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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

184 related items for PubMed ID: 35209109

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  • 46. Carotenoid composition of jackfruit (Artocarpus heterophyllus), determined by HPLC-PDA-MS/MS.
    de Faria AF, de Rosso VV, Mercadante AZ.
    Plant Foods Hum Nutr; 2009 Jun; 64(2):108-15. PubMed ID: 19437120
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  • 47. 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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  • 48. Composition by LC-MS/MS of New Carotenoid Esters in Mango and Citrus.
    Petry FC, Mercadante AZ.
    J Agric Food Chem; 2016 Nov 02; 64(43):8207-8224. PubMed ID: 27712060
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  • 49. Comprehensive Identification and Bread-Making Quality Evaluation of Common Wheat Somatic Variation Line AS208 on Glutenin Composition.
    Liu H, Wang K, Xiao L, Wang S, Du L, Cao X, Zhang X, Zhou Y, Yan Y, Ye X.
    PLoS One; 2016 Nov 02; 11(1):e0146933. PubMed ID: 26765256
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  • 50. Degradation of the Alternaria mycotoxins alternariol, alternariol monomethyl ether, and altenuene upon bread baking.
    Siegel D, Feist M, Proske M, Koch M, Nehls I.
    J Agric Food Chem; 2010 Sep 08; 58(17):9622-30. PubMed ID: 20687560
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  • 52. Understanding the influence of buckwheat bran on wheat dough baking performance: Mechanistic insights from molecular and material science approaches.
    Zanoletti M, Marti A, Marengo M, Iametti S, Pagani MA, Renzetti S.
    Food Res Int; 2017 Dec 08; 102():728-737. PubMed ID: 29196006
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  • 54. Stability of sterigmatocystin during the bread making process and its occurrence in bread from the Latvian market.
    Veršilovskis A, Bartkevičs V.
    Mycotoxin Res; 2012 May 08; 28(2):123-9. PubMed ID: 23606050
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  • 56. Changes in phenolic profiles and antioxidant activities during the whole wheat bread-making process.
    Tian W, Chen G, Tilley M, Li Y.
    Food Chem; 2021 May 30; 345():128851. PubMed ID: 33333355
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  • 58. Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking.
    Grassi de Alcântara R, Aparecida de Carvalho R, Maria Vanin F.
    Food Chem; 2020 Oct 01; 326():126972. PubMed ID: 32422510
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  • 59. Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence.
    Pico J, Khomenko I, Capozzi V, Navarini L, Biasioli F.
    Foods; 2020 Oct 20; 9(10):. PubMed ID: 33092071
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  • 60. 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 20; 21(7):523-36. PubMed ID: 25231269
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