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Journal Abstract Search

142 related items for PubMed ID: 38099478

  • 1. Exploration of grape pomace peels and amaranth flours as functional ingredients in the elaboration of breads: phenolic composition, bioaccessibility, and antioxidant activity.
    Rodríguez M, Bianchi F, Simonato B, Rizzi C, Fontana A, Tironi VA.
    Food Funct; 2024 Jan 22; 15(2):608-624. PubMed ID: 38099478
    [Abstract] [Full Text] [Related]

  • 2. Quality characteristics of wheat flour dough and bread containing grape pomace flour.
    Šporin M, Avbelj M, Kovač B, Možina SS.
    Food Sci Technol Int; 2018 Apr 22; 24(3):251-263. PubMed ID: 29207886
    [Abstract] [Full Text] [Related]

  • 3. Total phenolic content, consumer acceptance, and instrumental analysis of bread made with grape seed flour.
    Hoye C, Ross CF.
    J Food Sci; 2011 Sep 22; 76(7):S428-36. PubMed ID: 22417561
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  • 4. 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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  • 5. In vitro and in vivo glycemic responses and antioxidant potency of acorn and chickpea fortified gluten-free breads.
    Gkountenoudi-Eskitzi I, Kotsiou K, Irakli MN, Lazaridis A, Biliaderis CG, Lazaridou A.
    Food Res Int; 2023 Apr 07; 166():112579. PubMed ID: 36914342
    [Abstract] [Full Text] [Related]

  • 6. Physicochemical, nutritional, and sensory qualities of wine grape pomace fortified baked goods.
    Walker R, Tseng A, Cavender G, Ross A, Zhao Y.
    J Food Sci; 2014 Sep 07; 79(9):S1811-22. PubMed ID: 25102950
    [Abstract] [Full Text] [Related]

  • 7. 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 07; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 8. Impact of Grape Pomace Powder on the Phenolic Bioaccessibility and on In Vitro Starch Digestibility of Wheat Based Bread.
    Rocchetti G, Rizzi C, Cervini M, Rainero G, Bianchi F, Giuberti G, Lucini L, Simonato B.
    Foods; 2021 Feb 27; 10(3):. PubMed ID: 33673445
    [Abstract] [Full Text] [Related]

  • 9. Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads.
    Bączek N, Jarmułowicz A, Wronkowska M, Haros CM.
    Food Chem; 2020 Nov 15; 330():127199. PubMed ID: 32563929
    [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 15; 76(3):H97-H107. PubMed ID: 21535837
    [Abstract] [Full Text] [Related]

  • 11. Changes in Antioxidant Properties and Amounts of Bioactive Compounds during Simulated In Vitro Digestion of Wheat Bread Enriched with Plant Extracts.
    Czubaszek A, Czaja A, Sokół-Łętowska A, Kolniak-Ostek J, Kucharska AZ.
    Molecules; 2021 Oct 18; 26(20):. PubMed ID: 34684873
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread.
    Beltrão Martins R, Gouvinhas I, Nunes MC, Alcides Peres J, Raymundo A, Barros AIRNA.
    Molecules; 2020 Aug 06; 25(16):. PubMed ID: 32781519
    [Abstract] [Full Text] [Related]

  • 14. Wheat bread enriched with green coffee - In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity.
    Świeca M, Gawlik-Dziki U, Dziki D, Baraniak B.
    Food Chem; 2017 Apr 15; 221():1451-1457. PubMed ID: 27979114
    [Abstract] [Full Text] [Related]

  • 15. Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
    Heredia-Sandoval NG, Calderón de la Barca AM, Carvajal-Millán E, Islas-Rubio AR.
    Food Funct; 2018 Jan 24; 9(1):534-540. PubMed ID: 29260184
    [Abstract] [Full Text] [Related]

  • 16. Breads enriched with guava flour as a tool for studying the incorporation of phenolic compounds in bread melanoidins.
    Alves G, Perrone D.
    Food Chem; 2015 Oct 15; 185():65-74. PubMed ID: 25952842
    [Abstract] [Full Text] [Related]

  • 17. 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]

  • 18. Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads.
    Nouska C, Irakli M, Palakas P, Lytou AE, Bouloumpasi E, Biliaderis CG, Lazaridou A.
    Food Res Int; 2024 Feb 30; 178():113980. PubMed ID: 38309883
    [Abstract] [Full Text] [Related]

  • 19. Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index.
    Subiria-Cueto R, Reyes-Blas H, Olivas-Armendáriz I, Wall-Medrano A, González-Aguilar GA, de la Rosa LA, Martínez-Ruiz NDR, Alvarez-Parrilla E.
    Food Chem; 2025 Jan 01; 462():140925. PubMed ID: 39190981
    [Abstract] [Full Text] [Related]

  • 20. Bioaccessibility and gut metabolism of phenolic compounds of breads added with green coffee infusion and enzymatically bioprocessed.
    de Almeida SS, da Costa GBM, Barreto MS, Freire DMG, Lobo LA, Domingues RMCP, Moura-Nunes N, Monteiro M, Perrone D.
    Food Chem; 2020 Dec 15; 333():127473. PubMed ID: 32659670
    [Abstract] [Full Text] [Related]

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