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Journal Abstract Search

206 related items for PubMed ID: 7716113

  • 1. Chemical, nutritional and technological characteristics of buckwheat and non-prolamine buckwheat flours in comparison of wheat flour.
    de Francischi ML, Salgado JM, Leitão RF.
    Plant Foods Hum Nutr; 1994 Dec; 46(4):323-9. PubMed ID: 7716113
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  • 2. Gluten-containing flours and gluten-free flours as a source of calcium, magnesium, iron and zinc.
    Mystkowska I, Plażuk E, Szepeluk A, Dmitrowicz A.
    Sci Rep; 2024 Jun 25; 14(1):14643. PubMed ID: 38918421
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  • 3. Nutritional and functional added value of oat, Kamut, spelt, rye and buckwheat versus common wheat in breadmaking.
    Angioloni A, Collar C.
    J Sci Food Agric; 2011 May 25; 91(7):1283-92. PubMed ID: 21337578
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  • 4. [Electrophoretic analysis of buckwheat flour compared with regular wheat flour].
    de Francischi ML, Salgado JM, Carvalho MT, Derbyshire E.
    Arch Latinoam Nutr; 1994 Dec 25; 44(4):274-6. PubMed ID: 8984969
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  • 6. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP, Mufari JR, Bergesse AE, Calandri EL.
    J Food Sci; 2019 Jan 25; 84(1):147-153. PubMed ID: 30569476
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  • 9. In Vitro Bioavailability of Calcium, Magnesium, Iron, Zinc, and Copper from Gluten-Free Breads Supplemented with Natural Additives.
    Regula J, Cerba A, Suliburska J, Tinkov AA.
    Biol Trace Elem Res; 2018 Mar 25; 182(1):140-146. PubMed ID: 28580502
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  • 10. [Changes in the biological protein value of wheat grain caused by manufacture into flour and gluten].
    Horvatić M, Grüner M, Vajić B.
    Nahrung; 1981 Mar 25; 25(3):249-53. PubMed ID: 7278947
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  • 11. [Chemical and nutritional evaluation of triticale (Secale sp.) cultivated in Chile].
    Zacarías I, Yáñez E, Escobar M, Hewstone C, Wulf H.
    Arch Latinoam Nutr; 1982 Sep 25; 32(3):713-24. PubMed ID: 7171284
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  • 12. Spelt (Triticum aestivum ssp. spelta) as a source of breadmaking flours and bran naturally enriched in oleic acid and minerals but not phytic acid.
    Ruibal-Mendieta NL, Delacroix DL, Mignolet E, Pycke JM, Marques C, Rozenberg R, Petitjean G, Habib-Jiwan JL, Meurens M, Quetin-Leclercq J, Delzenne NM, Larondelle Y.
    J Agric Food Chem; 2005 Apr 06; 53(7):2751-9. PubMed ID: 15796621
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  • 13. Endogenous factors responsible for the textural characteristics of buckwheat products.
    Ikeda K, Kishida M, Kreft I, Yasumoto K.
    J Nutr Sci Vitaminol (Tokyo); 1997 Feb 06; 43(1):101-11. PubMed ID: 9151244
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  • 16. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S, Jood S.
    Nahrung; 2003 Aug 06; 47(4):265-8. PubMed ID: 13678267
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  • 17. Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients.
    Costantini L, Lukšič L, Molinari R, Kreft I, Bonafaccia G, Manzi L, Merendino N.
    Food Chem; 2014 Dec 15; 165():232-40. PubMed ID: 25038671
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  • 19. Nutritional and sensory challenges of gluten-free bakery products: a review.
    Stantiall SE, Serventi L.
    Int J Food Sci Nutr; 2018 Jun 15; 69(4):427-436. PubMed ID: 28954552
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  • 20. Nutritional evaluation of wheat-fenugreek blends for product making.
    Hooda S, Jood S.
    Plant Foods Hum Nutr; 2004 Jun 15; 59(4):149-54. PubMed ID: 15678723
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