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Journal Abstract Search

142 related items for PubMed ID: 38099478

  • 41. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential.
    Aboshora W, Lianfu Z, Dahir M, Qingran M, Musa A, Gasmalla MA, Omar KA.
    J Food Sci Technol; 2016 Jan; 53(1):591-600. PubMed ID: 26787978
    [Abstract] [Full Text] [Related]

  • 42. 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; 84(3):457-465. PubMed ID: 30730580
    [Abstract] [Full Text] [Related]

  • 43. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
    Mildner-Szkudlarz S, Bajerska J, Zawirska-Wojtasiak R, Górecka D.
    J Sci Food Agric; 2013 Jan; 93(2):389-95. PubMed ID: 22806270
    [Abstract] [Full Text] [Related]

  • 44. Potential bioaccessibility of phenolic acids in whole wheat products during in vitro gastrointestinal digestion and probiotic fermentation.
    Tian W, Hu R, Chen G, Zhang Y, Wang W, Li Y.
    Food Chem; 2021 Nov 15; 362():130135. PubMed ID: 34077856
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  • 45.
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  • 46. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.
    Nkhabutlane P, du Rand GE, de Kock HL.
    J Sci Food Agric; 2014 Aug 15; 94(10):2104-17. PubMed ID: 24338919
    [Abstract] [Full Text] [Related]

  • 47. Potential Health Claims of Durum and Bread Wheat Flours as Functional Ingredients.
    Ciudad-Mulero M, Barros L, Fernandes Â, C F R Ferreira I, Callejo MJ, Matallana-González MC, Fernández-Ruiz V, Morales P, Carrillo JM.
    Nutrients; 2020 Feb 17; 12(2):. PubMed ID: 32079210
    [Abstract] [Full Text] [Related]

  • 48. Heat and hydrothermal treatments of non-wheat flours.
    Torbica A, Belović M, Popović L, Čakarević J.
    Food Chem; 2021 Jan 01; 334():127523. PubMed ID: 32721833
    [Abstract] [Full Text] [Related]

  • 49. Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour.
    Venturi M, Galli V, Pini N, Guerrini S, Granchi L.
    Foods; 2019 Jun 18; 8(6):. PubMed ID: 31216730
    [Abstract] [Full Text] [Related]

  • 50. Effect of Drying on the Phenolic Content and Antioxidant Activity of Red Grape Pomace.
    Carmona-Jiménez Y, García-Moreno MV, García-Barroso C.
    Plant Foods Hum Nutr; 2018 Mar 18; 73(1):74-81. PubMed ID: 29442263
    [Abstract] [Full Text] [Related]

  • 51. Grape seed as a functional food ingredient in bread-making.
    Meral R, Doğan İS.
    Int J Food Sci Nutr; 2013 May 18; 64(3):372-9. PubMed ID: 23113647
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  • 53. Enrichment of Egyptian 'Balady' bread. Part 2. Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
    Abdel-Kader ZM.
    Nahrung; 2001 Feb 18; 45(1):31-4. PubMed ID: 11253637
    [Abstract] [Full Text] [Related]

  • 54. Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread.
    Irakli M, Mygdalia A, Chatzopoulou P, Katsantonis D.
    Food Chem; 2019 Jul 01; 285():231-239. PubMed ID: 30797340
    [Abstract] [Full Text] [Related]

  • 55. Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities.
    Kostekli M, Karakaya S.
    Food Chem; 2017 Jun 01; 224():62-68. PubMed ID: 28159294
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  • 57. Replacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread's Physical and Nutritional Features.
    Villacrés E, Cueva P, Díaz M, Rosell CM.
    Plant Foods Hum Nutr; 2020 Dec 01; 75(4):569-575. PubMed ID: 32821974
    [Abstract] [Full Text] [Related]

  • 58. Higher bioavailability of iron from whole wheat bread compared with iron-fortified white breads in caco-2 cell model: an experimental study.
    Nikooyeh B, Neyestani TR.
    J Sci Food Agric; 2017 Jun 01; 97(8):2541-2546. PubMed ID: 27706821
    [Abstract] [Full Text] [Related]

  • 59. Simulated gastrointestinal pH condition improves antioxidant properties of wheat and rice flours.
    Chan KW, Khong NMH, Iqbal S, Ismail M.
    Int J Mol Sci; 2012 Jun 01; 13(6):7496-7507. PubMed ID: 22837707
    [Abstract] [Full Text] [Related]

  • 60. [Composition and potential contribution of iron, calcium and zinc of bread and pasta made with wheat and amaranth flours].
    Dyner L, Drago SR, Piñeiro A, Sánchez H, González R, Villaamil E, Valencia ME.
    Arch Latinoam Nutr; 2007 Mar 01; 57(1):69-77. PubMed ID: 17824202
    [Abstract] [Full Text] [Related]

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