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Journal Abstract Search

199 related items for PubMed ID: 34069723

  • 1. Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads.
    Gumul D, Ziobro R, Korus J, Kruczek M.
    Antioxidants (Basel); 2021 May 19; 10(5):. PubMed ID: 34069723
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  • 2. Extruded Preparations with Sour Cherry Pomace Influence Quality and Increase the Level of Bioactive Components in Gluten-Free Breads.
    Gumul D, Korus A, Ziobro R.
    Int J Food Sci; 2020 May 19; 2020():8024398. PubMed ID: 32714971
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  • 3. Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread.
    Gumul D, Korus J, Surma M, Ziobro R.
    PLoS One; 2020 May 19; 15(9):e0229841. PubMed ID: 32946470
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  • 9. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.
    Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AIRNA.
    Molecules; 2020 Aug 06; 25(16):. PubMed ID: 32781519
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  • 10. Physicochemical properties of bread dough and finished bread with added pectin fiber and phenolic antioxidants.
    Sivam AS, Sun-Waterhouse D, Waterhouse GI, Quek S, Perera CO.
    J Food Sci; 2011 Apr 06; 76(3):H97-H107. PubMed ID: 21535837
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  • 11. Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques.
    Pollini L, Cossignani L, Juan C, Mañes J.
    Molecules; 2021 Jul 14; 26(14):. PubMed ID: 34299545
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  • 17. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads.
    Gkountenoudi-Eskitzi I, Kotsiou K, Irakli MN, Lazaridis A, Biliaderis CG, Lazaridou A.
    Food Res Int; 2023 Apr 14; 166():112579. PubMed ID: 36914342
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  • 19. Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds.
    Monsierra L, Mansilla PS, Pérez GT.
    Foods; 2024 Jan 06; 13(2):. PubMed ID: 38254495
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  • 20. Quality- and Health-Promoting Compounds of Whole Wheat Bread with the Addition of Stale Bread, Cornmeal, and Apple Pomace.
    Gumul D, Oracz J, Litwinek D, Żyżelewicz D, Zięba T, Sabat R, Wywrocka-Gurgul A, Ziobro R.
    Foods; 2024 Jun 05; 13(11):. PubMed ID: 38890995
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