These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

142 related items for PubMed ID: 39335791

  • 1. Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread.
    Olakanmi SJ, Jayas DS, Paliwal J, Aluko RE.
    Foods; 2024 Sep 10; 13(18):. PubMed ID: 39335791
    [Abstract] [Full Text] [Related]

  • 2. Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH.
    Raikos V, Neacsu M, Russell W, Duthie G.
    Food Sci Nutr; 2014 Nov 10; 2(6):802-10. PubMed ID: 25493199
    [Abstract] [Full Text] [Related]

  • 3. Incorporation of pulse flours of different particle size in relation to pita bread quality.
    Borsuk Y, Arntfield S, Lukow OM, Swallow K, Malcolmson L.
    J Sci Food Agric; 2012 Aug 15; 92(10):2055-61. PubMed ID: 22311851
    [Abstract] [Full Text] [Related]

  • 4. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread.
    Espinosa-Ramírez J, Mariscal-Moreno RM, Chuck-Hernández C, Serna-Saldivar SO, Espiricueta-Candelaria RS.
    J Food Sci; 2022 Sep 15; 87(9):3766-3780. PubMed ID: 35904200
    [Abstract] [Full Text] [Related]

  • 5. Effects of particle size and toasting of fava beans and forage source on nutrient digestibility, ruminal fermentation, and metabolizable protein supply in dairy cows.
    Wang WJ, Larsen M, Weisbjerg MR, Johansen M, Hellwing ALF, Lund P.
    J Dairy Sci; 2022 Nov 15; 105(11):8806-8823. PubMed ID: 36055832
    [Abstract] [Full Text] [Related]

  • 6. Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility.
    Ayala-Rodríguez VA, López-Hernández AA, López-Cabanillas Lomelí M, González-Martínez BE, Vázquez-Rodríguez JA.
    Food Chem X; 2022 Jun 30; 14():100303. PubMed ID: 35450143
    [Abstract] [Full Text] [Related]

  • 7. Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility.
    Lin S, Gao J, Jin X, Wang Y, Dong Z, Ying J, Zhou W.
    Food Funct; 2020 Apr 01; 11(4):3610-3620. PubMed ID: 32292961
    [Abstract] [Full Text] [Related]

  • 8. Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour.
    Lee YT, Shim MJ, Goh HK, Mok C, Puligundla P.
    Food Chem; 2019 Jun 01; 282():164-168. PubMed ID: 30711101
    [Abstract] [Full Text] [Related]

  • 9. Effect of sorghum flour composition and particle size on quality properties of gluten-free bread.
    Trappey EF, Khouryieh H, Aramouni F, Herald T.
    Food Sci Technol Int; 2015 Apr 01; 21(3):188-202. PubMed ID: 24519987
    [Abstract] [Full Text] [Related]

  • 10. In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour.
    Njintang NY, Mbofung CM, Waldron KW.
    J Agric Food Chem; 2001 May 01; 49(5):2465-71. PubMed ID: 11368621
    [Abstract] [Full Text] [Related]

  • 11. Impact of variety type and particle size distribution on starch enzymatic hydrolysis and functional properties of tef flours.
    Abebe W, Collar C, Ronda F.
    Carbohydr Polym; 2015 Jan 22; 115():260-8. PubMed ID: 25439894
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread.
    Johnston C, Leong SY, Teape C, Liesaputra V, Oey I.
    Food Chem; 2024 Aug 15; 449():139321. PubMed ID: 38615637
    [Abstract] [Full Text] [Related]

  • 14. 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 15; 85(10):3141-3149. PubMed ID: 32857867
    [Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. The effect of heat moisture treatment times on physicochemical and digestibility properties of adzuki bean, pea, and white kidney bean flours and starches.
    Li S, Zhang L, Sheng Q, Li P, Zhao W, Zhang A, Liu J.
    Food Chem; 2024 May 15; 440():138228. PubMed ID: 38150901
    [Abstract] [Full Text] [Related]

  • 18. Effects of protein digestion on in vitro digestibility of starch in sorghum differing in endosperm hardness and flour particle size.
    Xu X, Bean S, Wu X, Shi YC.
    Food Chem; 2022 Jul 30; 383():132635. PubMed ID: 35413766
    [Abstract] [Full Text] [Related]

  • 19.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 20. Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate.
    Gangola MP, Ramadoss BR, Jaiswal S, Fabek H, Tulbek M, Anderson GH, Chibbar RN.
    Foods; 2022 Feb 23; 11(5):. PubMed ID: 35267277
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 8.