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 *

119 related articles for article (PubMed ID: 21519743)

  • 1. [Product development on the basis of cereal and leguminous flours to coeliac disease in children aged 6-24 months; II: properties of the mixtures].
    Cerezal Mezquita P; Urtuvia Gatica V; Ramírez Quintanilla V; Arcos Zavala R
    Nutr Hosp; 2011; 26(1):161-9. PubMed ID: 21519743
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Product development on the basis of cereal and leguminous flours to coeliac disease in children between 6-24 months; I: formulation and acceptability].
    Cerezal Mezquita P; Urtuvia Gatica V; Ramírez Quintanilla V; Romero Palacios N; Arcos Zavala R
    Nutr Hosp; 2011; 26(1):152-60. PubMed ID: 21519742
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Development of a high content protein beverage from Chilean mesquite, lupine and quinoa for the diet of pre-schoolers].
    Cerezal Mezquita P; Acosta Barrientos E; Rojas Valdivia G; Romero Palacios N; Arcos Zavala R
    Nutr Hosp; 2012; 27(1):232-43. PubMed ID: 22566327
    [TBL] [Abstract][Full Text] [Related]  

  • 4. [Foods formulation for people with celiac disease based on quinoa (Chenopoduim quinoa), cereal flours and starches mixtures].
    Del Castillo V; Lescano G; Armada M
    Arch Latinoam Nutr; 2009 Sep; 59(3):332-6. PubMed ID: 19886520
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour.
    Demir MK; Kutlu G; Yilmaz MT
    J Texture Stud; 2017 Apr; 48(2):95-102. PubMed ID: 28370110
    [TBL] [Abstract][Full Text] [Related]  

  • 6. The nutrient content and effectiveness of rice flour and maize flour based oral rehydration solutions.
    Akosa UM; Ketiku AO; Omotade OO
    Afr J Med Med Sci; 2000 Jun; 29(2):145-9. PubMed ID: 11379447
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of addition of ripe bananas on some physico-chemical properties of maize 'extract'.
    Okezie U; Akanbi CT; Otunola ET; Adeyemi IA
    Int J Food Sci Nutr; 2003 Nov; 54(6):437-45. PubMed ID: 14522689
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of Whole and Malted Quinoa Flour Addition on Gluten-Free Muffins Quality.
    Miranda-Villa PP; Mufari JR; Bergesse AE; Calandri EL
    J Food Sci; 2019 Jan; 84(1):147-153. PubMed ID: 30569476
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.
    Guardeño LM; Hernando I; Llorca E; Hernández-Carrión M; Quiles A
    J Food Sci; 2012 Aug; 77(8):C859-65. PubMed ID: 22809145
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours.
    Hernández-Salazar M; Agama-Acevedo E; Sáyago-Ayerdi SG; Tovar J; Bello-Pérez LA
    Int J Food Sci Nutr; 2006; 57(1-2):143-50. PubMed ID: 16849122
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Comparative study of the physicochemical, compositional and functional properties of eight flours obtained from different plant materials found in Colombia.
    Lopera-Cardona S; Gallardo C; Umaña-Gallego J; Gil LM
    Food Sci Technol Int; 2016 Dec; 22(8):699-707. PubMed ID: 27091150
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Utilization of sorghum, rice, corn flours with potato starch for the preparation of gluten-free pasta.
    Ferreira SM; de Mello AP; de Caldas Rosa dos Anjos M; Krüger CC; Azoubel PM; de Oliveira Alves MA
    Food Chem; 2016 Jan; 191():147-51. PubMed ID: 26258714
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory evaluation and acceptability of gluten-free Andean corn spaghetti.
    Giménez MA; Gámbaro A; Miraballes M; Roascio A; Amarillo M; Sammán N; Lobo M
    J Sci Food Agric; 2015 Jan; 95(1):186-92. PubMed ID: 24752476
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products.
    Mubarak AE
    Nahrung; 2001 Aug; 45(4):241-5. PubMed ID: 11534461
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Preparation and analysis of dehydrated mixtures of vegetables and underutilized fish species flours: I. Dehydrated mixtures of cereal-fish].
    Luna G; Rey JL; Castro LM; Corona N; Ferreiros E; Luzardo M
    Arch Latinoam Nutr; 1990 Sep; 40(3):395-407. PubMed ID: 2134143
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements.
    Nascimento AC; Mota C; Coelho I; Gueifão S; Santos M; Matos AS; Gimenez A; Lobo M; Samman N; Castanheira I
    Food Chem; 2014 Apr; 148():420-6. PubMed ID: 24262578
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties.
    Abugoch James LE
    Adv Food Nutr Res; 2009; 58():1-31. PubMed ID: 19878856
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production.
    Dogan IS; Yildiz O; Meral R
    Food Sci Technol Int; 2016 Jul; 22(5):410-9. PubMed ID: 26446284
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Quality characteristics of gluten-free cookies made of buckwheat, corn, and rice flour with/without transglutaminase.
    Altındağ G; Certel M; Erem F; İlknur Konak Ü
    Food Sci Technol Int; 2015 Apr; 21(3):213-20. PubMed ID: 24613830
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour.
    Ogungbenle HN
    Int J Food Sci Nutr; 2003 Mar; 54(2):153-8. PubMed ID: 12701372
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.