 Bread
"Bread" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
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 in various forms using a variety of ingredients and methods.
| Descriptor ID |
D001939
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| MeSH Number(s) |
J02.500.100
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| Concept/Terms |
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Below are MeSH descriptors whose meaning is more general than "Bread".
Below are MeSH descriptors whose meaning is more specific than "Bread".
This graph shows the total number of publications written about "Bread" by people in UAMS Profiles by year, and whether "Bread" was a major or minor topic of these publications.
To see the data from this visualization as text, click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2020 | 1 | 0 | 1 | | 2008 | 0 | 1 | 1 |
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Below are the most recent publications written about "Bread" by people in Profiles over the past ten years.
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Xu K, Debelo H, Roman L, Guo M, Ferruzzi MG, Martinez MM. Co-extruded wheat/okra composite blends result in soft, cohesive and resilient crumbs rich in health-promoting compounds. Food Chem. 2021 Dec 01; 364:130395.
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Vorland CJ, Mestre LM, Mendis SS, Brown AW. Within-group comparisons led to unsubstantiated conclusions in "Low-phytate wholegrain bread instead of high-phytate wholegrain bread in a total diet context did not improve iron status of healthy Swedish females: a 12-week, randomized, parallel-design intervention Study". Eur J Nutr. 2020 09; 59(6):2813-2814.
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Lipkie TE, Ferruzzi MG, Weaver CM. Low bioaccessibility of vitamin D2 from yeast-fortified bread compared to crystalline D2 bread and D3 from fluid milks. Food Funct. 2016 Nov 09; 7(11):4589-4596.
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