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

176 related items for PubMed ID: 34681334

  • 1. Sprouting Time Affects Sorghum (Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance.
    Cardone G, Rumler R, Speranza S, Marti A, Schönlechner R.
    Foods; 2021 Sep 27; 10(10):. PubMed ID: 34681334
    [Abstract] [Full Text] [Related]

  • 2. Influence of sprouted oat flour substitution on the texture and in vitro starch digestibility of wheat bread.
    Cao H, Wang C, Li R, Guan X, Huang K, Zhang Y.
    Food Chem X; 2022 Oct 30; 15():100428. PubMed ID: 36211788
    [Abstract] [Full Text] [Related]

  • 3. Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).
    Cardone G, D'Incecco P, Pagani MA, Marti A.
    J Sci Food Agric; 2020 Apr 30; 100(6):2453-2459. PubMed ID: 31953837
    [Abstract] [Full Text] [Related]

  • 4. Sprouting of Sorghum (Sorghum bicolor [L.] Moench): Effect of Drying Treatment on Protein and Starch Features.
    Marchini M, Marti A, Folli C, Prandi B, Ganino T, Conte P, Fadda C, Mattarozzi M, Carini E.
    Foods; 2021 Feb 12; 10(2):. PubMed ID: 33673309
    [Abstract] [Full Text] [Related]

  • 5. Sorghum (Sorghum bicolor L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals.
    Curti MI, Palavecino PM, Savio M, Baroni MV, Ribotta PD.
    Foods; 2023 Aug 12; 12(16):. PubMed ID: 37628029
    [Abstract] [Full Text] [Related]

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

  • 7. Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception.
    Renzetti S, Aisala H, Ngadze RT, Linnemann AR, Noort MW.
    Foods; 2023 Feb 05; 12(4):. PubMed ID: 36832764
    [Abstract] [Full Text] [Related]

  • 8. Effect of sorghum pre-processing (roasting and germination) on the replacement level and quality of sorghum-wheat bread: bread characteristics, digestibility, consumer acceptability and microbiological analysis.
    Sharanagat VS, Nema PK, Singh L, Mani S, Kishore A.
    J Food Sci Technol; 2024 Feb 05; 61(2):253-267. PubMed ID: 38196714
    [Abstract] [Full Text] [Related]

  • 9. 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]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour.
    Świeca M, Dziki D, Gawlik-Dziki U.
    Food Chem; 2017 Aug 01; 228():643-648. PubMed ID: 28317775
    [Abstract] [Full Text] [Related]

  • 12. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat.
    Cardone G, D'Incecco P, Casiraghi MC, Marti A.
    Foods; 2020 Mar 01; 9(3):. PubMed ID: 32121490
    [Abstract] [Full Text] [Related]

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

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

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16. Bread preparation by partial replacement of wheat by germinated sorghum.
    Sharanagat VS, Nema PK.
    Food Sci Technol Int; 2023 Jan 01; 29(1):13-24. PubMed ID: 34747266
    [Abstract] [Full Text] [Related]

  • 17. Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops.
    Marchini M, Paciulli M, Broccardo L, Tuccio MG, Scazzina F, Cirlini M, Carini E.
    Foods; 2023 Apr 13; 12(8):. PubMed ID: 37107432
    [Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Effects of sprouting duration on the nutrient, functional, and phytochemical properties of tiger nut flour, and the sensory properties of bread made thereof.
    Kizzie-Hayford N, Abano EE, Akanson J, Dankwa E, Rohm H, Ampofo-Asiama J.
    J Food Sci; 2023 Sep 13; 88(9):3681-3693. PubMed ID: 37548622
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.