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Journal Abstract Search

222 related items for PubMed ID: 30409661

  • 1. Effects of different dephytinisation methods on chemical properties of commercial and traditional breads prepared from composite flour.
    Yaver E, Bilgiçli N.
    Food Chem; 2019 Mar 15; 276():77-83. PubMed ID: 30409661
    [Abstract] [Full Text] [Related]

  • 2. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
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  • 3. Use of sourdough fermentation and mixture of wheat, chickpea, lentil and bean flours for enhancing the nutritional, texture and sensory characteristics of white bread.
    Rizzello CG, Calasso M, Campanella D, De Angelis M, Gobbetti M.
    Int J Food Microbiol; 2014 Jun 16; 180():78-87. PubMed ID: 24794619
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  • 6. Phytase activity of lactic acid bacteria and their impact on the solubility of minerals from wholemeal wheat bread.
    Cizeikiene D, Juodeikiene G, Bartkiene E, Damasius J, Paskevicius A.
    Int J Food Sci Nutr; 2015 Jun 16; 66(7):736-42. PubMed ID: 26397032
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  • 8. 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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  • 9. [Phytic acid and cereals and cereal products. I: Phytic acid and phytase in rye and rye products].
    Fretzdorff B, Weipert D.
    Z Lebensm Unters Forsch; 1986 Apr 06; 182(4):287-93. PubMed ID: 3012903
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  • 11. 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
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  • 12. Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean.
    Abdel-Aal ES, Sosulski FW, Youssef MM, Shehata AA.
    Plant Foods Hum Nutr; 1993 Nov 12; 44(3):227-39. PubMed ID: 8295862
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  • 13. Impact of Fermentation, Autoclaving and Phytase Treatment on the Antioxidant Properties and Quality of Teff Cookies.
    Karaçoban İ, Bilgiçli N, Yaver E.
    Food Technol Biotechnol; 2023 Sep 12; 61(3):328-338. PubMed ID: 38022881
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  • 15. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 12; 94(10):2104-17. PubMed ID: 24338919
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  • 18. Supplementation of alkaline phytase (Ds11) in whole-wheat bread reduces phytate content and improves mineral solubility.
    Park YJ, Park J, Park KH, Oh BC, Auh JH.
    J Food Sci; 2011 Aug 12; 76(6):C791-4. PubMed ID: 21623782
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  • 19. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
    Reale A, Konietzny U, Coppola R, Sorrentino E, Greiner R.
    J Agric Food Chem; 2007 Apr 18; 55(8):2993-7. PubMed ID: 17373819
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  • 20. Hydrolysis of the phytate of wheat flour during breadmaking.
    Daniels DG, Fisher N.
    Br J Nutr; 1981 Jul 18; 46(1):1-6. PubMed ID: 6266449
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