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Journal Abstract Search

178 related items for PubMed ID: 35498965

  • 1. Fortification of Chinese steamed bread with flaxseed flour and evaluation of its physicochemical and sensory properties.
    Gao Y, Liu T, Su C, Li Q, Yu X.
    Food Chem X; 2022 Mar 30; 13():100267. PubMed ID: 35498965
    [Abstract] [Full Text] [Related]

  • 2. Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread.
    Liu T, Duan H, Mao X, Yu X.
    RSC Adv; 2020 Jul 27; 10(47):28114-28120. PubMed ID: 35519148
    [Abstract] [Full Text] [Related]

  • 3. Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou).
    Zhu Y, Xiong W, Wang L, Ju X.
    Int J Biol Macromol; 2020 Nov 15; 163():1821-1827. PubMed ID: 32910966
    [Abstract] [Full Text] [Related]

  • 4. Effect of partial substitution of wheat flour with kiwi starch on dough rheology, microstructure, the quality attributes and shelf life of Chinese steamed bread.
    Zhao Q, She Z, Hou D, Wang J, Lan T, Lv X, Zhang Y, Sun X, Ma T.
    Int J Biol Macromol; 2024 Feb 15; 258(Pt 1):128920. PubMed ID: 38141697
    [Abstract] [Full Text] [Related]

  • 5. Usability of microfluidized flaxseed as a functional additive in bread.
    Saka İ, Baumgartner B, Özkaya B.
    J Sci Food Agric; 2022 Jan 30; 102(2):505-513. PubMed ID: 34143439
    [Abstract] [Full Text] [Related]

  • 6. Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread.
    Chen Y, Yang X, Guo H, Li J, Ren G.
    Food Sci Nutr; 2019 Oct 30; 7(10):3244-3252. PubMed ID: 31660138
    [Abstract] [Full Text] [Related]

  • 7. Fortification of Chinese Steamed Bread with Glycyrrhizauralensis Polysaccharides and Evaluation of Its Quality and Performance Attributes.
    Guo D, Yin X, Cheng H, Chen J, Ye X.
    Foods; 2022 Jul 28; 11(15):. PubMed ID: 35954030
    [Abstract] [Full Text] [Related]

  • 8. Unraveling chemical changes associated with the sensory quality of Chinese steamed bread as altered by wheat flour type.
    Song S, Jin D, Huang Y, Xie L, Muhoza B, Sun M, Feng T, Qiang W, Huang X, Liu Q.
    Food Res Int; 2024 Aug 28; 190():114661. PubMed ID: 38945592
    [Abstract] [Full Text] [Related]

  • 9. Changes in structure and phenolic profiles during processing of steamed bread enriched with purple sweetpotato flour.
    Cui R, Zhu F.
    Food Chem; 2022 Feb 01; 369():130578. PubMed ID: 34479007
    [Abstract] [Full Text] [Related]

  • 10. Effect of Highland Barley on Rheological Properties, Textural Properties and Starch Digestibility of Chinese Steamed Bread.
    Wu D, Yu L, Guo L, Li S, Yao X, Yao Y, Cao X, Wu K, Gao X.
    Foods; 2022 Apr 10; 11(8):. PubMed ID: 35454677
    [Abstract] [Full Text] [Related]

  • 11. Main factors affecting the starch digestibility in Chinese steamed bread.
    Shao S, Yi X, Li C.
    Food Chem; 2022 Nov 01; 393():133448. PubMed ID: 35751217
    [Abstract] [Full Text] [Related]

  • 12. Influence of ingredients and chemical components on the quality of Chinese steamed bread.
    Zhu F.
    Food Chem; 2014 Nov 15; 163():154-62. PubMed ID: 24912711
    [Abstract] [Full Text] [Related]

  • 13. Characteristics of remixed fermentation dough and its influence on the quality of steamed bread.
    Li Z, Deng C, Li H, Liu C, Bian K.
    Food Chem; 2015 Jul 15; 179():257-62. PubMed ID: 25722163
    [Abstract] [Full Text] [Related]

  • 14. Physicochemical, structural and nutritional properties of steamed bread fortified with red beetroot powder and their changes during breadmaking process.
    Cui R, Fei Y, Zhu F.
    Food Chem; 2022 Jul 30; 383():132547. PubMed ID: 35413753
    [Abstract] [Full Text] [Related]

  • 15. Impact of the fermentation broth of Ganoderma lucidum on the quality of Chinese steamed bread.
    Guowei Z, Lili W, Yufeng L, Hailei W.
    AMB Express; 2019 Aug 27; 9(1):133. PubMed ID: 31456077
    [Abstract] [Full Text] [Related]

  • 16. Effect of flaxseed (Linum usitatissimum L.) flour and yerba mate (Ilex paraguariensis) extract on physicochemical and sensory properties of a gluten free corn-based snack.
    Giraldo Pineda C, Yamul DK, Navarro AS.
    J Food Sci Technol; 2021 Oct 27; 58(10):3890-3901. PubMed ID: 34471313
    [Abstract] [Full Text] [Related]

  • 17. Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    Int J Food Sci Nutr; 2017 Mar 27; 68(2):167-178. PubMed ID: 27608859
    [Abstract] [Full Text] [Related]

  • 18. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls.
    Sęczyk Ł, Świeca M, Dziki D, Anders A, Gawlik-Dziki U.
    Food Chem; 2017 Jan 01; 214():32-38. PubMed ID: 27507444
    [Abstract] [Full Text] [Related]

  • 19. Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread.
    Li X, Wang C, Krishnan PG.
    Food Sci Nutr; 2020 Aug 01; 8(8):3999-4008. PubMed ID: 32884681
    [Abstract] [Full Text] [Related]

  • 20. Fermented Brown Rice Flour as Functional Food Ingredient.
    Ilowefah M, Chinma C, Bakar J, Ghazali HM, Muhammad K, Makeri M.
    Foods; 2014 Feb 12; 3(1):149-159. PubMed ID: 28234309
    [Abstract] [Full Text] [Related]

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