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Journal Abstract Search

338 related items for PubMed ID: 31463977

  • 1. Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content.
    Skendi A, Irakli M, Chatzopoulou P, Papageorgiou M.
    J Food Biochem; 2019 Nov; 43(11):e13020. PubMed ID: 31463977
    [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
    [Abstract] [Full Text] [Related]

  • 3. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Feb 07; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 4. Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction.
    Blandino M, Sovrani V, Marinaccio F, Reyneri A, Rolle L, Giacosa S, Locatelli M, Bordiga M, Travaglia F, Coïsson JD, Arlorio M.
    Food Chem; 2013 Dec 01; 141(3):2549-57. PubMed ID: 23870994
    [Abstract] [Full Text] [Related]

  • 5. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr 01; 24(3):251-263. PubMed ID: 29207886
    [Abstract] [Full Text] [Related]

  • 6. Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts.
    Czubaszek A, Czaja A, Sokół-Łętowska A, Kolniak-Ostek J, Kucharska AZ.
    Molecules; 2021 Oct 18; 26(20):. PubMed ID: 34684873
    [Abstract] [Full Text] [Related]

  • 7. Antifungal Activity of Aromatic Plants of the Lamiaceae Family in Bread.
    Skendi A, Katsantonis DΝ, Chatzopoulou P, Irakli M, Papageorgiou M.
    Foods; 2020 Nov 10; 9(11):. PubMed ID: 33182843
    [Abstract] [Full Text] [Related]

  • 8. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein.
    Shih YT, Wang W, Hasenbeck A, Stone D, Zhao Y.
    J Food Sci; 2020 Nov 10; 85(11):3943-3953. PubMed ID: 33037629
    [Abstract] [Full Text] [Related]

  • 9. Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.
    Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA.
    J Food Sci; 2011 Nov 10; 76(1):S8-S13. PubMed ID: 21535720
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  • 13. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.
    Świeca M, Dziki D, Gawlik-Dziki U.
    Food Chem; 2017 Aug 01; 228():643-648. PubMed ID: 28317775
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  • 14. Effect of raw wheat germ addition on the physical texture and objective color of a designer food (pan bread).
    al-Hooti SN, Sidhu JS, al-Saqer JM, al-Othman A.
    Nahrung; 2002 Apr 01; 46(2):68-72. PubMed ID: 12017993
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  • 16. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour.
    Ali RFM, El-Anany AM, Mousa HM, Hamad EM.
    Food Funct; 2020 Mar 26; 11(3):2117-2125. PubMed ID: 32073013
    [Abstract] [Full Text] [Related]

  • 17. Bioprocessed Wholegrain Spelt Flour Improves the Quality and Physicochemical Characteristics of Wheat Bread.
    Mencin M, Markanovič N, Mikulič Petkovšek M, Veberič R, Terpinc P.
    Molecules; 2023 Apr 13; 28(8):. PubMed ID: 37110662
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  • 18. Breadmaking performance and textural changes during storage of composite breads made from spelt wheat and different forms of amaranth grain.
    Filipčev B, Bodroža-Solarov M, Pestorić M, Šimurina O.
    Food Sci Technol Int; 2017 Apr 13; 23(3):235-244. PubMed ID: 27913711
    [Abstract] [Full Text] [Related]

  • 19. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.
    Lu Y, Luthria D, Fuerst EP, Kiszonas AM, Yu L, Morris CF.
    J Agric Food Chem; 2014 Oct 29; 62(43):10431-6. PubMed ID: 25286188
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  • 20. Effect of bambara groundnut flour (Vigna subterranea (L.) Verdc.) supplementation on chemical, physical, nutritional and sensory evaluation of wheat bread.
    Abdualrahman MA, Ali AO, Elkhalifa EA, Sulieman AE.
    Pak J Biol Sci; 2012 Sep 01; 15(17):845-9. PubMed ID: 24163969
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