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Journal Abstract Search

203 related items for PubMed ID: 32470773

  • 1. Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products.
    Tu J, Zhao J, Liu G, Tang C, Han Y, Cao X, Jia J, Ji G, Xiao H.
    Food Chem; 2020 Oct 30; 328():127046. PubMed ID: 32470773
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  • 2. Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran.
    Zhao HM, Guo XN, Zhu KX.
    Food Chem; 2017 Feb 15; 217():28-36. PubMed ID: 27664604
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  • 14. Characterization of the flavor compounds in wheat bran and biochemical conversion for application in food.
    Li Q, Sun H, Zhang M, Wu T.
    J Food Sci; 2020 May 15; 85(5):1427-1437. PubMed ID: 32339265
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  • 15. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.
    Moore J, Luther M, Cheng Z, Yu LL.
    J Agric Food Chem; 2009 Feb 11; 57(3):832-9. PubMed ID: 19138086
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  • 16. Effects of solid-state yeast treatment on the antioxidant properties and protein and fiber compositions of common hard wheat bran.
    Moore J, Cheng Z, Hao J, Guo G, Liu JG, Lin C, Yu LL.
    J Agric Food Chem; 2007 Dec 12; 55(25):10173-82. PubMed ID: 17966981
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