EI, Ojo OO, Awosanmi ND.
    Heliyon; 2023 Jul 30; 9(7):e18142. PubMed ID: 37539265
    [Abstract] [Full Text] [Related]

  • 4. Development of gluten-free bread formulations containing whole chia flour with acceptable sensory properties.
    Sandri LTB, Santos FG, Fratelli C, Capriles VD.
    Food Sci Nutr; 2017 Sep 30; 5(5):1021-1028. PubMed ID: 28948020
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  • 5. Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds.
    Guiotto EN, Tomás MC, Haros CM.
    Foods; 2020 Jun 22; 9(6):. PubMed ID: 32580333
    [Abstract] [Full Text] [Related]

  • 6. Quality Assessment of Wheat Bread Incorporating Chia Seeds.
    Adamczyk G, Ivanišová E, Kaszuba J, Bobel I, Khvostenko K, Chmiel M, Falendysh N.
    Foods; 2021 Oct 07; 10(10):. PubMed ID: 34681425
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  • 7. Nutritional and Technological Optimization of Wheat-Chickpea- Milk Powder Composite Flour and Its Impact on Rheological and Sensorial Properties of Leavened Flat Bread.
    Benali A, En-Nahli Y, Noutfia Y, Elbaouchi A, Kabbour MR, Gaboun F, El Maadoudi EH, Benbrahim N, Taghouti M, Ouhssine M, Kumar S.
    Foods; 2021 Aug 10; 10(8):. PubMed ID: 34441620
    [Abstract] [Full Text] [Related]

  • 8. Changes in the Physicochemical Properties of Chia (Salvia hispanica L.) Seeds during Solid-State and Submerged Fermentation and Their Influence on Wheat Bread Quality and Sensory Profile.
    Bartkiene E, Rimsa A, Zokaityte E, Starkute V, Mockus E, Cernauskas D, Rocha JM, Klupsaite D.
    Foods; 2023 May 23; 12(11):. PubMed ID: 37297338
    [Abstract] [Full Text] [Related]

  • 9. Addition of chia seed mucilage for reduction of fat content in bread and cakes.
    Fernandes SS, Salas-Mellado ML.
    Food Chem; 2017 Jul 15; 227():237-244. PubMed ID: 28274428
    [Abstract] [Full Text] [Related]

  • 10. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread.
    Capcanari T, Covaliov E, Negoița C, Siminiuc R, Chirsanova A, Reșitca V, Țurcanu D.
    Foods; 2023 Nov 29; 12(23):. PubMed ID: 38231840
    [Abstract] [Full Text] [Related]

  • 11. Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake.
    Campbell L, Euston SR, Ahmed MA.
    Food Chem; 2016 Mar 01; 194():1230-7. PubMed ID: 26471676
    [Abstract] [Full Text] [Related]

  • 12. Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour.
    Sayed Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O.
    Foods; 2018 Feb 25; 7(3):. PubMed ID: 29495324
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  • 14. Influence of Chia Seed, Buckwheat and Chestnut Flour Addition on the Overall Quality and Shelf Life of the Gluten-Free Biscuits.
    Silav-Tuzlu G, Tacer-Caba Z.
    Food Technol Biotechnol; 2021 Dec 25; 59(4):463-474. PubMed ID: 35136371
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  • 17. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties.
    Tolve R, Simonato B, Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G.
    Foods; 2021 Jan 02; 10(1):. PubMed ID: 33401782
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