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PUBMED FOR HANDHELDS

Journal Abstract Search


217 related items for PubMed ID: 34684873

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  • 24. Can bread processing conditions alter glycaemic response?
    Lau E, Soong YY, Zhou W, Henry J.
    Food Chem; 2015 Apr 15; 173():250-6. PubMed ID: 25466020
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  • 26. Tritordeum as an Innovative Alternative to Wheat: A Comparative Digestion Study on Bread.
    Nitride C, D'Auria G, Dente A, Landolfi V, Picariello G, Mamone G, Blandino M, Romano R, Ferranti P.
    Molecules; 2022 Feb 15; 27(4):. PubMed ID: 35209097
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  • 27. Modifications of wheat flour proteins during in vitro digestion of bread dough, crumb, and crust: an electrophoretic and immunological study.
    Pasini G, Simonato B, Giannattasio M, Peruffo AD, Curioni A.
    J Agric Food Chem; 2001 May 15; 49(5):2254-61. PubMed ID: 11368585
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  • 28. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 15; 85(8):2310-2316. PubMed ID: 32691453
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  • 30. Potential Application of Hippophae Rhamnoides in Wheat Bread Production.
    Ghendov-Mosanu A, Cristea E, Patras A, Sturza R, Padureanu S, Deseatnicova O, Turculet N, Boestean O, Niculaua M.
    Molecules; 2020 Mar 11; 25(6):. PubMed ID: 32168868
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  • 34. Aroma and quality of breads baked from old and modern wheat varieties and their prediction from genomic and flour-based metabolite profiles.
    Longin F, Beck H, Gütler H, Heilig W, Kleinert M, Rapp M, Philipp N, Erban A, Brilhaus D, Mettler-Altmann T, Stich B.
    Food Res Int; 2020 Mar 11; 129():108748. PubMed ID: 32036907
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  • 35. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
    Skrabanja V, Kovac B, Golob T, Liljeberg Elmståhl HG, Björck IM, Kreft I.
    J Agric Food Chem; 2001 Jan 11; 49(1):497-500. PubMed ID: 11170617
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  • 38. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
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  • 39. Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread.
    Blandino M, Locatelli M, Sovrani V, Coïsson JD, Rolle L, Travaglia F, Giacosa S, Bordiga M, Scarpino V, Reyneri A, Arlorio M.
    J Agric Food Chem; 2015 Jul 01; 63(25):5875-84. PubMed ID: 25818020
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