Results 121 to 130 of about 8,437 (214)

Food-gut continuum of biofortified micronutrients: Influence of breadmaking processes on iodine, selenium, and zinc bioaccessibility and epithelial responses in an <i>in vitro</i> intestinal model. [PDF]

Food Chem X
Belarbi H, Kebede F, Lambrecht F, Lampaert H, Grootaert C, De Leyn I, Van Bockstaele F, Van de Wiele T, Cakmak I, Du Laing G.   +9 more
europepmc   +1 more source

Functional Characteristics and Stress Tolerance of Microbiota in Botswana's Traditional Sourdoughs. [PDF]

Curr Microbiol
Semumu T, Zhou N, Lebani K, Ndlovu T, Wale K, Loeto D.   +5 more
europepmc   +1 more source

The Effect of the Partial Baking Method on the Quality, Volatile Compounds Profile, and Glycemic Index of Some Traditional Turkish Bread Types. [PDF]

Foods
Yilmaz S, Bekiroglu H, Ozulku G.
europepmc   +1 more source

Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies. [PDF]

Front Nutr
Nikolaou A, Assunção R, Cvetković B, Fardet A, Gamero A, Gandía M, Mojsova S, Yilmaz B, Kütt ML, Santa D, Chassard C, Praćer S, Vergères G, Karakaya S, Syrpas M.   +14 more
europepmc   +1 more source

Lactobacilli, best allies of mental health: a probiogenomic approach to identify potential psychobiotic strains. [PDF]

Curr Res Food Sci
Calvanese CM, Valentino V, Sequino G, De Vivo A, Buzzanca D, Prencipe S, Demarinis C, Perri G, Pontonio E, Ferrocino I, Ercolini D, De Filippis F.   +11 more
europepmc   +1 more source

Valorization of Canola Leaves (Brassica napus L.) Through Sourdough Breadmaking: A Preliminary Study on Dough Rheology and Bread Quality. [PDF]

Plant Foods Hum Nutr
Tomassini E, Gasparre N, Duncan R, Piga A, Rosell CM.   +4 more
europepmc   +1 more source

Correction: Voučko et al. Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. <i>Foods</i> 2026, <i>15</i>, 1504. [PDF]

Foods
Voučko B, Drakula S, Čukelj Mustač N, Pleš V, Nanjara L, Grgić T, Novotni D.   +6 more
europepmc   +1 more source

Beyond Tea: Kombucha SCOBY as a Starter Culture Across Food Matrices. [PDF]

Molecules
Farid MS, Sienkiewicz M, Łopusiewicz Ł.   +2 more
europepmc   +1 more source

Gluten-Free Flatbread with Carob Flour and Sourdough: Nutritional Composition, Technological Properties and Storage Stability. [PDF]

Foods
Voučko B, Drakula S, Čukelj Mustač N, Pleš V, Nanjara L, Grgić T, Novotni D.   +6 more
europepmc   +1 more source

Multi-Omics and Chemometric Analysis of Aroma and Shelf Life Dynamics in Raisin Syrup Sourdough and Commercial Yeast Breads. [PDF]

Foods
Zhang J, Maeda T, Nakamura S, Sugiyama K, Iijima Y, Tanaka T, Isoya S, Hasegawa K, Araki T.   +8 more
europepmc   +1 more source