BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

149 related articles for article (PubMed ID: 21524509)

  • 21. Flavor perception and aroma release from model dairy desserts.
    Lethuaut L; Weel KG; Boelrijk AE; Brossard CD
    J Agric Food Chem; 2004 Jun; 52(11):3478-85. PubMed ID: 15161219
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation.
    Hayes JE; Duffy VB
    Chem Senses; 2007 Mar; 32(3):225-36. PubMed ID: 17204520
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.
    Nowak B; von Mueffling T; Grotheer J; Klein G; Watkinson BM
    J Food Sci; 2007 Nov; 72(9):S629-38. PubMed ID: 18034747
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
    Tomaschunas M; Zörb R; Fischer J; Köhn E; Hinrichs J; Busch-Stockfisch M
    Meat Sci; 2013 Nov; 95(3):629-40. PubMed ID: 23811098
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Differences in the effect of bolus weight on flavor release into the breath between low-fat and high-fat products.
    Linforth RS; Blissett A; Taylor AJ
    J Agric Food Chem; 2005 Sep; 53(18):7217-21. PubMed ID: 16131133
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Evaluation of dairy products available on the Polish market in the context of nutrient profiles. Clear arguments for reformulation of foodstuffs.
    Wierzejska R; Siuba-Strzelińska M; Jarosz M
    Rocz Panstw Zakl Hig; 2017; 68(1):43-50. PubMed ID: 28303700
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of fat content on flavor delivery during consumption: an in vivo model.
    Linforth R; Cabannes M; Hewson L; Yang N; Taylor A
    J Agric Food Chem; 2010 Jun; 58(11):6905-11. PubMed ID: 20455562
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum).
    Morais Ferreira JM; Azevedo BM; Luccas V; Bolini HM
    J Food Sci; 2017 Mar; 82(3):818-824. PubMed ID: 28181242
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Effect of casein and inulin addition on physico-chemical characteristics of low fat camel dairy cream.
    Ziaeifar L; Labbafi Mazrae Shahi M; Salami M; Askari GR
    Int J Biol Macromol; 2018 Oct; 117():858-862. PubMed ID: 29792962
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Changes in inulin and soluble sugar concentration in artichokes (Cynara scolymus L.) during storage.
    Leroy G; Grongnet JF; Mabeau S; Corre DL; Baty-Julien C
    J Sci Food Agric; 2010 May; 90(7):1203-9. PubMed ID: 20394002
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Chilled milk-based desserts as emerging probiotic and prebiotic products.
    Buriti FC; Saad SM
    Crit Rev Food Sci Nutr; 2014; 54(2):139-50. PubMed ID: 24188264
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Frozen yogurt with added inulin and isomalt.
    Isik U; Boyacioglu D; Capanoglu E; Erdil DN
    J Dairy Sci; 2011 Apr; 94(4):1647-56. PubMed ID: 21426952
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
    Drake MA; Miracle RE; McMahon DJ
    J Dairy Sci; 2010 Nov; 93(11):5069-81. PubMed ID: 20965321
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Inulin: Properties, health benefits and food applications.
    Shoaib M; Shehzad A; Omar M; Rakha A; Raza H; Sharif HR; Shakeel A; Ansari A; Niazi S
    Carbohydr Polym; 2016 Aug; 147():444-454. PubMed ID: 27178951
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men.
    Archer BJ; Johnson SK; Devereux HM; Baxter AL
    Br J Nutr; 2004 Apr; 91(4):591-9. PubMed ID: 15035686
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Inulin and erythritol as sucrose replacers in short-dough cookies: sensory, fracture, and acoustic properties.
    Laguna L; Primo-Martín C; Salvador A; Sanz T
    J Food Sci; 2013 May; 78(5):S777-84. PubMed ID: 23574577
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Properties of frozen dairy desserts processed by microfluidization of their mixes.
    Olson DW; White CH; Watson CE
    J Dairy Sci; 2003 Apr; 86(4):1157-62. PubMed ID: 12741539
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics.
    Allgeyer LC; Miller MJ; Lee SY
    J Dairy Sci; 2010 Oct; 93(10):4471-9. PubMed ID: 20854980
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Feasibility study of sucrose and fat replacement using inulin and rebaudioside A in cake formulations.
    Majzoobi M; Mohammadi M; Mesbahi G; Farahnaky A
    J Texture Stud; 2018 Oct; 49(5):468-475. PubMed ID: 29461634
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Inulin-type prebiotics--a review: part 1.
    Kelly G
    Altern Med Rev; 2008 Dec; 13(4):315-29. PubMed ID: 19152479
    [TBL] [Abstract][Full Text] [Related]  

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