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Journal Abstract Search

126 related items for PubMed ID: 37273555

  • 21. Amorphophallus konjac: A Novel Alternative Flour on Gluten-Free Bread.
    Laignier F, Akutsu RCCA, Maldonade IR, Bertoldo Pacheco MT, Silva VSN, Mendonça MA, Zandonadi RP, Raposo A, Botelho RBA.
    Foods; 2021 May 27; 10(6):. PubMed ID: 34071793
    [Abstract] [Full Text] [Related]

  • 22. Effect of amaranth and quinoa seed flour on rheological and physicochemical properties of goat meat nuggets.
    Verma AK, Rajkumar V, Kumar S.
    J Food Sci Technol; 2019 Nov 27; 56(11):5027-5035. PubMed ID: 31741527
    [Abstract] [Full Text] [Related]

  • 23. Combined effect of xanthan gum and water content on physicochemical and textural properties of gluten-free batter and bread.
    Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U.
    Food Res Int; 2018 Sep 27; 111():544-555. PubMed ID: 30007717
    [Abstract] [Full Text] [Related]

  • 24. The effects of microfluidization on rheological and textural properties of gluten-free corn breads.
    Ozturk OK, Mert B.
    Food Res Int; 2018 Mar 27; 105():782-792. PubMed ID: 29433274
    [Abstract] [Full Text] [Related]

  • 25. Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics.
    Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, Kozłowicz K, Kovačiková E.
    Molecules; 2024 Aug 10; 29(16):. PubMed ID: 39202879
    [Abstract] [Full Text] [Related]

  • 26. Addition of Amaranth Flour of Different Particle Sizes at Established Doses in Wheat Flour to Achieve a Nutritional Improved Wheat Bread.
    Coțovanu I, Stroe SG, Ursachi F, Mironeasa S.
    Foods; 2022 Dec 27; 12(1):. PubMed ID: 36613349
    [Abstract] [Full Text] [Related]

  • 27. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 27; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 28. Effect of ingredients on the quality of gluten-free steamed bread based on potato flour.
    Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML.
    J Food Sci Technol; 2019 Jun 27; 56(6):2863-2873. PubMed ID: 31205342
    [Abstract] [Full Text] [Related]

  • 29. Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread).
    Pourafshar S, Rosentrater KA, Krishnan PG.
    J Food Sci Technol; 2015 Sep 27; 52(9):5691-9. PubMed ID: 26344982
    [Abstract] [Full Text] [Related]

  • 30. Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.
    Gil-Humanes J, Pistón F, Altamirano-Fortoul R, Real A, Comino I, Sousa C, Rosell CM, Barro F.
    PLoS One; 2014 Sep 27; 9(3):e90898. PubMed ID: 24621595
    [Abstract] [Full Text] [Related]

  • 31. Effects of molecular characteristics and microstructure of amaranth particle sizes on dough rheology and wheat bread characteristics.
    Coţovanu I, Mironeasa S.
    Sci Rep; 2022 May 12; 12(1):7883. PubMed ID: 35552500
    [Abstract] [Full Text] [Related]

  • 32. Effect of modified atmosphere packaging on quality of bread with amaranth flour addition.
    Kurek MA, Krzemińska A.
    Food Sci Technol Int; 2020 Jan 12; 26(1):44-52. PubMed ID: 31403831
    [Abstract] [Full Text] [Related]

  • 33. Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis.
    Gusmão TAS, de Gusmão RP, Moura HV, Silva HA, Cavalcanti-Mata MERM, Duarte MEM.
    J Food Sci Technol; 2019 Jun 12; 56(6):2949-2958. PubMed ID: 31205350
    [Abstract] [Full Text] [Related]

  • 34. Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
    Martinez CS, Ribotta PD, Añón MC, León AE.
    Food Sci Technol Int; 2014 Mar 12; 20(2):127-35. PubMed ID: 23733824
    [Abstract] [Full Text] [Related]

  • 35. Development of gluten free eggless cake using gluten free composite flours made from sprouted and malted ingredients and its physical, nutritional, textural, rheological and sensory properties evaluation.
    Agrahar-Murugkar D, Zaidi A, Dwivedi S.
    J Food Sci Technol; 2018 Jul 12; 55(7):2621-2630. PubMed ID: 30042578
    [Abstract] [Full Text] [Related]

  • 36. Quality attributes of breads from high-quality cassava flour improved with wet gluten.
    Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR.
    J Food Sci; 2020 Aug 12; 85(8):2310-2316. PubMed ID: 32691453
    [Abstract] [Full Text] [Related]

  • 37. The Effects of Egg and Diacetyl Tartaric Acid Esters of Monoglycerides Addition on Storage Stability, Texture, and Sensory Properties of Gluten-Free Sorghum Bread.
    Bize M, Smith BM, Aramouni FM, Bean SR.
    J Food Sci; 2017 Jan 12; 82(1):194-201. PubMed ID: 27973752
    [Abstract] [Full Text] [Related]

  • 38. Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.
    Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
    Foods; 2022 Mar 16; 11(6):. PubMed ID: 35327270
    [Abstract] [Full Text] [Related]

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  • 40. Elm (Ulmus pumila L.) bark flour as a gluten substitute in gluten-free whole foxtail millet bread.
    Li J, Hu S, Xu M, Min F, Yu T, Yuan J, Gao J, Chen H, Wu Y.
    J Food Sci Technol; 2023 Mar 16; 60(3):1163-1174. PubMed ID: 36908347
    [Abstract] [Full Text] [Related]

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