"Flour" 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.
Ground up seed of WHEAT.
| Descriptor ID |
D005433
|
| MeSH Number(s) |
G07.203.300.484 J02.500.484
|
| Concept/Terms |
|
Below are MeSH descriptors whose meaning is more general than "Flour".
Below are MeSH descriptors whose meaning is more specific than "Flour".
This graph shows the total number of publications written about "Flour" by people in this website by year, and whether "Flour" 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 |
|---|
| 2015 | 0 | 1 | 1 |
| 2017 | 0 | 2 | 2 |
| 2019 | 1 | 1 | 2 |
| 2020 | 0 | 1 | 1 |
To return to the timeline, click here.
Below are the most recent publications written about "Flour" by people in Profiles.
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Online Media Attention Devoted to Flour and Flour-Related Food Safety in 2017 to 2020. J Food Prot. 2022 01 01; 85(1):73-84.
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Frozen steamed breads and boiled noodles: Quality affected by ingredients and processing. Food Chem. 2021 Jul 01; 349:129178.
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COVID-19 Pandemics: A Surprising Link to Bread Flour With Collateral Damage to a Prosthetic Heart Valve. Circ Cardiovasc Imaging. 2020 10; 13(10):e011395.
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The impact of starch degradation induced by pre-gelatinization treatment on the quality of noodles. Food Chem. 2020 Jan 01; 302:125267.
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Rare presentation of anaphylaxis: pancake syndrome. BMJ Case Rep. 2019 Mar 21; 12(3).
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Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals. Food Res Int. 2018 01; 103:509-514.
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Quantitative Prevalence, Phenotypic and Genotypic Characteristics of Bacillus cereus Isolated from Retail Infant Foods in China. Foodborne Pathog Dis. 2017 10; 14(10):564-572.
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Study on the Immunoreactivity of Triticum monococcum (Einkorn) Wheat in Patients with Wheat-Dependent Exercise-Induced Anaphylaxis for the Production of Hypoallergenic Foods. J Agric Food Chem. 2015 Sep 23; 63(37):8299-306.