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Journal Abstract Search

194 related items for PubMed ID: 33969888

  • 1. Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes.
    Çakır N, Bilgiçli N, Yaver E.
    J Sci Food Agric; 2021 Dec; 101(15):6331-6337. PubMed ID: 33969888
    [Abstract] [Full Text] [Related]

  • 2. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
    [Abstract] [Full Text] [Related]

  • 3. Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase.
    Pontonio E, Dingeo C, Di Cagno R, Blandino M, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2020 Jan 16; 313():108384. PubMed ID: 31670259
    [Abstract] [Full Text] [Related]

  • 4. Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran.
    Reyes-Pérez F, Salazar-García MG, Romero-Baranzini AL, Islas-Rubio AR, Ramírez-Wong B.
    Plant Foods Hum Nutr; 2013 Mar 16; 68(1):52-6. PubMed ID: 23359085
    [Abstract] [Full Text] [Related]

  • 5. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 Mar 16; 14(4):375-386. PubMed ID: 28068043
    [Abstract] [Full Text] [Related]

  • 6. Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase.
    Both J, Esteres VP, Santetti GS, Bressiani J, Oro T, Pallarés Gómez M, Friedrich MT, Gutkoski LC.
    J Sci Food Agric; 2019 Sep 16; 99(12):5392-5400. PubMed ID: 31077384
    [Abstract] [Full Text] [Related]

  • 7. Effects of xylanase supplementation on the apparent digestibility and digestible content of energy, amino acids, phosphorus, and calcium in wheat and wheat by-products from dry milling fed to grower pigs.
    Nortey TN, Patience JF, Sands JS, Trottier NL, Zijlstra RT.
    J Anim Sci; 2008 Dec 16; 86(12):3450-64. PubMed ID: 18676730
    [Abstract] [Full Text] [Related]

  • 8. Wheat milling by-products and their impact on bread making.
    Hemdane S, Leys S, Jacobs PJ, Dornez E, Delcour JA, Courtin CM.
    Food Chem; 2015 Nov 15; 187():280-9. PubMed ID: 25977028
    [Abstract] [Full Text] [Related]

  • 9. Extensive dry ball milling of wheat and rye bran leads to in situ production of arabinoxylan oligosaccharides through nanoscale fragmentation.
    Van Craeyveld V, Holopainen U, Selinheimo E, Poutanen K, Delcour JA, Courtin CM.
    J Agric Food Chem; 2009 Sep 23; 57(18):8467-73. PubMed ID: 19754173
    [Abstract] [Full Text] [Related]

  • 10. Baking properties and biochemical composition of wheat flour with bran and shorts.
    Kaprelyants L, Fedosov S, Zhygunov D.
    J Sci Food Agric; 2013 Nov 23; 93(14):3611-6. PubMed ID: 23893333
    [Abstract] [Full Text] [Related]

  • 11. The impact of processing on the phenolic acids, free betaine and choline in Triticum spp. L. whole grains and milling by-products.
    Spaggiari M, Calani L, Folloni S, Ranieri R, Dall'Asta C, Galaverna G.
    Food Chem; 2020 May 01; 311():125940. PubMed ID: 31864187
    [Abstract] [Full Text] [Related]

  • 12. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
    Chan DS, Wang ST, Chen MY, Sung WC.
    Food Sci Technol Int; 2024 Jul 01; 30(5):485-494. PubMed ID: 36911975
    [Abstract] [Full Text] [Related]

  • 13. Effect of β-endoxylanase and α-arabinofuranosidase enzymatic hydrolysis on nutritional and technological properties of wheat brans.
    Xue Y, Cui X, Zhang Z, Zhou T, Gao R, Li Y, Ding X.
    Food Chem; 2020 Jan 01; 302():125332. PubMed ID: 31404871
    [Abstract] [Full Text] [Related]

  • 14. Preparation and modification of high dietary fiber flour: A review.
    Zhang H, Wang H, Cao X, Wang J.
    Food Res Int; 2018 Nov 01; 113():24-35. PubMed ID: 30195518
    [Abstract] [Full Text] [Related]

  • 15. From seed to flour: Sowing sustainability in the use of cantaloupe melon residue (Cucumis melo L. var. reticulatus).
    da Cunha JA, Rolim PM, Damasceno KSFDSC, de Sousa Júnior FC, Nabas RC, Seabra LMJ.
    PLoS One; 2020 Nov 01; 15(1):e0219229. PubMed ID: 31895921
    [Abstract] [Full Text] [Related]

  • 16. Wheat bran layers: composition, structure, fractionation, and potential uses in foods.
    Chen Z, Mense AL, Brewer LR, Shi YC.
    Crit Rev Food Sci Nutr; 2024 Nov 01; 64(19):6636-6659. PubMed ID: 36728922
    [Abstract] [Full Text] [Related]

  • 17. Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein.
    Ben Jeddou K, Bouaziz F, Zouari-Ellouzi S, Chaari F, Ellouz-Chaabouni S, Ellouz-Ghorbel R, Nouri-Ellouz O.
    Food Chem; 2017 Feb 15; 217():668-677. PubMed ID: 27664685
    [Abstract] [Full Text] [Related]

  • 18. Differences in endosperm cell wall integrity in wheat (Triticum aestivum L.) milling fractions impact on the way starch responds to gelatinization and pasting treatments and its subsequent enzymatic in vitro digestibility.
    Korompokis K, De Brier N, Delcour JA.
    Food Funct; 2019 Aug 01; 10(8):4674-4684. PubMed ID: 31292590
    [Abstract] [Full Text] [Related]

  • 19. Fat-soluble nutraceuticals and their composition in heat-processed wheat germ and wheat bran.
    Kumar GS, Swathi R, Krishna AG.
    Int J Food Sci Nutr; 2014 May 01; 65(3):327-34. PubMed ID: 24328437
    [Abstract] [Full Text] [Related]

  • 20. Effects of concentrated and dephytinized wheat bran and rice bran addition on bread properties.
    Özkaya B, Baumgartner B, Özkaya H.
    J Texture Stud; 2018 Feb 01; 49(1):84-93. PubMed ID: 28742221
    [Abstract] [Full Text] [Related]

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