Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid

International Journal of Food Science & Technology ◽

10.1111/ijfs.15511 ◽

2021 ◽

Author(s):

Qianna Zheng ◽

Teng Wei ◽

Yan Song ◽

Xin Guo ◽

Hao Jiang ◽

...

Keyword(s):

Ascorbic Acid ◽

Comparative Study ◽

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Comparative Study of Ascorbic Acid Levels in Gastric Secretion, Blood, Urine and Saliva

Gastroenterology ◽

10.1016/s0016-5085(51)80160-4 ◽

1951 ◽

Vol 18 (2) ◽

pp. 224-229 ◽

Author(s):

Joseph T. Freeman ◽

Roberta Hafkesbring

Keyword(s):

Ascorbic Acid ◽

Gastric Secretion ◽

Comparative Study

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Biological and Pharmacological Characterization of Ascorbic Acid and Nicotinamide Chitosan Nanoparticles against Insulin-Resistance-Induced Cognitive Defects: A Comparative Study

ACS Omega ◽

10.1021/acsomega.0c05096 ◽

2021 ◽

Vol 6 (5) ◽

pp. 3587-3601

Author(s):

Hend Abd-Allah ◽

Maha Nasr ◽

Omar A. H. Ahmed-Farid ◽

Salma A. El-Marasy ◽

Rofanda M. Bakeer ◽

...

Keyword(s):

Insulin Resistance ◽

Ascorbic Acid ◽

Comparative Study ◽

Chitosan Nanoparticles ◽

Pharmacological Characterization ◽

Cognitive Defects

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A Comparative Study on Spectrophotometric, Conductometric and Potentiometric Determination of Ascorbic Acid

Analytical Letters ◽

10.1080/00032718808059913 ◽

1988 ◽

Vol 21 (12) ◽

pp. 2333-2343 ◽

Author(s):

Tarasankar Pal ◽

Pradip K. Das

Keyword(s):

Ascorbic Acid ◽

Comparative Study ◽

Potentiometric Determination

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A comparative study on the effects of ascorbic acid deficiency and supplementation on endurance and mitochondrial oxidative capacities in various tissues of the guinea pig

Comparative Biochemistry and Physiology Part B Comparative Biochemistry ◽

10.1016/0305-0491(86)90359-7 ◽

1986 ◽

Vol 83 (1) ◽

pp. 235-240 ◽

Author(s):

L. Packer ◽

K. Gohil ◽

B. DeLumen ◽

S.E. Terblanche

Keyword(s):

Ascorbic Acid ◽

Comparative Study ◽

Ascorbic Acid Deficiency ◽

Acid Deficiency

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Comparative Study of Intravenous Iron Versus Intravenous Ascorbic Acid for Treatment of Functional Iron Deficiency in Patients Under Hemodialysis. A Randomized Clinical Trial

Nephro-Urology Monthly ◽

10.5812/numonthly.12038 ◽

2013 ◽

Vol 5 (4) ◽

pp. 913-917 ◽

Author(s):

Omid Sedighi ◽

Atieh Makhlough ◽

Ghasem Janbabai ◽

Mohammad Neemi

Keyword(s):

Clinical Trial ◽

Ascorbic Acid ◽

Iron Deficiency ◽

Comparative Study ◽

Randomized Clinical Trial ◽

Intravenous Iron ◽

Functional Iron Deficiency ◽

Intravenous Ascorbic Acid

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Two superior antioxidants: ferulic acid and ascorbic acid in reducing signs of photoaging – a split‐face comparative study

Dermatologic Therapy ◽

10.1111/dth.15254 ◽

2021 ◽

Author(s):

Zduńska‐Pęciak Kamila ◽

Anna Kołodziejczak ◽

Rotsztejn Helena

Keyword(s):

Ascorbic Acid ◽

Comparative Study ◽

Ferulic Acid ◽

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Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.9b00200 ◽

2019 ◽

Vol 67 (12) ◽

pp. 3480-3490 ◽

Author(s):

Pei Wang ◽

Kexin Liu ◽

Runqiang Yang ◽

Zhenxin Gu ◽

Qin Zhou ◽

...

Keyword(s):

Comparative Study ◽

Aminobutyric Acid ◽

Bread Making ◽

Wheat Evolution ◽

Starch Gelatinization ◽

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Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough

Food Chemistry ◽

10.1016/j.foodchem.2016.10.108 ◽

2017 ◽

Vol 221 ◽

pp. 482-488 ◽

Author(s):

Pei Wang ◽

Runqiang Yang ◽

Zhenxin Gu ◽

Xueming Xu ◽

Zhengyu Jin

Keyword(s):

Comparative Study ◽

Bread Dough ◽

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In Vivo Comparative Study of Ascorbic Acid and Glucose Transport into Cerebrospinal Fluid of the Rat

Annals of the New York Academy of Sciences ◽

10.1111/j.1749-6632.1988.tb51421.x ◽

1988 ◽

Vol 529 (1 Fourth Colloq) ◽

pp. 67-69 ◽

Author(s):

J. DiMATTIO ◽

J. STREITMAN

Keyword(s):

Cerebrospinal Fluid ◽

Ascorbic Acid ◽

Comparative Study ◽

Glucose Transport

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Comparative study of the nutritional quality of potato steamed bread fermented by different sourdoughs

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14080 ◽

2019 ◽

Vol 43 (9) ◽

Author(s):

Zheng Zhao ◽

Taihua Mu ◽

Hongnan Sun

Keyword(s):

Comparative Study ◽

Nutritional Quality ◽

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