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 *

249 related articles for article (PubMed ID: 20492171)

  • 61. Production of cocoa butter equivalent from blending of illipé butter and palm mid-fraction.
    Aumpai K; Tan CP; Huang Q; Sonwai S
    Food Chem; 2022 Aug; 384():132535. PubMed ID: 35219991
    [TBL] [Abstract][Full Text] [Related]  

  • 62. Peanuts as a source of beta-sitosterol, a sterol with anticancer properties.
    Awad AB; Chan KC; Downie AC; Fink CS
    Nutr Cancer; 2000; 36(2):238-41. PubMed ID: 10890036
    [TBL] [Abstract][Full Text] [Related]  

  • 63. Exploring Diacylglycerol Oil-Based Oleogels as Effective Stabilizers in Peanut Butter: Performance, Structural Insights, and Sensory Evaluation.
    Ding S; Chen X; Ouyang B; Yang B; Wang W; Wang Y
    J Oleo Sci; 2024; 73(2):135-145. PubMed ID: 38311404
    [TBL] [Abstract][Full Text] [Related]  

  • 64. Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin.
    Quek RYC; Peh EWY; Henry CJ
    Foods; 2020 Apr; 9(4):. PubMed ID: 32276375
    [TBL] [Abstract][Full Text] [Related]  

  • 65. Pre-Crystallization of Nougat by Seeding with Cocoa Butter Crystals Enhances the Bloom Stability of Nougat Pralines.
    Böhme B; Bickhardt A; Rohm H
    Foods; 2021 May; 10(5):. PubMed ID: 34064838
    [TBL] [Abstract][Full Text] [Related]  

  • 66. Cocoa particles for food emulsion stabilisation.
    Gould J; Vieira J; Wolf B
    Food Funct; 2013 Sep; 4(9):1369-75. PubMed ID: 23851644
    [TBL] [Abstract][Full Text] [Related]  

  • 67. Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products.
    Liu W; Yao Y; Li C
    Food Chem; 2022 Feb; 370():131002. PubMed ID: 34500296
    [TBL] [Abstract][Full Text] [Related]  

  • 68. Rapid Inverse Method to Measure Thermal Diffusivity of Low-Moisture Foods.
    Muramatsu Y; Greiby I; Mishra DK; Dolan KD
    J Food Sci; 2017 Feb; 82(2):420-428. PubMed ID: 28146283
    [TBL] [Abstract][Full Text] [Related]  

  • 69. Modeling complex and multi-component food systems in molecular dynamics simulations on the example of chocolate conching.
    Greiner M; Sonnleitner B; Mailänder M; Briesen H
    Food Funct; 2014 Feb; 5(2):235-42. PubMed ID: 24336688
    [TBL] [Abstract][Full Text] [Related]  

  • 70. Mango butter emulsion gels as cocoa butter equivalents: physical, thermal, and mechanical analyses.
    Sagiri SS; Sharma V; Basak P; Pal K
    J Agric Food Chem; 2014 Nov; 62(47):11357-68. PubMed ID: 25363450
    [TBL] [Abstract][Full Text] [Related]  

  • 71. Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.
    Vertuani S; Scalambra E; Vittorio T; Bino A; Malisardi G; Baldisserotto A; Manfredini S
    J Med Food; 2014 Apr; 17(4):512-6. PubMed ID: 24433077
    [TBL] [Abstract][Full Text] [Related]  

  • 72. Dark chocolate acceptability: influence of cocoa origin and processing conditions.
    Torres-Moreno M; Tarrega A; Costell E; Blanch C
    J Sci Food Agric; 2012 Jan; 92(2):404-11. PubMed ID: 21834089
    [TBL] [Abstract][Full Text] [Related]  

  • 73. Tempering of cocoa butter and chocolate using minor lipidic components.
    Chen J; Ghazani SM; Stobbs JA; Marangoni AG
    Nat Commun; 2021 Aug; 12(1):5018. PubMed ID: 34465789
    [TBL] [Abstract][Full Text] [Related]  

  • 74. Effect of adding shea butter stearin and emulsifiers on the physical properties of cocoa butter.
    Zeng J; Shen J; Wu Y; Liu X; Deng ZY; Li J
    J Food Sci; 2020 Apr; 85(4):972-979. PubMed ID: 32144765
    [TBL] [Abstract][Full Text] [Related]  

  • 75. Cleaning and sanitation of Salmonella-contaminated peanut butter processing equipment.
    Grasso EM; Grove SF; Halik LA; Arritt F; Keller SE
    Food Microbiol; 2015 Apr; 46():100-106. PubMed ID: 25475272
    [TBL] [Abstract][Full Text] [Related]  

  • 76. Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat.
    da Silva TLT; Marsh M; Gibon V; Martini S
    J Food Sci; 2020 Apr; 85(4):964-971. PubMed ID: 32222051
    [TBL] [Abstract][Full Text] [Related]  

  • 77. [Physico-chemical characteristics of different types of vegetable fats and oils used in the manufacture of candies].
    Saavedra MI; López-Jiménez JA; Pérez-Llamas F; Zamora S
    Nutr Hosp; 1997; 12(5):270-3. PubMed ID: 9410091
    [TBL] [Abstract][Full Text] [Related]  

  • 78. Quantitative X-ray diffraction determination of alpha-lactose monohydrate and beta-lactose in chocolate.
    Thomas NR; Shumway LS; Hansen LD
    J Food Sci; 2009 Sep; 74(7):C513-8. PubMed ID: 19895454
    [TBL] [Abstract][Full Text] [Related]  

  • 79. Sensory analysis of polystyrene packaging material taint in cocoa powder for drinks and chocolate flakes.
    Linssen JP; Janssens JL; Reitsma JC; Roozen JP
    Food Addit Contam; 1991; 8(1):1-7. PubMed ID: 2015928
    [TBL] [Abstract][Full Text] [Related]  

  • 80. Pre-crystallization process in chocolate: Mechanism, importance and novel aspects.
    Pirouzian HR; Konar N; Palabiyik I; Oba S; Toker OS
    Food Chem; 2020 Aug; 321():126718. PubMed ID: 32251925
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 13.