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Journal Abstract Search

239 related items for PubMed ID: 31835575

  • 21. Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in wheat flour and whole meal bread dough fermentations.
    Struyf N, Laurent J, Lefevere B, Verspreet J, Verstrepen KJ, Courtin CM.
    Food Chem; 2017 Mar 01; 218():89-98. PubMed ID: 27719961
    [Abstract] [Full Text] [Related]

  • 22. Enhancing Bread's Benefits: Investigating the Influence of Boosted Native Sourdough on FODMAP Modulation and Antioxidant Potential in Wheat Bread.
    Pejcz E, Lachowicz-Wiśniewska S, Nowicka P, Wojciechowicz-Budzisz A, Harasym J.
    Foods; 2023 Sep 24; 12(19):. PubMed ID: 37835204
    [Abstract] [Full Text] [Related]

  • 23. A diet low in FODMAPs reduces symptoms of irritable bowel syndrome.
    Halmos EP, Power VA, Shepherd SJ, Gibson PR, Muir JG.
    Gastroenterology; 2014 Jan 24; 146(1):67-75.e5. PubMed ID: 24076059
    [Abstract] [Full Text] [Related]

  • 24. Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit.
    Valerga L, Quintero-Ruiz NA, Concellón A, Puppo MC.
    J Food Sci Technol; 2020 Jan 24; 57(1):182-190. PubMed ID: 31975721
    [Abstract] [Full Text] [Related]

  • 25. Comparative characterization of the gluten and fructan contents of breads from industrial and artisan bakeries: a study of food products in the Spanish market.
    Marín-Sanz M, Sánchez-León S, León E, Barro F.
    Food Nutr Res; 2022 Jan 24; 66():. PubMed ID: 35757438
    [Abstract] [Full Text] [Related]

  • 26. Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread.
    Škrobot D, Dapčević-Hadnađev T, Tomić J, Maravić N, Popović N, Jovanov P, Hadnađev M.
    Foods; 2022 Dec 05; 11(23):. PubMed ID: 36496735
    [Abstract] [Full Text] [Related]

  • 27. Fructan content of commonly consumed wheat, rye and gluten-free breads.
    Whelan K, Abrahmsohn O, David GJ, Staudacher H, Irving P, Lomer MC, Ellis PR.
    Int J Food Sci Nutr; 2011 Aug 05; 62(5):498-503. PubMed ID: 21428719
    [Abstract] [Full Text] [Related]

  • 28. Quality of wheat breads enriched with flour from germinated amaranth seeds.
    Guardianelli LM, Salinas MV, Puppo MC.
    Food Sci Technol Int; 2022 Jul 05; 28(5):388-396. PubMed ID: 34000863
    [Abstract] [Full Text] [Related]

  • 29. 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 05; 94(10):2104-17. PubMed ID: 24338919
    [Abstract] [Full Text] [Related]

  • 30. Substituting normal and waxy-type whole wheat flour on dough and baking properties.
    Choi I, Kang CS, Cheong YK, Hyun JN, Kim KJ.
    Prev Nutr Food Sci; 2012 Sep 05; 17(3):197-202. PubMed ID: 24471084
    [Abstract] [Full Text] [Related]

  • 31. Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification.
    Nionelli L, Montemurro M, Pontonio E, Verni M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2018 Aug 20; 279():14-25. PubMed ID: 29715603
    [Abstract] [Full Text] [Related]

  • 32. Randomised clinical trial: low-FODMAP rye bread vs. regular rye bread to relieve the symptoms of irritable bowel syndrome.
    Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Hillilä M, Korpela R.
    Aliment Pharmacol Ther; 2016 Sep 20; 44(5):460-70. PubMed ID: 27417338
    [Abstract] [Full Text] [Related]

  • 33. Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome.
    Costabile A, Santarelli S, Claus SP, Sanderson J, Hudspith BN, Brostoff J, Ward JL, Lovegrove A, Shewry PR, Jones HE, Whitley AM, Gibson GR.
    PLoS One; 2014 Sep 20; 9(10):e111225. PubMed ID: 25356771
    [Abstract] [Full Text] [Related]

  • 34. FODMAP reduction strategies for nutritionally valuable baking products: current state and future challenges.
    Schmidt M, Raczyk M.
    Crit Rev Food Sci Nutr; 2024 Sep 20; 64(22):8036-8053. PubMed ID: 37000015
    [Abstract] [Full Text] [Related]

  • 35. Role of FODMAPs in Patients With Irritable Bowel Syndrome.
    Mansueto P, Seidita A, D'Alcamo A, Carroccio A.
    Nutr Clin Pract; 2015 Oct 20; 30(5):665-82. PubMed ID: 25694210
    [Abstract] [Full Text] [Related]

  • 36. Maximizing the concentrations of wheat grain fructans in bread by exploring strategies to prevent their yeast ( Saccharomyces cerevisiae )-mediated degradation.
    Verspreet J, Hemdane S, Dornez E, Cuyvers S, Delcour JA, Courtin CM.
    J Agric Food Chem; 2013 Feb 13; 61(6):1397-404. PubMed ID: 23339519
    [Abstract] [Full Text] [Related]

  • 37. Effect of Inoculated Lactic Acid Fermentation on the Fermentable Saccharides and Polyols, Polyphenols and Antioxidant Activity Changes in Wheat Sourdough.
    Pejcz E, Lachowicz-Wiśniewska S, Nowicka P, Wojciechowicz-Budzisz A, Spychaj R, Gil Z.
    Molecules; 2021 Jul 10; 26(14):. PubMed ID: 34299468
    [Abstract] [Full Text] [Related]

  • 38. Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques.
    Ambrosewicz-Walacik M, Tańska M, Rotkiewicz D, Piętak A.
    Food Technol Biotechnol; 2016 Jun 10; 54(2):172-179. PubMed ID: 27904407
    [Abstract] [Full Text] [Related]

  • 39. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
    Akin PA, Bean SR, Smith BM, Tilley M.
    J Food Sci; 2019 Dec 10; 84(12):3522-3534. PubMed ID: 31721217
    [Abstract] [Full Text] [Related]

  • 40. 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 Dec 10; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

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