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Journal Abstract Search

84 related items for PubMed ID: 4866176

  • 1. [Action of proteinases in the baking industries].
    Petit L, Audidier Y.
    Ann Nutr Aliment; 1967; 21(6):B341-60. PubMed ID: 4866176
    [No Abstract] [Full Text] [Related]

  • 2. [Effect of soybean lipoxygenae on baking properties of wheat flour].
    Permiakova MD, Trufanov VA.
    Prikl Biokhim Mikrobiol; 2011; 47(3):348-54. PubMed ID: 21790037
    [Abstract] [Full Text] [Related]

  • 3. [Temporary disability among workers in bread-baking plants].
    Anshukov VK, Golovtsev IuN, Kucherenko EM, Malirchuk ZT.
    Sov Zdravookhr; 1990; (2):39-43. PubMed ID: 2333573
    [Abstract] [Full Text] [Related]

  • 4. Effect of bread baking on the bioavailability of hydrogen-reduced iron powder added to unenriched refined wheat flour.
    Maekawa AA, Glahn RP, Lei XG, Miller DD.
    J Agric Food Chem; 2006 Oct 18; 54(21):8362-8. PubMed ID: 17032052
    [Abstract] [Full Text] [Related]

  • 5. Effect of fungicide treatment on the quality of wheat flour and breadmaking.
    Wang J, Pawelzik E, Weinert J, Zhao Q, Wolf GA.
    J Agric Food Chem; 2004 Dec 15; 52(25):7593-600. PubMed ID: 15675809
    [Abstract] [Full Text] [Related]

  • 6. Effect of flour minor components on bubble growth in bread dough during proofing assessed by magnetic resonance imaging.
    Rouillé J, Bonny JM, Della Valle G, Devaux MF, Renou JP.
    J Agric Food Chem; 2005 May 18; 53(10):3986-94. PubMed ID: 15884828
    [Abstract] [Full Text] [Related]

  • 7. [Effect of technological processes on the microelement composition of flour and bread].
    Basargin NN, Frolova EP, Peregudova LA.
    Vopr Pitan; 1971 May 18; 30(3):65-9. PubMed ID: 5146697
    [No Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Acrylamide-asparagine relationship in baked/toasted wheat and rye breads.
    Granby K, Nielsen NJ, Hedegaard RV, Christensen T, Kann M, Skibsted LH.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Aug 07; 25(8):921-9. PubMed ID: 18608496
    [Abstract] [Full Text] [Related]

  • 10. Food Processing in an enclosed environment: hydroponically grown wheat to bread.
    Vodovotz Y, Barta D.
    Life Support Biosph Sci; 1998 Aug 07; 5(1):79-86. PubMed ID: 11540468
    [Abstract] [Full Text] [Related]

  • 11. Semicarbazide formation in flour and bread.
    Noonan GO, Begley TH, Diachenko GW.
    J Agric Food Chem; 2008 Mar 26; 56(6):2064-7. PubMed ID: 18303820
    [Abstract] [Full Text] [Related]

  • 12. Studies on proofing of yeasted bread dough using near- and mid-infrared spectroscopy.
    Sinelli N, Casiraghi E, Downey G.
    J Agric Food Chem; 2008 Feb 13; 56(3):922-31. PubMed ID: 18193831
    [Abstract] [Full Text] [Related]

  • 13. Enrichment of Egyptian 'Balady' bread. Part 1. Baking studies, physical and sensory evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.).
    Abdel-Kader ZM.
    Nahrung; 2000 Dec 13; 44(6):418-21. PubMed ID: 11190837
    [Abstract] [Full Text] [Related]

  • 14. Proteinase enzymes relevant to the baking industry.
    Lyons TP.
    Biochem Soc Trans; 1982 Aug 13; 10(4):287-90. PubMed ID: 6754500
    [No Abstract] [Full Text] [Related]

  • 15. Influence of baking conditions and precursor supplementation on the amounts of the antioxidant pronyl-L-lysine in bakery products.
    Lindenmeier M, Hofmann T.
    J Agric Food Chem; 2004 Jan 28; 52(2):350-4. PubMed ID: 14733520
    [Abstract] [Full Text] [Related]

  • 16. [Enzymes and evolution of the industrial value of potatoes].
    Sandret F, Michiels L.
    Ann Nutr Aliment; 1967 Jan 28; 21(6):B361-86. PubMed ID: 4295253
    [No Abstract] [Full Text] [Related]

  • 17. Effect of processing on folic acid fortified Baladi bread and its possible effect on the prevention of colon cancer.
    Omar RM, Ismail HM, El-Lateef BM, Yousef MI, Gomaa NF, Sheta M.
    Food Chem Toxicol; 2009 Jul 28; 47(7):1626-35. PubMed ID: 19389458
    [Abstract] [Full Text] [Related]

  • 18. [Vitamins of cereals and their evolution during technologic treatment].
    Adrian J, Petit L.
    Ann Nutr Aliment; 1970 Jul 28; 24(1):B131-68. PubMed ID: 4907325
    [No Abstract] [Full Text] [Related]

  • 19. [Amylases in bread making].
    Mercier C, Colas A.
    Ann Nutr Aliment; 1967 Jul 28; 21(6):B299-340. PubMed ID: 4866175
    [No Abstract] [Full Text] [Related]

  • 20. Horizons in industrial application of yeasts.
    Hoogerheide JC.
    Antonie Van Leeuwenhoek; 1969 Jun 28; 35():Suppl:71-82. PubMed ID: 5311921
    [No Abstract] [Full Text] [Related]

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