These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
Pubmed for Handhelds
PUBMED FOR HANDHELDS
Journal Abstract Search
222 related items for PubMed ID: 32630230
1. Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour. Harasym J, Satta E, Kaim U. Molecules; 2020 Jul 01; 25(13):. PubMed ID: 32630230 [Abstract] [Full Text] [Related]
2. Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours. Zieliński H, Szawara-Nowak D, Bączek N, Wronkowska M. Food Chem; 2019 Jan 15; 271():291-297. PubMed ID: 30236680 [Abstract] [Full Text] [Related]
3. Buckwheat (Fagopyrum esculentum Moench) grain and fractions: antioxidant compounds and activities. Sedej I, Sakač M, Mandić A, Mišan A, Tumbas V, Čanadanović-Brunet J. J Food Sci; 2012 Sep 15; 77(9):C954-9. PubMed ID: 22888949 [Abstract] [Full Text] [Related]
4. The Impact of Processing Parameters on the Content of Phenolic Compounds in New Gluten-Free Precooked Buckwheat Pasta. Oniszczuk A, Kasprzak K, Wójtowicz A, Oniszczuk T, Olech M. Molecules; 2019 Apr 01; 24(7):. PubMed ID: 30939737 [Abstract] [Full Text] [Related]
5. Optical, rheological, thermal, and microstructural elucidation of rutin enrichment in Tartary buckwheat flour by hydrothermal treatments. Oh M, Oh I, Jeong S, Lee S. Food Chem; 2019 Dec 01; 300():125193. PubMed ID: 31326675 [Abstract] [Full Text] [Related]
6. Macromolecular interactions and rheological properties of buckwheat-based dough obtained from differently processed grains. Mariotti M, Lucisano M, Pagani MA, Iametti S. J Agric Food Chem; 2008 Jun 11; 56(11):4258-67. PubMed ID: 18465873 [Abstract] [Full Text] [Related]
7. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking. Angioloni A, Collar C. J Sci Food Agric; 2011 May 11; 91(7):1283-92. PubMed ID: 21337578 [Abstract] [Full Text] [Related]
8. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour. Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PK. Food Chem; 2014 Jan 15; 143():33-9. PubMed ID: 24054209 [Abstract] [Full Text] [Related]
9. Effect of subcritical water flash release processing on buckwheat flour properties. Plumier B, Kenar JA, Felker FC, Winkler-Moser J, Singh M, Byars JA, Liu SX. J Sci Food Agric; 2023 Mar 15; 103(4):2088-2097. PubMed ID: 36543748 [Abstract] [Full Text] [Related]
10. Antioxidants in thermally treated buckwheat groats. Zieliński H, Michalska A, Piskuła MK, Kozłowska H. Mol Nutr Food Res; 2006 Sep 15; 50(9):824-32. PubMed ID: 16917808 [Abstract] [Full Text] [Related]
11. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean. Mayachiew P, Charunuch C, Devahastin S. J Food Sci; 2015 Dec 15; 80(12):E2782-91. PubMed ID: 26523755 [Abstract] [Full Text] [Related]
12. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions. Żmijewski M, Sokół-Łętowska A, Pejcz E, Orzeł D. Rocz Panstw Zakl Hig; 2015 Dec 15; 66(2):115-21. PubMed ID: 26024399 [Abstract] [Full Text] [Related]
13. Buckwheat and Millet Affect Thermal, Rheological, and Gelling Properties of Wheat Flour. Wu K, Gan R, Dai S, Cai YZ, Corke H, Zhu F. J Food Sci; 2016 Mar 15; 81(3):E627-36. PubMed ID: 26890337 [Abstract] [Full Text] [Related]
14. Wet milling of buckwheat cultivars and some quality properties of the fractions. Arslan A, Haros CM, Yalçın E, Güneş A. Food Sci Technol Int; 2022 Apr 15; 28(4):320-330. PubMed ID: 33940966 [Abstract] [Full Text] [Related]
15. Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour. Różańska MB, Siger A, Szwengiel A, Dziedzic K, Mildner-Szkudlarz S. Molecules; 2021 Mar 04; 26(5):. PubMed ID: 33806318 [Abstract] [Full Text] [Related]
16. Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs. Starowicz M, Arpaci S, Topolska J, Wronkowska M. Molecules; 2021 Apr 14; 26(8):. PubMed ID: 33919764 [Abstract] [Full Text] [Related]
17. Functional characterization of steam jet-cooked buckwheat flour as a fat replacer in cake-baking. Min B, Lee SM, Yoo SH, Inglett GE, Lee S. J Sci Food Agric; 2010 Oct 14; 90(13):2208-13. PubMed ID: 20628997 [Abstract] [Full Text] [Related]