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Journal Abstract Search

142 related items for PubMed ID: 35159547

  • 1. Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae.
    Qazi MW, de Sousa IG, Nunes MC, Raymundo A.
    Foods; 2022 Jan 29; 11(3):. PubMed ID: 35159547
    [Abstract] [Full Text] [Related]

  • 2. Protein Enrichment of Wheat Bread with Microalgae: Microchloropsis gaditana, Tetraselmis chui and Chlorella vulgaris.
    Qazi WM, Ballance S, Kousoulaki K, Uhlen AK, Kleinegris DMM, Skjånes K, Rieder A.
    Foods; 2021 Dec 10; 10(12):. PubMed ID: 34945626
    [Abstract] [Full Text] [Related]

  • 3. Tetraselmis chuii as a Sustainable and Healthy Ingredient to Produce Gluten-Free Bread: Impact on Structure, Colour and Bioactivity.
    Nunes MC, Fernandes I, Vasco I, Sousa I, Raymundo A.
    Foods; 2020 May 04; 9(5):. PubMed ID: 32375425
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  • 5. Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads.
    Graça C, Raymundo A, Sousa I.
    Foods; 2020 Jan 21; 9(2):. PubMed ID: 31972969
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  • 7. Characterization of the Bread Made with Durum Wheat Semolina Rendered Gluten Free by Sourdough Biotechnology in Comparison with Commercial Gluten-Free Products.
    Rizzello CG, Montemurro M, Gobbetti M.
    J Food Sci; 2016 Sep 21; 81(9):H2263-72. PubMed ID: 27505458
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  • 8. Understanding gluten-free dough for reaching breads with physical quality and nutritional balance.
    Matos ME, Rosell CM.
    J Sci Food Agric; 2015 Mar 15; 95(4):653-61. PubMed ID: 24816770
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  • 9. Valorisation of Buckwheat By-Product as a Health-Promoting Ingredient Rich in Fibre for the Formulation of Gluten-Free Bread.
    Gutiérrez ÁL, Villanueva M, Rico D, Harasym J, Ronda F, Martín-Diana AB, Caballero PA.
    Foods; 2023 Jul 21; 12(14):. PubMed ID: 37509873
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  • 10. Fibres of milling and fruit processing by-products in gluten-free bread making: A review of hydration properties, dough formation and quality-improving strategies.
    Föste M, Verheyen C, Jekle M, Becker T.
    Food Chem; 2020 Feb 15; 306():125451. PubMed ID: 31634767
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  • 11. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index.
    Culetu A, Duta DE, Papageorgiou M, Varzakas T.
    Foods; 2021 Dec 16; 10(12):. PubMed ID: 34945672
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  • 13. Influence of Psyllium, sugar beet fibre and water on gluten-free dough properties and bread quality.
    Cappa C, Lucisano M, Mariotti M.
    Carbohydr Polym; 2013 Nov 06; 98(2):1657-66. PubMed ID: 24053854
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  • 14. Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks.
    Uribe-Wandurraga ZN, Igual M, García-Segovia P, Martínez-Monzó J.
    Food Funct; 2019 Aug 01; 10(8):4685-4692. PubMed ID: 31294732
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  • 15. Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics.
    Mancebo CM, Martínez MM, Merino C, de la Hera E, Gómez M.
    J Texture Stud; 2017 Dec 01; 48(6):597-606. PubMed ID: 28449185
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  • 16. Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread.
    Galle S, Schwab C, Dal Bello F, Coffey A, Gänzle MG, Arendt EK.
    Int J Food Microbiol; 2012 Apr 16; 155(3):105-12. PubMed ID: 22342455
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  • 17. Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour.
    Piga A, Conte P, Fois S, Catzeddu P, Del Caro A, Sanguinetti AM, Fadda C.
    Foods; 2021 Apr 22; 10(5):. PubMed ID: 33922117
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  • 18. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
    Ozturk OK, Mert B.
    Food Res Int; 2018 Mar 22; 105():782-792. PubMed ID: 29433274
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  • 19. Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties.
    Cappa C, Lucisano M, Raineri A, Fongaro L, Foschino R, Mariotti M.
    Foods; 2016 Oct 23; 5(4):. PubMed ID: 28231163
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  • 20. 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 23; 76(3):H97-H107. PubMed ID: 21535837
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