• Reference Citation Analysis
  • v
  • v
  • Find an Article
Find an Article PDF (4607994)   Today's Articles (5699)   Subscriber (49375)
For: Stamataki NS, Yanni AE, Karathanos VT. Bread making technology influences postprandial glucose response: a review of the clinical evidence. Br J Nutr 2017;117:1001-12. [DOI: 10.1017/s0007114517000770] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Number Cited by Other Article(s)
1
Temkov M, Rocha JM, Rannou C, Ducasse M, Prost C. Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensations. Front Nutr 2024;11:1370086. [PMID: 38887499 PMCID: PMC11180745 DOI: 10.3389/fnut.2024.1370086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Accepted: 05/14/2024] [Indexed: 06/20/2024]  Open
2
Alkay Z, Falah F, Cankurt H, Dertli E. Exploring the Nutritional Impact of Sourdough Fermentation: Its Mechanisms and Functional Potential. Foods 2024;13:1732. [PMID: 38890959 PMCID: PMC11172170 DOI: 10.3390/foods13111732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2024] [Revised: 05/28/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024]  Open
3
Oyinloye PO, Ajala AS, Asogwa NT, Galani YJH. Fortification of dough with moringa, coriander, and amaranth improves the nutritional composition, health-benefiting properties, and sensory attributes of Nigerian wheat bread. Food Sci Nutr 2024;12:615-626. [PMID: 38268902 PMCID: PMC10804088 DOI: 10.1002/fsn3.3753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2023] [Revised: 09/13/2023] [Accepted: 09/27/2023] [Indexed: 01/26/2024]  Open
4
Zeng F, Yang Y, Liu Q, Yang J, Jin Z, Jiao A. Effect of fermentation methods on properties of dough and whole wheat bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023;103:4876-4886. [PMID: 36943926 DOI: 10.1002/jsfa.12565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/10/2023] [Accepted: 03/21/2023] [Indexed: 06/08/2023]
5
Ribet L, Dessalles R, Lesens C, Brusselaers N, Durand-Dubief M. Nutritional benefits of sourdoughs: A systematic review. Adv Nutr 2023;14:22-29. [PMID: 36811591 PMCID: PMC10103004 DOI: 10.1016/j.advnut.2022.10.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 09/14/2022] [Accepted: 10/05/2022] [Indexed: 12/23/2022]  Open
6
Yaregal Z, Baye K, Solomon WK. The influence of dough kneading time and flour particle size distribution on white bread structure, glycemic response and aspects of appetite. Clin Nutr ESPEN 2022;52:68-77. [PMID: 36513488 DOI: 10.1016/j.clnesp.2022.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 09/28/2022] [Accepted: 10/04/2022] [Indexed: 12/14/2022]
7
Shao S, Yi X, Li C. Main factors affecting the starch digestibility in Chinese steamed bread. Food Chem 2022;393:133448. [PMID: 35751217 DOI: 10.1016/j.foodchem.2022.133448] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 05/15/2022] [Accepted: 06/08/2022] [Indexed: 11/25/2022]
8
Qi K, Yi X, Li C. Effects of endogenous macronutrients and processing conditions on starch digestibility in wheat bread. Carbohydr Polym 2022;295:119874. [DOI: 10.1016/j.carbpol.2022.119874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/25/2022]
9
Wang Y, Jian C. Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Sci Food 2022;6:49. [PMID: 36307422 PMCID: PMC9614748 DOI: 10.1038/s41538-022-00163-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 09/29/2022] [Indexed: 11/09/2022]  Open
10
Ghafouri A, Heshmati J, Heydari I, Shokouhi Shoormasti R, Estêvão MD, Hoseini AS, Morvaridzadeh M, Akbari‐Fakhrabadi M, Farsi F, Zarrati M, Pizarro AB, Shidfar F, Ziaei S. Effect of synbiotic bread containing lactic acid on blood lipids and apolipoproteins in patients with type 2 diabetes: A randomized controlled trial. Food Sci Nutr 2022;10:4419-4430. [PMID: 36514747 PMCID: PMC9731550 DOI: 10.1002/fsn3.3039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 05/24/2022] [Accepted: 08/25/2022] [Indexed: 12/16/2022]  Open
11
Chakraborty M, Budhwar S, Kumar S. Enhancement of shelf life of Moringa bread using Prosporis julifera extract and gamma radiation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17074] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
12
