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Journal Abstract Search

200 related items for PubMed ID: 35739956

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Identification of Carotenoids in Hairless Canary Seed and the Effect of Baking on Their Composition in Bread and Muffin Products.
    Abdel-Aal EM, Mats L, Rabalski I.
    Molecules; 2022 Feb 15; 27(4):. PubMed ID: 35209109
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 4. Identification and Antioxidant Properties of Phenolic Compounds during Production of Bread from Purple Wheat Grains.
    Yu L, Beta T.
    Molecules; 2015 Aug 26; 20(9):15525-49. PubMed ID: 26343616
    [Abstract] [Full Text] [Related]

  • 5. Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread.
    Yu L, Nanguet AL, Beta T.
    Antioxidants (Basel); 2013 Nov 26; 2(4):370-83. PubMed ID: 26784470
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Effects of baking conditions, dough fermentation, and bran particle size on antioxidant properties of whole-wheat pizza crusts.
    Moore J, Luther M, Cheng Z, Yu LL.
    J Agric Food Chem; 2009 Feb 11; 57(3):832-9. PubMed ID: 19138086
    [Abstract] [Full Text] [Related]

  • 8. Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.
    Lu Y, Luthria D, Fuerst EP, Kiszonas AM, Yu L, Morris CF.
    J Agric Food Chem; 2014 Oct 29; 62(43):10431-6. PubMed ID: 25286188
    [Abstract] [Full Text] [Related]

  • 9. A Generalized Method for Determining Free Soluble Phenolic Acid Composition and Antioxidant Capacity of Cereals and Legumes.
    Apea-Bah FB, Drawbridge P, Beta T.
    J Vis Exp; 2022 Jun 10; (184):. PubMed ID: 35758680
    [Abstract] [Full Text] [Related]

  • 10. 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 10; 76(3):H97-H107. PubMed ID: 21535837
    [Abstract] [Full Text] [Related]

  • 11. Changes of phenolic profiles and antioxidant activity in canaryseed (Phalaris canariensis L.) during germination.
    Chen Z, Yu L, Wang X, Gu Z, Beta T.
    Food Chem; 2016 Mar 01; 194():608-18. PubMed ID: 26471599
    [Abstract] [Full Text] [Related]

  • 12. Antioxidant activity of rye bread enriched with milled buckwheat groats fractions.
    Żmijewski M, Sokół-Łętowska A, Pejcz E, Orzeł D.
    Rocz Panstw Zakl Hig; 2015 Mar 01; 66(2):115-21. PubMed ID: 26024399
    [Abstract] [Full Text] [Related]

  • 13. Characteristics of white, yellow, purple corn accessions: phenolic profile, textural, rheological properties and muffin making potential.
    Trehan S, Singh N, Kaur A.
    J Food Sci Technol; 2018 Jun 01; 55(6):2334-2343. PubMed ID: 29892134
    [Abstract] [Full Text] [Related]

  • 14. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Jun 01; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 15. Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process.
    Soster Santetti G, Ribeiro da Silva Lima L, Biduski B, Cristina Barros Santos M, Thomaz Dos Santos D'Almeida C, Claudio Cameron L, Carlos Gutkoski L, Simões Larraz Ferreira M, Dias de Mello Castanho Amboni R.
    Food Res Int; 2022 Sep 01; 159():111635. PubMed ID: 35940815
    [Abstract] [Full Text] [Related]

  • 16. Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat.
    Hidalgo A, Yilmaz VA, Brandolini A.
    J Food Sci Technol; 2016 Jan 01; 53(1):541-50. PubMed ID: 26787973
    [Abstract] [Full Text] [Related]

  • 17. Contribution of Insoluble Bound Antioxidants from Germinated Seeds of Wheat and Spelt to the Nutritional Value of White Bread.
    Mencin M, Golob K, Krek M, Polak T, Požrl T, Terpinc P.
    Molecules; 2023 Aug 29; 28(17):. PubMed ID: 37687138
    [Abstract] [Full Text] [Related]

  • 18. Effect of phenolic acids on the rheological properties and proteins of hard wheat flour dough and bread.
    Han HM, Koh BK.
    J Sci Food Agric; 2011 Oct 29; 91(13):2495-9. PubMed ID: 21732382
    [Abstract] [Full Text] [Related]

  • 19. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina.
    Sharma S, Gupta JP, Nagi HP, Kumar R.
    J Food Sci Technol; 2012 Oct 29; 49(5):580-6. PubMed ID: 24082269
    [Abstract] [Full Text] [Related]

  • 20. Soluble and cell wall-bound phenolic acids and ferulic acid dehydrodimers in rye flour and five bread model systems: insight into mechanisms of improved availability.
    Dynkowska WM, Cyran MR, Ceglińska A.
    J Sci Food Agric; 2015 Mar 30; 95(5):1103-15. PubMed ID: 25410263
    [Abstract] [Full Text] [Related]

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