Results 91 to 100 of about 1,029 (121)

Enhancement of Dough Processing and Steamed Bread Quality with Modified Soybean Residue Dietary Fiber. [PDF]

Foods
Zhao J, Xie W, Chen Z, Zheng Y, Li S.
europepmc   +1 more source

The Correct Nutritional Intake in the Prevention and Treatment of Skin Lesions in Patients With Spinal Cord Injury. [PDF]

J Clin Med Res
Areni A, Capeci W, Corsi A, Del Popolo G, De Palma L, Pelizzari L, Vercilli P.   +6 more
europepmc   +1 more source

Deciphering the causal effects of plasma metabolomics and lipids on breast cancer risk: a Mendelian randomization analysis. [PDF]

Discov Oncol
Zhou L, Du Y, Ganesan K, Xian S, Lin C, Liu H, Chen J, Lin C, Chen J.   +8 more
europepmc   +1 more source

Multifunctional Edible Amaranths: A Review of Nutritional Benefits, Anti-Nutritional Factors, and Potential in Sustainable Food Systems. [PDF]

Foods
Terzieva S, Baycheva S, Tzanova M, Ivanova T, Dimitrova D, Grozeva NH.   +5 more
europepmc   +1 more source

The Effect of Protein-Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products. [PDF]

Foods
Zhang J, Liu Y, Wang P, Zhao Y, Zhu Y, Xiao X.   +5 more
europepmc   +1 more source

Effects of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: Second Edition. [PDF]

Foods
Lin SD.
europepmc   +1 more source

Effects of different pretreatment methods on the dough properties, bread flavor and <i>in vitro</i> digestion of black highland barley. [PDF]

Food Chem X
Liu Y, Li L, Xiao H, Wang H, Zhao C, Zhang W, Xiang Q, Zhao Y, Tian Y.   +8 more
europepmc   +1 more source

Sourdough Microbiota for Improving Bread Preservation and Safety: Main Directions and New Strategies. [PDF]

Foods
Oleinikova Y, Amangeldi A, Zhaksylyk A, Saubenova M, Sadanov A.   +4 more
europepmc   +1 more source