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Results: 1 to 20 of 375

1.

Storage changes in the quality of sound and sprouted flour.

Sur R, Nagi HP, Sharma S, Sekhon KS.

Plant Foods Hum Nutr. 1993 Jul;44(1):35-44.

PMID:
8332585
[PubMed - indexed for MEDLINE]
2.

Quality and sensory characteristics of hard red wheat after residential storage for up to 32 y.

Rose DJ, Ogden LV, Dunn ML, Jamison RG, Lloyd MA, Pike OA.

J Food Sci. 2011 Jan-Feb;76(1):S8-S13. doi: 10.1111/j.1750-3841.2010.01897.x. Epub 2010 Nov 18.

PMID:
21535720
[PubMed - indexed for MEDLINE]
3.

Changes of chemical composition and dough rheology in two fractions of sieve-classified Polish spring wheat flour.

Konopka I, Drzewiecki J.

Nahrung. 2004 Apr;48(2):110-5.

PMID:
15146967
[PubMed - indexed for MEDLINE]
4.

Effects of debittering methods on the proximate composition, organoleptic and functional properties of sesame (Sesamum indicum L.) seed flour.

Badifu GI, Akpagher EM.

Plant Foods Hum Nutr. 1996 Feb;49(2):119-26.

PMID:
8811724
[PubMed - indexed for MEDLINE]
5.

Relationship between protein nutritive quality and technological property parameters of wheat flour.

Horvatić M, Grüner M, Mulalić N.

Nahrung. 1989;33(9):901-3.

PMID:
2628755
[PubMed - indexed for MEDLINE]
6.

Quinoa flour in baked products.

Lorenz K, Coulter L.

Plant Foods Hum Nutr. 1991 Jul;41(3):213-23.

PMID:
1924185
[PubMed - indexed for MEDLINE]
7.

[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;32(3):713-24. Spanish.

PMID:
7171284
[PubMed - indexed for MEDLINE]
8.

Characteristics of bread prepared from wheat flours blended with various kinds of newly developed rice flours.

Nakamura S, Suzuki K, Ohtsubo K.

J Food Sci. 2009 Apr;74(3):E121-30. doi: 10.1111/j.1750-3841.2009.01088.x.

PMID:
19397717
[PubMed - indexed for MEDLINE]
9.

Effect of spelt wheat flour and kernel on bread composition and nutritional characteristics.

Skrabanja V, Kovac B, Golob T, Liljeberg Elmståhl HG, Björck IM, Kreft I.

J Agric Food Chem. 2001 Jan;49(1):497-500.

PMID:
11170617
[PubMed - indexed for MEDLINE]
10.

[Flour of hard bean (Phaseolus vulgaris) in the preparation of bread].

Vásquez Carrillo MG, Ortega Delgado ML, Estrada Lugo E.

Arch Latinoam Nutr. 1991 Dec;41(4):620-30. Spanish.

PMID:
1841542
[PubMed - indexed for MEDLINE]
11.

Dietary fibre in bread and corresponding flours--formation of resistant starch during baking.

Johansson CG, Siljeström M, Asp NG.

Z Lebensm Unters Forsch. 1984 Jul;179(1):24-8.

PMID:
6091362
[PubMed - indexed for MEDLINE]
12.

The occurrence of friabilins in triticale and their relationship with grain hardness and baking quality.

Ramírez A, Pérez GT, Ribotta PD, León AE.

J Agric Food Chem. 2003 Nov 19;51(24):7176-81.

PMID:
14611190
[PubMed - indexed for MEDLINE]
13.

Effect of supplementation on physicochemical, sensory and nutritional characteristics of bread.

Dhingra S, Jood S.

Nutr Health. 2002;16(4):313-29.

PMID:
12617282
[PubMed - indexed for MEDLINE]
14.

Effect of sesame seed proteins supplementation on the nutritional, physical, chemical and sensory properties of wheat flour bread.

El-Adawy TA.

Plant Foods Hum Nutr. 1995 Dec;48(4):311-26.

PMID:
8882369
[PubMed - indexed for MEDLINE]
15.

Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.

Pérez EE, Gutiérrez ME, De Delahaye EP, Tovar J, Lares M.

J Food Sci. 2007 Aug;72(6):S367-72.

PMID:
17995692
[PubMed - indexed for MEDLINE]
16.

Effects of organic and conventional production systems and cultivars on the technological properties of winter wheat.

Ceseviciene J, Slepetiene A, Leistrumaite A, Ruzgas V, Slepetys J.

J Sci Food Agric. 2012 Nov;92(14):2811-8. doi: 10.1002/jsfa.5675. Epub 2012 Apr 11.

PMID:
22495593
[PubMed - indexed for MEDLINE]
17.

Antioxidants, free radicals, storage proteins, and proteolytic activities in wheat (Triticum durum) seeds during accelerated aging.

Galleschi L, Capocchi A, Ghiringhelli S, Saviozzi F, Calucci L, Pinzino C, Zandomeneghi M.

J Agric Food Chem. 2002 Sep 11;50(19):5450-7.

PMID:
12207490
[PubMed - indexed for MEDLINE]
18.

Studies on the composition, quality and processing of triticale. Part I. Physico-chemical characteristics.

Sehgal KL, Bajaj S, Sekhon KS.

Nahrung. 1983;27(1):31-7.

PMID:
6855877
[PubMed - indexed for MEDLINE]
19.

Selected nutritional, physical and sensory characteristics of pan and flat breads prepared from composite flours containing fababean.

Abdel-Aal ES, Sosulski FW, Youssef MM, Shehata AA.

Plant Foods Hum Nutr. 1993 Nov;44(3):227-39.

PMID:
8295862
[PubMed - indexed for MEDLINE]
20.

Antioxidants, free radicals, storage proteins, puroindolines, and proteolytic activities in bread wheat (Triticum aestivum) seeds during accelerated aging.

Calucci L, Capocchi A, Galleschi L, Ghiringhelli S, Pinzino C, Saviozzi F, Zandomeneghi M.

J Agric Food Chem. 2004 Jun 30;52(13):4274-81.

PMID:
15212480
[PubMed - indexed for MEDLINE]

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