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PUBMED FOR HANDHELDS

Journal Abstract Search

317 related items for PubMed ID: 34891089

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  • 6. 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; 49(1):497-500. PubMed ID: 11170617
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  • 7. Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread.
    De Angelis M, Rizzello CG, Alfonsi G, Arnault P, Cappelle S, Di Cagno R, Gobbetti M.
    Br J Nutr; 2007 Dec; 98(6):1196-205. PubMed ID: 17697425
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  • 8. Comprehensive proteome analysis of bread deciphering the allergenic potential of bread wheat, spelt and rye.
    Zimmermann J, Hubel P, Pfannstiel J, Afzal M, Longin CFH, Hitzmann B, Götz H, Bischoff SC.
    J Proteomics; 2021 Sep 15; 247():104318. PubMed ID: 34224905
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  • 9. The effect of fermentation and addition of vegetable oil on resistant starch formation in wholegrain breads.
    Buddrick O, Jones OAH, Hughes JG, Kong I, Small DM.
    Food Chem; 2015 Aug 01; 180():181-185. PubMed ID: 25766816
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  • 10. Reducing FODMAPs and improving bread quality using type II sourdough with selected starter cultures.
    Menezes LAA, De Marco I, Neves Oliveira Dos Santos N, Costa Nunes C, Leite Cartabiano CE, Molognoni L, Pereira GVM, Daguer H, De Dea Lindner J.
    Int J Food Sci Nutr; 2021 Nov 01; 72(7):912-922. PubMed ID: 33653200
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  • 11. Making bread with sourdough improves mineral bioavailability from reconstituted whole wheat flour in rats.
    Lopez HW, Duclos V, Coudray C, Krespine V, Feillet-Coudray C, Messager A, Demigné C, Rémésy C.
    Nutrition; 2003 Jun 01; 19(6):524-30. PubMed ID: 12781853
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  • 12. Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome.
    Laatikainen R, Koskenpato J, Hongisto SM, Loponen J, Poussa T, Huang X, Sontag-Strohm T, Salmenkari H, Korpela R.
    Nutrients; 2017 Nov 04; 9(11):. PubMed ID: 29113045
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  • 14. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
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  • 15. Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties.
    Gałkowska D, Witczak T, Witczak M.
    Molecules; 2021 Nov 21; 26(22):. PubMed ID: 34834126
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  • 16. Two randomized crossover multicenter studies investigating gastrointestinal symptoms after bread consumption in individuals with noncoeliac wheat sensitivity: do wheat species and fermentation type matter?
    de Graaf MC, Timmers E, Bonekamp B, van Rooy G, Witteman BJ, Shewry PR, Lovegrove A, America AH, Gilissen LJ, Keszthelyi D, Brouns FJ, Jonkers DMAE.
    Am J Clin Nutr; 2024 Apr 21; 119(4):896-907. PubMed ID: 38373694
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  • 18. Sourdough Fermentation of Carob Flour and Its Application in Wheat Bread.
    Novotni D, Mutak N, Nanjara L, Drakula S, Čukelj Mustač N, Voučko B, Ćurić D.
    Food Technol Biotechnol; 2020 Dec 21; 58(4):465-474. PubMed ID: 33505209
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  • 20. Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
    Taccari M, Aquilanti L, Polverigiani S, Osimani A, Garofalo C, Milanović V, Clementi F.
    J Food Sci; 2016 Aug 21; 81(8):M1996-2005. PubMed ID: 27332783
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