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PUBMED FOR HANDHELDS

Journal Abstract Search

184 related items for PubMed ID: 35209109

  • 1.
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  • 2. Changes in Phenolic Acids and Antioxidant Properties during Baking of Bread and Muffin Made from Blends of Hairless Canary Seed, Wheat, and Corn.
    Abdel-Aal EM, Rabalski I.
    Antioxidants (Basel); 2022 May 26; 11(6):. PubMed ID: 35739956
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  • 3. Bioaccessibility and Cellular Uptake of Lutein, Zeaxanthin and Ferulic Acid from Muffins and Breads Made from Hairless Canary Seed, Wheat and Corn Blends.
    Abdel-Aal EM, Rabalski I, Carey C, Gamel TH.
    Foods; 2023 Mar 19; 12(6):. PubMed ID: 36981233
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  • 4. Identification and quantification of seed carotenoids in selected wheat species.
    Abdel-Aal el-SM, Young JC, Rabalski I, Hucl P, Fregeau-Reid J.
    J Agric Food Chem; 2007 Feb 07; 55(3):787-94. PubMed ID: 17263475
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  • 5. Stability of lutein in wholegrain bakery products naturally high in lutein or fortified with free lutein.
    Abdel-Aal el-SM, Young JC, Akhtar H, Rabalski I.
    J Agric Food Chem; 2010 Sep 22; 58(18):10109-17. PubMed ID: 20734986
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  • 6. Kinetics of thermal degradation of carotenoids related to potential of mixture of wheat, cassava and sweet potato flours in baking products.
    Ospina MA, Moreno JL, Tran T, Jaramillo AM, Gallego-Castillo S, Ospina B, Dufour D.
    J Sci Food Agric; 2024 Jun 22; 104(8):4671-4679. PubMed ID: 37406186
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  • 7. Validation of a Simulated Commercial English Muffin Baking Process to control Salmonella Contamination.
    Singh A, Hunt C, Channaiah LH.
    J Food Prot; 2024 Jun 22; 87(6):100280. PubMed ID: 38642807
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  • 8. HPLC-UV/Vis-APCI-MS/MS Determination of Major Carotenoids and Their Bioaccessibility from "Delica" (Cucurbita maxima) and "Violina" (Cucurbita moschata) Pumpkins as Food Traceability Markers.
    Bergantin C, Maietti A, Tedeschi P, Font G, Manyes L, Marchetti N.
    Molecules; 2018 Oct 27; 23(11):. PubMed ID: 30373266
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  • 9. Mitigation of the processing contaminant acrylamide in bread by reducing asparagine in the bread dough.
    Katsaiti T, Granby K.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 Sep 27; 33(9):1402-10. PubMed ID: 27461161
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  • 12. Carotenoid bioaccessibility from whole grain and degermed maize meal products.
    Kean EG, Hamaker BR, Ferruzzi MG.
    J Agric Food Chem; 2008 Nov 12; 56(21):9918-26. PubMed ID: 18937488
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  • 15. Anthocyanins in purple and blue wheat grains and in resulting bread: quantity, composition, and thermal stability.
    Bartl P, Albreht A, Skrt M, Tremlová B, Ošťádalová M, Šmejkal K, Vovk I, Ulrih NP.
    Int J Food Sci Nutr; 2015 Nov 12; 66(5):514-9. PubMed ID: 26088282
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  • 16. Processed and prepared corn products as sources of lutein and zeaxanthin: compositional variation in the food chain.
    de Oliveira GP, Rodriguez-Amaya DB.
    J Food Sci; 2007 Jan 12; 72(1):S079-85. PubMed ID: 17995903
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  • 18. Moisture distribution during conventional or electrical resistance oven baking of bread dough and subsequent storage.
    Derde LJ, Gomand SV, Courtin CM, Delcour JA.
    J Agric Food Chem; 2014 Jul 09; 62(27):6445-53. PubMed ID: 24949810
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