Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder

Variation in bioactive compounds and antiradical activity of Moringa oleifera leaves: influence of climatic factors, tree age, and soil parameters

(2017) L. A. Vázquez-León et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Subcritical ethanol extraction of flavonoids from Moringa oleifera leaf and evaluation of antioxidant activity

(2017) Yongqiang Wang et al.   FOOD CHEMISTRY

Gluten free diet and nutrient deficiencies: A review

(2016) Giorgia Vici et al.   CLINICAL NUTRITION

Celiac disease: understanding the gluten-free diet

(2016) Karla A. Bascuñán et al.   EUROPEAN JOURNAL OF NUTRITION

Profiling of polyphenolics, nutrients and antioxidant potential of germplasm’s leaves from seven cultivars of Moringa oleifera Lam.

(2016) Wasif Nouman et al.   INDUSTRIAL CROPS AND PRODUCTS

Developing gluten free bakery improvers by hydrothermal treatment of rice and corn flours

(2016) Hayat Bourekoua et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Carotenoid content in vegetative and reproductive parts of commercially grown Moringa oleifera Lam. cultivars from India by LC–APCI–MS

(2014) Ramesh Kumar Saini et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Novel Application of Freeze-Dried Amaranth Sourdough in Gluten-Free Bread Production

(2014) Renata Różyło et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Texture and Sensory Evaluation of Composite Wheat-Oat Bread Prepared with Novel Two-Phase Method Using Oat Yeast-Fermented Leaven

(2014) Renata Różyło et al.   JOURNAL OF TEXTURE STUDIES

Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

(2014) Urszula Gawlik-Dziki et al.   Biomed Research International

Effect of Process Modifications in Two Cycles of Dough Mixing on Physical Properties of Wheat Bread Baked from Weak Flour

(2013) Renata Różyło   Food and Bioprocess Technology

Free radical scavenging activity from different extracts of leaves of Bauhinia vahlii Wight & Arn.

(2013) Kandhasamy Sowndhararajan et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Relationship between instrumental parameters and sensory characteristics in gluten-free breads

(2012) María Estela Matos et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

(2012) Małgorzata Wronkowska et al.   Food and Bioprocess Technology

Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin

(2012) Urszula Gawlik-Dziki et al.   FOOD CHEMISTRY

Maximizing total phenolics, total flavonoids contents and antioxidant activity of Moringa oleifera leaf extract by the appropriate extraction method

(2012) Boonyadist Vongsak et al.   INDUSTRIAL CROPS AND PRODUCTS

Polyphenolic content and antioxidant properties of Moringa oleifera leaf extracts and enzymatic activity of liver from goats supplemented with Moringa oleifera leaves/sunflower seed cake

(2012) B. Moyo et al.   MEAT SCIENCE

Effect of Iron Fortification on Physical and Sensory Quality of Gluten-Free Bread

(2011) Alexandra Kiskini et al.   Food and Bioprocess Technology

Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

(2010) Ho S. Lim et al.   FOOD CHEMISTRY

Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants: A Review

(2010) Anusooya S. Sivam et al.   JOURNAL OF FOOD SCIENCE

In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds

(2009) Xiao-Yu Su et al.   FOOD CHEMISTRY

In vitro and in vivo antioxidant activity of aqueous extract from Choerospondias axillaris fruit

(2007) Hua Wang et al.   FOOD CHEMISTRY