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

194 related items for PubMed ID: 33917296

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2. In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.
    Regula J, Cerba A, Suliburska J, Tinkov AA.
    Biol Trace Elem Res; 2018 Mar; 182(1):140-146. PubMed ID: 28580502
    [Abstract] [Full Text] [Related]

  • 3. Evaluation of the content and the potential bioavailability of minerals from gluten-free products.
    Suliburska J, Krejpcio Z, Reguła J, Grochowicz A.
    Acta Sci Pol Technol Aliment; 2013 Mar; 12(1):75-9. PubMed ID: 24584867
    [Abstract] [Full Text] [Related]

  • 4. A Comparative Study of the Bioavailability of Fe, Cu and Zn from Gluten-Free Breads Enriched with Natural and Synthetic Additives.
    Rogaska A, Reguła J, Suliburska J, Krejpcio Z.
    Foods; 2020 Dec 12; 9(12):. PubMed ID: 33322653
    [Abstract] [Full Text] [Related]

  • 5. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties.
    Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP.
    Molecules; 2023 May 15; 28(10):. PubMed ID: 37241841
    [Abstract] [Full Text] [Related]

  • 6.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 7.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9. Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts-Effect on Oxidative and Biochemical Parameters in Rat Serum.
    Świeca M, Regula J, Suliburska J, Zlotek U, Gawlik-Dziki U, Ferreira IMPLVO.
    Nutrients; 2019 Dec 22; 12(1):. PubMed ID: 31877881
    [Abstract] [Full Text] [Related]

  • 10. Effects of yeast and bran on phytate degradation and minerals in rice bread.
    Kadan RS, Phillippy BQ.
    J Food Sci; 2007 May 22; 72(4):C208-11. PubMed ID: 17995762
    [Abstract] [Full Text] [Related]

  • 11. Potential use of cyclodextrin-glycosyltransferase enzyme in bread-making and the development of gluten-free breads with pinion and corn flours.
    Basso FM, Mangolim CS, Aguiar MF, Monteiro AR, Peralta RM, Matioli G.
    Int J Food Sci Nutr; 2015 May 22; 66(3):275-81. PubMed ID: 25666418
    [Abstract] [Full Text] [Related]

  • 12. Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten.
    Heredia-Sandoval NG, Islas-Rubio AR, Cabrera-Chávez F, Calderón de la Barca AM.
    Food Funct; 2014 Aug 22; 5(8):1813-8. PubMed ID: 24917417
    [Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc.
    Mystkowska I, Plażuk E, Szepeluk A, Dmitrowicz A.
    Sci Rep; 2024 Jun 25; 14(1):14643. PubMed ID: 38918421
    [Abstract] [Full Text] [Related]

  • 16. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep 25; 81(9):H2263-72. PubMed ID: 27505458
    [Abstract] [Full Text] [Related]

  • 17. Influence of maize flour particle size on gluten-free breadmaking.
    de la Hera E, Talegón M, Caballero P, Gómez M.
    J Sci Food Agric; 2013 Mar 15; 93(4):924-32. PubMed ID: 22886488
    [Abstract] [Full Text] [Related]

  • 18. Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads.
    Wolter A, Hager AS, Zannini E, Czerny M, Arendt EK.
    Int J Food Microbiol; 2014 Feb 17; 172():83-91. PubMed ID: 24361837
    [Abstract] [Full Text] [Related]

  • 19. Effect of Coffee Cascara Dietary Fiber on the Physicochemical, Nutritional and Sensory Properties of a Gluten-Free Bread Formulation.
    Rios MB, Iriondo-DeHond A, Iriondo-DeHond M, Herrera T, Velasco D, Gómez-Alonso S, Callejo MJ, Del Castillo MD.
    Molecules; 2020 Mar 17; 25(6):. PubMed ID: 32192041
    [Abstract] [Full Text] [Related]

  • 20. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
    Costantini L, Lukšič L, Molinari R, Kreft I, Bonafaccia G, Manzi L, Merendino N.
    Food Chem; 2014 Dec 15; 165():232-40. PubMed ID: 25038671
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 10.