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Items: 1 to 20 of 155

1.

Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma.

Moskowitz MR, Bin Q, Elias RJ, Peterson DG.

J Agric Food Chem. 2012 Nov 14;60(45):11245-52. doi: 10.1021/jf303750y. Epub 2012 Nov 5.

PMID:
23106092
3.

Effect of whole wheat flour on the quality of traditional Chinese Sachima.

Wang L, Deng L, Wang Y, Zhang Y, Qian H, Zhang H, Qi X.

Food Chem. 2014;152:184-9. doi: 10.1016/j.foodchem.2013.11.130. Epub 2013 Nov 28.

PMID:
24444924
4.

Effect of processing on phenolic composition of dough and bread fractions made from refined and whole wheat flour of three wheat varieties.

Lu Y, Luthria D, Fuerst EP, Kiszonas AM, Yu L, Morris CF.

J Agric Food Chem. 2014 Oct 29;62(43):10431-6. doi: 10.1021/jf501941r. Epub 2014 Oct 20.

PMID:
25286188
5.

Discrimination of volatiles of refined and whole wheat bread containing red and white wheat bran using an electronic nose.

Sapirstein HD, Siddhu S, Aliani M.

J Food Sci. 2012 Nov;77(11):S399-406. doi: 10.1111/j.1750-3841.2012.02952.x.

PMID:
23163908
6.

Effect of microparticulated wheat bran on the physical properties of bread.

Kim BK, Cho AR, Chun YG, Park DJ.

Int J Food Sci Nutr. 2013 Feb;64(1):122-9. doi: 10.3109/09637486.2012.710890. Epub 2012 Jul 31.

PMID:
22849296
7.

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.

Nkhabutlane P, du Rand GE, de Kock HL.

J Sci Food Agric. 2014 Aug;94(10):2104-17. doi: 10.1002/jsfa.6531. Epub 2014 Feb 17.

PMID:
24338919
8.

Antioxidant activity of hard wheat flour, dough and bread prepared using various processes with the addition of different phenolic acids.

Han HM, Koh BK.

J Sci Food Agric. 2011 Mar 15;91(4):604-8. doi: 10.1002/jsfa.4188. Epub 2010 Oct 27.

PMID:
21302313
9.

The effect of pentosanase on the solubilisation and degradation of arabinoxylan extracted from whole and refined wheat flour.

Yang W, Jiang Z, Liu L, Lin Y, Wang L, Zhou S.

J Sci Food Agric. 2017 Feb;97(3):1034-1041. doi: 10.1002/jsfa.7833. Epub 2016 Jul 1.

PMID:
27271725
10.

Physico-chemical characteristics and sensory evaluation of wheat bread partially substituted with banana (Musa acuminata X balbisiana cv. Awak) pseudo-stem flour.

Ho LH, Abdul Aziz NA, Azahari B.

Food Chem. 2013 Aug 15;139(1-4):532-9. doi: 10.1016/j.foodchem.2013.01.039. Epub 2013 Jan 29.

PMID:
23561142
11.

Effect of water migration between arabinoxylans and gluten on baking quality of whole wheat bread detected by magnetic resonance imaging (MRI).

Li J, Kang J, Wang L, Li Z, Wang R, Chen ZX, Hou GG.

J Agric Food Chem. 2012 Jul 4;60(26):6507-14. doi: 10.1021/jf301195k. Epub 2012 Jun 25.

PMID:
22697400
12.

Influence of wheat milling on low-hydration bread quality developed by sheeting rolls.

Gómez M, Ruiz-París E, Oliete B.

Food Sci Technol Int. 2011 Jun;17(3):257-65. doi: 10.1177/1082013210382344. Epub 2011 May 6.

PMID:
21551227
13.

Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread.

Nicks F, Richel A, Dubrowski T, Wathelet B, Wathelet JP, Blecker C, Paquot M.

J Sci Food Agric. 2013 Aug 15;93(10):2415-20. doi: 10.1002/jsfa.6047. Epub 2013 Feb 1.

PMID:
23371852
14.

Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour.

Doblado-Maldonado AF, Arndt EA, Rose DJ.

Food Chem. 2013 Sep 1;140(1-2):204-9. doi: 10.1016/j.foodchem.2013.02.071. Epub 2013 Feb 26.

PMID:
23578634
15.

Sensory profiles of bread made from paired samples of organic and conventionally grown wheat grain.

Annett LE, Spaner D, Wismer WV.

J Food Sci. 2007 May;72(4):S254-60.

PMID:
17995787
16.
17.

Effects of waxy wheat flour and water on frozen dough and bread properties.

Yi J, Kerr WL, Johnson JW.

J Food Sci. 2009 Jun;74(5):E278-84. doi: 10.1111/j.1750-3841.2009.01180.x.

PMID:
19646043
18.

Effects of wheat-bran arabinoxylan as partial flour replacer on bread properties.

Koegelenberg D, Chimphango AF.

Food Chem. 2017 Apr 15;221:1606-1613. doi: 10.1016/j.foodchem.2016.10.130. Epub 2016 Oct 31.

PMID:
27979135
19.
20.

Thermal inactivation kinetics of β-galactosidase during bread baking.

Zhang L, Chen XD, Boom RM, Schutyser MA.

Food Chem. 2017 Jun 15;225:107-113. doi: 10.1016/j.foodchem.2017.01.010. Epub 2017 Jan 5.

PMID:
28193403

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