BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

134 related articles for article (PubMed ID: 23572831)

  • 21. Dough Performance and Quality Evaluation of Cookies Prepared from Flour Blends Containing Cactus (
    Hussain S; Alamri MS; Mohamed AA; Ibraheem MA; Qasem AAA; Shamlan G; Ababtain IA
    Molecules; 2022 Oct; 27(21):. PubMed ID: 36364040
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Influence of defatted soy flour addition on the quality and stability of pretzel type product.
    Naik HR; Sekhon KS
    J Food Sci Technol; 2014 Mar; 51(3):571-6. PubMed ID: 24587534
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effect of cellulase, xylanase and α-amylase combinations on the rheological properties of Chinese steamed bread dough enriched in wheat bran.
    Liu W; Brennan MA; Serventi L; Brennan CS
    Food Chem; 2017 Nov; 234():93-102. PubMed ID: 28551272
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Substituting Whole Wheat Flour with Pigeon Pea (
    Sachanarula S; Chantarasinlapin P; Adisakwattana S
    Foods; 2022 Oct; 11(20):. PubMed ID: 37430905
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Impact of Different Amaranth Particle Sizes Addition Level on Wheat Flour Dough Rheology and Bread Features.
    Coțovanu I; Mironeasa S
    Foods; 2021 Jul; 10(7):. PubMed ID: 34359409
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior.
    Gujral HS; Sharma B; Singh P
    J Food Sci Technol; 2019 May; 56(5):2490-2500. PubMed ID: 31168131
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Physico-chemical characteristics of defatted rice bran and its utilization in a bakery product.
    Sairam S; Gopala Krishna AG; Urooj A
    J Food Sci Technol; 2011 Aug; 48(4):478-83. PubMed ID: 23572774
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Glycaemic index of Pakistani staple foods in mixed meals for diabetics.
    Rahman M; Malik MA; al Mubarak S
    J Pak Med Assoc; 1992 Mar; 42(3):60-2. PubMed ID: 1629999
    [TBL] [Abstract][Full Text] [Related]  

  • 29. The quality of gluten-free bread made of brown rice flour prepared by low temperature impact mill.
    Luo S; Yan X; Fu Y; Pang M; Chen R; Liu Y; Chen J; Liu C
    Food Chem; 2021 Jun; 348():129032. PubMed ID: 33508598
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Influence of replacing wheat bran with barley bran on dough rheology, digestibility and retrogradation behavior of chapatti.
    Gujral HS; Sharma B; Khatri M
    Food Chem; 2018 Feb; 240():1154-1160. PubMed ID: 28946237
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Proximate composition, functional, and pasting properties of wheat and groundnut protein concentrate flour blends.
    Ocheme OB; Adedeji OE; Chinma CE; Yakubu CM; Ajibo UH
    Food Sci Nutr; 2018 Jul; 6(5):1173-1178. PubMed ID: 30065817
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina.
    Sharma S; Gupta JP; Nagi HP; Kumar R
    J Food Sci Technol; 2012 Oct; 49(5):580-6. PubMed ID: 24082269
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of partially hydrolyzed guar gum on pasting, thermo-mechanical and rheological properties of wheat dough.
    Mudgil D; Barak S; Khatkar BS
    Int J Biol Macromol; 2016 Dec; 93(Pt A):131-135. PubMed ID: 27565295
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of spinach powder on physico-chemical, rheological, nutritional and sensory characteristics of chapati premixes.
    Khan MA; Mahesh C; Semwal AD; Sharma GK
    J Food Sci Technol; 2015 Apr; 52(4):2359-65. PubMed ID: 25829620
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Pasting and Dough Rheological Properties of Ackee (
    Torres-Gallo R; Durán R; García-Camargo J; Morales O; Acevedo D; Tirado DF
    Int J Food Sci; 2021; 2021():5526912. PubMed ID: 33987437
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Quality assessment and consumer acceptability of bread from wheat and fermented banana flour.
    Adebayo-Oyetoro AO; Ogundipe OO; Adeeko KN
    Food Sci Nutr; 2016 May; 4(3):364-9. PubMed ID: 27247766
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Rheological, chemical and sensory characterization of fortified cookies with edible flour of Xuta (
    Argüello García E; Córdova Téllez L; Martínez Herrera J; Sánchez Sánchez O; Pérez Herrera P; Zaldívar Cruz JM
    J Food Sci Technol; 2020 Sep; 57(9):3502-3508. PubMed ID: 32728296
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Study of the role of bran water binding and the steric hindrance by bran in straight dough bread making.
    Hemdane S; Langenaeken NA; Jacobs PJ; Verspreet J; Delcour JA; Courtin CM
    Food Chem; 2018 Jul; 253():262-268. PubMed ID: 29502830
    [TBL] [Abstract][Full Text] [Related]  

  • 39. The functional effectiveness of reprocessed rice bran as an ingredient in bakery products.
    Lima I; Guraya H; Champagne E
    Nahrung; 2002 Apr; 46(2):112-7. PubMed ID: 12017987
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Rice Flour and Bran Enriched with Blueberry Polyphenols Increases Storage Stability and Decreases Arsenic Content in Bran.
    Boue SM; Daigle K; Beaulieu JC; Heiman M
    Foods; 2019 Jul; 8(7):. PubMed ID: 31340517
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.