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Journal Abstract Search

310 related items for PubMed ID: 37539265

  • 1. A study on the use of sorrel seed flour (Hibiscus sabdariffa) for improving functionality of wheat flour bread.
    Ayo-Omogie HN, Oluwajuyitan TD, Okorie EI, Ojo OO, Awosanmi ND.
    Heliyon; 2023 Jul; 9(7):e18142. PubMed ID: 37539265
    [Abstract] [Full Text] [Related]

  • 2. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.
    Espinosa-Ramírez J, Mariscal-Moreno RM, Chuck-Hernández C, Serna-Saldivar SO, Espiricueta-Candelaria RS.
    J Food Sci; 2022 Sep; 87(9):3766-3780. PubMed ID: 35904200
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Nutritional and textural properties and antioxidant activity of breads prepared from immature, mature, germinated, fermented and black chickpea flours.
    Yaver E.
    J Sci Food Agric; 2022 Dec 29; 102(15):7164-7171. PubMed ID: 35726896
    [Abstract] [Full Text] [Related]

  • 5. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM.
    J Food Sci; 2010 Aug 01; 75(6):S333-9. PubMed ID: 20722957
    [Abstract] [Full Text] [Related]

  • 6. Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations.
    Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, Tungtrakul P.
    J Food Sci; 2010 Aug 01; 75(6):S312-8. PubMed ID: 20722954
    [Abstract] [Full Text] [Related]

  • 7. Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.
    Sayed-Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O.
    Foods; 2018 Aug 30; 7(9):. PubMed ID: 30200180
    [Abstract] [Full Text] [Related]

  • 8. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads.
    Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z.
    J Food Sci; 2020 Oct 30; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 9. Effects of germination on nutritional composition of waxy wheat.
    Hung PV, Maeda T, Yamamoto S, Morita N.
    J Sci Food Agric; 2012 Feb 30; 92(3):667-72. PubMed ID: 21919005
    [Abstract] [Full Text] [Related]

  • 10. Germinated Bambara groundnut (Vigna subterranea) flour as an ingredient in wheat bread: Physicochemical, nutritional, and sensory properties of bread.
    Chinma CE, Ezeocha VC, Adedeji OE, Ayo-Omogie HN, Oganah-Ikujenyo BC, Anumba NL, Enimola GE, Adegoke DO, Alhassan R, Adebo OA.
    J Food Sci; 2023 Jun 30; 88(6):2368-2384. PubMed ID: 37092658
    [Abstract] [Full Text] [Related]

  • 11. 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]

  • 12. 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 30; 68(2):167-178. PubMed ID: 27608859
    [Abstract] [Full Text] [Related]

  • 13. Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread.
    Ojeda LGI, Genevois CE, Busch VM.
    Heliyon; 2023 Jul 30; 9(7):e17774. PubMed ID: 37455995
    [Abstract] [Full Text] [Related]

  • 14. Quality of wheat breads enriched with flour from germinated amaranth seeds.
    Guardianelli LM, Salinas MV, Puppo MC.
    Food Sci Technol Int; 2022 Jul 30; 28(5):388-396. PubMed ID: 34000863
    [Abstract] [Full Text] [Related]

  • 15. A study on physicochemical, antioxidant and microbial properties of germinated wheat flour and its utilization in breads.
    Dhillon B, Choudhary G, Sodhi NS.
    J Food Sci Technol; 2020 Aug 30; 57(8):2800-2808. PubMed ID: 32612297
    [Abstract] [Full Text] [Related]

  • 16. Physico-chemical and nutritional properties of cereal-pulse blends for bread making.
    Dhingra S, Jood S.
    Nutr Health; 2002 Aug 30; 16(3):183-94. PubMed ID: 12418802
    [Abstract] [Full Text] [Related]

  • 17. Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour.
    Ali RFM, El-Anany AM, Mousa HM, Hamad EM.
    Food Funct; 2020 Mar 26; 11(3):2117-2125. PubMed ID: 32073013
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour.
    Gonzales-Barron U, Dijkshoorn R, Maloncy M, Finimundy T, Carocho M, Ferreira ICFR, Barros L, Cadavez V.
    Food Res Int; 2020 Nov 27; 137():109621. PubMed ID: 33233209
    [Abstract] [Full Text] [Related]

  • 20. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May 27; 91(7):1283-92. PubMed ID: 21337578
    [Abstract] [Full Text] [Related]

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