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Journal Abstract Search

217 related items for PubMed ID: 34684873

  • 1. Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts.
    Czubaszek A, Czaja A, Sokół-Łętowska A, Kolniak-Ostek J, Kucharska AZ.
    Molecules; 2021 Oct 18; 26(20):. PubMed ID: 34684873
    [Abstract] [Full Text] [Related]

  • 2. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar 18; 68(2):167-178. PubMed ID: 27608859
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  • 3. Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin.
    Gawlik-Dziki U, Świeca M, Dziki D, Baraniak B, Tomiło J, Czyż J.
    Food Chem; 2013 Jun 01; 138(2-3):1621-8. PubMed ID: 23411290
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  • 4. 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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  • 5. Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content.
    Skendi A, Irakli M, Chatzopoulou P, Papageorgiou M.
    J Food Biochem; 2019 Nov 01; 43(11):e13020. PubMed ID: 31463977
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  • 8. Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.
    Rodríguez M, Bianchi F, Simonato B, Rizzi C, Fontana A, Tironi VA.
    Food Funct; 2024 Jan 22; 15(2):608-624. PubMed ID: 38099478
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  • 9. 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 22; 86(10):4354-4364. PubMed ID: 34519038
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  • 10. Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders.
    Zorzenon MRT, Formigoni M, da Silva SB, Hodas F, Piovan S, Ciotta SR, Jansen CA, Dacome AS, Pilau EJ, Mareze-Costa CE, Milani PG, Costa SC.
    J Food Sci; 2020 Oct 22; 85(10):3590-3600. PubMed ID: 32888354
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  • 11. 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 Oct 22; 74(1):C49-55. PubMed ID: 19200085
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  • 14. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr 22; 24(3):251-263. PubMed ID: 29207886
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  • 17. Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.
    Carrubba A, Comparato A, Labruzzo A, Muccilli S, Giannone V, Spina A.
    J Food Sci; 2016 Sep 22; 81(9):C2158-66. PubMed ID: 27442951
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  • 18. Salt-soluble proteins from wheat-derived foodstuffs show lower allergenic potency than those from raw flour.
    de Gregorio M, Armentia A, Díaz-Perales A, Palacín A, Dueñas-Laita A, Martín B, Salcedo G, Sánchez-Monge R.
    J Agric Food Chem; 2009 Apr 22; 57(8):3325-30. PubMed ID: 19275238
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