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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

142 related items for PubMed ID: 38099478

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  • 23. Effect of yerba mate (Ilex paraguariensis) leaves on dough properties, antioxidant activity, and bread quality using whole wheat flour.
    Santetti GS, Dacoreggio MV, Silva ACM, Biduski B, Bressiani J, Oro T, de Francisco A, Gutkoski LC, Amboni RDMC.
    J Food Sci; 2021 Oct; 86(10):4354-4364. PubMed ID: 34519038
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  • 24. Evaluation of fermented African yam bean flour composition and influence of substitution levels on properties of wheat bread.
    Chinma CE, Azeez SO, Sulayman HT, Alhassan K, Alozie SN, Gbadamosi HD, Danbaba N, Oboh HA, Anuonye JC, Adebo OA.
    J Food Sci; 2020 Dec; 85(12):4281-4289. PubMed ID: 33216358
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  • 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
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  • 28. Okra seed and seedless pod: Comparative study of their phenolics and carbohydrate fractions and their impact on bread-making.
    Xu K, Guo M, Roman L, Pico J, Martinez MM.
    Food Chem; 2020 Jul 01; 317():126387. PubMed ID: 32086121
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  • 35. Impact of in vitro gastrointestinal digestion on the chemical composition, bioactive properties, and cytotoxicity of Vitis vinifera L. cv. Syrah grape pomace extract.
    Costa JR, Amorim M, Vilas-Boas A, Tonon RV, Cabral LMC, Pastrana L, Pintado M.
    Food Funct; 2019 Apr 17; 10(4):1856-1869. PubMed ID: 30950465
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  • 36. Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts.
    José Jara-Palacios M, Gonçalves S, Hernanz D, Heredia FJ, Romano A.
    Food Res Int; 2018 Jul 17; 109():433-439. PubMed ID: 29803468
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  • 37. Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability.
    Yousif A, Nhepera D, Johnson S.
    Food Chem; 2012 Sep 15; 134(2):880-7. PubMed ID: 23107703
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  • 38. 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
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  • 39. Identification and action of phenolic compounds of Jatobá-do-cerrado (Hymenaea stignocarpa Mart.) on α-amylase and α-glucosidase activities and flour effect on glycemic response and nutritional quality of breads.
    Silva CPD, Soares-Freitas RAM, Sampaio GR, Santos MCB, do Nascimento TP, Cameron LC, Ferreira MSL, Arêas JAG.
    Food Res Int; 2019 Feb 26; 116():1076-1083. PubMed ID: 30716891
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