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Journal Abstract Search

154 related items for PubMed ID: 39202879

  • 1. Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics.
    Kobus Z, Krzywicka M, Blicharz-Kania A, Bosacka A, Pecyna A, Ivanišová E, Kozłowicz K, Kovačiková E.
    Molecules; 2024 Aug 10; 29(16):. PubMed ID: 39202879
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3.
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  • 4. Quality of bread supplemented with mushroom mycelia.
    Ulziijargal E, Yang JH, Lin LY, Chen CP, Mau JL.
    Food Chem; 2013 May 01; 138(1):70-6. PubMed ID: 23265457
    [Abstract] [Full Text] [Related]

  • 5. Pulp obtained after isolation of starch from red and purple potatoes (Solanum tuberosum L.)  as an innovative ingredient in the production of gluten-free bread.
    Gumul D, Korus J, Surma M, Ziobro R.
    PLoS One; 2020 May 01; 15(9):e0229841. PubMed ID: 32946470
    [Abstract] [Full Text] [Related]

  • 6. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential.
    Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM.
    Food Sci Technol Int; 2020 Jun 01; 26(4):311-320. PubMed ID: 31818128
    [Abstract] [Full Text] [Related]

  • 7. New antioxidant polyphenols from the medicinal mushroom Inonotus obliquus.
    Lee IK, Kim YS, Jang YW, Jung JY, Yun BS.
    Bioorg Med Chem Lett; 2007 Dec 15; 17(24):6678-81. PubMed ID: 17980585
    [Abstract] [Full Text] [Related]

  • 8. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread.
    Xu X, Luo Z, Yang Q, Xiao Z, Lu X.
    Food Chem; 2019 Oct 01; 294():87-95. PubMed ID: 31126509
    [Abstract] [Full Text] [Related]

  • 9. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method.
    Hayward L, McSweeney MB.
    J Food Sci; 2020 Sep 01; 85(9):2915-2922. PubMed ID: 32794183
    [Abstract] [Full Text] [Related]

  • 10. End-product quality characteristics and consumer response of chickpea flour-based gluten-free muffins containing corn starch and egg white.
    Alvarez MD, Herranz B, Jiménez MJ, Canet W.
    J Texture Stud; 2017 Dec 01; 48(6):550-561. PubMed ID: 28397246
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 24(3):251-263. PubMed ID: 29207886
    [Abstract] [Full Text] [Related]

  • 12. The effect of okra (Abelmoschus esculentus l.) Powder Addition on Qualities of Gluten-free Chiffon Cake.
    Chan DS, Wang ST, Chen MY, Sung WC.
    Food Sci Technol Int; 2024 Jul 01; 30(5):485-494. PubMed ID: 36911975
    [Abstract] [Full Text] [Related]

  • 13. Formation of Maillard reaction products in a model bread system of different gluten-free flours.
    Mildner-Szkudlarz S, Barbara Różańska M, Siger A, Zembrzuska J, Szwengiel A.
    Food Chem; 2023 Dec 15; 429():136994. PubMed ID: 37517228
    [Abstract] [Full Text] [Related]

  • 14. Polyphenol composition and antioxidant properties of vegetable leaf-fortified bread.
    Alashi AM, Taiwo KA, Oyedele DJ, Adebooye OC, Aluko RE.
    J Food Biochem; 2019 Jun 15; 43(6):e12625. PubMed ID: 31353621
    [Abstract] [Full Text] [Related]

  • 15. Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour.
    Shin DJ, Kim W, Kim Y.
    Food Chem; 2013 Nov 01; 141(1):517-23. PubMed ID: 23768388
    [Abstract] [Full Text] [Related]

  • 16. Gluten-free bread with an addition of freeze-dried red and purple potatoes as a source of phenolic compounds in gluten-free diet.
    Gumul D, Ziobro R, Ivanišová E, Korus A, Árvay J, Tóth T.
    Int J Food Sci Nutr; 2017 Feb 01; 68(1):43-51. PubMed ID: 27562012
    [Abstract] [Full Text] [Related]

  • 17. Reduced-gliadin wheat bread: an alternative to the gluten-free diet for consumers suffering gluten-related pathologies.
    Gil-Humanes J, Pistón F, Altamirano-Fortoul R, Real A, Comino I, Sousa C, Rosell CM, Barro F.
    PLoS One; 2014 Feb 01; 9(3):e90898. PubMed ID: 24621595
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. Effect of Incorporating White, Red or Black Quinoa Flours on Free and Bound Polyphenol Content, Antioxidant Activity and Colour of Bread.
    Ballester-Sánchez J, Gil JV, Haros CM, Fernández-Espinar MT.
    Plant Foods Hum Nutr; 2019 Jun 26; 74(2):185-191. PubMed ID: 30739280
    [Abstract] [Full Text] [Related]

  • 20. Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits.
    Kupkanchanakul W, Yamaguchi T, Naivikul O.
    J Nutr Sci Vitaminol (Tokyo); 2019 Jun 26; 65(Supplement):S206-S211. PubMed ID: 31619632
    [Abstract] [Full Text] [Related]

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