Similar articles for PMID: 33493845

Year	Number of Results
1921	1
1942	1
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2020	31
2021	19
2022	22
2023	9

1

Identification of saprophytic microorganisms and analysis of changes in sensory, physicochemical, and nutritional characteristics of potato and wheat steamed bread during different storage periods.

Ma M, Mu T, Zhou L. Ma M, et al. Food Chem. 2021 Jun 30;348:128927. doi: 10.1016/j.foodchem.2020.128927. Epub 2020 Dec 26. Food Chem. 2021. PMID: 33493845

2

Comparative study of the nutritional quality of potato-wheat steamed and baked breads made with four potato flour cultivars.

Liu X, Mu T, Sun H, Zhang M, Chen J, Fauconnier ML. Liu X, et al. Int J Food Sci Nutr. 2017 Mar;68(2):167-178. doi: 10.1080/09637486.2016.1226272. Epub 2016 Sep 9. Int J Food Sci Nutr. 2017. PMID: 27608859

3

Effect of high molecular weight glutenin subunit composition in common wheat on dough properties and steamed bread quality.

Zhang P, Jondiko TO, Tilley M, Awika JM. Zhang P, et al. J Sci Food Agric. 2014 Oct;94(13):2801-6. doi: 10.1002/jsfa.6635. Epub 2014 Mar 31. J Sci Food Agric. 2014. PMID: 24591045

4

Effects of different gelatinization degrees of starch in potato flour on the quality of steamed bread.

Cheng L, Wang X, Gu Z, Hong Y, Li Z, Li C, Ban X. Cheng L, et al. Int J Biol Macromol. 2022 Jun 1;209(Pt A):144-152. doi: 10.1016/j.ijbiomac.2022.03.208. Epub 2022 Apr 2. Int J Biol Macromol. 2022. PMID: 35381284

5

Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics.

Kowalczewski P, Różańska M, Makowska A, Jeżowski P, Kubiak P. Kowalczewski P, et al. Food Sci Technol Int. 2019 Apr;25(3):223-232. doi: 10.1177/1082013218814605. Epub 2018 Dec 3. Food Sci Technol Int. 2019. PMID: 30509131

6

Preparation and quality evaluation of potato steamed bread with wheat gluten.

Zhao B, Deng J, Li M, Li H, Zhang Y, Gong H, Chen Z. Zhao B, et al. Food Sci Nutr. 2020 Jun 23;8(8):3989-3998. doi: 10.1002/fsn3.1600. eCollection 2020 Aug. Food Sci Nutr. 2020. PMID: 32884680 Free PMC article.

7

Use of fungal proteases and selected sourdough lactic acid bacteria for making wheat bread with an intermediate content of gluten.

Rizzello CG, Curiel JA, Nionelli L, Vincentini O, Di Cagno R, Silano M, Gobbetti M, Coda R. Rizzello CG, et al. Food Microbiol. 2014 Feb;37:59-68. doi: 10.1016/j.fm.2013.06.017. Epub 2013 Jul 5. Food Microbiol. 2014. PMID: 24230474

8

Quality attributes of breads from high-quality cassava flour improved with wet gluten.

Akintayo OA, Oyeyinka SA, Aziz AO, Olawuyi IF, Kayode RMO, Karim OR. Akintayo OA, et al. J Food Sci. 2020 Aug;85(8):2310-2316. doi: 10.1111/1750-3841.15347. Epub 2020 Jul 20. J Food Sci. 2020. PMID: 32691453

9

Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.

Santos FG, Fratelli C, Muniz DG, Capriles VD. Santos FG, et al. J Food Sci. 2018 Jan;83(1):188-197. doi: 10.1111/1750-3841.14009. Epub 2017 Dec 6. J Food Sci. 2018. PMID: 29210449

10

Quality characterization of wheat, maize and sorghum steamed breads from Lesotho.

Nkhabutlane P, du Rand GE, de Kock HL. Nkhabutlane P, et al. J Sci Food Agric. 2014 Aug;94(10):2104-17. doi: 10.1002/jsfa.6531. Epub 2014 Feb 17. J Sci Food Agric. 2014. PMID: 24338919

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