Nutritional properties of wholemeal wheat-flour bread with an addition of selected wild grown fruits

Wheat bread aroma compounds in crumb and crust: A review

(2015) Joana Pico et al.   FOOD RESEARCH INTERNATIONAL

Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review

(2015) Andrzej Sidor et al.   Journal of Functional Foods

Bioactive phytochemicals in wheat: Extraction, analysis, processing, and functional properties

(2015) Devanand L. Luthria et al.   Journal of Functional Foods

The influence of prolonged frozen storage of wheat-flour rolls on resistant starch development

(2014) Barbara Borczak et al.   STARCH-STARKE

Glycaemic response to frozen stored wholemeal-flour rolls enriched with fresh sourdough and whey proteins

(2014) Barbara Borczak et al.   STARCH-STARKE

Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

(2014) Dariusz Dziki et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Resistant Starch: Promise for Improving Human Health

(2013) Diane F. Birt et al.   Advances in Nutrition

Sea buckthorn berries: A potential source of valuable nutrients for nutraceuticals and cosmoceuticals

(2011) Lalit M. Bal et al.   FOOD RESEARCH INTERNATIONAL

Postharvest stability of antioxidant compounds in hawthorn and cornelian cherries at room and refrigerator temperatures—Comparison with blackberries, white and red grapes

(2011) Dunja Šamec et al.   SCIENTIA HORTICULTURAE

A combined procedure to evaluate the global antioxidant response of bread

(2010) Cristina Delgado-Andrade et al.   JOURNAL OF CEREAL SCIENCE

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

(2010) Monica H Carlsen et al.   Nutrition Journal

Effect of single and dual hydrothermal treatments on the crystalline structure, thermal properties, and nutritional fractions of pea, lentil, and navy bean starches

(2009) Hyun-Jung Chung et al.   FOOD RESEARCH INTERNATIONAL

Starch digestibility in food matrix: a review

(2009) Jaspreet Singh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutritional value of bread: Influence of processing, food interaction and consumer perception

(2008) K. Dewettinck et al.   JOURNAL OF CEREAL SCIENCE