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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1945 11
1946 21
1947 16
1948 9
1949 12
1950 17
1951 13
1952 21
1953 19
1954 23
1955 25
1956 18
1957 12
1958 15
1959 17
1960 18
1961 16
1962 13
1963 18
1964 23
1965 24
1966 16
1967 16
1968 14
1969 10
1970 21
1971 21
1972 15
1973 17
1974 25
1975 20
1976 22
1977 18
1978 11
1979 17
1980 16
1981 12
1982 13
1983 15
1984 11
1985 18
1986 11
1987 13
1988 18
1989 9
1990 8
1991 15
1992 16
1993 21
1994 20
1995 14
1996 26
1997 18
1998 17
1999 24
2000 40
2001 39
2002 49
2003 61
2004 52
2005 63
2006 56
2007 84
2008 73
2009 96
2010 87
2011 133
2012 149
2013 164
2014 164
2015 164
2016 205
2017 203
2018 213
2019 142
2020 7
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2,798 results
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Salt content in bread in Spain, 2014.
Pérez Farinós N, et al. Nutr Hosp 2018. PMID 29974775 Free article.
Bread is one of the foods that contributes the most salt to the diet in Spain. It is important to monitor the salt content of bread. ...CONCLUSIONS: the amount of salt in common bread in Spain remains stable from 2008....
Bread is one of the foods that contributes the most salt to the diet in Spain. It is important to monitor the salt content of brea
Health risk assessment of acrylamide in bread in Iran using LC-MS/MS.
Eslamizad S, et al. Food Chem Toxicol 2019. PMID 30753857
Acrylamide is a chemical, often present in bread, legally classified as carcinogen, mutagen and reproductive toxicant. Since bread is consumed both world-wide and in Iran, determination of acrylamide in different types of breads is of high interest. ...Based on the THQ for bread acrylamide in adults and children, the decreasing risk order was: Shiraz semi-industrial Sangak, Shiraz traditional Sangak, Tehran traditional Sangak, Tehran industrial bread. ...
Acrylamide is a chemical, often present in bread, legally classified as carcinogen, mutagen and reproductive toxicant. Since bread
Advances in gluten-free bread technology.
Ngemakwe PH, et al. Food Sci Technol Int 2015 - Review. PMID 24837594
The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives such as dairy products, soya and eggs have been used to improve the quality of gluten-free bread, but with limited success. ...Similarly, hydroxypropylmethylcellulose improves gas retention and water absorption of dough and reduces crumb hardening rate of the resulting bread, while carboxymethylcellulose significantly increases dough elasticity (60-70 BU) and bread volume (230-267 cm(3)/100 g bread)....
The unattractive appearance of gluten-free bread still remains a challenge in gluten-free breadmaking. In response to this, additives …
Assessment of salt concentration in bread commonly consumed in the Eastern Mediterranean Region.
Al Jawaldeh A and Al-Khamaiseh M. East Mediterr Health J 2018. PMID 29658617 Free article.
Bread is the leading staple food in the Region; therefore, reducing the amount of salt added to bread could be an effective measure for reducing salt intake. ...Setting an upper limit for salt content in flat bread (pita or Arabic bread) at 0.5% is strongly recommended. However, salt levels at ≤ 1% would be appropriate for other kind of breads....
Bread is the leading staple food in the Region; therefore, reducing the amount of salt added to bread could be an effective me
Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.
Almeida EL, et al. Crit Rev Food Sci Nutr 2016 - Review. PMID 25000472
It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the bread can always be offered fresh to the consumer. ...The market for these breads has grown rapidly and the bakery industry searches innovations related to par-baked bread technology....
It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the b
Bread Consumption Is Associated with Elevated Blood Pressure among Adults Living in Mexico City⁻A Sub-Analysis of the Tlalpan 2020 Study.
Ponce-Martínez X, et al. Nutrients 2018. PMID 30551575 Free PMC article.
Bread products are identified as one of the main sources of daily sodium intake. The objective of this cross-sectional study was to evaluate the association between bread and others cereal products consumption with EBP. ...Initiatives to reduce sodium levels in bread products such as bolillo and telera are needed in Mexico to help manage the cardiovascular risk at the population level....
Bread products are identified as one of the main sources of daily sodium intake. The objective of this cross-sectional study was to e
Willingness to eat bread with health benefits: habits, taste and health in bread choice.
Sajdakowska M, et al. Public Health 2019. PMID 30641459
To evaluate the consumption of bread, questions concerning (1) the frequency of eating white bread, white bread with added grains, bran and so on and wholemeal bread, and (2) the amount of consumed bread were asked. ...Those who were less interested in bread with reduced salt content declared consuming more white bread. Among them, there were also men and people for whom the taste of bread was crucial. ...
To evaluate the consumption of bread, questions concerning (1) the frequency of eating white bread, white bread with ad …
Shelf life characteristics of bread produced from ozonated wheat flour.
Obadi M, et al. J Texture Stud 2018. PMID 29131335
Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread baking. Analyses of the effects of ozone gas on treatment of flour on bread shelf life and quality would aid the production of high quality and extend the shelf life of bread....
Given such findings, desirable shelf life and bread qualities may be achieved when ozone is used as a flour oxidant prior to bread
Sodium chloride composition of commercial white bread in Morocco.
Jafri A, et al. East Mediterr Health J 2017. PMID 29270972 Free article.
Results showed that the average amount of added salt during the preparation of white bread is 17.42 ± 1.28 g / kg, which is the equivalent of a daily intake of 8 to 9 g of salt through bread alone, and exceeds all recommendations. The high salt content of white bread might be a contributing factor to the high sodium intake in Morocco, especially considering that bread is a staple food in the country. ...
Results showed that the average amount of added salt during the preparation of white bread is 17.42 ± 1.28 g / kg, which is the equiv …
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