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Journal Abstract Search

168 related items for PubMed ID: 37687138

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  • 4. Changes in the Bioaccessibility of Antioxidants after Simulated In Vitro Digestion of Bioprocessed Spelt-Enhanced Wheat Bread.
    Mencin M, Markanovič N, Mikulič-Petkovšek M, Veberič R, Terpinc P.
    Antioxidants (Basel); 2023 Feb 15; 12(2):. PubMed ID: 36830044
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  • 6. Changes in Bread Quality, Antioxidant Activity, and Phenolic Acid Composition of Wheats During Early-Stage Germination.
    Tian W, Ehmke L, Miller R, Li Y.
    J Food Sci; 2019 Mar 15; 84(3):457-465. PubMed ID: 30730580
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  • 9. Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.
    Skrabanja V, Kovac B, Golob T, Liljeberg Elmståhl HG, Björck IM, Kreft I.
    J Agric Food Chem; 2001 Jan 15; 49(1):497-500. PubMed ID: 11170617
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  • 10. 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
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  • 11. Improvement of Chia Seeds with Antioxidant Activity, GABA, Essential Amino Acids, and Dietary Fiber by Controlled Germination Bioprocess.
    Gómez-Favela MA, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Canizalez-Román VA, Del Rosario León-Sicairos C, Milán-Carrillo J, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2017 Dec 01; 72(4):345-352. PubMed ID: 28900797
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  • 12. 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
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  • 13. Quality of wheat breads enriched with flour from germinated amaranth seeds.
    Guardianelli LM, Salinas MV, Puppo MC.
    Food Sci Technol Int; 2022 Jul 01; 28(5):388-396. PubMed ID: 34000863
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  • 16. Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds.
    Chavarín-Martínez CD, Gutiérrez-Dorado R, Perales-Sánchez JXK, Cuevas-Rodríguez EO, Milán-Carrillo J, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2019 Jun 01; 74(2):192-199. PubMed ID: 30737612
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  • 17. 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 01; 102(15):7164-7171. PubMed ID: 35726896
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  • 20. Antioxidant contents and antioxidative properties of traditional rye breads.
    Michalska A, Ceglinska A, Amarowicz R, Piskula MK, Szawara-Nowak D, Zielinski H.
    J Agric Food Chem; 2007 Feb 07; 55(3):734-40. PubMed ID: 17263468
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