Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation

Search Page

MyNCBI Filters
Results by year

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 218
2019 183
2020 24
Text availability
Article attribute
Article type
Publication date

Search Results

2,840 results
Results by year
Filters applied: . Clear all
Page 1
Salt content in bread in Spain, 2014.
Pérez Farinós N, Santos Sanz S, Dal Re MªÁ, Yusta Boyo J, Robledo T, Castrodeza JJ, Campos Amado J, Villar C. Pérez Farinós N, et al. Nutr Hosp. 2018 May 17;35(3):650-654. doi: 10.20960/nh.1339. Nutr Hosp. 2018. PMID: 29974775 Free article. English.
[Bread and salt: an indissoluble binomial?].
Serra-Majem L. Serra-Majem L. Nutr Hosp. 2018 Jun 6;35(3):503-504. doi: 10.20960/nh.2111. Nutr Hosp. 2018. PMID: 29974753 Free article. Spanish. No abstract available.
Advances in gluten-free bread technology.
Ngemakwe PH, Le Roes-Hill M, Jideani VA. Ngemakwe PH, et al. Food Sci Technol Int. 2015 Jun;21(4):256-76. doi: 10.1177/1082013214531425. Epub 2014 May 16. Food Sci Technol Int. 2015. PMID: 24837594 Review.
Shelf life characteristics of bread produced from ozonated wheat flour.
Obadi M, Zhu KX, Peng W, Sulieman AA, Mahdi AA, Mohammed K, Zhou HM. Obadi M, et al. J Texture Stud. 2018 Oct;49(5):492-502. doi: 10.1111/jtxs.12309. Epub 2017 Dec 20. J Texture Stud. 2018. PMID: 29131335
Sodium chloride composition of commercial white bread in Morocco.
Jafri A, El-Kardi Y, Derouiche A. Jafri A, et al. East Mediterr Health J. 2017 Dec 14;23(10):708-710. doi: 10.26719/2017.23.10.708. East Mediterr Health J. 2017. PMID: 29270972 Free article.
Consumer detection and acceptability of reduced-sodium bread.
La Croix KW, Fiala SC, Colonna AE, Durham CA, Morrissey MT, Drum DK, Kohn MA. La Croix KW, et al. Public Health Nutr. 2015 Jun;18(8):1412-8. doi: 10.1017/S1368980014001748. Epub 2014 Aug 28. Public Health Nutr. 2015. PMID: 25165866
2,840 results
Jump to page
Feedback