Bread

Known as: Breads 
Baked food product made of flour or meal that is moistened, kneaded, and sometimes fermented. A major food since prehistoric times, it has been made… (More)
National Institutes of Health

Papers overview

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2011
2011
Soybean enriched rice based gluten free breads were designed incorporating a structuring agent (hydroxypropylmethylcellulose HPMC… (More)
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Highly Cited
2008
Highly Cited
2008
OBJECTIVE To systematically tabulate published and unpublished sources of reliable glycemic index (GI) values. RESEARCH DESIGN… (More)
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Highly Cited
2006
Highly Cited
2006
Fortification of foods is a feasible way of preventing low vitamin D status. Bread could be a suitable vehicle for fortification… (More)
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Highly Cited
2005
Highly Cited
2005
Esophageal cancer incidence and mortality rates in Linxian, China are among the highest in the world. We examined risk factors… (More)
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Highly Cited
2004
Highly Cited
2004
OBJECTIVE To examine associations between type 2 diabetes and fiber, glycemic load (GL), dietary glycemic index (GI), and fiber… (More)
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Highly Cited
2003
Highly Cited
2003
BACKGROUND Fiber and whole-cereal intakes may protect against hyperinsulinemia and the risk of type 2 diabetes. OBJECTIVE The… (More)
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Highly Cited
2003
Highly Cited
2003
BACKGROUND Rye bread has a beneficial effect on the postprandial insulin response in healthy subjects. The role of rye fiber in… (More)
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Review
2001
Review
2001
Obesity among children has reached epidemic proportions. Today, an estimated one in four children in the United States is… (More)
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Review
1995
Review
1995
We present a food pyramid that reflects Mediterranean dietary traditions, which historically have been associated with good… (More)
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Highly Cited
1988
Highly Cited
1988
STUDY OBJECTIVE To determine the effect on the glycaemic response to bread of the ratio of whole cereal grains to milled flour… (More)
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