Rolim ME, Fortes MI, Von Frankenberg A, Duarte CK. Consumption of sourdough bread and changes in the glycemic control and satiety: A systematic review. Crit Rev Food Sci Nutr 2022;64:801-816. [PMID: 35943419 DOI: 10.1080/10408398.2022.2108756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
13
Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making. Food Chem 2022;396:133678. [PMID: 35849983 DOI: 10.1016/j.foodchem.2022.133678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 06/29/2022] [Accepted: 07/09/2022] [Indexed: 11/20/2022]
14
Iversen KN, Jonsson K, Landberg R. The Effect of Rye-Based Foods on Postprandial Plasma Insulin Concentration: The Rye Factor. Front Nutr 2022;9:868938. [PMID: 35757252 PMCID: PMC9218669 DOI: 10.3389/fnut.2022.868938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Accepted: 04/26/2022] [Indexed: 11/15/2022]  Open
15
Positive postprandial glycaemic and appetite-related effects of wheat breads enriched with either α-cyclodextrin or hydroxytyrosol/α-cyclodextrin inclusion complex. Eur J Nutr 2022;61:3809-3819. [DOI: 10.1007/s00394-022-02913-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Accepted: 05/11/2022] [Indexed: 12/17/2022]
16
Fermented foods: an update on evidence-based health benefits and future perspectives. Food Res Int 2022;156:111133. [DOI: 10.1016/j.foodres.2022.111133] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 03/10/2022] [Accepted: 03/11/2022] [Indexed: 12/15/2022]
17
Studzińska-Sroka E, Galanty A, Gościniak A, Wieczorek M, Kłaput M, Dudek-Makuch M, Cielecka-Piontek J. Herbal Infusions as a Valuable Functional Food. Nutrients 2021;13:nu13114051. [PMID: 34836310 PMCID: PMC8622958 DOI: 10.3390/nu13114051] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 11/08/2021] [Accepted: 11/10/2021] [Indexed: 01/11/2023]  Open
18
Korompokis K, Deleu LJ, Delcour JA. The impact of incorporating coarse wheat farina containing intact endosperm cells in a bread recipe on bread characteristics and starch digestibility. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103333] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
19
Study Protocol of a Multicenter Randomized Controlled Trial to Tackle Obesity through a Mediterranean Diet vs. a Traditional Low-Fat Diet in Adolescents: The MED4Youth Study. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021;18:ijerph18094841. [PMID: 34062731 PMCID: PMC8125034 DOI: 10.3390/ijerph18094841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/23/2021] [Accepted: 04/25/2021] [Indexed: 12/26/2022]
20
Gil-Cardoso K, Saldaña G, Luengo E, Pastor J, Virto R, Alcaide-Hidalgo JM, Del Bas JM, Arola L, Caimari A. Consumption of Sourdough Breads Improves Postprandial Glucose Response and Produces Sourdough-Specific Effects on Biochemical and Inflammatory Parameters and Mineral Absorption. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021;69:3044-3059. [PMID: 33656322 DOI: 10.1021/acs.jafc.0c07200] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
21
Normal Versus Slowly Processed Pasta and Post-Prandial Glucose Homeostasis in Healthy Subjects: A Pilot Study. Nutrients 2021;13:nu13020678. [PMID: 33672666 PMCID: PMC7924401 DOI: 10.3390/nu13020678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 02/04/2021] [Accepted: 02/18/2021] [Indexed: 11/29/2022]  Open
22
Cesbron-Lavau G, Goux A, Atkinson F, Meynier A, Vinoy S. Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response. Nutrients 2021;13:nu13020381. [PMID: 33530525 PMCID: PMC7912248 DOI: 10.3390/nu13020381] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/06/2021] [Accepted: 01/21/2021] [Indexed: 11/24/2022]  Open
23
Binou P, Yanni AE, Karathanos VT. Physical properties, sensory acceptance, postprandial glycemic response, and satiety of cereal based foods enriched with legume flours: a review. Crit Rev Food Sci Nutr 2020;62:2722-2740. [PMID: 33305591 DOI: 10.1080/10408398.2020.1858020] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
24
Pagliai G, Venturi M, Dinu M, Galli V, Colombini B, Giangrandi I, Maggini N, Sofi F, Granchi L. Effect of consumption of ancient grain bread leavened with sourdough or with baker's yeast on cardio-metabolic risk parameters: a dietary intervention trial. Int J Food Sci Nutr 2020;72:367-374. [PMID: 32718191 DOI: 10.1080/09637486.2020.1799956] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
