These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

159 related articles for article (PubMed ID: 10996897)

  • 61. Effects of xanthan gum and HPMC on physicochemical and microstructure properties of sponge cakes during storage.
    Noorlaila A; Hasanah HN; Yusoff A; Sarijo SH; Asmeda R
    J Food Sci Technol; 2017 Oct; 54(11):3532-3542. PubMed ID: 29051648
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians.
    Lin M; Tay SH; Yang H; Yang B; Li H
    Food Chem; 2017 Aug; 229():663-673. PubMed ID: 28372229
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes.
    Seyhun N; Sumnu G; Sahin S
    Nahrung; 2003 Aug; 47(4):248-51. PubMed ID: 13678263
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Superfine Marigold Powder Improves the Quality of Sponge Cake: Lutein Fortification, Texture, and Sensory Properties.
    Kim SY; Hong SY; Choi HS; Kim JH; Jeong SH; Lee SY; Kim SH; Lee DU
    Foods; 2023 Jan; 12(3):. PubMed ID: 36766037
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes.
    Aydogdu A; Sumnu G; Sahin S
    J Food Sci Technol; 2018 Feb; 55(2):667-677. PubMed ID: 29391631
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Application of multi-block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii).
    Tormena MML; de Medeiros LT; de Lima PC; Possebon G; Fuchs RHB; Bona E
    J Sci Food Agric; 2017 Aug; 97(11):3559-3567. PubMed ID: 28078724
    [TBL] [Abstract][Full Text] [Related]  

  • 67. High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives.
    Krupa-Kozak U; Drabińska N; Rosell CM; Piłat B; Starowicz M; Jeliński T; Szmatowicz B
    Foods; 2020 Nov; 9(12):. PubMed ID: 33255788
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Brettanomyces as a starter culture in rice-steamed sponge cake: a traditional fermented food in China.
    Wu P; Xu X; Xu Y; Chen Q; Pan S
    Curr Microbiol; 2011 Nov; 63(5):458-63. PubMed ID: 21882006
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Structural characterization of rice starch in rice cake modified by Thermus scotoductus 4-alpha-glucanotransferase (TS alpha GTase).
    Seo NS; Roh SA; Auh JH; Park JH; Kim YR; Park KH
    J Food Sci; 2007 Aug; 72(6):C331-6. PubMed ID: 17995674
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Sensory design of foods for the elderly.
    Hall G; Wendin K
    Ann Nutr Metab; 2008; 52 Suppl 1():25-8. PubMed ID: 18382074
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Effect of different flours on quality of legume cakes to be baked in microwave-infrared combination oven and conventional oven.
    Ozkahraman BC; Sumnu G; Sahin S
    J Food Sci Technol; 2016 Mar; 53(3):1567-75. PubMed ID: 27570282
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Oriental noodles.
    Hou G
    Adv Food Nutr Res; 2001; 43():143-93. PubMed ID: 11285682
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Custard apple puree, fructooligosaccharide and soy protein hydrolysate as alternative ingredients in low carb pound cake.
    de Souza AR; Schmiele M
    J Food Sci Technol; 2021 Sep; 58(9):3632-3644. PubMed ID: 34366480
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.
    Berry TK; Yang X; Foegeding EA
    J Food Sci; 2009 Jun; 74(5):E269-77. PubMed ID: 19646042
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Physicochemical, rheological, and organoleptic characteristics of wheat-fenugreek supplemented blends.
    Hooda S; Jood S
    Nahrung; 2003 Aug; 47(4):265-8. PubMed ID: 13678267
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Can acceptable quality angel food cakes be made using pasteurized shell eggs? The effects of mixing factors on functional properties of angel food cakes.
    Singh A; Geveke DJ; Jones DR; Tilman ED
    Food Sci Nutr; 2019 Mar; 7(3):987-996. PubMed ID: 30918641
    [TBL] [Abstract][Full Text] [Related]  

  • 77. Ingredient Functionality During Foam-Type Cake Making: A Review.
    Godefroidt T; Ooms N; Pareyt B; Brijs K; Delcour JA
    Compr Rev Food Sci Food Saf; 2019 Sep; 18(5):1550-1562. PubMed ID: 33336911
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Temperature and weight loss profiles of model cakes baked in the microwave oven.
    Sumnu G; Ndife MK; Bayindirli L
    J Microw Power Electromagn Energy; 1999; 34(4):221-6. PubMed ID: 10687154
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design.
    Rahmati NF; Mazaheri Tehrani M
    J Food Sci Technol; 2014 Sep; 51(9):1697-710. PubMed ID: 25190826
    [TBL] [Abstract][Full Text] [Related]  

  • 80. From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods.
    Krause S; Keller S; Hashemi A; Descharles N; Bonazzi C; Rega B
    Food Chem; 2022 Mar; 371():131379. PubMed ID: 34808773
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 8.