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Journal Abstract Search

239 related items for PubMed ID: 30616431

  • 1. Analysis of ingredient and nutritional labeling of commercially available gluten-free bread in Brazil.
    Santos FG, Aguiar EV, Capriles VD.
    Int J Food Sci Nutr; 2019 Aug; 70(5):562-569. PubMed ID: 30616431
    [Abstract] [Full Text] [Related]

  • 2. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 3. Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges.
    Aguiar EV, Santos FG, Krupa-Kozak U, Capriles VD.
    Crit Rev Food Sci Nutr; 2023 Jan; 63(5):693-705. PubMed ID: 34291689
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  • 5. High-protein rice flour in the development of gluten-free muffins.
    Paz GM, King JM, Prinyawiwatkul W, Tyus CMO, Aleman RJS.
    J Food Sci; 2020 May; 85(5):1397-1402. PubMed ID: 32343400
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  • 6. Tailoring rice flour structure by rubbery milling for improved gluten-free baked goods.
    Brütsch L, Tribolet L, Isabettini S, Soltermann P, Baumann A, Windhab EJ.
    Food Funct; 2018 May 23; 9(5):2951-2961. PubMed ID: 29744494
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  • 7. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities.
    Wunthunyarat W, Seo HS, Wang YJ.
    J Food Sci; 2020 Feb 23; 85(2):349-357. PubMed ID: 31957892
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  • 9. Products of chickpea processing as texture improvers in gluten-free bread.
    Bird LG, Pilkington CL, Saputra A, Serventi L.
    Food Sci Technol Int; 2017 Dec 23; 23(8):690-698. PubMed ID: 28658964
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  • 12. Gluten-Free Breads: The Gap Between Research and Commercial Reality.
    Roman L, Belorio M, Gomez M.
    Compr Rev Food Sci Food Saf; 2019 May 23; 18(3):690-702. PubMed ID: 33336920
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  • 14. Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits.
    Kupkanchanakul W, Yamaguchi T, Naivikul O.
    J Nutr Sci Vitaminol (Tokyo); 2019 May 23; 65(Supplement):S206-S211. PubMed ID: 31619632
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  • 15. Effect of water content and flour particle size on gluten-free bread quality and digestibility.
    de la Hera E, Rosell CM, Gomez M.
    Food Chem; 2014 May 15; 151():526-31. PubMed ID: 24423566
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  • 17. The Availability and Nutritional Adequacy of Gluten-Free Bread and Pasta.
    Allen B, Orfila C.
    Nutrients; 2018 Sep 25; 10(10):. PubMed ID: 30257431
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  • 19. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method.
    Hayward L, McSweeney MB.
    J Food Sci; 2020 Sep 25; 85(9):2915-2922. PubMed ID: 32794183
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