25
Reynolds AN, Mann J, Elbalshy M, Mete E, Robinson C, Oey I, Silcock P, Downes N, Perry T, Te Morenga L. Wholegrain Particle Size Influences Postprandial Glycemia in Type 2 Diabetes: A Randomized Crossover Study Comparing Four Wholegrain Breads. Diabetes Care 2020;43:476-479. [PMID: 31744812 DOI: 10.2337/dc19-1466] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/24/2019] [Accepted: 10/27/2019] [Indexed: 02/03/2023]
26
Olagunju AI. Influence of Whole Wheat Flour Substitution and Sugar Replacement with Natural Sweetener on Nutritional Composition and Glycaemic Properties of Multigrain Bread. Prev Nutr Food Sci 2019;24:456-467. [PMID: 31915642 PMCID: PMC6941730 DOI: 10.3746/pnf.2019.24.4.456] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Accepted: 11/04/2019] [Indexed: 11/26/2022]  Open
27
Differential Physiological Responses Elicited by Ancient and Heritage Wheat Cultivars Compared to Modern Ones. Nutrients 2019;11:nu11122879. [PMID: 31779167 PMCID: PMC6950659 DOI: 10.3390/nu11122879] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Accepted: 11/22/2019] [Indexed: 02/07/2023]  Open
28
Fuentes C, Castañeda R, Rengel F, Peñarrieta JM, Nilsson L. Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4). Food Chem 2019;298:125090. [DOI: 10.1016/j.foodchem.2019.125090] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/25/2019] [Accepted: 06/26/2019] [Indexed: 10/26/2022]
29
Cavagnuolo L, Bozzetto L, Franco L, Costabile G, Riccardi G, Rivellese AA, Annuzzi G. Pizza Leavening Technique Influences Postprandial Glucose Response: A Randomized Controlled Trial in Patients With Type 1 Diabetes. Diabetes Care 2019;42:e157-e158. [PMID: 31416896 DOI: 10.2337/dc19-0778] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/19/2019] [Accepted: 07/02/2019] [Indexed: 02/03/2023]
30
Abbondio M, Palomba A, Tanca A, Fraumene C, Pagnozzi D, Serra M, Marongiu F, Laconi E, Uzzau S. Fecal Metaproteomic Analysis Reveals Unique Changes of the Gut Microbiome Functions After Consumption of Sourdough Carasau Bread. Front Microbiol 2019;10:1733. [PMID: 31417524 PMCID: PMC6682701 DOI: 10.3389/fmicb.2019.01733] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Accepted: 07/15/2019] [Indexed: 12/29/2022]  Open
31
Zhu F. Glycemic control in Chinese steamed bread: Strategies and opportunities. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.038] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
32
Ghafouri A, Zarrati M, Shidfar F, Heydari I, Shokouhi Shoormasti R, Eslami O. Effect of synbiotic bread containing lactic acid on glycemic indicators, biomarkers of antioxidant status and inflammation in patients with type 2 diabetes: a randomized controlled trial. Diabetol Metab Syndr 2019;11:103. [PMID: 31827628 PMCID: PMC6896735 DOI: 10.1186/s13098-019-0496-9] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Accepted: 11/19/2019] [Indexed: 12/20/2022]  Open
33
Lopes CDO, Barcelos MDFP, Vieira CNDG, de Abreu WC, Ferreira EB, Pereira RC, de Angelis-Pereira MC. Effects of sprouted and fermented quinoa (Chenopodium quinoa) on glycemic index of diet and biochemical parameters of blood of Wistar rats fed high carbohydrate diet. Journal of Food Science and Technology 2018;56:40-48. [PMID: 30728545 DOI: 10.1007/s13197-018-3436-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/05/2018] [Accepted: 09/11/2018] [Indexed: 12/22/2022]
34
Galli V, Mazzoli L, Luti S, Venturi M, Guerrini S, Paoli P, Vincenzini M, Granchi L, Pazzagli L. Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough. Int J Food Microbiol 2018;286:55-65. [PMID: 30036730 DOI: 10.1016/j.ijfoodmicro.2018.07.018] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 07/06/2018] [Accepted: 07/14/2018] [Indexed: 12/01/2022]
35
Papakonstantinou E, Chaloulos P, Papalexi A, Mandala I. Effects of bran size and carob seed flour of optimized bread formulas on glycemic responses in humans: A randomized clinical trial. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.04.045] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]  Open
PrevPage 1 of 1 1Next
© 2004-2024 Baishideng Publishing Group Inc. All rights reserved. 7041 Koll Center Parkway, Suite 160, Pleasanton, CA 94566, USA