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Journal Abstract Search

273 related items for PubMed ID: 32721833

  • 1. Heat and hydrothermal treatments of non-wheat flours.
    Torbica A, Belović M, Popović L, Čakarević J.
    Food Chem; 2021 Jan 01; 334():127523. PubMed ID: 32721833
    [Abstract] [Full Text] [Related]

  • 2. Pigmented sorghum polyphenols as potential inhibitors of starch digestibility: An in vitro study combining starch digestion and untargeted metabolomics.
    Rocchetti G, Giuberti G, Busconi M, Marocco A, Trevisan M, Lucini L.
    Food Chem; 2020 May 15; 312():126077. PubMed ID: 31891885
    [Abstract] [Full Text] [Related]

  • 3. Novel breads of non-wheat flours.
    Torbica A, Belović M, Tomić J.
    Food Chem; 2019 Jun 01; 282():134-140. PubMed ID: 30711097
    [Abstract] [Full Text] [Related]

  • 4. Evaluation of bioactive compounds in cereals. Study of wheat, barley, oat and selected grain products.
    Nogala-Kałucka M, Kawka A, Dwiecki K, Siger A.
    Acta Sci Pol Technol Aliment; 2020 Jun 01; 19(4):405-423. PubMed ID: 33179481
    [Abstract] [Full Text] [Related]

  • 5. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
    Collar C.
    Food Sci Technol Int; 2017 Oct 01; 23(7):623-636. PubMed ID: 28610447
    [Abstract] [Full Text] [Related]

  • 6. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.
    Abebe W, Collar C, Ronda F.
    Carbohydr Polym; 2015 Jan 22; 115():260-8. PubMed ID: 25439894
    [Abstract] [Full Text] [Related]

  • 7. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.
    Bai T, Nosworthy MG, House JD, Nickerson MT.
    Food Res Int; 2018 Jun 22; 108():430-439. PubMed ID: 29735077
    [Abstract] [Full Text] [Related]

  • 8. [Chemical changes in sorghum during the extrusion and tortilla preparation process].
    Martínez F, Ciacco CF.
    Arch Latinoam Nutr; 1992 Mar 22; 42(1):52-8. PubMed ID: 1308646
    [Abstract] [Full Text] [Related]

  • 9. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR.
    J Food Biochem; 2019 Jul 22; 43(7):e12854. PubMed ID: 31353715
    [Abstract] [Full Text] [Related]

  • 10. Effects of protein digestion on in vitro digestibility of starch in sorghum differing in endosperm hardness and flour particle size.
    Xu X, Bean S, Wu X, Shi YC.
    Food Chem; 2022 Jul 30; 383():132635. PubMed ID: 35413766
    [Abstract] [Full Text] [Related]

  • 11. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.
    Yousif A, Nhepera D, Johnson S.
    Food Chem; 2012 Sep 15; 134(2):880-7. PubMed ID: 23107703
    [Abstract] [Full Text] [Related]

  • 12. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 15; 21(3):188-202. PubMed ID: 24519987
    [Abstract] [Full Text] [Related]

  • 13. Changes in protein and starch digestibility in sorghum flour during heat-moisture treatments.
    Vu TH, Bean S, Hsieh CF, Shi YC.
    J Sci Food Agric; 2017 Nov 15; 97(14):4770-4779. PubMed ID: 28369903
    [Abstract] [Full Text] [Related]

  • 14. 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 15; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

  • 15. Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.
    Žilić S, Aktağ IG, Dodig D, Filipović M, Gökmen V.
    Food Res Int; 2020 Jun 15; 132():109109. PubMed ID: 32331630
    [Abstract] [Full Text] [Related]

  • 16. Fate of starch in food processing: from raw materials to final food products.
    Delcour JA, Bruneel C, Derde LJ, Gomand SV, Pareyt B, Putseys JA, Wilderjans E, Lamberts L.
    Annu Rev Food Sci Technol; 2010 Jun 15; 1():87-111. PubMed ID: 22129331
    [Abstract] [Full Text] [Related]

  • 17. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality.
    Akin PA, Bean SR, Smith BM, Tilley M.
    J Food Sci; 2019 Dec 15; 84(12):3522-3534. PubMed ID: 31721217
    [Abstract] [Full Text] [Related]

  • 18. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours.
    Bucsella B, Takács Á, Vizer V, Schwendener U, Tömösközi S.
    Food Chem; 2016 Jan 01; 190():990-996. PubMed ID: 26213066
    [Abstract] [Full Text] [Related]

  • 19. Effect of the particle size of maize, rice, and sorghum in extruded diets for dogs on starch gelatinization, digestibility, and the fecal concentration of fermentation products.
    Bazolli RS, Vasconcellos RS, de-Oliveira LD, Sá FC, Pereira GT, Carciofi AC.
    J Anim Sci; 2015 Jun 01; 93(6):2956-66. PubMed ID: 26115282
    [Abstract] [Full Text] [Related]

  • 20. Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.
    Kostekli M, Karakaya S.
    Food Chem; 2017 Jun 01; 224():62-68. PubMed ID: 28159294
    [Abstract] [Full Text] [Related]

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