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: 21535860)

  • 1. Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion.
    Handa C; Goomer S; Siddhu A
    J Food Sci; 2011 Apr; 76(3):S198-202. PubMed ID: 21535860
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of flax addition on the flavor profile and acceptability of bagels.
    Aliani M; Ryland D; Pierce GN
    J Food Sci; 2012 Jan; 77(1):S62-70. PubMed ID: 22260132
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Compositional profiling and sensorial analysis of multi-wholegrain extruded puffs as affected by fructan inclusion.
    Handa C; Goomer S
    J Food Sci Technol; 2015 Sep; 52(9):5975-81. PubMed ID: 26345016
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Physical and sensory characteristics of cookies prepared with flaxseed flour.
    Khouryieh H; Aramouni F
    J Sci Food Agric; 2012 Aug; 92(11):2366-72. PubMed ID: 22419245
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of co-milled wheat, green gram and barley on the rheological and quality characteristics of cookies.
    Tulse SB; V R; Rajiv J; Sakhare SD
    Food Sci Technol Int; 2015 Oct; 21(7):492-502. PubMed ID: 25217023
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Blueberry pomace as a source of antioxidant fibre in cookies: Consumer's expectations and critical attributes for developing a new product.
    Curutchet A; Cozzano S; Tárrega A; Arcia P
    Food Sci Technol Int; 2019 Dec; 25(8):642-648. PubMed ID: 31163977
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Physicochemical properties of cookies enriched with xylooligosaccharides.
    Ayyappan P; Abirami A; Anbuvahini NA; Tamil Kumaran PS; Naresh M; Malathi D; Antony U
    Food Sci Technol Int; 2016 Jul; 22(5):420-8. PubMed ID: 26644158
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
    Gajula H; Alavi S; Adhikari K; Herald T
    J Food Sci; 2008 May; 73(4):S173-9. PubMed ID: 18460140
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Cladodes from prickly pear as a functional ingredient: effect on fat retention, oxidative stability, nutritional and sensory properties of cookies.
    Msaddak L; Siala R; Fakhfakh N; Ayadi MA; Nasri M; Zouari N
    Int J Food Sci Nutr; 2015; 66(8):851-7. PubMed ID: 26460166
    [TBL] [Abstract][Full Text] [Related]  

  • 10. [Evaluation of cookies enriched with corn germ and soy fiber].
    Rebolledo MA; Sangronis E; Barbosa-Cánovas GV
    Arch Latinoam Nutr; 1999 Sep; 49(3):253-9. PubMed ID: 10667265
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Rapid sensory profiling and hedonic rating of whole grain sorghum-cowpea composite biscuits by low income consumers.
    Dovi KA; Chiremba C; Taylor JR; de Kock HL
    J Sci Food Agric; 2018 Feb; 98(3):905-913. PubMed ID: 28692754
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Wheat bread enrichment with hard-to-cook bean extruded flours: nutritional and acceptance evaluation.
    Batista KA; Prudêncio SH; Fernandes KF
    J Food Sci; 2011; 76(1):S108-13. PubMed ID: 21535708
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fortification of cookies with peanut skins: effects on the composition, polyphenols, antioxidant properties, and sensory quality.
    de Camargo AC; Vidal CM; Canniatti-Brazaca SG; Shahidi F
    J Agric Food Chem; 2014 Nov; 62(46):11228-35. PubMed ID: 25350915
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Development of functional milk desserts enriched with resistant starch based on consumers' perception.
    Ares F; Arrarte E; De León T; Ares G; Gámbaro A
    Food Sci Technol Int; 2012 Oct; 18(5):465-75. PubMed ID: 23144240
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Blueberry by-product used as an ingredient in the development of functional cookies.
    Perez C; Tagliani C; Arcia P; Cozzano S; Curutchet A
    Food Sci Technol Int; 2018 Jun; 24(4):301-308. PubMed ID: 29260598
    [TBL] [Abstract][Full Text] [Related]  

  • 16. [Amaranth bars enriched with fructans: acceptability and nutritional value].
    Dias Capriles V; Gomes Arêas JA
    Arch Latinoam Nutr; 2010 Sep; 60(3):291-7. PubMed ID: 21614826
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
    J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
    [TBL] [Abstract][Full Text] [Related]  

  • 18. [Use of algarrobo (Prosopis chilensis (Mol) Stuntz) flour as protein and dietary fiber source in cookies and fried chips manufacture].
    Escobar B; Estévez AM; Fuentes C; Venegas D
    Arch Latinoam Nutr; 2009 Jun; 59(2):191-8. PubMed ID: 19719017
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics.
    Lebesi DM; Tzia C
    J Food Sci; 2011 Aug; 76(6):S380-7. PubMed ID: 22417520
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Perceptual changes and drivers of liking in high protein extruded snacks.
    Kreger JW; Lee Y; Lee SY
    J Food Sci; 2012 Apr; 77(4):S161-9. PubMed ID: 22515253
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.