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PUBMED FOR HANDHELDS

Journal Abstract Search


212 related items for PubMed ID: 35206013

  • 1. Rheological Characteristics of Model Gluten-Free Dough with Plantago Seeds and Husk Incorporation.
    Pejcz E, Burešová I.
    Foods; 2022 Feb 13; 11(4):. PubMed ID: 35206013
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. The properties of poultry batters depending on the amount of water and Plantago ovata husk.
    Zając MH.
    Acta Sci Pol Technol Aliment; 2020 Nov 06; 19(4):475-482. PubMed ID: 33179487
    [Abstract] [Full Text] [Related]

  • 4. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.
    Collar C, Conte P, Fadda C, Piga A.
    Food Sci Technol Int; 2015 Oct 06; 21(7):523-36. PubMed ID: 25231269
    [Abstract] [Full Text] [Related]

  • 5. Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics.
    Różyło R, Schönlechner R, Pichler EC, Dziki D, Matwijczuk A, Biernacka B, Świeca M.
    Food Chem; 2023 Dec 01; 428():136782. PubMed ID: 37418878
    [Abstract] [Full Text] [Related]

  • 6. Mixed Psyllium Fiber Improves the Quality, Nutritional Value, Polyphenols and Antioxidant Activity of Rye Bread.
    Wojciechowicz-Budzisz A, Pejcz E, Spychaj R, Harasym J.
    Foods; 2023 Sep 22; 12(19):. PubMed ID: 37835187
    [Abstract] [Full Text] [Related]

  • 7. Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum.
    Belorio M, Gómez M.
    Foods; 2020 Oct 26; 9(11):. PubMed ID: 33114635
    [Abstract] [Full Text] [Related]

  • 8. Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality.
    Torres-Pérez R, Martínez-García E, Siguero-Tudela MM, García-Segovia P, Martínez-Monzó J, Igual M.
    Foods; 2024 May 28; 13(11):. PubMed ID: 38890919
    [Abstract] [Full Text] [Related]

  • 9. The role and therapeutic effectiveness of Plantago ovata seed husk (psyllium husk) in the prevention and non-pharmacological treatment of gastrointestinal diseases. Part 1. Clinical use of psyllium husk in the treatment of irritable bowel syndrome, ulcerative colitis, and colorectal cancer.
    Przybyszewska J, Kuźmiński A, Przybyszewski M, Popławski C.
    Prz Gastroenterol; 2024 May 28; 19(2):121-126. PubMed ID: 38939069
    [Abstract] [Full Text] [Related]

  • 10. Psyllium: a useful functional ingredient in food systems.
    Belorio M, Gómez M.
    Crit Rev Food Sci Nutr; 2022 May 28; 62(2):527-538. PubMed ID: 32951436
    [Abstract] [Full Text] [Related]

  • 11. How do xanthan and hydroxypropyl methylcellulose individually affect the physicochemical properties in a model gluten-free dough?
    Crockett R, Ie P, Vodovotz Y.
    J Food Sci; 2011 Apr 28; 76(3):E274-82. PubMed ID: 21535827
    [Abstract] [Full Text] [Related]

  • 12. Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough.
    Aldughpassi A, Zafar T, Sidhu JS, Al-Hassawi F, Abdullah MM, Al-Othman A.
    Int J Food Sci; 2020 Apr 28; 2020():8867402. PubMed ID: 33457400
    [Abstract] [Full Text] [Related]

  • 13. Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads.
    Franco M, Gómez M.
    Foods; 2022 Jun 08; 11(12):. PubMed ID: 35741883
    [Abstract] [Full Text] [Related]

  • 14. Psyllium husk gel used as an alternative and more sustainable scalding technology for wheat bread quality improvement and acrylamide reduction.
    Bartkiene E, Kungiene G, Starkute V, Klupsaite D, Zokaityte E, Cernauskas D, Kamarauskiene E, Özogul F, Rocha JM.
    Front Nutr; 2023 Jun 08; 10():1277980. PubMed ID: 37964936
    [Abstract] [Full Text] [Related]

  • 15. A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.
    Ren Y, Linter BR, Linforth R, Foster TJ.
    Food Funct; 2020 Jun 24; 11(6):5333-5345. PubMed ID: 32459258
    [Abstract] [Full Text] [Related]

  • 16. Effect of Plantago ovata (psyllium) husk and seeds on sterol metabolism: studies in normal and ileostomy subjects.
    Gelissen IC, Brodie B, Eastwood MA.
    Am J Clin Nutr; 1994 Feb 24; 59(2):395-400. PubMed ID: 8310991
    [Abstract] [Full Text] [Related]

  • 17. Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread.
    Bojňanská T, Kolesárová A, Čech M, Tančinová D, Urminská D.
    Foods; 2024 Jan 24; 13(3):. PubMed ID: 38338518
    [Abstract] [Full Text] [Related]

  • 18. Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.
    Carboni AD, Gómez-Zavaglia A, Puppo MC, Salinas MV.
    Foods; 2022 Jun 24; 11(13):. PubMed ID: 35804684
    [Abstract] [Full Text] [Related]

  • 19. Investigation of Plantago ovata Husk as Pharmaceutical Excipient for Solid Dosage Form (Orodispersible Tablets).
    Abbas S, Sherazi M, Khan A, Alyami HS, Latif M, Qureshi ZU, Majeedullah, Asad MHHB.
    Biomed Res Int; 2021 Jun 24; 2021():5538075. PubMed ID: 34235217
    [Abstract] [Full Text] [Related]

  • 20. Drug interactions with the dietary fiber Plantago ovata husk.
    Fernandez N, Lopez C, Díez R, Garcia JJ, Diez MJ, Sahagun A, Sierra M.
    Expert Opin Drug Metab Toxicol; 2012 Nov 24; 8(11):1377-86. PubMed ID: 22920146
    [Abstract] [Full Text] [Related]


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