يعرض 1 - 10 نتائج من 221 نتيجة بحث عن '"wholemeal bread"', وقت الاستعلام: 1.03s تنقيح النتائج
  1. 1
    دورية أكاديمية
    Exploitation of Black Olive (Olea europaea L. cv. Piantone di Mogliano) Pomace for the Production of High-Value Bread

    المؤلفون: Federica Cardinali, Luca Belleggia, Anna Reale, Martina Cirlini, Floriana Boscaino, Tiziana Di Renzo, Lorenzo Del Vecchio, Natascia Cavalca, Vesna Milanović, Cristiana Garofalo, Cristiana Cesaro, Giorgia Rampanti, Andrea Osimani, Lucia Aquilanti

    المصدر: Foods, Vol 13, Iss 3, p 460 (2024)

    مصطلحات موضوعية: antioxidant capacity, olive oil by-product, shelf life, bread-making, wholemeal bread, volatilome, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2304-8158/13/3/460; https://doaj.org/toc/2304-8158

    URL الوصول: https://doaj.org/article/04c0c6aebe784cc1aa1dd87fa249940f

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  2. 2
    دورية أكاديمية

    لا يتم عرض هذه النتيجة على الضيوف.

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  3. 3
    دورية أكاديمية
    Effect of Psyllium on Physical Properties, Composition and Acceptability of Whole Grain Breads

    المؤلفون: Maria Franco, Manuel Gómez

    المصدر: Foods, Vol 11, Iss 12, p 1685 (2022)

    مصطلحات موضوعية: psyllium, wholemeal bread, mixolab, acceptability, nutrition, Chemical technology, TP1-1185

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2304-8158/11/12/1685; https://doaj.org/toc/2304-8158

    URL الوصول: https://doaj.org/article/20df58694dad44209944ee70d2df8d04

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  4. 4
    دورية أكاديمية

    لا يتم عرض هذه النتيجة على الضيوف.

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  5. 5
    دورية أكاديمية

    لا يتم عرض هذه النتيجة على الضيوف.

    View this record from ISI Web of Science
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  6. 6
    دورية أكاديمية
    Cytoprotective Compounds Interfere with the Nutraceutical Potential of Bread Supplemented with Green Coffee Beans

    المؤلفون: Urszula Gawlik-Dziki, Marcin Luty, Dariusz Dziki, Michał Świeca, Katarzyna Piwowarczyk, Urszula Złotek, Jarosław Czyż

    المصدر: Antioxidants, Vol 8, Iss 7, p 228 (2019)

    مصطلحات موضوعية: coffee beans, wholemeal bread, prostate cancer, gastrointestinal digestion, cytoprotection, Therapeutics. Pharmacology, RM1-950

    وصف الملف: electronic resource

    Relation: https://www.mdpi.com/2076-3921/8/7/228; https://doaj.org/toc/2076-3921

    URL الوصول: https://doaj.org/article/ad13249bf7264a1da1d605c77012e38a

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  7. 7
    Total Phenols, Antioxidant Activity and Sensory Evaluation of Bread Fortified with Spearmint

    المؤلفون: Ahmad Salihin Baba, Amal Bakr Shori, Leong Ay Kee

    المصدر: Arabian Journal for Science and Engineering. 46:5257-5264

    مصطلحات موضوعية: Aqueous extract, Multidisciplinary, Antioxidant, food.ingredient, Chemistry, DPPH, medicine.medical_treatment, Food additive, digestive, oral, and skin physiology, 010102 general mathematics, Organoleptic, food and beverages, Wheat germ, 01 natural sciences, food.food, chemistry.chemical_compound, food, Wholemeal bread, medicine, Food science, Phenols, 0101 mathematics

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::f78a0087cd8c66d5a1bcddc9aed75d30
    https://doi.org/10.1007/s13369-020-05012-5

    Find this article in full text from Springer Verlag.
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  8. 8
    كتاب إلكتروني
    Cereals, Fiber, and Cancer Prevention

    المؤلفون: EPIC Consensus Panel, Giacosa, AttilioAff5, Hill, Michael J.Aff6

    المساهمون: Zappia, Vincenzo, editorAff1, Della Ragione, Fulvio, editorAff1, Barbarisi, Alfonso, editorAff2, Russo, Gian Luigi, editorAff3, Iacovo, Rossano Dello, editorAff4

    المصدر: Advances in Nutrition and Cancer 2. 472:269-272

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  9. 9
    Level of physical activity in comparison to selected eating habits of women

    المؤلفون: Robert Gajda

    المصدر: Sport i Turystyka. Środkowoeuropejskie Czasopismo Naukowe. 3:147-164

    مصطلحات موضوعية: food, business.industry, Wholemeal bread, Environmental health, Physical activity, food and beverages, Medicine, Statistical analysis, business, Cultural inheritance, food.food

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::ec9fc098485af0baee138298c14c9368
    https://doi.org/10.16926/sit.2020.03.09

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  10. 10
    Isolation and identification of lactic acid bacteria with phytase activity from sourdough

    المؤلفون: Matin Mohammadi‐Kouchesfahani, Zohreh Hamidi-Esfahani, Mohammad Azizi

    المصدر: Food Science & Nutrition, 7(11):3700-3708
    Food Science & Nutrition, Vol 7, Iss 11, Pp 3700-3708 (2019)
    Food Science & Nutrition

    مصطلحات موضوعية: lcsh:TX341-641, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, food, Starter, Wholemeal bread, phytase activity, lactic acid bacteria, isolation, sourdough, phytic acid, Food science, Original Research, 0303 health sciences, Phytic acid, biology, 030306 microbiology, food and beverages, 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, food.food, Bioavailability, Lactic acid, chemistry, Phytase, Fermentation, lcsh:Nutrition. Foods and food supply, Bacteria, Food Science

    URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acf969dbdb1c7c24b5144ac408d4933f
    https://doi.org/10.1002/fsn3.1229

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