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Journal Abstract Search

330 related items for PubMed ID: 34519038

  • 1. Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.
    Santetti GS, Dacoreggio MV, Silva ACM, Biduski B, Bressiani J, Oro T, de Francisco A, Gutkoski LC, Amboni RDMC.
    J Food Sci; 2021 Oct; 86(10):4354-4364. PubMed ID: 34519038
    [Abstract] [Full Text] [Related]

  • 2. Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process.
    Soster Santetti G, Ribeiro da Silva Lima L, Biduski B, Cristina Barros Santos M, Thomaz Dos Santos D'Almeida C, Claudio Cameron L, Carlos Gutkoski L, Simões Larraz Ferreira M, Dias de Mello Castanho Amboni R.
    Food Res Int; 2022 Sep; 159():111635. PubMed ID: 35940815
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  • 5. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.
    Lin S, Gao J, Jin X, Wang Y, Dong Z, Ying J, Zhou W.
    Food Funct; 2020 Apr 01; 11(4):3610-3620. PubMed ID: 32292961
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  • 6. 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 01; 76(3):H97-H107. PubMed ID: 21535837
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  • 7. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 01; 85(10):3141-3149. PubMed ID: 32857867
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  • 9. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
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  • 12. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Feb 07; 74(1):C49-55. PubMed ID: 19200085
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  • 14. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.
    Lu Y, Luthria D, Fuerst EP, Kiszonas AM, Yu L, Morris CF.
    J Agric Food Chem; 2014 Oct 29; 62(43):10431-6. PubMed ID: 25286188
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  • 16. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour.
    Xie X, Zhang J, Yuan Z, Wang H, An J, Deng L.
    J Sci Food Agric; 2024 Feb 29; 104(3):1732-1740. PubMed ID: 37851761
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  • 17. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination.
    Tian W, Ehmke L, Miller R, Li Y.
    J Food Sci; 2019 Mar 29; 84(3):457-465. PubMed ID: 30730580
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  • 19. Effect of the Addition of Dried Dandelion Roots (Taraxacum officinale F. H. Wigg.) on Wheat Dough and Bread Properties.
    Cacak-Pietrzak G, Dziki D, Gawlik-Dziki U, Sułek A, Kalisz S, Sujka K.
    Molecules; 2021 Dec 14; 26(24):. PubMed ID: 34946646
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