sangak
Selected indexed studies
- Health risk assessment of process-related contaminants in bread. (Food Chem Toxicol, 2022) [PMID:36265678]
- Evaluation of nutrients in bread: a systematic review. (J Health Popul Nutr, 2022) [PMID:36376938]
- Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry. (NPJ Sci Food, 2025) [PMID:40379711]
_Worker-drafted node — pending editorial review._
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Sources
- Evaluation of nutrients in bread: a systematic review. (2022) pubmed
- Potential toxic elements (PTEs) concentration in wheat and flour products in Iran: A probabilistic risk assessment. (2022) pubmed
- Health risk assessment of process-related contaminants in bread. (2022) pubmed
- Occurrence and risk assessment of hydroxymethylfurfural in Iranian traditional breads using green chemistry. (2025) pubmed
- Simultaneous Analysis of 10 Priority PAHs in Iranian Sangak Bread Samples by Developing a GC-MS Method. (2021) pubmed
- Evaluation of iron content in bakery flour samples of Tehran, Iran. (2023) pubmed
- Development of a Sensitive and Rapid Method for Determination of Acrylamide in Bread by LC-MS/MS and Analysis of Real Samples in Iran IR. (2020) pubmed
- Health risk assessment of acrylamide in bread in Iran using LC-MS/MS. (2019) pubmed
- Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll. (2016) pubmed
- Outcomes after surgery for children in Africa (ASOS-Paeds): a 14-day prospective observational cohort study. (2024) pubmed